Jana, from Jana's Journeys. I can't tell you how fun it is to hear about other people's lives, so similar to your own. The best way to describe her is how she did so herself: "I'm 4'11" of crazily fun cuteness!"
I found this recipe at another blog she contributes to: the Friendship of the Fabulous Foodies. (so fun!!)
Original Recipe: Crusty Parmesan Zucchini (Jana adapted it from a recipe she found in "The Vegetable Dishes I can't Live Without."
1 tbsp extra-virgin olive oil
2 tsps minced or cruched garlic (or powder, to taste)
4 small/slender zucchini and/or summer squash, halved lengthwise (or one huge zucchini, cut into strips)
Salt, to taste
Freshly ground pepper, to taste
1-2 tbsp fine bread crumbs (optional)
2-3 tbsps grated parmesan cheese
Line cookie sheet with tinfoil, coat with olive oil.
Place zucchini in the pan.
Mix the remaining oil in with the garlic in a cup, then brush the mixture onto the top and sides of the zucchini.
Shred the parmesan cheese (add breadcrumbs here if you're using them) and sprinkle it onto the zucchini.
Broil for about 7 minutes.
I did mine pretty much how Jana did her's.
~I try to shy away from breadcrumbs, so I omitted them just like she did.
~I didn't measure the parm that I used, but I know for a fact that I used closer to 1/2 cup! (Maybe more!)
Perfectly "al dente!"
Even my hubby said they were something he'd eat again. He doesn't often say that about veggies in general!
The Verdict: (Will I make it again?)
7 years ago