Parmesan Tromboncini Discs
Barely counts as a recipe, it’s so easy. Yet these yummy hors d’oeuvres or snacks are incredibly flavorful with an aroma that should sell more houses than cookies do!
Servings Prep Time
8ish people, as an appetizer 3minutes
Cook Time
15minutes
Servings Prep Time
8ish people, as an appetizer 3minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Preheat oven to 450 degrees, and line a baking sheet or two with parchment paper.
  2. Wash the tromboncini, but don’t peel. Slice across the neck into rounds about 1/4″ thick. Try to be consistent in your thickness (if you have a good mandolin – I only have a cheap one that won’t work for this – it might be a good time to break it out). Spread the slices on the baking sheet(s) in a single layer. Touching is OK, they’ll shrink a bit when baking, but don’t overlap.
  3. Sprinkle the slices with salt, freshly ground pepper, and garlic powder to taste. Then top each with a sprinkle of parmesan cheese.
  4. Bake for approximately 15 minutes. Check periodically, as the thickness of your slices will impact baking time quite a bit. Remove when the cheese is crusty and golden, and the squash is soft and tender. Serve hot.
Recipe Notes

You could also use zucchini, or a combination of zucchini and tromboncini, or some other summer squash.  But the seedless, coreless nature of the tromboncini really shines here.

 

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