One of my favorite things to do with these parmesan zucchini circles is to dip them in Yum Yum sauce. Feel free to use Ranch or whatever sauce tickles your fancy.
Check out what my pals over at Five Heart Home had to say about this recipe:
If you love zucchini as much as my little gal, you definitely need to give these Parmesan Zucchini Rounds a try. If you hate zucchini, they just might change your mind. And if you have lots and lots of fresh garden zucchini to use up every summer? I think you’ll find yourself falling back on this recipe quite often!
I didn’t have any fresh zucchini to use when I made this recipe but I had plenty of frozen from the past harvest. These parm circles turned out amazing.
Ingredients
2 medium-sized zucchini
1/2 cup freshly grated Kraft Parmesan cheese
Garlic salt & freshly ground black pepper, optional
Instructions
Place oven rack in center position of oven. Preheat to 425°F. Line a baking sheet with foil (lightly misted with cooking spray) OR parchment paper.
Wash and dry zucchini, and cut into 1/4-inch thick slices. Arrange zucchini rounds on prepared pan, with little to no space between them. If desired, lightly sprinkle zucchini with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of zucchini. Bake for 15 to 20 minutes, or until Parmesan turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes!) Serve immediately.
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Quick Tip: Serve these zesty little rounds with your favorite dipping sauces. I like using Yum Yum sauce.
Thank you to Recipe Lion for this great recipe.
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