Okay, so let's chat for one second. When I started this blog, back in the spring of 2012, it was because I was bored and wanted to find something to do with my free time. I liked cooking, eating was a clear favorite, and writing was something that I knew I enjoyed. (Whether or not I believed in my writing abilities is a completely different topic.) Out of this, SMAK was born. Over the past two years I have at times gotten lazy and went weeks without posting a single new entry. Other times I became incredibly motivated and wrote consistently for weeks on end. I've gone through various styles of photography - staged with a photography tent, iPhone pictures turned Polaroid and retro, and natural and organic. But what I've seen throughout these past few years is a consistent love of what I am doing. WordPress allows me to see that stats of my blog - some days I only have 15 views, other days I have 259. Sure, I would love to see a huge boost in viewership. It'd be a dream to gain sponsorship, do food testings and recipe development. But right now? I am okay where I am at, as long as I am putting a smile on one person's face. As long as one person finds a new recipe to try in any given day, I view that as a success. So as long as you will still put up with me, SMAK will still be there for your enjoyment.
With that said, today's recipe...
I was lucky enough to have my beautiful niece join me as sous chef!
I would suggest adding a little more parmesan to allow for more of the browning atop the zucchini. Plus, you can never have too much cheese.
This recipe is really quite simple and fairly quick to pull together. I can't say that this would replace chips or cookies every day (although maybe it should), but it's a great healthy snack or hors d'oeuvre.
Baked Parmesan Zucchini
4 zucchini, halves and quartered lengthwise 1/2 cup grated Parmesan 1/2 teaspoon dried thyme 1/2 teaspoon drive oregano 1/2 teaspoon dried basil 1/2 teaspoon garlic powder kosher salt and freshly ground black pepper, to taste 2 tablespoons olive oil
- Preheat oven to 350 degrees. Coat a cooking rack with nonstick spray and place on a baking sheet; set aside.
- In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper.
- Place zucchini onto prepared baking sheet. Brush with olive oil and sprinkle with Parmesan mixture.
- Place into oven and bake until tender, about 15 minutes.
- The broil 2-3 minutes, or until crisp and edges being to brown.
- Serve immediately.