Roasted Parmesan Zucchini
Active Time: 10 minutes | Total Time: 30 minutes | Serves Serves 4 | Gluten Free
- 4 medium zucchini
- 1 tablespoon extra olive oil
- 1/4 cup grated Parmesan
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Heat the oven (with the oven rack in middle) to 425°F. Trim the tops and bottoms of the zucchini and discard. Cut the zucchini in half lengthwise then slice crosswise into 1-inch thick half moons. Place on a sheet pan, drizzle with the oil, and toss with your hands to coat.
Grate the Parmesan and pull the thyme leaves from their sprigs. Sprinkle the Parmesan, thyme leaves, salt, and pepper (about 12 turns on pepper mill) over the zucchini. Toss again to coat. Arrange in a single layer, cut-sides down, and roast until the zucchini is tender when pierced with the tip of a paring knife and the undersides are golden brown, 18 to 22 minutes.
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