Baked Zucchini with Garlic and Pecorino

Name: Baked Zucchini with Garlic and Pecorino
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4-5 medium zucchini, sliced into 1/3 inch thick disks (about 5 cups); 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 (or regular chili flakes ); 1/4 cup finely grated pecorino cheese (or sub parmesan or asiago); 6-8 torn basil leaves

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Author : Sylvia Fountaine | Feasting at Home

baked zucchini crispy baked zucchini

Ingredients

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4-5 medium zucchini, sliced into 1/3 inch thick disks (about 5 cups)2 tablespoons olive oil1 teaspoon granulated garlic powder, or 2 finely minced cloves1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon Aleppo Chili Flakes (or regular chili flakes)1/4 cup finely grated pecorino cheese (or sub parmesan or asiago)6-8 torn basil leaves

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Instructions

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Step 1

Preheat oven to 425F

Step 2

Slice the zucchini into 1/3 inch disks. Place in a bowl and drizzle with the olive oil, sprinkle with salt, garlic powder, pepper and optional chili flakes. Place in a single layer on a parchment-lined sheet pan. Lightly sprinkle each slice with 1/3 teaspoon grated pecorino.

Step 3

Bake in the oven 18 minutes, check, and if need be, rotate, or tent lightly with foil (if getting too dark) and continue baking 5-10 minutes until fork tender. You want tops nicely golden and crispy with tender middles.

Step 4

Place on a plater and scatter with the torn basil leaves. Enjoy!