- 2 zucchinis
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground black pepper (fresh)
- 5 basil leaves (sliced)
|Calories45Calories from Fat20|
|% DAILY VALUE|
|Calories from Fat20|
|% DAILY VALUE|
Marite Vidal 3 months ago
Good. Will do again. A little dry but will use some olive oil next time.
Calandra A. 5 months ago
I needed a quick side dish for my parmesan chicken. I found this simple enough recipe and I had all ingredients on hand. They were tasty despite the fact that I didn't follow step 3 off the instructions: be sure to keep a close watch on zucchini. They were a little charred because of me NOT the recipe. I also added galic power instead of the basil.
Kayley Cox 6 months ago
I added just a touch of garlic powder but it would have been just as good without
Shacklett 6 months ago
Fine after a brushing of butter or a drizzle of olive oil. Fat is not bad for you!
Lynda Tieck 7 months ago
Delicious and very easy to make!
Meranda Contreras 8 months ago
Delicious. Zucchini still had a nice, firm texture.
Chris a year ago
Excellent! Just as expected and very easy to make
Tiyanna Williams 2 years ago
Quick, Easy, and delicious!
Alesha J. 3 years ago
Great! Easy still left a hint of a crunch in the center (which I love!). It was a perfect side for our Christmas dinner.
Josh N. 3 years ago
Quick. Easy. Pretty tasty. I never actually got the parmesan to soften, it just got golden brown. I could see using this with other cheese with no issues. I like it for sides, but it would also be good as a snack for company. A plate of pickles, cheese, crackers and parmesan zucchini would be a nice salty/sour combo.