You just got home after a long day at work and your stomach is rumbling. Tired and hangry, you immediately head to the kitchen to start cooking dinner. But, just as you’re about to sit down and eat, you take a glance at the lonely chicken breast sitting on your plate and suddenly realize that you don’t have anything to eat with it. You dig through your freezer and come up with a bag of frostbitten veggies buried underneath a carton of ice cream you forgot that you bought a few weeks ago. When are these from? Who cares. You toss them into the microwave and continue to inhale your chicken breast. A few minutes later, you check back in on the veggies, only to find that they’ve magically transformed into a soggy pile of mush. You take one bite, toss the rest, and grab the carton of ice cream out of the freezer instead.
I truly believe that one of the reasons why vegetables get a bad rap is because they’re often viewed as an afterthought in the meal planning process. We often spend so much time planning and preparing our main entrees that we completely overlook the rest of the meal.
Buuuuut.. it doesn’t need to be that way. A handful of ingredients and a couple of minutes is all you need to prepare delicious veggies that you’ll actually WANT to eat.
Case in point: this Roasted Garlic Parmesan Zucchini.
4 ingredients and 20 minutes.. that’s it!
I’ll be the first to admit that vegetables can be flavorful and delicious.. BUT, they can also be tasteless and bland. It’s all a matter of how they’re prepared!
Roasting is one of my favorite ways to create delicious, foolproof veggies with minimal time and effort involved. The heat of the oven caramelizes the exterior of the veggies, while leaving the interior moist and tender.. resulting in crisp, flavorful veggies every time.
This Roasted Garlic Parmesan Zucchini is proof that eating your veggies doesn’t have to be a chore. In fact, it can be a treat! The secret is sprinkling with a bit of garlic powder and freshly grated Parmesan cheese tossing it in the oven for 15 minutes until the zucchini is tender and the cheese is melted to crispy, golden perfection. Droooool.
This recipe seriously could not be easier – or more delicious. And something tells me you’re never going to go back to boring, tasteless veggies again after trying a bite of these babies..
So give this recipe a try with your dinner tonight and let me know what you think! Or tag me on Instagram, Facebook, or Twitter to share your experience. I love hearing from you!
Fresh zucchini is topped with Parmesan cheese & baked to tender, golden perfection for a quick, easy, and addictive side dish!
- 2 medium zucchini (about 1.5 to 2 pounds total)
- 1.5 tsp olive oil
- 1/4 tsp garlic powder
- salt and pepper to taste
- 1/4 cup Parmesan cheese freshly shredded
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
Trim ends of the zucchini and slice into 1/2" thick rounds. Add sliced zucchini to a large bowl and toss with olive oil, garlic powder, salt, and pepper to coat.
Spread zucchini in an even layer onto the prepared baking sheet. Top each zucchini round with a sprinkle of parmesan cheese. Bake until zucchini is tender and cheese is golden, about 15 minutes.