Baked Parmesan Courgette (Zucchini)
A quick, light snack - lovely with hummus or just on its own, and the perfect canapé or midday snack!
Parmesaaaaaan
Some grated parmesan over… well, pretty much anything, is going to elevate it - in my opinion. Okay, maybe not my coconut cherry froyo, but most other dishes! I often find myself very snacky in the middle of the day but I don’t want to eat something that will spoil my appetite for dinner. This is a perfect solution for that - it’s not very filling but really hits the spot when you just fancy a snack.
Baked Parmesan Courgette
Makes 2 generous servings
Prep time: 5 minutes | Cook time: 15 minutes
2 courgettes (zucchini)
1-2 tbsp olive oil
1/2 cup grated parmesan
A pinch of dried oregano, thyme, basil and garlic powder (you can choose which of these you want, or go for all!)
A pinch of salt and pepper
You can also add other seasoning you might like: smoked paprika, some dried chilli etc.
Instructions
Preheat your oven to about 175ºC, 160ºC for fan assisted. 350ºF.
In a small bowl, mix together the grated parmesan and all the seasoning.
Cut the courgettes in half and then slice them lengthways, about finger size is good. Place them on a baking tray covered in baking paper, with the inside facing up. Drizzle/spray olive oil evenly over the courgettes, then sprinkle the parmesan mix generously over them.
Bake for about 15 minutes, until the parmesan goes nice and golden. To crisp it up you can change the oven to grill setting for the last minute or so, but keep an eye on it as it can burn quickly!
Take the courgettes out and let them rest for a little while before you tuck in to them. Soooo tasty with hummus (sharing a recipe for that very soon!)
Did you try making these? Share your result with me on Instagram and tag @TheFromScratchBody and hashtag #TheFromScratchBody so I don’t miss it!
