PARMESAN ROASTED ZUCCHINI

My garden zucchini is ready--I look forward to making these babies each summer. 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). Don't skip this one.

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.

PARMESAN ROASTED ZUCCHINI

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 to see the color, then drizzle with olive oil. Roast for 20 minutes, or until browned and bubbling. Serve immediately with fresh chopped parsley scattered over the top.

#Parmesan Roasted Zucchini #Parmesan Roasted Zucchini recipe #the kitchette parmesan roasted zucchini #parmesan roasted zucchini by the kitchette #the kitchette roasted zucchini