Fresh, delicate zucchini sticks broiler cooked to total flawlessness. It's sound, nutritious and totally addictive!
Zucchini and parmesan cheddar. It's a match made in paradise. Furthermore, if all veggies were this way, I'd become a vegan tomorrow. No, however, this is by a long shot outstanding amongst other veggie side dishes I've at any point made. Furthermore, the best part about this is there is positively no profound searing or sauteing of any sort.
Just cut your zucchini into quarters the long way, sprinkle on that Parmesan goodness and toss into the stove to give it a chance to get decent and fresh. I like to let mine cook the most recent few minutes to get that decent brilliant darker covering. It's so great, even your exacting eaters will ask for a considerable length of time and thirds!
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INGREDIENTS:
- 4 zucchini, quartered lengthwise
- 1/2 cup freshly grated Parmesan
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoon chopped fresh parsley leaves
DIRECTIONS:
- Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
- In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
- Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
- Serve immediately, garnished with parsley, if desired.
For more detail : bit.ly/2iV0MOj
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