Are you ready to elevate your veggie game? Brace yourself for a taste bud adventure with this easy and delightful Baked Zucchini and Parmesan dish. I promise you, even the staunchest carnivores might consider a detour to the vegetarian side after savoring this.

Simple Perfection, No Frying Required

Imagine the perfect union of zucchini and Parmesan, a match made in culinary heaven. But what makes this dish a game-changer? There’s no need for deep frying or complex sautéing. It’s as straightforward as it gets!

Ingredients:

4 zucchini, quartered lengthwise

½ cup freshly grated Parmesan

½ teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon dried basil

¼ teaspoon garlic powder

Kosher salt and freshly ground black pepper, to taste

2 tablespoons olive oil

2 tablespoons chopped fresh parsley leaves

Instructions:

Preheat and Prep: Set your oven to a toasty 350 degrees F. Grab a baking sheet and coat a cooling rack with nonstick spray, placing it on the sheet. Easy prep, right?
Parmesan Mix Magic: In a small bowl, blend the freshly grated Parmesan with thyme, oregano, basil, garlic powder, salt, and pepper. This mix is the secret to flavor-packed zucchini goodness.
Zucchini Quartet: Lay down your zucchini quarters on the prepared baking sheet. Drizzle them with olive oil and generously sprinkle the Parmesan mixture. It’s like giving your veggies a cheesy hug.
Bake to Perfection: Pop your baking sheet into the preheated oven and let the magic happen. Around 15 minutes should do the trick for tender zucchini. For that irresistible golden brown crust, broil for an extra 2-3 minutes.
Garnish and Serve: Freshness alert! As soon as your zucchini emerges from the oven, sprinkle on some chopped parsley. The vibrant green adds a touch of freshness that’s almost as delightful as the taste.

Why You’ll Love It:

Not only does this dish boast flavors that will make your taste buds dance, but it also maintains the crispiness without the guilt of deep frying. It’s a win-win that even the pickiest eaters will find hard to resist. So, why not take a leap into the world of veggie bliss and give this Baked Zucchini and Parmesan delight a try? Your taste buds will thank you!

Bonus Recipe: Homemade Panettone

This easy panettone recipe is a simplified version of the original, but you won’t even notice the difference when you taste it! This traditional Italian sweet bread is increasingly popular during Christmas worldwide.

The original recipe is quite elaborate, using a special sourdough starter and a process that takes several days. In this recipe, we have simplified the process quite a bit. However, it still takes some time and has its tricks, but it’s definitely worth it!

The tradition of panettone dates back centuries, and nowadays, it’s an essential element in Christmas celebrations in many homes. Modern variations include versions with additional fillings, such as chocolate or cream, but the essence of panettone remains the same.

It’s a festive delicacy that is shared and enjoyed during the holiday season. Its unmistakable aroma and unique flavor make panettone a cherished culinary gift and a symbol of celebration during the end-of-year festivities.

Preparation Time:

Serves 4 / 45 minutes / Medium difficulty

Ingredients:

Sponge:

400g special flour

10g instant yeast

4g strong dough improver

10g gluten

180ml water

80g sugar

10g butter

Reinforcement:

225g special flour

80g egg yolks (without whites)

110g sugar

80g salt

10g shine enhancer

6g emulsifier

5g wheat gluten

80g anti-mold agent

6g powdered milk

100ml water

5g strong dough improver

50g butter

45g margarine

180g raisins

170g candied fruit

80g panettone essence

Preparation:

Sponge:

Place the flour and instant yeast in a mixer, mix them dry until everything comes together.
Then add the water, dough improver, sugar, and knead.
After a few minutes, add the butter and continue kneading until you get a regular, unrefined dough.
Let it ferment for 2.5 to 3 hours.

Reinforcement:

Place the sponge in the mixer with the egg yolks, sugar, salt, emulsifier, shine enhancer, and water.
Knead until the mixture is homogeneous.
Pre-mix the special flour with the powdered milk, anti-mold agent, wheat gluten, and strong dough improver.
Continue kneading. When the dough starts to become elastic, add the margarine and essences, and keep kneading until you get a thin, elastic dough.
Finally, add the raisins and candied fruit. Let the dough rest for a few minutes, then cut and shape it into desired units.
Let it rest for 10 minutes, shape the dough into rolls for the second time, and place them in molds.
Let it ferment for about three hours, then bake at 180 degrees Celsius for 60 minutes.

Now you can enjoy your homemade panettone!