OVEN-ROASTED ZUCCHINI WITH PARMESAN
Small zucchini
Oil
Salt and pepper, to taste
Freshly grated parmesan cheese

Trim the ends off the zucchini and cut them in half lengthwise. Line a rimmed baking sheet with heavy foil and pour a tablespoon or two of oil on the foil. Roll each piece of zucchini in the oil to coat then turn cut side down. Sprinkle the skin side with salt and pepper. Bake at 500 15 minutes. Turn the zucchini over and sprinkle with more salt and pepper. Sprinkle them with a little parmesan cheese. Bake another 5-10 minutes or until browned.

This is from Fran McCullough's "The Low-Carb Cookbook". I like the roasted flavor but the zucchini ends up a little mushy when baked that long. I also had to remove mine from the oven before the last 10 minutes were up because the cheese was getting too brown. I may try salting and patting the zucchini dry before roasting it next time to reduce the liquid in it.

I can't give a carb count for this since it's not an exact recipe. There were no quantities or number of servings given in the book. There would be about 3-4 net carbs per small zucchini.


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