Crusty Parmesan Herb Zucchini
For a quick but delicious Hors d'oeuvre:
Crusty Parmesan Herb Zucchini
4 medium zucchini sliced in half or in rounds
½-1 cup Parmesan cheese—grated
1-2 Tbsp. fresh minced rosemary and thyme or dried—adjust accordingly
Smidgen of olive oil
Salt and pepper to taste
Preheat oven to 350⁰. Brush sides of zucchini with olive oil and place on foil-lined baking sheet. Mix cheese and herbs together in small bowl. Sprinkle on zucchini. Bake 15 minutes then place under broiler for another 3-5 minutes checking to make sure the cheese doesn’t burn.
Remove from oven and serve.
Crusty Parmesan Herb Zucchini
4 medium zucchini sliced in half or in rounds
½-1 cup Parmesan cheese—grated
1-2 Tbsp. fresh minced rosemary and thyme or dried—adjust accordingly
Smidgen of olive oil
Salt and pepper to taste
Preheat oven to 350⁰. Brush sides of zucchini with olive oil and place on foil-lined baking sheet. Mix cheese and herbs together in small bowl. Sprinkle on zucchini. Bake 15 minutes then place under broiler for another 3-5 minutes checking to make sure the cheese doesn’t burn.
Remove from oven and serve.
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