Baked Parmesan zucchini rounds are simple to make and are a great addition to almost any main dish. If you have trouble getting children to eat their vegetables, I would try this dish (original link http://www.fivehearthome.com/2014/06/21/baked-parmesean-zucchini-rounds/). The easiest way to slice the zucchini into equal thickness rounds is with a mandolin, but be careful not to slice your fingers. My wife frequently cooks briefly under the broiler after baking. I would recommend under-salting rather than over-salting. By the way, most adults will also like this dish.
2 medium-sized zucchini
½ cup freshly grated Reggiano Parmesan cheese
Garlic salt and freshly ground pepper (optional)
Preheat the oven to 425⁰F with the rack in the middle. Line a baking sheet with parchment paper and lightly spray with cooking spray.
Wash and dry zucchini and slice into ¼ inch rounds. Arrange the slices on the baking sheet and sprinkle with garlic salt and pepper if desired. Sprinkle al little Parmesan cheese on each round using a spoon and bake 15-20 minutes or until the cheese turns light golden brown. Watch closely so you do not overcook – temperatures vary from oven to oven – serve immediately and enjoy!