Parmesan Zucchini
Servings
2Serving size
1 1/2 small zucchini
COOKING TIME
30 Minutes
This recipe can easily be multiplied. Leftovers are good cold in salads or sandwiches.
Ingredients
| 3 small Zucchini (about 4 ounces each) |
| 1 spray Spray olive oil |
| 1 to taste Black pepper |
| 1 ounce Parmesan cheese (grated) |
Instructions
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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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
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.