Thursday, July 2, 2015

Parmesan Roasted Zucchini

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Happy July!  The holiday is upon us and I know people everywhere are preparing to beach it, grill it, chill it and of course, drink it!  This used to be the case for us until a certain little someone came along. :)  Now we are home before the fireworks, which is just fine by this momma.  Last year Ayden was just shy of 5 months old on the 4th of July and we tried to watch the fireworks but the poor guy was falling asleep on us.  We packed it up, headed home and beat the crowds.  Winning!

To date, my most popular and most pinned recipe on Pinterest is my White Wine Sangria, pictured above, which is perfect for patriotic holidays like Independence Day!  Today I'm sharing with you an equally delicious and easy recipe that would be great for any gathering or holiday.  Last week while I was making dinner with a hungry toddler clinging to my legs I had the inspiration to make a quick appetizer to hold us over until dinner was ready.  We had some zucchini sitting in the crisper that was just begging to be used up, and after a quick toss with olive oil and parm it was ready to roast.

Toddler approved!

This would be a perfect appetizer or side dish for the summer months.  Chop up any leftovers and toss it into pasta salad - it's delicious cold!  Served with white wine sangria you're sure to please the crowds.  ;)

Have a happy and safe holiday weekend!


Parmesan Roasted Zucchini
| Prep: 5 mins. | Bake: 5-7 mins. |
3 small/medium zucchini, ends trimmed
2 tbsp. olive oil
Grated parmesan
Salt & Pepper

Preheat oven to 450 degrees.  Cut the zucchini in half lengthwise, then in half lengthwise again.  Toss in olive oil.  Arrange on a baking sheet, sprinkle with salt, pepper and a generous amount of parmesan.  Roast 5-7 minutes, or until desired tenderness.


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