Garlic & Parmesan Baked Zucchini

"Simple, tasty way of using up zucchini. Good way to get family to eat zucchini."
 
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photo by seal angel photo by seal angel
photo by seal angel
photo by KellyMac6 photo by KellyMac6
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
photo by WaterMelon photo by WaterMelon
Ready In:
25mins
Ingredients:
6
Yields:
4 side dishes
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ingredients

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directions

  • Slice zucchini lengthwise and score diagonally across top of zucchinies.
  • Place in baking dish.
  • Baste with melted butter and garlic and sprinkle with cheese Bake in moderate oven for 15- 20 minutes or until tender and crisp.

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Reviews

  1. This has a crispy topping that adds texture amd crunch to the dish. I thought of using a cheddar cheese with this recipe but I am so pleased that I stuck to parmesan cheese. I am pleased that I followed the recipe faithfully. A simple dish with flare. Thank you Sueie.
     
  2. Wow this was great!! melted the buter with the garlic in it, then brushed it on the zucchini. Also, I did not use the shreaded cheese (I thought that it might be too much and didnt know which kind of cheese to use), and cut the zucchini into "circles". Thanks for posting such a great recipe!!!!
     
  3. This was really tasty, the parmesan cheese gave a great crispy topping. And zucchinis are a favourite vegetable of mine anyway. Had this with another zaar recipe, Hoisin-baked Salmon. Thanks for posting. =)
     
  4. This is really tasty! I wouldn't have thought of doing zucchini this way, and thank goodness for it b/c it is a nice change from steaming. I used reduced fat cheese and Smart Balance for the butter; both did fine. I had potatoes roasting at 400 so I baked these at that temp for about 23 minutes and they did fine. Also, b/c of the accompanying dishes I used all cheddar instead of parmesan and went light on the garlic. I would be interested in trying this again with all parmesan, as I imagine it would make a nice "crust". Thanks for posting; I'll definitely make this again. Made for Healthy Choices 2008.
     
  5. These were good! The only think I suggest is a little season. Salt!
     
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Tweaks

  1. I cut the recipe in half and used garlic powder instead of crushed garlic (I just shook it onto the zucchini). This was pretty good, thanks.
     

RECIPE SUBMITTED BY

Work in hospitality, enjoy music, reading and cooking. Passion is honest and realiable people with a sense of humour. Pet peeve - bad manners. Very partial to all styles of asian food.
 
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