Parmesan Courgettes Zucchini Recipes

QUICK AND EASY BAKED ZUCCHINI

Steps:

• Preheat oven to 240°C / 450°F (220°C fan) with the oven shelf set high in the oven.
• Trim the ends off the zucchini. Cut medium zucchinis in quarters lengthwise, and large ones into sixths (halve then cut each half into 3 lengthwise to make 6 long "wedges").
• Pile zucchini on a tray. Drizzle with 1 tablespoon oil, salt and pepper. Toss.
• Line up in two rows so they're touching each other, with the skin side down.
• Sprinkle evenly with breadcrumbs, then parmesan, drizzle with 1 tablespoon oil.
• Bake 12 minutes until the parmesan is golden and zucchini is soft but not soggy.
• Serve immediately!

PARMESAN COURGETTES (ZUCCHINI)

Steps:

• Heat a little olive oil in a pan and add the courgettes.
• Cook until slightly browned then add the garlic, lemon juice and zest and stir though. Sprinkle over the parmesan and stir to coat the courgettes. Fry until the parmesan crust crisps up.
• Serve with some parsley sprinkled over the top and wedges of lemon if desired.

PARMESAN ROASTED ZUCCHINI

Steps:

• Preheat the oven to 425 degrees F.
• Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil, and turn the zucchini cut side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
• Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
• Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature.

BAKED PARMESAN ZUCCHINI

Steps:

• Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown. Serve immediately, garnished with parsley, if desired.

COURGETTE / ZUCCHINI PASTA WITH CHILI, GARLIC & PARMESAN

Steps:

• In a large pan of salted water, put the pasta on to boil.
• Grate the courgettes/zucchini, chop or mince the garlic, finely chop the chilli and grate the parmesan.
• Melt the teaspoon of butter in a large frying pan and add the garlic.
• Cook for a couple of minutes and then add the chilli and courgette/zucchini.
• Leave to cook for 10-15mins stirring occasionally. NB. You want to cook everything but not really brown any of it off.
• Remove from the heat and stir in the parmesan.
• When the pasta is cooked to your liking, drain well and stir through a tablespoon of olive oil if desired.
• Plate up the pasta and serve with the courgette/zucchini mixture on top.