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Baked Parmesan Zucchini
from the kitchen of Sharmagne Leland-St.John

4 medium sized zucchini, quartered lengthwise
½ cup freshly grated Parmesan
1 ½ teaspoon fresh thyme
1 ½ teaspoon fresh oregano
1 ½ teaspoon fresh basil
¼ teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoon chopped fresh Italian parsley leaves

Preheat the oven to 350º F.

Coat a cooling rack with non-stick spray and place on a baking sheet.

Remove the herbs from stem and chop. In a small bowl, combine the
thyme, oregano, basil, garlic powder, salt and pepper.

Place the zucchini onto the prepared rack. Drizzle with olive oil and
sprinkle with the herb mixture then the Parmesan.

Place in the oven and bake until tender, approximately 15 minutes.
Broil for an additional 2-3 minutes, or until crisp and golden brown.

Garnish with parsley and serve immediately.


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