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From The Family

/ From the Garden, From the Kitchen

Let the Zucchini Eating Begin: Parmesan Thyme Zucchini Rounds

Recipe: Parmesan Thyme Zucchini Rounds (From the Family WIth Love)Well I ended up making a mistake in my garden.  Maybe it isn’t quite a “mistake” but moreso a miscalculation. Earlier this year when I was starting seeds I read somewhere that you should plan on planting double the zucchini plants then you think you need/want.  The reason being is that while zucchini is easy to grow it is also susceptible to diseases, bugs, worms, etc.

From the information I gathered it seemed like you should plan on only 1/2 of your zucchini plants to actually make it.  Well…I wanted 4 zucchini and summer squash plants (in different varieties) so what did I do? I planted 8 plants of course! Needless to say, zucchini season has begun and guess how many producing plants I have. Yup! 8! 

Recipe: Parmesan Thyme Zucchini Rounds (From the Family WIth Love)
My favorite shoes ever! Details in product resources at the end of this post!

With zucchini starting to come out of my ears I quickly did a Pinterest search for recipes to use my zucchini.  I’m planning on freezing zucchini to make baby food for Baby Hunter come this winter, and we have our family favorite recipes for grilled zucchini, zucchini bread, etc. While browsing through images of zucchini recipes I kept on seeing pictures of slices of zucchini with parmesan cheese melted on top.  Well tonight I decided to experiment a little and simplify one of our favorite recipes for roasted zucchini wedges which are seasoned with parmesan and thyme.

Recipe: Parmesan Thyme Zucchini Rounds (From the Family With Love)

The results were AMAZING! And these Parmesan Thyme Zucchini Rounds only took 3 additonal ingredients for the zucchini: grated parmesan (I used parmesan reggiano), fresh craked black pepper, and fresh thyme from my herb garden.  The perfect, fast side for tonight’s family dinner.

Parmesan Thyme Zucchini Rounds
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. Medium sized zucchini
  2. 1 cup grated parmesan cheese (I used parmesan reggiano)
  3. 1 T fresh chopped thyme
  4. cracked black pepper to taste
Instructions
  1. Preheat oven to 425 degrees
  2. Thinly slice the zucchini. Make sure you use a small or medium sized zucchini as anything too large will have big seeds in the rounds. I sliced my zucchini about 1/8"-1/4" thick.
  3. Place zucchini rounds on a parchment lined cookie sheet.
  4. Mix parmesan cheese and chopped thyme and evenly sprinkle over zucchini rounds. I used a good amount of the cheese on each round.
  5. Freshly crack black pepper over the rounds and bake for 17-20 minutes until the cheese is melted, bubbly and golden brown.
  6. Let cool for about 5 minutes on the cookie sheet before serving.
From The Family https://www.fromthefamilywithlove.com/

Product resources:

Sandals: My all time favorite sandals Jack Rogers Hamptons Sandal Gold

Dress: Gap (consignment find!) thredUP

Zucchini Variety:  Black Beauty Summer Squash Zucchini Seeds – 4 grams

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With Love, Jennifer

This post contains some affiliated links. However, I have not been paid to test this product nor was I given this product as a sample. I purchased this product for my own personal use and plan on giving honest feedback (whether good, bad or ugly) on the product(s) mentioned.

Reader Interactions

Comments

  1. I had the exact opposite problem. Thinking that I would probably lose one zucchini plant to bugs, I planted three. Well, I ended up losing all three to slugs and snails!

  2. These look amazing. I’m going to have to try them after my zucchini plants finally start producing something. Our plants are not doing as well this year.

  5. I just love the combination of flavor for your awesome Parmesan Thyme Zucchini Rounds. Hope you are having a fantastic day and we are so excited that you shared your post with Full Plate Thursday.
    Thanks so much and Come Back Soon!
    Miz Helen

  6. Oh my! This looks so fabulous! Pinned and tweeted. Please join us tonight at 7 pm, and party with us. I can’t wait to see your new masterpieces or amazing classics! Lou Lou Girls

  7. Hi Jennifer. Gosh they look good. Zucchinis are in abundance here in Australia at the moment and I can’t wait to give these a try. I’m featuring this post at tomorrow’s Thriving on Thursday. So nice of you to visit. Can’t wait to see what you bring this week.

    Anne xx

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