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Mimi

Parmesan Zucchini Sticks

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Joined: Dec 8, 2005

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Posted to Thread #4157 at 6:36 pm on Oct 27, 2006

Parmesan Zucchini Sticks
Prep Time: 10 minutes
Cook Time: 20 minutes

These delectable nibbles will remind guests of the fried zucchini or stuffed zucchini blossoms often found at Italian feasts. Roasted, they are more healthful and every bit as good.

2 medium zucchini (about 1 pound)
1 tablespoon extra-virgin olive oil
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch of red pepper flakes
1/3 cup freshly grated Parmesan cheese

Heat oven to 450°F. Line a baking sheet with parchment paper or foil.

Cut zucchini lengthwise into quarters, then cut into 2-inch-long sticks. Combine zucchini, oil, thyme, salt, black pepper, and pepper flakes in a medium bowl, and toss to coat. Transfer zucchini sticks to baking sheet, with a flesh side facing down. Roast until just softened and golden, turning so other flesh side is up halfway through, about 15 minutes.

Carefully turn pieces skin side down. Sprinkle evenly with cheese and continue roasting until cheese has melted, about 2 minutes. Serve warm.

Makes 10 (3-piece) servings

Nutrition at a Glance
Per serving: 35 calories, 2.5 g fat, 0.5 g saturated fat, 2 g protein, 2 g carbohydrate, 0 g fiber, 70 mg sodium

Make-Ahead: Zucchini can be cut up to 1 day ahead and refrigerated in a covered container until ready to use.


If more of us valued food and cheer and song above hoarded gold, it would be a merrier world. -JRRT


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