These roasted zucchini with Parmesan cheese crust and spices are just special. The beauty of this recipe is its simplicity. Don’t think about it too much because it is a really easy, fast, healthy recipe with few ingredients. If you are in an adventurous mood you can vary the spices you mix in super lively combinations with aromatic herbs. It is a perfect recipe for any season, especially for the summer when we have lots of fresh courgettes available. In addition, this recipe does not use eggs or breadcrumbs in the preparation which makes it much less heavy to digest.
Zucchini should be baked in the oven using a “double pan” cooking trick that I explain in detail in the recipe. It is an absolutely optional method but that I personally often use for cooking vegetables in the oven.
Once cooked, these zucchini are crunchy on the outside thanks to the grated Parmesan cheese and various spices. Meanwhile, they remain soft and delicate on the inside. You can vary the cooking times to achieve an optimal result for your preferences. Serve these zucchini as a summer vegetable side dish with your main courses. They are perfect to be enjoyed with various sauces or as a side dish for fish or with barbecue recipes.
Store in the refrigerator and use within 24 hours.
p.s. If you are looking for a sweet recipe with zucchini check my Almond and zucchini cake with cream cheese frosting (photo below).
Today's recipe is for a delicious and soft sheet cake with light and fluffy strawberry…
This savory cake with fresh spring onions and grated parmesan cheese is not only very…
This delicious brioche cake is soft, delicate, simple to prepare and perfect if you have…
If you are looking for a different dessert from the usual whipped cream and strawberries,…
Savory tart with potatoes, leeks and goat cheese is an easy recipe to prepare as…
If you are looking for a rich and healthy snack, these homemade chocolate bars with…