(Updated August 2008) I'm doing a summer project of updating all my recipes that don't have photos, and this method of cooking zucchini that I learned from my sister Valerie back in 2005 is an easy and delicious option if you have a garden that's producing a lot of zucchini. This version with a mild blend of low-fat cheese is something most of Val's very cute kids would gobble up, but if you want to make adult-friendly broiled zucchini rounds with cheese, just substitute a bit more assertive cheese like Mizithra or Parmesan. I think there are a number of cheeses that would work here.
Don't think this recipe is all about the cheese though. The way broiling barely cooks the zucchini, leaving it just slightly tender-crisp is one thing that makes this so good. You need to season the zucchini before you sprinkle the cheese on, and again the variations are endless. I used my perennial favorite Spike Seasoning, but other types of seasoning salt or spices like cumin, chile powder, or paprika would be good variations. If you have zucchini in your garden, give this a try, and if anyone comes up with an interesting variation, let us know in the comments.
One thing that is important here is to cut the zucchini slices the same 3/8 inch thickness. I used a mandoline just because I had one, but you can cut them by hand as well.
Spray the pan with non-stick spray (very important!) and lay out the zucchini slices so they completely cover the pan.
Season the top of each zucchini slice with Spike Seasoning, or whatever type of seasoning you're using.
Completely cover the top of the zucchini with cheese. (When I saw this photo I was surprised because it looks like more cheese than it really was. I used about 3/4 cup grated low-fat cheese for a small cookie sheet which I cooked in the toaster oven.)
Val's Kid-Friendly Broiled Zucchini with Cheese
(Full size cookie sheet makes about 6 servings, recipe from my sister Valerie.)
3-4 zucchini, 8-10 inches long (same size zucchini works best)
Spike Seasoning or your favorite season salt or spices to season zucchini
finely grated cheese, enough to cover zucchini (I used four cheese Mexican blend, a blend of low-fat cheeses)
Preheat broiler and put rack into middle position or about 4 inches away from broiler. Wash zucchini and cut off ends. Cut into slices about 3/8 inches wide. It's important that all zucchini slices are same width so they can cook evenly.
Spray a large round or rectangular baking sheet with non-stick spray. Cover baking sheet completely with zucchini rounds, putting them as close together as possible. Sprinkle each zucchini piece with Spike Seasoning or whatever seasoning salt or spices you're using.
Completely cover top of zucchini with grated cheese. Broil until cheese is browned and zucchini is barely tender, about 5-7 minutes. Serve immediately.
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South Beach Suggestions:
With low fat cheese and using a moderate amount of cheese, this is a great low-glycemic recipe for the South Beach Diet or any other low-glycemic eating plan.
More Ways to Cook Zucchini:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Ten Delicius Zucchini Recipes from Kalyn's Kitchen
Greek Style Zucchini Fritters from Closet Cooking
Shrimp, Eggplant, and Zucchini Spaghetti from Kath Eats Real Food
Eight Ball Stuffed Zucchini from A Veggie Venture
Zucchini Falafel from Cook (almost) Anything At Least Once
Spaghetti Zucchini e Limone from What's For Lunch Honey?
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