The Barefoot Contessa’s Zucchini With Parmesan

May 11, 2023May 11, 20230 4

The Barefoot Contessa's Zucchini with Parmesan - A Simple and Delicious Veggie Recipe

by The Chefin Vegetarian

Prep

10 min

Cook

30 min

Ready In

40 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

142

Sugar

Fat

10g

Zucchini is a versatile vegetable that can be used in a wide variety of dishes. This recipe for The Barefoot Contessa's Zucchini with Parmesan is a simple and delicious way to enjoy this nutritious veggie. The dish is made by roasting sliced zucchini, onion, and olive oil in the oven until tender and lightly browned. Once cooked, the mixture is sprinkled with grated Parmesan cheese, giving it a savory flavor. This dish is perfect as a side dish or served alongside a protein source.

Instructions

1.	Preheat oven to 425 degrees F (220 degrees C)
2.	In a large bowl, toss the zucchini, olive oil, onion, salt, and pepper together until well combined.
3.	Spread the mixture out on a baking sheet in a single layer.
4.	Roast for 30 minutes, stirring once halfway through the cooking time.
5.	Sprinkle with grated parmesan cheese and serve.

PROS

This dish is simple to make with only a few ingredients and it’s delicious! The roasting process brings out the natural flavors of the zucchini, and the parmesan cheese adds a savory kick.
Plus, this dish is vegetarian and gluten-free, making it a great option for those with dietary restrictions.

CONS

Some people may find that the zucchini becomes too soft when roasted, so it’s important to keep an eye on the cooking time to avoid overcooking.
Additionally, this dish may not be very filling on its own, so consider serving it as a side dish or pairing it with a protein source.

HEALTH & BENEFITS

Zucchini is a great source of vitamin C, which helps support a healthy immune system. It’s also low in calories and high in fiber, which can help with digestion and weight management. Plus, the addition of olive oil in this dish provides heart-healthy monounsaturated fats.

	8 medium zucchini , sliced
	2 tablespoons olive oil
	1 large onion , cut in half and sliced 1/2-inch thick
	1 teaspoon salt
	1/4 teaspoon black pepper
	1/4 cup parmesan cheese , grated