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"My doctor told me to quit throwing dinner parties for 4 unless there are 3 other people - [sigh]" - Gramps
We tried a couple of baked parmesan zuchini recipes. This is by far the best, only we fried it instead of baking it. Baking it makes for soggy zucchini we have found.
From the kitchen of: Marilyn Groneman (http://damndelicious.net/2014/06/21/baked-parmesan-zucchini/print/)
BAKED PARMESAN ZUCCHINIYIELD: 4 SERVINGS PREP TIME: 10 MINUTES COOK TIME: 20 MINUTESTOTAL TIME: 30 MINUTES
Crisp, tender zucchini sticks oven-roasted to perfection. It’s healthy, nutritious and completely addictive!
INGREDIENTS:
INGREDIENTS:
4 zucchini, quartered lengthwise or sliced thin (preferred)
1/2 cup freshly grated Parmesan
1/2 teaspoon fresh/dried thyme
1/2 teaspoon fresh/dried oregano
1/2 teaspoon fresh/dried basil
1/4 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leaves
Some salt
DIRECTIONS:
DIRECTIONS:
Salt slices and leave them on a rack for about 4 hours so the salt some pull out the moisture. Then shake off the water and blot it dry with a paper towel
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.
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