Zucchini and parmesan cheddar. It's a match made in paradise. Furthermore, if all veggies were this way, I'd turned into a vegan tomorrow.
No, however, this is by a wide margin a standout amongst the best veggie side dishes I've at any point made. Furthermore, the best part about this is there is positively no profound searing or sauteing of any sort.
Essentially cut your zucchini into quarters the long way, sprinkle on that Parmesan goodness and toss into the broiler to give it a chance to get decent and fresh.
- 4 zucchini, quartered lengthwise
- 1/2 cup freshly grated Parmesan
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoon chopped fresh parsley leaves
DIRECTIONS:
- Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
- In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
- Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
- Serve immediately, garnished with parsley, if desired.
Read more our recipe Roasted Parmesan Broccoli #vegan #recipevegetarian
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