photo by Jonathan Melendez
- Ready In:
- Preheat the oven to 350 degrees F.
- Clean the medium (or large-ish, if you like your squash as I do!) zucchinis well, cut the ends off, and slice them lengthwise into quarters so that you have eight pieces.
- Coat the bottom of a baking dish with the olive oil and place the zucchini pieces in the dish.
- Sprinkle with the seasoning salt (I sometimes lightly spray the zucchini with pan spray before sprinkling on the seasoning salt), then with the Parmesan cheese.
- Place uncovered in the oven and bake for 20 minutes on 350 degrees F.
- Serve two pieces to each person as a side dish, and enjoy!
Questions & Replies
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Just realized we've been enjoying this recipe for months now and I've never reviewed it. We had this again last night and it is hands down the easiest and most delicious way to prepare zukes that we've ever tried. I use a piece of foil on a small baking sheet and follow the recipe exactly, clean up is done in a moment and the zucchini is to die for, wouldn't change a thing! Thanks so much!
This is good. Just a word of caution for those reading that they sprinkled these with the salt with a heavy hand- you can over-salt it! I will go easy the next time. As far as the parmesan and getting it to stick, I just put it on a plate and dipped the zucchini in it instead of sprinkling it on. These were great and I even got my non-liking zucchini husband to eat a few pieces. :)
This is great and it couldn't be easier. I agree-dip the zucchini instead of trying to sprinkle the cheese-it won't hold otherwise. I used season salt and put the "cheap stuff" parm on it before I put it in the oven (15 min at 350 and 5 at 375 but our oven runs cold) was perfect. Soft but with a little bite-not mushy. Then when they came out I sprinkled some of the "good parm" on top (the freshly grated vs the can) and they were really good.
I made dinner for myself out of this recipe last night and it didn't disappoint! Since it was just me, I only used 1 zucchini and omitted the seasoning salt (trying to cut down on sodium consumption). The prep was quick and effortless. I followed others' suggestions and just sprayed the pan with Pam instead of using oil; I also used the tip about spraying the zucchini lightly with Pam before topping with the Parmesan cheese. Admittedly, I'm sure it would have been even better had I used the seasoning salt and more than just the slight sprinkle of Parmesan that I used(I didn't measure, but it was definitely less than the recipe called for); however, it was still delicious and I will definitely make again. Thanks for posting!!!!!
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<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>