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My Grandmother would stand back and smile, watching her grandchildren gobble up ridiculous amounts of her garden zucchini. The prep is lightning-fast, perfect for nights when you need a veggie side (or veggie main, for that matter) to feed a crowd (you'll get about twenty zucchini soldiers on a standard baking sheet. But I also like this for just me as a quick lunch--one large zucchini prepared her way, plus a little rice that I've flicked some salt and extra herbs into, and maybe a cookie... ;)

A couple of swaps to note: Use pecorino or asiago for the parm, avocado oil or melted ghee for the olive oil, and either parsley or basil (or both) at the end.

Notes: Olive oil is extra virgin.


Ingredients: 2 medium-large zucchini, 2 tbsp. olive oil, 1 cup shredded parmesan cheese, paprika, sea salt, pepper, 2 tbsp. chopped fresh parsley.

Serves 4, two pieces each as a side.

1. Prep the zucchini: Cut the ends off the zucchini. Cut in half crosswise. Stand each half up vertically and slice down the middle. (Each zucchini becomes four pieces). Scrape out most of the seeds to create a "trough" down the center of each piece. Lay them cut-side up on a lined baking sheet.

2. Zoosh and Roast: Preheat the oven to 400* F. Generously salt and pepper the zucchini, then fill the cavities with Parmesan. Sprinkle with enough paprika so you can see the color, then drizzle over olive oil. Roast for 20 minutes, or until browned and bubbling. Serve immediately with fresh chopped parsley scattered over the top.

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