Description
Uma receita deliciosa e fácil de abobrinha com parmesão assada no forno, que resulta em rodelas macias por dentro e crocantes por fora, com uma casquinha de queijo gratinado. Perfeita como entrada, acompanhamento ou prato principal leve.
Ingredients
2 medium Zucchini (Italian squash)
1 cup Grated Parmesan cheese
3 tbsp Extra-virgin olive oil
2 cloves Garlic (optional, minced)
to taste Salt
to taste Black pepper
1 tsp Dried oregano or thyme
Instructions
- Preheat the oven to 200°C (400°F)
- Wash the zucchini and cut off the ends. Slice into 1 cm (about 0.4 inch) thick rounds
- In a large bowl, mix the zucchini rounds with olive oil, minced garlic (if using), salt, pepper, and oregano. Toss gently to coat
- Grease a medium baking dish. Arrange the zucchini slices in a single layer without overlapping. Sprinkle generously with Parmesan cheese
- Bake for 20-25 minutes, until the cheese is golden and bubbly and the edges of the zucchini are crispy
- Serve immediately
Notes
To prevent soggy zucchini, pat the slices dry with paper towels before seasoning.
Use freshly grated Parmesan for best flavor and melting.
Do not overlap the zucchini slices; they need space to brown evenly.
For extra crispiness, finish with a drizzle of olive oil before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 180°C for 5 minutes to regain crispiness (avoid microwave).
Freezing is not recommended as the texture changes.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Baking
- Cuisine: Brazilian