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    738

Parmesan Baked Zucchini

 3 Ratings
1 Comments
  • Prep Time 5 min
  • Total Time 20 min
  • Servings 4
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    738

Two of the staples of Italian cuisine, zucchini and Parmesan cheese, team up for a recipe that's easy to make and impressive to serve. These baked "boats" are a fresh new way to serve a distinctive side dish.

Brooke McLay Recipe by Brooke McLay
May 16, 2012

Ingredients

2
zucchini, cut lengthwise in half
1/4
cup shredded Parmesan cheese (1 oz)
1
tablespoon olive oil
Freshly ground pepper to taste
2
tablespoons chopped fresh basil leaves

Directions

  • 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • 2 Place zucchini halves, skin side down, on cookie sheet. Sprinkle each with 1 tablespoon cheese. Drizzle with oil; sprinkle with pepper.
  • 3 Bake 15 to 20 minutes or until zucchini is tender and cheese is light golden brown. Cool slightly. Garnish with basil.

Expert Tips

This zucchini dish is a great side with pasta entrées.

Grill it! Place prepared zucchini on a grill over low heat; cook until zucchini is tender and cheese is light golden brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
80
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
120mg
5%
Total Carbohydrate
3g
1%
Dietary Fiber
1g
4%
Sugars
3g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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