Tuesday, August 25, 2009


Whether zucchini is a welcome delight or a tedious chore, one thing is for sure, there is enough to go around. And around. And around. If you plant zucchini and it doesn't grow in your garden, then you have no business in the garden. We've all been there. Ignore your zucchini and they quickly become the size of baseball bats. For those of you who grow it in abundance, it is helpful to know that zucchini is a deliciously healthy summer squash, rich in folates, potassium, antioxidants and high in fiber. Other than the traditional "Zucchini Bread", here is another recipe that makes for a wonderful side dish to a light summer meal. Be sure to invite your friends over and open up some wine. They are sure to be impressed and it is a small amount of work for a lot of return! I make this often in the late summer and it's easy and great every time!

Baked Parmesan Zucchini

One medium to large size zucchini
1/2 t onion powder
1 T dried Mediterranean Seasoning OR other green seasoning blend (basil, oregano, parsley)
1/2 t sea salt
1 clove garlic
1/4 C. finely grated parmesan cheese
1/4 C. fresh Italian cheese blend
1/4 C. fresh bread crumbs
Extra virgin olive oil
Preheat oven to 425 degrees. Put zucchini on a cutting board and chop off both ends. Discard ends. When slicing zucchini, be sure to cut it in rounds at an angle so the pieces look oblong. This style makes for better presentation when dish is complete. In a separate bowl, combine onion powder through bread crumbs and mix well. Put zucchini slices in a baking dish and drizzle olive oil over top. Using your fingers, mix zucchini around so they are evenly coated with oil. Pour dry ingredients over the top. Using your fingers, make sure that each zucchini slice is coated with dry ingredients and that they are arranged nicley in dish. Place prepared zucchini in oven for about 18 to 20 minutes checking often for bubbling cheese. Remove from oven and enjoy hot.

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