Updated: Apr 19, 2019
I have lactose intolerance, but my “lactose level” supports some escaped twice a week, which I usually leave for the weekend. However, one thing I have learned over the years with all the researches I made with my body, each one has their own tolerance and the grated Parmesan cheese does not cause me any big complications.
Today the recipe is one of my favorites for lunch / dinner every day. And I could say more, a favorite for anyone, including children who don’t like vegetables. Oh yeah, and it is a piece of cake…ops, zucchini. Indulge! ;)
Zucchini cut into thin round slices (the amount will depend on the hunger and the amount of people lol)
Garlic (I like to use one that is already cut)
Grated Parmesan cheese
Heat oven to 350º.
In an oven pan, cover with foil and place a generous layer of olive oil. Spread with a brush.
Place the slices of zucchini and turn them on one side and the other to get covered in oil.
Over the zucchini, place spoon full of garlic. If you love garlic, you can use a lot. I usually put 3 tablespoons to 1 zucchini.
Sprinkle Parmesan over everything.
Bake for about 20-30 minutes until gets brownish.