I found these monstrous zucchini at the grocery store the other day and thought this would be a great way to make them. Either that or the zucchini bread I’ve been thinking of, but figured this would be the healthier option.
- 3 medium zucchini, sliced into 1/4″ thick rounds
- olive oil and balsamic vinegar, for drizzling
- salt and freshly ground black pepper
- 1/4 cup grated parmesan cheese