A simple summer side dish of Baked Parmesan Zucchini Rounds comes together quickly using only two ingredients...and will disappear from the table even faster!
2 medium-sized zucchini
½ cup freshly grated Parmesan cheese
Garlic salt & freshly ground black pepper optional
Place oven rack in center position of oven. Preheat to 425°F. Line a baking sheet with foil (lightly misted with cooking spray) OR parchment paper.
Wash and dry zucchini, and cut into ¼-inch thick slices. Arrange zucchini rounds on prepared pan, with little to no space between them. If desired, lightly sprinkle zucchini with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of zucchini. Bake for 15 to 20 minutes, or until Parmesan turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes!) Serve immediately.
Calories: 141kcal | Carbohydrates: 7g | Protein: 11g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 397mg | Potassium: 542mg | Fiber: 1g | Sugar: 5g | Vitamin A: 610IU | Vitamin C: 35.1mg | Calcium: 309mg | Iron: 1mg
