Parmesan Zucchini Wedges
Looking for a quick and easy vegetable side dish? Well look no farther, because this is it. This would be a great one to have the kids help with. They might even decide to try it if they help make it. When kids have an interest in what they are making they are more likely to try what they helped with.
To make the zucchini wedges, cut your zucchini into 3 – 4 inch pieces. Then you cut it into 4 – 6 wedges depending on the size of your zucchini. Put a couple of tablespoons of oil on a cookie sheet or just use cooking spray. I then season it with salt, pepper and whatever salt free herb I want to. (I used Trader Joe’s Everyday Seasoning) These take about 20 minutes to bake total. Take them out after 10 minutes and sprinkle them with some Parmesan cheese. Bake for 5 – 10 minutes more. That’s all there is to this simple side dish.
I got these at the farmer’s market the other day, there is nothing like fresh produce. You could also use yellow squash for this recipe. Smaller ones would work best because otherwise they can have big seeds in them. When you look for zucchini make sure they are firm and the skins should have shine on them which indicates if they are fresh.
Tender wedges of zucchini with herbs and Parmesan cheese baked to perfection.
- 2 zucchini
- 2 tablespoons olive oil
- salt and pepper
- salt free herb mix
- Parmesan cheese
- Cut the zucchini into about 3 inch long pieces.Cut the zucchini into wedges.
- Preheat oven to 400 degrees.
- Put the oil on the cookie sheet. Add the zucchini and roll them in the oil. Place skin side down. Season the zucchini. Bake for 10 minutes.
- Take the cookie sheet out of the oven and sprinkle the wedges with Parmesan cheese. Bake about 10 more minutes or until zucchini starts to turn golden.