My favorite way to eat zucchini is a tie between zucchini bread and this recipe where the zucchini is broiled with a simple coating of fresh Parmesan. I’ve made these as rounds, sticks, and strips. They key is to cut them fairly thick and cook only until golden. This way, they won’t get mushy. Also, smaller zucchini, which have less moisture in them, will yield a better texture once cooked than large zucchini.
These little bites are delicious as is, although the flavor pairs well with tomato sauce. Sometimes, I like to spoon a bit of Balsamic Pesto Tomato Sauce over the top. To make a complete meal, ladle some tomato sauce over cooked pasta and pile some zucchini rounds on top!
- zucchini, sliced into 1/2-inch-thick rounds or slices
- Parmesan cheese, freshly grated
- olive oil
- Line a baking sheet with aluminum foil and coat well with olive oil.
- Place the zucchini on the baking sheet, and then brush the tops of the zucchini with olive oil. (I like to spray with an olive oil mister.)
- Sprinkle on the Parmesan cheese. You can eyeball this, but a quarter teaspoon per round should be fine.
- Broil for 3-4 minutes, or until the cheese starts to brown.
- Remove from the oven, flip the zucchini, and sprinkle with a bit more Parmesan.
- Broil for 1 minute more or until golden.