I’m still coming up with tasty ways to use up the last of the summer zucchini–I know I’ve grown over 120 so far this summer from just 4 tiny little zucchini starts I purchased for only $2!
Here’s an easy way to cook with the baby zucchini available at the store in ready-to-go bags or if you’re in the same situation as I am, using up your own harvest! 🙂
The ingredients you need are 1.5 lb of baby zucchini, 3 tsp minced garlic, 1 T Parmesan, 1/2 tsp black pepper, 1/2 sea salt, fresh rosemary and 1 T olive oil.
I’m in love with this frozen crushed garlic sold at Trader Joes and possibly elsewhere. I defrost it for 15 seconds in the microwave for recipes when it needs to be softened. For something like a soup, you can just pop the frozen cubes in.
Trim both ends of the baby zucchini and place on a parchment lined baking sheet. Make sure your oven is preheated to 375 degrees. Drizzle with the olive oil and top with the pepper, rosemary, salt and garlic. Roast for 25 minutes. Add the Parmesan and cook for 5 minutes more. I had grated Parmesan on hand so used that, shredded Parmesan would also work very well and would’ve been my cheese of choice if it was in my fridge at the time 😉
I was making this dish on a day of food prep and also made these delicious garlic baby roasted tomatoes!
Look how gorgeous these look! My hubby and I had them for lunch with a topping of the delicious garlic roasted tomatoes. I’m sad I didn’t get a photo, but adding the tomatoes definitely stepped this recipe up a notch.
When serving, make sure to scoop up the delicious bits of cheese, garlic and rosemary from your pan!
Rosemary Parmesan Baby Zucchini
- 1.5 lb baby zucchini
- 3 tsp minced garlic
- 1/2 tsp ground black pepper
- 1/2 tsp sea salt
- 1 Tbs Parmesan, grated or shredded
- 3 sprigs fresh rosemary (or 1/2 tso dried)
Preheat oven to 375 degrees.
Trim zucchini ends and spread of a parchment lined baking sheet.
Drizzle olive oil over the zucchini.
Sprinkle with the black pepper, salt, garlic and rosemary.
Bake for 35 minutes. Sprinkle the Parmesan over the zucchini and bake for 5 more minutes.