Parmesan Roasted Zucchini
- 1 large zucchini
- extra virgin olive oil
- salt & pepper
- finely grated parmigiano-reggiano (parmesan cheese, optional)
Preheat the oven to 190C/375F.
Top and tail the zucchini and slice it in thin (1cm) slices length-wise.
Grease a baking sheet with a little olive oil and place the zucchini slices down so that they are not on top of each other. Drizzle a little olive oil over the top and, using your hands or a brush, lightly coat the tops of the slices. Add salt and pepper to taste. If you are adding the parmesan, sprinkle it over the slices.
Roast in the upper part of your oven for about 15 minutes and then have a look - is the zucchini turning translucent? If it is, switch to broil (if that's an option in your oven) and broil for about 5 minutes to brown the tops a bit more. If it's not looking cooked, you may need 20-25 minutes of roasting so this is a judgement call. If you're using the cheese it should be browned and bubbly.
