Parmesan Roasted Zucchini

And yet another zucchini recipe - it is that time of year 😆. This one is sure to please everyone, it is delish! There is a parmesan coating which varies from my normal Whole30 way of cooking, so if you are completely dairy free this one might not be for you, but if you are allowing a little dairy in your menu, you must try this one!

A small to medium size zucchini works best, so you can save that monster you found hiding under the leaves for making Zucchini Boats 😂.

INGREDIENTS -

4 small-medium zucchini
1 cup grated parmesan
1/2 tsp salt
1/2 tsp pepper
1 tsp Italian seasoning
2 Tbsp olive oil
2 Tbsp chopped fresh parsley

Start by trimming the ends off of the zucchini, and then cut in half. Take each half and cut longwise into quarters, resulting in zucchini spears.

Place the zucchini spears in a large bowl and gently toss with the olive oil, salt, and pepper. Then add the parmesan and Italian seasoning, and mix with your hands to coat each spear.

Preheat the oven to 400 degrees.

Prepare a roasting pan by laying a sheet of parchment paper or foil on the bottom, this helps keep the clean up easy! Then place a “rack” of some type on top of the foil or parchment paper, this allows the zucchini to cook evenly on all sides and prevents it from getting soggy. Place the zucchini on the roasting pan rack with space between them.

Roast zucchini spears at 400 degrees for 20-25 minutes, until they just start to brown. If your spears are a bit on the larger size, they may need to cook for up to 30 minutes. You can cut through one to test, they should be fork tender to cut.

Remove from the oven and allow to cool slightly, then sprinkle with fresh parsley.

For me, the roasted zucchini added to your plate gives the impression of a starchy entree. Which, if you are missing your JoJo’s, mashed potatoes or pasta, you may be fooled into being satisfied with this side dish!

These might be good for breakfast too . . .

just sayin’ 😜