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2 medium zucchini
1 tbsp. olive oil
1/4 cup grated Parmesan
1/4 cup plain bread crumbs
1/8 tsp salt & black pepper
Preheat the oven to 450o. Coat a baking sheet with cooking spray. Slice the zucchini into 1/4” rounds. In a medium bowl, toss the zucchini with oil. In a small bowl, combine the Parmesan, bread crumbs, salt & pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the greased baking sheet. Bake the zucchini rounds until browned and crisp, 25-30 minutes. Serve immediately.
• 2 Zucchini (cut in half lengthwise) • ½ lb Italian Sausage (casing removed)
• 2 Scallions (thinly sliced) • 1 tomato (diced) • ½ cup fresh basil
• 4 oz Shredded Mozzarella cheese • 1/3 cup shredded Parmesan cheese
Heat baking sheet to 450 F. Cut the zucchini lengthwise and, hollow out the zucchini half. Brush cut sides with 1 tsp oil, then place, cut sides down on heated baking sheet. Roast 5 minutes. Cook sausage. Add in scallions, tomato, mozzarella and basil and combine. Turn zucchini cut sides up and season with salt and pepper. Divide the sausage mixture among the zucchini halves, top with the Parmesan cheese and roast until the zucchini are just tender 8-10 min. Sprinkle with more basil if desired.
