Recipe courtesy of foodnetwork.com.
2 medium zucchinis (about a pound)
1 tbsp olive oil
¼ cup freshly grated Parmesan cheese
¼ cup plain dry breadcrumbs
⅛ tsp salt
Freshly ground black pepper, to taste
Preheat oven to 450°F. Coat a baking sheet with cooking spray. Slice zucchini into ¼-inch thick rounds. In a medium bowl, toss zucchini rounds with olive oil. In a small bowl, combine Parmesan, breadcrumbs, salt, and pepper. Dip each zucchini round in mixture, coating evenly, then place on baking sheet. Bake zucchini until browned and crisp, 25 to 30 minutes. Serve immediately.
I feel like I’m cheating by featuring such an easy recipe, but that’s what’s so great about it—it is so quick and simple. This is my go-to veggie side dish, or even just a main course. It’s also pretty healthy, but I guess not if you smother the zucchini in ranch dressing like I do. (Go ahead, smother it.) The original recipe suggests two medium zucchini but I think that may be too much. One good-sized zucchini would probably suffice; this isn’t the type of food you’ll want to eat leftover. The original recipe also doesn’t say to, but I’d suggest flipping the zucchini halfway through your bake time for even brownness. The outside gets nice and crispy, but the inside still has a soft gooeyness to it, as zucchini often does. Right now I am obsessed with this particular produce and in search of the perfect zucchini boat recipe. If anyone has one they’d like to share with me, please email me at firstname.lastname@example.org. Good luck and enjoy!