Here is my tale of the long and winding road to these Parmesan Zucchini Planks with Herbed Ranch Dip: Zucchini and I had a rough start in the garden this year. All the seeds I planted decided to be stubborn and not sprout. So, I waited…and waited…then replanted on top of what I’d already planted. Again, I waited…and waited….and either replanted a third time or planted zucchini starts on top of the seeds that had refused to sprout. I’m sure you can figure out what happened next – yes, the seeds then decided to come up among the starts and before I knew it, we were buried alive in very active triple-planted zucchini. That eventually brought on feelings of desperation due to the fact that zucchini was growing faster than we could even give it away.
The challenge then, was to come up with a quick and easy zucchini recipe that we would actually look forward to eating. One evening, when putting supper together and staring blankly at the mountain of zucchini harvested that day, I decided rather than sneaking them out to our compost pile I’d give them one more chance. These Parmesan Zucchini Planks are the result, and they have become a regular part of our summer suppers. Simple is always better, and this is about as simple as it gets. Zucchini are halved and quartered, then covered with your favorite herb blend and sprinkled with parmesan. Then popped into the oven to roast for a few minutes and served with a creamy Ranch dip. It works as either an Appetizer or a side dish, and I’m hoping this herby, cheesy, slightly crisp zucchini plank with creamy Ranch dip will be a regular addition to your menu also.
This is a recipe that is truly your own to do with as you please. I’ve just told you what I did, but feel free to use different cheeses, herb blends, and roasting times. After all, it’s still summer and quick and easy remains the name of the game.