Parmesan Zucchini



Serving size

1 1/2 small zucchini
30 Minutes

This recipe can easily be multiplied. Leftovers are good cold in salads or sandwiches.

Parmesan Zucchini


3 small Zucchini (about 4 ounces each)
1 spray Spray olive oil
1 to taste Black pepper
1 ounce Parmesan cheese (grated)


Place a large skillet in the oven and preheat the oven to 325°F.

Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise.

Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.

Turn the squash so that they are skin side down. Sprinkle with black pepper and then the grated parmesan cheese.

Cook for another 2 minutes and serve.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

Pan roasting the zucchini before adding the cheese really brings out its flavor. The key is to spray the pan liberally with oil.

"There's no sauce in the world like hunger."

Miguel de Cervantes, Author