Wednesday, April 26, 2017

Roasted Zucchini Parmesan Makes a Healthy Snack

Roasted vegetables with a little melted cheese is a simple recipe that I eat as a healthy snack whenever I get a craving for something that tastes rich but is actually low in calories and good for you. ** 

please note that this blog began vegan after 2020- you are viewing an older recipe that is vegetarian and uses cheese- substitute vegan cheese if desired)

Zucchini is one of my favorites, but I think we all have simple go-to ideas that fills us up but not out. Mine usually involves a vegetable.

To begin, I roast my zucchini in the oven ( 15 minutes)  because roasting brings out the best of this prolific garden vegetable. Once roasted, this simple green squash develops a rich flavor while staying soft and juicy.

Seriously, I could just eat the roasted squash right from the oven because it tastes so good, but when I take it out I like to sprinkle a little grated cheese on it and some fragrant spices ( oregano and fresh basil) . I then officially call it roasted zucchini parmesan.

I find this little snack very satisfying and it tides me over until dinner. If I make enough of it, I serve it as a side for our dinner meal. 

It makes a lovely presentation and complements just about any entree. It's a vegetable side that even kids will rave about. 

It doesn't need any breading, so it makes a great naturally gluten free side dish.

You will want to pin this recipe right now, because despite being simple and easy it is exceptionally tasty. Think of the summer when you have more zucchini than you know what to do with and this fast and easy recipe will come in very handy. Can you ever have enough zucchini ideas?

You can play around with it and add some black olives, red peppers, onions or any other vegetable of your choice.

If you visit my Pinterest Boards, I've collected lots of wonderful whole food gluten free recipes! You can find me at Pinterest


Author: Judee Algazi @ Gluten Free A-Z Blog
Prep Time: 3-5 minutes
Bake Time: 15 minutes or less
Serves : one portion

1 medium zucchini, sliced medium
10 cherry tomatoes, halved
2 Tablespoons fresh basil, chopped
1/2 teaspoon of oregano or Za'atar
olive oil spray
1/4 cup of grated mozzarella or grated parmesan cheese

Preheat oven to 375 
Place zucchini and cherry tomato halves on a rimmed cookie sheet that has been covered with parchment paper into the oven when it reaches 375.
Spray the zucchini and tomatoes with olive oil spray.
Roast for 15 minutes or until the zucchini is soft.
Remove from oven and sprinkle with grated mozzarella or grated (  not powdered) parmesan, chopped basil and oregano if desired. The cheese will melt on the hot vegetables.

Eat as a lower  calorie nutrition snack and enjoy!

Linking this recipe to Miz Helen's Country Cottage Thursday Linky


  1. Oh, how wonderful, Judee! I love roasted vegetables, but tend to make them only for meals, not as a snack. I usually use olive oil and Seasonello, but Za'atar and cheese would be terrific! I might have to make this tomorrow. Simple and flavorful offerings of real food are the very best. :-)


    1. Shirley,
      I agree with everything you said! real food is the way to go!


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