Thursday, July 9, 2009

Recipe: Sesame Parmesan Zucchini

Being moderately immobile has made me have the urge to cook lately, and I've been on a bit of a zucchini kick. Using this recipe for Sesame Parmesan Zucchini that I found on, I made up a nice little batch of spicy zucchini the other night. Reading what reviewers said, I cut down on the oil in the original recipe and also cut down the cooking time.

Note: Serves 2 (as written, serves 4 - possibly 4 people with very small appetites)
  • 1 medium zucchini, quartered and cut into 1/2-inch slices
  • 1 tablespoon olive oil
  • 1/4 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • 2 tablespoons Parmesan cheese
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic salt
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl or zippered plastic bag, toss the zucchini with the olive oil, sesame oil, sesame seeds, Parmesan cheese, cayenne pepper, and garlic salt. Spread in a single layer on a baking sheet.
  3. Bake 10 minutes in the preheated oven, until lightly browned. Broil for an additional 5 minutes on Low.
(per serving) 90 calories/8.6 grams fat (as written with original amount of oil - I'd assume this modified version has much less fat)

The finished product:

My comments:

Even with cutting down the amount of oil in this recipe, I thought the zucchini was a bit oily. If I make this again (and I probably will since my meatarian boyfriend loved this dish), I'd also use less cheese and pepper. The cheese didn't do much for me and the pepper...well, I'm a wimp and anything spicy makes me unhappy. I'm also forgetful and didn't include the sesame seeds. D'oh! I think that would have added some additional flavor. This cooking thing is sure harder than it looks...

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