Quick & Easy Side: Parmesan Zucchini "Casserole"

I'm not the swiftest emu in the midst so it took me about a week of reading menus in the UK to realize that a zucchini was otherwise known as a courgette here.  It's an extremely dignified sounding vegetable isn't it: courgette.  Since le courgette is le cheap and le easy to prep, I chose to make a delicious side with it do accompany my Q&E Chicken With Garlic and White Wine.

As most bad habits go, my lack of measuring when tossing together dishes is probably the worst habit to have when blogging about food.  Please forgive me reader; I'm sure you can eyeball this one though.  This dish is beyond quick & easy; it's downright done in the blink of an eye.

Parmesan Zucchini "Casserole"

Ingredients:

5 medium zucchinis, washed and sliced into circles

about .4 oz parmesan cheese

olive oil

dried oregano

sea salt

fresh cracked black pepper

Directions:

Preheat oven to 250 degrees F.

Layer a row of zucchini in either a square or round casserole dish.

Sprinkle with oregano, salt, pepper and oil.

Repeat layer and instead of sprinkling oil, sprinkle cheese this time.

Repeat alternating layers until the dish is full of beautiful zucchini rows.

Bake for 15-20 minutes covered (if you like a stiffer zucchini, bake for 10-15 minutes)

Remove cover and bake for 5 minutes more.

Enjoy.