Thursday, May 12, 2011

Roasted Parmesan Herb Zucchini

This is a light, flavorful, and extremely simple side dish.  Zucchini is sliced thin, tossed in extra virgin olive oil, fresh rosemary and thyme, salt, and pepper.  It is then baked until tender and topped with shredded parmesan cheese.


3 medium zucchini
2 T extra virgin olive oil
rosemary, finely chopped
thyme, finely chopped
kosher salt
black pepper
shredded parmesan cheese

Preheat oven to 350 degrees.  Line a baking sheet with foil.  Wash and slice zucchini into 1/4 inch rounds and place in a large bowl.  Add the olive oil and seasonings and toss well to coat.  Lay seasoned zucchini in a single layer on baking sheet.  Bake for 12-14 minutes until tender.  Top each round with parmesan cheese and return to oven for 3 minutes.  Remove to a platter and serve warm.  Enjoy!


  1. Rhondi- This looks like a perfect way to use up zucchini from the garden this summer! Thanks for sharing the recipe.

  2. This looks like a delicious way to have zucchini!

  3. Zucchini is one of my all time favorites. I'm definitely going to try it like this - yum!


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