Baked or Grilled Zucchini topped with savory garlic, jalapeno, and cheese.
- Carbohydrate 7.5934 g
- Cholesterol 39.51 mg
- Fat 13.7776533333333 g
- Fiber 1.52713335092862 g
- Protein 14.5537666666667 g
- Saturated Fat 8.26814066666667 g
- Serving Size 1 1 (156g)
- Sodium 745.354666666667 mg
- Sugar 6.06626664907138 g
- Trans Fat 0.931923333333334 g
- Calories 208 calories
Step-by-step
- Preheat oven to 350 degrees 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.
- Enjoy your summer!!!
Zucchini releases massive amounts of water when heated, turning crisp rounds into a watery mess unless managed properly. Slicing the squash to a uniform half-inch thickness ensures even internal cooking without structural collapse. Salting the raw squash rounds draws out free moisture via osmosis before baking begins. Pat the surface dry with paper towels prior to applying vegetable spray and seasonings.
Combining butter, garlic, onion flakes, and diced jalapeno in a separate pan over medium-low heat for five to ten minutes gently cooks the raw aromatics. This preliminary pan-heating softens the pungent bite of the alliums while fusing capsaicin from the peppers into the dairy fats. Asiago and parmesan cheeses melt differently than high-moisture varietals due to lower water content, creating a stable, savory crust at 350 degrees Fahrenheit. Bake until the cheese edges turn golden brown, taking roughly fifteen to twenty minutes.
Grilling serves as a viable alternative method. Place a metal baking pan directly onto outdoor grill grates maintained at medium heat.
