I think they might crisp up a bit even before placing under the broiler. Everyone in the family loved this except DH–he said it was too salty and too much cheese. I, too, made some and they turned out very soggy. Dear Chungah … Thank You for sharing this delicious recipe… I tried it out last weekend and even my “zucchini hating daughter” was excited… I translated your recipe into german and made a post about it … of course with backlink to Your blog … you can have a look here: http://bit.ly/1BTFpOL … I will annulate the post, if this is not okay for You, but I hope it is. Had a few more spices, Amazing! In a large pot boil the zucchini until tender; drain. When I put on the mixture most of it ended up beneath  the cooling rack and on the baking pan. GALE: Great idea with the ziploc idea. In addition to removing some of the extra moisture, this helped to flatten the pointy tops of the slices so the topping stayed on better later. (Keeps my pre-diabetes in check.). Almost all the same and I love that. Thank you! I baked mine at 400 for about 15 minutes and didn’t need to use the broiler. I absolutley love these….. Also, I have fresh garlic, but would need to buy garlic powder. First time I made didn’t have even coating of topping. Why not put olive oil and spices in a bowl and whisk everything together, then lay them onto the baking sheet and THEN sprinkle them with parmesan cheese? I.found this one and tried it. I broiled about 3 minutes after that. I did remove the seeds from very large cucumbers and would always do this. I sure didn’t mind the juiciness of the stick, neither did my husband! When you baked them. I must check out your others. My husband says he hates zucchini, but he loved these! Wow this looks amazing! . Print Recipe Directly on the grate, or on a grill safe baking sheet? In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste. I did make an adjustment in the preparation. just picked my first zucchini in garden and tried your recipe and I am hooked-this is definitely the best zucchini I have ever tasted-Thanks so much. It took a little longer to cook, and I did put it under the broiler for a couple of minutes at the end. Whatta stink!!!!!!!! Hi Chungah, I am going Tom to make  for lunch or dinner. I just kept cooking it until it looked sort of like the photo  – a bit browned – and then cooked it some more — and then did the broil bit for even longer. I haven’t made this yet but has anyone tried a lower-calorie version, such as egg whites and just a sprinkle of cheese!? When you bake these are they placed in the oven in Middle rack. I brushed the olive oil on and then rolled the zucchini in it. OMG this is the best summer squash recipe EVER! Did you Make This Recipe? I sweat zucchini, eggplant any sqashy type vegetables before I cook them. So I just finished making these and my husband walked and stole one. I put the olive oil in a bag and gently moved the zuccini around to coat. Totally delicious! Place into oven and bake until tender, about 15 minutes. Mine were soggy despite broiling as well. Baked Parmesan Zucchini 10 minutes20 minutesChungah Rhee Now we can say yes give me as much as you have because I have the very best recipe’s to use them up. Fabulous recipe! I made the delicious cheese/herb mIx, pre-heated the oven to 450, spread the squash slices on a large grId rack over a cookie sheet, sprayed them with olive oil spray, then liberally sprinkled with the cheese mix. Birgit. If your perception of zucchini involves the soggy bland green mush, you absolutely need this recipe to turn it around. Wicked nice recipe for the zuc sticks! I prefer grilling it the best, but when I do use the over to bake them it does indeed work best to use a cooling rack while baking, and on top if that I like to salt the zuchinnis and let them drain before hand (1-2 hours) to avoid sogginess. I actually thought that rack did something else before cooking and, per your instructions, you didn’t use them during cooking/baking. Thanks! (my oven is slow)  My husband and I loved these . Going to try it today. I sweated my zucchini with a couple of plates on top for about 30-45 min. Well done!!!! http://www.thekitchn.com/kitchen-basics-how-to-use-your-112585, Kosher salt and freshly ground black pepper, to taste, 2 tablespoon chopped fresh parsley leaves. Amazing. Great way to use up summer harvest. I did a couple of my own little adjustments. Unfortunately I cannot answer that with certainty. I sliced my zucchini (and I had yellow squash) thin but did the rest of the recipe the same and the veggie is rarely my favorite part of dinner but I would have been happy with just a plate of those! Whoever thought this one up must be a Hobo!! Slice the zucchini, sprinkle a tad of salt. I love it! You can keep it on the middle rack for both. We Americans tend to over cook our vegetables, so just check them after 10 minutes to see how done the are, then pop them under the broiler for a few minutes. I had to cut my zucchini into eighths instead of quarters because it was really large. A couple more steps then the original recipe but definitely worth it. Made 6 bigger zucchini’s, about 10” each but sliced them into 8ths. Thanks for the recipe. chicscript.type = 'text/javascript'; Made this last night. So, if you’re in England and you “broil” or grill the Zucchini (again, that’s the State’s name, England it’s courgettes) for a couple of minutes it will help to crisp the outside of the zucchini, it should be soft and succulent on the inside. i didn’t have fresh parsley, so i sprinkled dried parsley right after i took them from the broiler. OMG if you don’t know how to turn the oven to “Broil” maybe you should step away from the kitchen! I have them back in the oven on the rack!! So easy & yummy. window.adthrive.siteAds.targeting.push( {key: 'at_custom_1', value: 'myxx_off'} ); I made them last night. we ate them right out of the oven. Sounds to me like they inadvertently got overcooked that would be why they were soggy try cooking them less next time.


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