Cheesy Baked Zucchini

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

This fun recipe is easy for young chefs to prepare with a little help from an adult.

To make this plant based, leave out Parmesan cheese.

1 medium zucchini, about 6 inches long

1 teaspoon olive oil

⅛ teaspoon garlic powder

⅛ teaspoon onion powder

2 tablespoons grated Parmesan cheese

Directions at mayoclinic.org

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