Thank GODDDDDD it’s officially summer soon. This past winter in New Hampshire was beyond ridiculous. New Englanders are used to dealing with a lot of snow, but this one really put us all over the edge. Now finally the sun is out, the grass is green, and I can remember what a bird looks like! Beyond that, we can dig into some of our favorite summer foods- and one of mine is definitely zucchini. Paired with some grilled chicken, steak, or a burger… there’s nothing better. My husband and I devoured these…the topping is to die for. The flavors blend together so perfectly and the jalapeno adds a nice kick. (Although if nice kicks aren’t your thanggg… you can omit it- the recipe would still be delicious) I obtained the topping idea from BigOven, however in their version, they grate the zucchini and mix everything together in a skillet, which would also be great I’m sure. But I chose to slice the zucchini because I’m a rebellious daredevil. So is Toby.
This summer, my extremely hard working husband is working on our back yard and turning what was once a ton of woods, weeds, and brush, into a fabulous lawn. We enjoyed a beautiful sunset last night as we looked out into what will eventually be nice green grass : )
- 1 large zucchini, sliced about ½ inch thick (they get thinner when they bake)
- Vegetable spray
- Salt/Cracked Pepper
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 cup grated or shaved cheese (asiao, parmesan, cheddar are all great options. I used an asiago/parmesan blend)
- 1 jalapeno, diced
- 1 tablespoon onion flakes
- Preheat oven to 350 degrees *[b]Or cook on a baking pan on the grill*
- Place the sliced zucchini on a baking pan coated with vegetable spray and sprinkle with salt and pepper.
- Mix all remaining ingredients in a small pan on medium-low heat for 5-10 minutes.
- Sprinkle on the top of each zucchini slice.
- Bake for about 15-20 minutes, until cheese is melted and begins to brown slightly.
PSSST! Grilling Zucchini is super easy on the George Foreman! 🙂