Zucchini is rich in antioxidants, vitamin A and C. This dish can be very savory and serve as your whole meal. The key to cooking zucchini is to use a higher temperature and cook for a short period of time. If your temp is too low, then it may get wilted and soggy. If you prefer to grill these, then slice them length-wise instead of circular. Some people like to par boil the zucchini for 3 minutes before baking, but I will leave this up to you. I don’t do that. I either grill it or follow these directions.
3 large zucchini, washed and sliced round (no need to peel if organic)
1/4 cup grape seed or avocado oil
1/2 cup Asiago or Parmesan cheese, shredded (For a dairy free option, see below)
Sea salt and pepper to taste
2 teaspoons of your favorite seasoning (I like dried onion-garlic powder or one called “Everything but the Bagel”).
Optional: Paprika or chili powder
NOTE: For a dairy free option, substitute the cheese for Kite Hill® ricotta or Daiya® cheese, or even basil pesto sauce!
Preheat oven to 425 degree. In a large mixing bowl, toss together your zucchini slices with the oil, salt/pepper and seasoning mix. Spread it out in a single layer on a baking sheet, and top each slice with a spoon of cheese (or cheese substitute, see above). Bake for 5 – 7 minutes, and then turn up the heat to broil for about 2 – 3 minutes until the cheese is melted and your mouth is watering. Serve warm.
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.