fbpx
The Speckled Palate
July 15, 2016

Parmigiano Reggiano Zucchini

Last Updated on

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.

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.

This post contains affiliate links. If you were to make a purchase through one, I would receive a small commission. For more information about the affiliate programs The Speckled Palate participates in, please refer to my disclosure page.

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.

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.

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.

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.

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 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.

Parmigiano Reggiano Zucchini Essentials

Get the look!

Overhead image of Parmigiano Reggiano Zucchini on a baking sheet, with Pinterest text

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.

Parmigiano Reggiano Zucchini
Yield: 4 servings

Parmigiano Reggiano Zucchini

Prep Time: 8 minutes
Cook Time: 25 minutes
Total 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.

Ingredients

  • 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

Instructions

  1. Preheat the oven to 425°F.
  2. Place the sliced zucchini on a rimmed baking sheet in a single layer.
  3. Drizzle the olive oil on top of the zucchini.
  4. Season with the black pepper.
  5. Place the baking sheet in the oven, and bake for 10 minutes.
  6. Remove the zucchini from the oven, and turn on the broiler.
  7. While the broiler is heating, sprinkle the parmigiano reggiano cheese on top of the zucchini, creating an even layer.
  8. Place the zucchini back in the oven, and broil for 5-10 minutes, or until the parmigiano reggiano has crisped and browned.
  9. Remove from the oven, and let cool for 10 minutes.
  10. Enjoy warm.

Nutrition Information:

Yield:

4

Serving Size:

1

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: 8g
Nutrition facts are an estimate and not guaranteed to be accurate.

Did you ever study abroad?

How do you feel about zucchini?

11 Comments

  1. Julia Mueller

    Ah my geeeeersh! I want all the parmigiano reggiano zucchini treats! Now I’m seriously fantasizing about eating these a-top a gorgeous Italian hillside 😉

  2. Krista

    Great snack and great way to use up your zucchini!

  3. carrie @ frugal foodie mama

    Oh, I am so jealous!! What I wouldn’t give to be able to spend almost an entire summer in Tuscany! And wow- this zucchini recipe looks amazing. 🙂 How can you go wrong with bubbly cheese over oven roasted zucchini??

  4. Michelle | A Latte Food

    Oh man, this looks so tasty! I love zucchini and can’t get enough of it this time of year! I always wanted to study abroad–I never did, but your trip sounds like it was such an awesome experience!

  5. Nutmeg Nanny

    Oh my goodness! What a perfectly cheesy way of jazzing up zucchini.

  6. Sandi (@fearless_dining)

    That crispy zucchini looks absolutely amazing. I am glad you found some delicious recipe inspiration from your trip 🙂

  7. Dee

    We just made a batch of fried zucchini tonight, but this looks so much easier and very delicious! Italy is definitely on the bucket list to visit!

  8. Cathy Trochelman

    What an awesome little snack! I bet these are just packed with flavor!

  9. Nicoletta @sugarlovespices

    Glad you enjoyed your time in Italy and the good food . When we go, even my husbands thinks he gained some pounds for the extensive eating, only to realize he actually dropped weight . Those zucchini look awesome, we love them and eat them in plentiful ways.

  10. Alaina @ A Not So Quiet Kitchen

    These look so delicious! Zucchini is one of my toddler sons favorite veggies I’m sure he’ll love stuffing his face with these!

  11. Scott G

    Simple and delicious looking. I love it.

Leave a Comment


*Required field