Baked Zucchini with Parmesan

I am really hitting a brick wall when it comes to finding new and exciting veggies and side dishes that also have a low glycemic load.  Turn to the vegetable or side dish section of any cookbook you pick up, and the number of recipes that do not include potatoes, rice, or starch are few and far between.

Here is a recipe that I saw on Pinterest and decided to try.  The recipe was called Zucchini Crisps.  I’m changing that because the zucchini wasn’t really crispy.  Nevertheless, it was delicious.  Make sure you get the crispy cheese on the foil too.  This is a suggestion and something I will try the next time I make these…sprinkle the sliced zucchini with a little salt and put into a strainer, over a bowl, for about 30 minutes.  Rinse with water and blot dry with paper towels, then proceed with recipe.  This may possibly make the zucchini crispier.  Either way, it was yummy.  (Please forgive the photo…I had to take it with my phone, and rather quickly since everyone was starved.)


Baked Zucchini with Parmesan
  • 2 medium zucchini, sliced into 2-inch pieces, sliced thin lengthwise
  • salt and pepper, to taste
  • Parmesan cheese, grated
  1. Preheat oven to 425 degrees.
  2. Line a baking pan with foil.
  3. Lay zucchini pieces on foil, sprinkle with salt, pepper and cheese.
  4. Bake for 20 - 30 minutes, until cheese has melted and is lightly browned. Cool on pan a few minutes before moving to a serving dish.
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