Crispy Baked Zucchini
Ingredients
The zucchini
-
4–5
medium
zucchini, sliced into 1/3 inch thick disks (about 5 cups)
The seasoning
-
2
tablespoons
olive oil
-
1
teaspoon
granulated garlic powder
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
¼
teaspoon
Aleppo Chili Flakes (or regular chili flakes)
The garnish
-
¼
cup
finely grated pecorino cheese (or sub parmesan or asiago)
-
6–8
leaves
torn basil
Instructions
- 1. Preheat the oven to 425°F.
- 2. Slice the zucchini into 1/3 inch disks and place them in a bowl.
- 3. Drizzle with olive oil and sprinkle with salt, garlic powder, pepper, and optional chili flakes.
- 4. Arrange the zucchini in a single layer on a parchment-lined sheet pan and lightly sprinkle each slice with pecorino cheese.
- 5. Bake for 18 minutes, checking and rotating if necessary, then continue baking for 5-10 minutes until golden and fork tender.
- 6. Transfer to a platter and scatter with torn basil leaves before serving.
Nutrition Facts (estimated)
Servings
4
Calories
122
Total fat
10.9g
Total carbohydrates
1.8g
Total protein
5.1g
Sodium
500mg
Cholesterol
14.8mg
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