Ladies and Gentleman, we have a veggiephobe in our midst. In order to help our new comrade Bird overcome his fear of vegetables, we must search out the tastiest veggie recipes to aid his lovely wife Brandi in her attempts to brainwash convince him to eat ‘em all up!
My first offering?
Parmesan Zucchini Sticks
- 2 medium zucchini (about 1 pound)
- 1 Tbsp extra-virgin olive oil
- 1/4 tsp dried thyme
- 1/8 tsp salt
- 1/8 tsp freshly ground black pepper
- Pinch of red pepper flakes
- 1/3 cup freshly grated Parmesan cheese
Heat oven to 450 degrees. Line a baking sheet with parchment paper or foil.
Cut zucchini lengthwise into quarters, then cut into 2 inch long sticks. Combine zucchini, oil, thyme, salt, black pepper, and pepper flakes in a medium bowl, and toss to coat. Transfer zucchini sticks to baking sheet, with a flesh side facind down. Roast until just softened and golden, turning so other flesh side is up halfway through, about 15 minutes.
Carefully turn pieces skin side down. Sprinkle evenly with cheese and continue roasting until cheese has melted, about 2 minutes. Serve warm.
Serving size: 3 sticks 35 calories per serving
Now this recipe is from the South Beach Parties and Holidays Cookbook - so it is assumed that you will be serving this on some sort of buffet or as an appetizer. Naturally if you were serving it as a side, say with some yummy grilled chicken, you would have more than a paltry 3 sticks! I’ve made this recipe - it is about impossible to stop at 3. Very Very yummy.
For a quicker version that is also yummy, but much more suitable for a quick afternoon snack, slice up 1 zucchini into planks or rounds. Brush lightly with olive oil and pepper at will. 
Sprinkle with some parmesan and bake in your toaster oven until the cheese is golden. Scarf down while making happy MMMMfff noises, being careful not to burn your tongue.
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