“The first zucchini I ever saw I killed it with a hoe.” – John Gould
Only in the last several years after realizing the delicious taste of baked yellow squash did I realize how easy it was to do something similar with zucchini squash only after slicing it into rounds. This has now become one of our favorite sides and I am ashamed to admit how easy it is to prepare and cook so I maintain it as a secret family recipe … until now, that is!
Preheat oven to 425°F. Line a baking sheet with non-stick aluminum foil and set aside.
After washing it, place the zucchini on a cutting board, slice it into 1/4" to 3/8" rounds.
In a zip-lock plastic bag, toss the zucchini rounds with the EVOO, seasonings and half the Parmesan cheese.
Place the rounds flat on the baking sheet and top with the remaining Parmesan cheese. Bake for 5 minutes.
Turn oven to broil and cook an additional 4-5 minutes until cheese is browning.
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