Description
A delightful dish that combines the sweetness of zucchini with the sharp flavors of Pecorino cheese and the aroma of fresh basil.
Ingredients
Scale
- 4 to 5 medium zucchinis
- 2 tablespoons olive oil
- 1 teaspoon granulated garlic powder or 2 finely minced cloves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon Aleppo chili flakes
- 1/4 cup finely grated pecorino cheese
- 6 to 8 torn basil leaves
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the zucchinis into one-third-inch rounds.
- Place the zucchini slices in a mixing bowl. Drizzle with olive oil and sprinkle with salt, garlic powder, pepper, and chili flakes. Toss gently.
- Line a baking sheet with parchment paper and place the zucchini in a single layer.
- Lightly sprinkle each zucchini slice with pecorino cheese.
- Bake for 18 minutes; if browning too fast, tent with foil. Bake longer if needed until golden and crispy.
- After baking, remove from the oven and scatter torn basil leaves on top.
- Serve warm and enjoy!
Notes
To avoid sogginess, ensure the zucchini is patted dry before seasoning. The dish can be prepped in advance to save time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
Keywords: zucchini, baked, vegetarian, pecorino, basil, Mediterranean
