Baked Parmesan Zucchini

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


  1. Preheat oven to 350 degrees. Coat a cooking rack with nonstick spray and place on a baking sheet; set aside.
  2. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper.
  3. Place zucchini onto prepared baking sheet. Brush with olive oil and sprinkle with Parmesan mixture.
  4. Place into oven and bake until tender, about 15 minutes.
  5. The broil 2-3 minutes, or until crisp and edges being to brown.
  6. Serve immediately.

Grilled Peaches with Greek Yogurt & Gingersnaps

After three months of summer, I finally made my first trip to Lauderdale Lakes in Elkhorn, Wisconsin. Bummer that it happened just as summer is coming to a close. Perfect weather. Amazing food and beer. Wonderful conversation and laughs with family. A run of slaloming on less than ideal water. I couldn't have asked for a better Sunday. peaches

While browsing the Men's Health website the other day, attempting to get my life together and eat healthier and workout more often, I fell upon a recipe for grilled peaches with Greek yogurt and gingersnaps. The idea of grilling fruit seemed rather strange, but I have friends who have done it before and swore by it. So, I allowed my curiosity to get the best of me and I purchased a few white peaches.


The bourbon glaze is a nice subtle addition to the natural flavor of the peach and Greek yogurt. It's not overpowering, but strong enough to add that extra something. I would suggest that you use plenty of gingersnap crumbs when topping the fruit. The more the better. Plain Greek yogurt can be rather tart and the gingersnap helps cut the intensity of the yogurt.

grilled peaches

Do you have any favorite healthy treats? What's your take on grilling fruit? Any fruits that you'd like to see grilled? Let me know and I'll come up with a recipe.

Grilled Peaches with Greek Yogurt & Gingersnaps Serves 4

Ingredients: 4 peaches 1 tablespoon bourbon 1 tablespoon brown sugar 1/2 teaspoon ground ginger 2 teaspoons vegetable oil 1/8 cup plain nonfat Greek yogurt crushed gingersnap cookies


  1. Prepare grill for cooking at 400°F to 450°F.
  2. Halve and pit 4 peaches.
  3. In a small bowl, whisk 1 tablespoon bourbon, 1 tablespoon brown sugar, and 1/2 teaspoon ground ginger.
  4. Whisk in 2 teaspoons vegetable oil.
  5. Lightly brush bourbon mixture onto cut sides of peaches.
  6. Grill peaches, cut sides down (be cautious; bourbon may flare), for 2 to 4 minutes, until dark grill marks appear.
  7. Top each half with 1/8 cup plain nonfat Greek yogurt and a crushed gingersnap cookie.