Everything, everywhere, all at once—that could be zucchini.  There doesn’t seem to be a season when its slender green form isn’t tucked into the rows of spinach and celery.  And it works for everything, from salads to soups.  Here’s a tasty variation that looks as good as it tastes.  A little prep, a lot of heat, easy clean-up—–a nearly perfect side even the kids would like.  Adjust ingredients to portions needed.

  • Small zucchinis, ends trimmed and cut lengthwise then sliced into thick sticks
  • Grated parmesan cheese
  • Italian seasoning
  • Salt and pepper
  • Olive oil
  • Lemon juice

Mix cheese with Italian seasoning, salt and pepper in flat dish.  Toss zucchini sticks in a little olive oil to coat all surfaces.  Then press zucchini pieces, cut sides, into cheese mixture and set skin side down on oiled rack on foil covered baking sheet.  Press any leftover cheese mix onto zucchini surfaces.  Roast in a pre-heated 400’ oven for 12-14 minutes, until fork tender.  Turn on broiler and cook until cheese is a little crispy.  Squeeze a bit of lemon juice over all. 

The Kitchen Hive

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