"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Parmesan Zucchini Recipe

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This recipe for Parmesan Zucchini, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leesa Robinson
Added: Friday, January 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 Zucchini
Olive Oil
Fresh Grated Parmesan Cheese
Salt
Pepper

Directions:
Directions:
Preheat oven to 375. Position rack in the center of oven. Cut zucchini into slices lengthwise (about 1/4 inch thick). Cover a baking sheet with foil and brush with oil. Place slices on the baking sheet and brush the tops with olive oil. Cover the tops with parmesan cheese and add salt and pepper on top. Put in the oven for about 5 to 8 minutes or until cooked, but NOT mushy. Then broil until the cheese is golden brown, 1 to 2 minutes (WATCH it closely). Serve immediately. Can add garlic powder if desired.

 

 

 

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