Parmesan Zucchini Spears Food

ROASTED ZUCCHINI

Steps:

• Preheat the oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a rimmed baking sheet.
• In a small bowl, stir together the Parmesan, Italian seasoning, salt, and pepper.
• Place the zucchini in a large bowl. Drizzle with the oil and sprinkle with the Parmesan mixture. Toss to coat, then arrange the zucchini on top of the cooling rack on the prepared baking sheet, being careful not to overlap the spears.
• Place in the oven and bake until the zucchini is tender, about 12 to 15 minutes. Turn the oven to broil. Cook until the Parmesan is lightly crisp on top, about 2 to 3 minutes. Don't walk away! The second you stop watching the cheese, it will decide to burn.
• Remove the zucchini from the oven and immediately squeeze the lemon juice over the top. Sprinkle with herbs. Enjoy warm or at room temperature.

PARMESAN ZUCCHINI SPEARS

Steps:

• Cut zucchini into quarters lengthwise, then cut in half crosswise.
• In large nonstick skillet, saute zucchini in olive oil over medium heat for 4 minutes.
• Sprinkle with lemon zest, salt, and pepper; saute 4-5 minutes longer or until zucchini is crisp-tender.
• Remove from heat, sprinkle with cheese, and serve immediately.

BAKED PARMESAN ZUCCHINI

Steps:

• Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown. Serve immediately, garnished with parsley, if desired.

BAKED PARMESAN ZUCCHINI SPEARS

Steps:

• Pre-heat oven to 350 degrees and line a baking sheet with aluminom foil.
• Slice zucchini into 3 1/2 - 4 inch spears and line them on baking sheet in a single layer.
• In a small bowl, add salt, paprika, garlic powder, onion powder, oregano and pepper into a bowl and mix. Add olive oils and mix until a loose paste is formed.
• Use pastry brush to spread oil mixture on zucchini spears.
• Bake for 15 minutes.
• Turn oven up to broil and cook fro another 3 minutes.
• Sprinkle with remaining Parmesan cheese and serve.

ZUCCHINI WITH PARMESAN

Steps:

• Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
• Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.