Towards the end of summer, zucchini is one of those vegetables that, if not shredded and frozen, are hurriedly being used up. This is one of the ways I like to use them up. Chris and I are big fans, but it’s definitely one of those dishes that needs to be eaten right away; otherwise due to the water content of the zucchinis, they get soft and soggy and admittedly, downright gross. So timing is of utmost importance, but boy oh boy, these are so easy to prepare and quite tasty right of the oven. They make a perfect side veggie with a bit of a kick due to the pepper.
- 2 zucchinis, sliced 1/4 inch thick
- freshly ground cracked pepper
- freshly ground salt (I used a garlic/ salt grinder)
- fresh shaved parmesan cheese
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and spray with a non-stick spray. Arrange the zucchinis on the baking sheet and top with generous amounts of fresh cracked pepper, apply fresh ground salt, or as we had on hand, a salt & garlic grinder, and top each round with a bit of fresh parmesan cheese.
Bake for 20-25 minutes or until cheese has melted and become a light golden brown.