Directions 9 steps | 30 Minutes
Preheat the oven to 400°F for 10 minutes before prepping the zucchini. Trim both ends of the zucchini and slice into 1-inch thick rounds.
In a large bowl, add the sliced zucchini rounds and extra-virgin olive oil. Season with salt and pepper, to taste. Toss the zucchini rounds until evenly coated.
On two sheet pans, place the zucchini rounds in a single layer making sure they do not overlap. (See notes 2.)
Roast the zucchini rounds for 12 minutes, or until it is halfway cooked.
While the zucchini rounds are roasting, prepare the paprika Greek yogurt. In a bowl, mix the Greek yogurt, extra-virgin olive oil, paprika, salt and pepper. Set aside.
Prepare the cheese by combining the Parmigiano Reggiano and extra-sharp cheddar cheese in a bowl. Set aside.
Remove the zucchini from the oven and turn the oven to broil. Evenly sprinkle the cheese mixture on top of the zucchini. Be mindful not to add too much cheese, as the cheese should melt.
Broil the zucchini for 3 minutes or until the cheese is melted and golden in color.
Top each zucchini bite with ½ tablespoon of paprika Greek yogurt and garnish with thinly sliced scallions. Enjoy!
- 4 medium-sized zucchinis will work if large zucchini are not available.
- Make sure that there is at least an inch of space in between the zucchini rounds to ensure even roasting.