I originally made this at Thanksgiving. I thought it would have been a fancy side dish, and while it was not as pretty as the original posters picture, it tasted good. I think I’ll just coin them up next time instead of spending so much time making it try to look pretty, plus risk it breaking apart.
Garlic Parmesan Roasted Zucchini
(Adapted from eatwell101)
3 or 4 medium-sized zucchini, thoroughly washed
4 tablespoons melted butter
1 cup parmesan
1/2 teaspoon fresh cracked black pepper
1 tablespoon minced garlic (or garlic powder)
1 tablespoon paprika
1 teaspoon salt
1 teaspoon Italian seasoning
Fresh parsley, chopped for garnish
To make the roasted zucchini: Preheat your oven to 400°F (200°F).
Cut a thin lengthwise slice off the bottom of each zucchini to make them more stable. Place 2 chopsticks on opposite long sides of 1 zucchini on your cutting board. Cut zucchini crosswise into thin slices, stopping when your knife hits the chopsticks. Repeat with remaining zucchinis.
Transfer the zucchinis to a baking dish. Pour melted butter on top of zucchinis and brush to coat in between the slices.
In a shallow plate or bowl, combine parmesan, black pepper, minced garlic, paprika, salt, and Italian seasoning. Sprinkle and rub the mixture over the zucchinis and between the slices to coat them completely. The zucchini will curb because of the stuffing between the slices, but it will get back to its original shape while baking.
Bake the zucchinis in the oven for 25-30 minutes, until crisp, golden and cooked through. Sprinkle the garlic parmesan roasted zucchini with chopped parsley and serve immediately.
