This is a great little side dish Sandra Lee suggested serving with Spaghetti and Meatballs which we did but loved it so much I wanted to post it so it could be made with anything as a side dish. She concurs saying "it can accompany any entree." This is from her magazine's August/September 2009 issue. It is yummy and the kids even ate it happily. Great for garden leftover zucchini. Very flavorful. It is made with simple pantry ingredients besides fresh zucchini.Taste and enjoy. ChefDLH

Ingredients

4 serv.

medium zucchini, cut into 1/4-inch-thick slices3
italian seasoning, McCormick↗3 tablespoons
extra virgin olive oil↗2 tablespoons
grated parmesan cheese2 tablespoons
salt↗1⁄2 teaspoon
ground black pepper↗1⁄2 teaspoon

Step-by-step instructions

1
Preheat oven to 425°.
2
Spray a rimmed baking sheet with nonstick cooking spray.
3
In a large bowl, combine zucchini, Italian seasoning, olive oil, cheese, salt, and pepper.
4
Spread zucchini in a single layer on prepared baking sheet.
5
Bake for 8 to 10 minutes, turning once.
6
Serve immediately.

Source: food.com

Original recipe ↗

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