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Parmigiano Reggiano Zucchini is a brilliant way to serve fresh zucchini in the summertime, so long as you don’t mind turning on the oven. Zucchini is sliced, tossed in olive oil and seasoned with black pepper. It bakes for 10 minutes, then it is coated with a layer of Parmigiano Reggiano cheese and broiled until the cheese browns and crisps up. With its melt-in-your-mouth richness, Parmigiano Reggiano Zucchini is an all-time favorite side dish.
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Ten years ago this summer, I packed up my art supplies and camera, and I crossed the Atlantic to study abroad in Italy.
I spent a majority of my summer in Tuscany. When I wasn’t taking art classes, going on weekend trips around the region or spending time with my classmates while doing as the Italians did, I was eating.
I went to Italy with the mindset that I’d bring back a few pasta-related pounds. I was totally fine with that because I was going to eat ALL the Italian food.
Surprisingly, I came back having dropped almost 15 pounds. I didn’t even notice until we got back. (True story. I thought my clothes stopped fitting because we didn’t have a dryer.) Apparently, living on top of a hill and walking said hill multiple times daily helped me burn off that pasta and then some.
One of my favorite things about Italian cuisine, other than the fresh pasta every night, was the fresh produce.
I stopped by the street market for fresh fruit every morning, and I gorged myself on the veggies that were served alongside our main course every night.
They were so good, and I could not get enough.
One of my favorite summertime veggies in Italy was zucchini.
When I came back to the States, my friends and I began cooking together and for one another. We rotated who was cooking every Sunday. On my nights, I spent a lot of time roasting zucchini, topping it with freshly grated parmigiano reggiano, then broiling the heck out of it.
Parmigiano Reggiano Zucchini Essentials
Get the look!
- Williams-Sonoma Sheet pan.
- Threshold Pretty Party Napkins (Set of Four).
Today’s recipe is just that. And since I’ve been doing this now for ten years, I figured it was high time to share my recipe.Prep Time: 8 minutesCook Time: 25 minutesTotal Time: 33 minutes
Parmigiano Reggiano Zucchini is a brilliant way to serve fresh zucchini in the summertime, so long as you don't mind turning on the oven. Zucchini is sliced, tossed in olive oil and seasoned with black pepper. It bakes for 10 minutes, then it is coated with a layer of Parmigiano Reggiano cheese and broiled until the cheese browns and crisps up. With its melt-in-your-mouth richness, Parmigiano Reggiano Zucchini is an all-time favorite side dish.
- 2 lbs. zucchini, sliced into ¼" chips
- 4 tablespoons extra virgin olive oil
- 1 teaspoon freshly ground black pepper
- 3/4 cup parmigiano reggiano cheese, shredded
- Preheat the oven to 425°F.
- Place the sliced zucchini on a rimmed baking sheet in a single layer.
- Drizzle the olive oil on top of the zucchini.
- Season with the black pepper.
- Place the baking sheet in the oven, and bake for 10 minutes.
- Remove the zucchini from the oven, and turn on the broiler.
- While the broiler is heating, sprinkle the parmigiano reggiano cheese on top of the zucchini, creating an even layer.
- Place the zucchini back in the oven, and broil for 5-10 minutes, or until the parmigiano reggiano has crisped and browned.
- Remove from the oven, and let cool for 10 minutes.
- Enjoy warm.
Amount Per Serving:Calories: 243 Total Fat: 20g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 16mg Sodium: 355mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 8gNutrition facts are an estimate and not guaranteed to be accurate.
Did you ever study abroad?
How do you feel about zucchini?