Cacio e Pepe Zucchini
Cacio e Pepe Zucchini
Katherine Gillen

Something magical happens when you combine Parmesan cheese and black pepper, which is why we’re on a mission to cacio e pepe every side dish under the sun, from cauliflower and Brussels sprouts to salad. Up next: This recipe for cacio e pepe zucchini, which is a simple (15 minutes!) yet flavorful (so much cheese) upgrade to your usual summer squash coins.

RELATED: Zucchini “Fries”

3 to 4 servings

2 small to medium zucchini, sliced into ¼-inch-thick rounds

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

¾ cup finely grated Parmesan, plus more as needed

1. Preheat the oven to 450°F.

2. In a large bowl, toss the zucchini with a few tablespoons olive oil until coated. Season with salt and pepper. Arrange in a single layer on an unlined baking sheet.

3. Sprinkle the zucchini with the Parmesan, making sure each coin is covered in cheese. Transfer to the oven and roast until the cheese is melted and golden and the zucchini is tender, 5 to 8 minutes.

4. Season with more black pepper and top with more Parmesan, if desired, before serving.

142 calories

9g fat

4g carbs

11g protein

3g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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