Greetings and Salutations, blog readers!!
I thought I was done writing blogs today, having written three earlier, but then I made a delicious snack and just had to share it with you all, for a quick recipe blog!
So I was gonna make up some veggie pasta, but I was super hungry and did not want to mess with a ton of food prep while hungry, so, I wanted a quick and easy to make, but still a little healthy, to serve as an appetizer before cooking.
Alas, I had a zucchini, so I washed it and chopped it up into little slices, 1/4-1/2 wide, and tossed those slices in some olive oil, along with salt, pepper, onion and garlic powder and some grated Parmesan.
These slices were then arranged on a baking sheet that I put a piece of parchment paper on. You can go without this, but I like to make clean up so much easier, so I do this.
Anyways, once the pieces are all on the baking sheet, it goes into an oven at 425 F (218C) for a little bit. I should have tossed it to broil, halfway through, and I thought I had, but, sadly, I was wrong.
See my crappy runs crazy hot oven requires both knobs to be turned to broil, so, I thought I was broiling, and I didn’t, but when I do it always makes my parchment paper all burnt so, at least that didn’t happen.
Is till felt pretty dumb though.
Oh well.
They would have likely been crispier, had I managed to broil correctly.
But I didn’t.
But still, they were delicious, like crazy sauce delicious.
Seriously, this blog is way too short, but literally all I did, ALL I did, and all YOU have to do, is slice up your clean zucchini, toss them in olive oil, seasonings, and Parmesan. Toss extra Parmesan on top if you want, and banish to the oven or a little while.
Easy, and delicious. Also nearly nutritious vegans can sub out the Parmesan for nutritional yeast! It makes for a delicious snack or appetizer, but honestly, I could have tossed it on some noodles and called it a meal, too.
Go, try it out, and enjoy!
Thanks for reading!
❤
Abbi
Abbi Grasso Blog 
We love zucchini too. I just rub a non-stick skillet with EVOO; then, start some quarters of small sweet onion, broken apart, over a medium flame; when the onion begins to be translucent, I add one small shredded clove of garlic, then, I turn the flame to high, add and toss the zucchini slices for about 3 to 4 minutes, all just lightly salted. On the plate, just lightly grate a bit of Parmesano Reggiano over it. Perfect side for almost any dish – and no hot ovens to heat up the house for hours in August!
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AMAZING! I’ll have to try that one! Thankfully having the oven on for ten minutes isn’t too bad for me- but I know having the skillet option makes for a delightful (and camping friendly) treat too! Thankfully zucchini is plentiful right now!!
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And, zucchini is one of those foods that only needs to get hot to be done! I hate mushy zucchini.
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Exactly! Makes for such a quick and easy dish (and still healthy!) what’s not to love?
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Love zucchini, thanks for the recipe.
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My pleasure, I hope you enjoy, it’s delicious!! Thanks for reading and commenting!
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Wow they look tasty anyways thanks for the recip. Just ended up following your page.
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Thanks! Hope you enjoy!
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Wow, they look good, seem simple and tasty!
gonna give this a try. 💕
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Thanks! Super easy and delicious! Hope you enjoy trying em!
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