Parmesan Crusted Zucchini

I know it's September.

And I'm late for the "use up your zucchini" train. Sadly, I forgot all about this recipe, even though I had it as one of the first scheduled at the beginning of the summer. Even if you don't think there's any zucchini left in the bottom of your produce drawer, go check. I'll wait here.

...Did you find any?

If you didn't, kudos to you for not experiencing the abundance-of-zucchini-problem. I find them to be rather cute. Since I don't have a garden, I couldn't help buying some every time I went to the grocery store. They called to me, pleading to be picked up and taken to a good home. I was only doing them a favor.

The first time I made this the hubby and I were blown away. We fought each other for the last bite, running back to the kitchen for what was left in the skillet. This is so incredibly easy to make it shouldn't even be classified as a recipe. Slice up your zucchini into disks, sautee it in a little butter, and sprinkle it with parmesan cheese. We must have had it as a side dish once a week!

Source: Wilde in the Kitchen
Servings: 2

2 Zucchini, sliced into ¼-inch discs
2 tbsp butter
Onion powder
Garlic powder
Salt
Pepper
¼ cup parmesan cheese

Melt butter in a large pan over medium heat. Add zucchini in one layer. Sprinkle with onion powder, garlic powder, salt and pepper. Put the lid on and cook for 3 minutes.

Remove the lid and flip with zucchini over. Put the lid on again and cook for 3 more minutes. Sprinkle cheese evenly over the zucchini and cover. Cook for 1-2 minutes, or until the cheese is melty and scorched. Serve in a big pile.

What veggie are you looking forward to serving this fall?