Parmesan Mini Zucchini

Make anything mini and I am on board.  Even non cute items like zucchini suddenly become adorable!  I found these at Trader Joe’s but I have seen mini zucchini at regular grocery stores as well.  Aside from being so stinking cute they are also a bit more tender and I find more flavorful than the big ones.  Not to say you couldn’t use regular zucchini in this, just cut them down to a similar size as these halved mini ones.  You want lots of exposed surface area so they can get nice and brown and crispy.  A sprinkle of parmesan over the hot zucchini and it melts on for side vegetable perfection.  These would be delicious with roast chicken or maybe pork tenderloin and can be served room temperature if you wanted to serve them at a picnic or on a buffet table.  An easy side for any night of the week really.  Thank heavens for baby vegetables.

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Parmesan Mini Zucchini (printable version at the end of the post)

Inspiration:  baby squash!
Special Equipment:  none

  • 24 ounces baby zucchini, cut in half lengthwise (or regular zucchini if you must, cut in half and then in quarters lengthwise
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan

Preheat your broiler.  Toss the zucchini with the olive oil and some salt and pepper.  Spread out on a baking sheet and broil for 10 minutes, tossing occasionally.  When browned and softened toss the zucchini with the Parmesan cheese and serve.

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Parmesan Mini Zucchini

  • Servings: 4-6
  • Print

Special Equipment:  none

  • 24 ounces baby zucchini, cut in half lengthwise (or regular zucchini if you must, cut in half and then in quarters lengthwise
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan

Preheat your broiler.  Toss the zucchini with the olive oil and some salt and pepper.  Spread out on a baking sheet and broil for 10 minutes, tossing occasionally.  When browned and softened toss the zucchini with the Parmesan cheese and serve.

 

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