Type what you have

Ingredients

• ✓ parmesan cheese
• carrot
• olive oil
• garlic salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Stir olive oil and garlic salt together in a small bowl; pour into a large resealable plastic bag. Add carrots to the plastic bag, seal, and shake to coat carrots completely in oil mixture. Arrange coated carrots onto the prepared baking sheet.
3. 3 Roast carrots in preheated oven until crisp-tender, about 45 minutes. Sprinkle 1/4 cup Parmesan cheese over carrots and continue roasting until cheese is lightly browned, 5 to 10 minutes. Garnish with additional Parmesan cheese to serve, according to your taste.

By Pamela J Hagen-French

Ingredients

• ✓ parmesan cheese
• cubanelle pepper
• pork sausage
• cream cheese
• pasta sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Bring a large pot of water to a rolling boil: add peppers. Off heat, soak peppers until softened, about 5 minutes. Cool.
3. 3 Meanwhile, combine sausage and cream cheese in a bowl.
4. 4 Fill peppers with sausage mixture: place on the prepared baking sheet. Spoon pasta sauce over top: sprinkle with Parmesan cheese.
5. 5 Bake in the preheated oven until sausage mixture starts to turn golden brown, about 35 minutes. An instant-read thermometer inserted into centers should read at least 160 degrees F (71 degrees C).

By Mike Summers

Ingredients

• ✓ parmesan cheese
• olive oil cooking spray
• asparagus
• salt
• garlic powder

Instructions

1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
3. 3 Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
4. 4 Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.
5. 5 Enjoy!

By Diane

Ingredients

• ✓ parmesan cheese
• butter
• baby yukon gold potato
• garlic and herb seasoning
• salt

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9 x 13-inch baking dish or nonstick baking pan and place in the oven until the butter melts, about 4 minutes.
2. 2 While the butter melts, score potatoes about 1/4-inch-deep in a diamond pattern (crosshatch). Set aside.
3. 3 Remove the pan from the oven and let cool slightly, about 2 minutes. Stir Parmesan cheese, garlic and herb seasoning, and salt into butter to form a paste. Spread about 1 teaspoon of the Parmesan paste on the cut-side of each potato; arrange, cut-side down, in the pan. Place in the preheated oven.
4. 4 Bake until the potatoes are tender and the Parmesan creates a golden crust on the bottom of the potatoes, about 25 minutes. Let stand 5 minutes before using a spatula to release potatoes from pan. Recipe developed by Julia Levy

By Bailey Fink

Ingredients

• ✓ parmesan cheese
• zucchini
• olive oil
• bread crumb
• oregano

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place zucchini in a bowl. Drizzle olive oil over zucchini and stir to coat; add bread crumbs and toss to coat.
3. 3 Spread coated zucchini onto a baking sheet. Sprinkle Parmesan cheese and oregano over coated zucchini.
4. 4 Bake in the preheated oven until zucchini chips are tender and cheese is browned, about 15 minutes.

By laureng

Ingredients

• ✓ parmesan cheese
• cooking spray
• butter
• garlic
• zucchini

Instructions

1. 1 Preheat an outdoor grill for medium-high heat. Lightly grease a 9x12-inch foil pan with cooking spray.
2. 2 Mix butter and garlic together in a bowl.
3. 3 Lay zucchini slices in rows in the prepared pan, overlapping if necessary. Brush garlic butter on each slice and sprinkle with Parmesan cheese.
4. 4 Place the pan on the preheated grill and cook until cheese is melted and zucchini is tender, 12 to 15 minutes.

By Ann

Ingredients

• ✓ parmesan cheese
• zucchini
• salt
• egg
• panko bread crumb
• italian seasoning

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Season zucchini with salt; set aside.
3. 3 Place beaten eggs in a shallow bowl. Mix together bread crumbs, Parmesan cheese, and Italian seasoning in a second shallow bowl.
4. 4 Dip zucchini in beaten eggs, then press into bread crumbs to coat. Gently toss between your hands to remove excess bread crumbs.
5. 5 Arrange breaded zucchini in a single layer on the prepared baking sheet.
6. 6 Bake zucchini in the preheated oven until golden brown, about 15 minutes.

By Jennifer Conley

Ingredients

• ✓ parmesan cheese
• baking potato
• salt
• herb seasoning blend
• butter
• cheddar cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (200 degrees C).
2. 2 Slice potatoes crosswise (the short way) into 1/4-inch slices, leaving about 1/4 inch on the bottom to connect all slices. Place into a baking dish, and slightly fan slices open. Sprinkle with salt and seasoning blend, and drizzle with butter.
3. 3 Bake for 50 minutes in the preheated oven. Sprinkle cheeses over top, and bake for another 10 minutes, or until the cheese has melted.

By SHERYL1062

Ingredients

• ✓ parmesan cheese
• cauliflower
• salt
• black pepper
• butter
• lemon pepper panko bread crumb

Instructions

1. 1 Heat oven to 425 degrees F. Butter a 10x8-inch oval baking dish or a dish of equivalent size.
2. 2 Bring a large pot of generously salted water to a boil. Add the cauliflower, and boil until slightly softened but still retaining some crispness, about 3 minutes. Drain well, and then slice them lengthwise so the stems are about 1/4 inch thick.
3. 3 Arrange the slices, overlapping them tightly, in the prepared baking dish. Season with salt and several grinds of black pepper; dot with thin slices of the butter. Sprinkle with the cheese and bread crumbs.
4. 4 Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.

By Progresso

Ingredients

• ✓ parmesan cheese
• leek
• olive oil
• salt
• black pepper
• parsley

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Trim leeks by discarding the root end and the dark green tops. Quarter leeks and rinse well to remove any sand. Pat dry with a paper towel.
3. 3 Drizzle olive oil, salt, and pepper over the leeks. Use your hands to make sure they are evenly coated. Place leeks cut side down in a baking dish.
4. 4 Cook for 20 minutes. Carefully flip leeks over to cut side up. Sprinkle with grated Parmesan cheese and cook until soft and cheese has melted, about 10 minutes more. Garnish with chopped parsley if desired.

By Soup Loving Nicole

Ingredients

• ✓ parmesan cheese
• zucchini
• olive oil
• sesame oil
• sesame seed
• cayenne pepper
• garlic salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a large bowl, toss the zucchini with the olive oil, sesame oil, sesame seeds, Parmesan cheese, cayenne pepper, and garlic salt. Spread in a single layer on a baking sheet.
3. 3 Bake 20 minutes in the preheated oven, until lightly browned.

By KATHYP100

Ingredients

• ✓ parmesan cheese
• butter
• lemon peel
• garlic
• white pepper
• cream cheese
• half-and-half

Instructions

1. 1 Melt butter with lemon peel, garlic, and white pepper in a saucepan over medium-low to low heat. Add cream cheese and half-and-half; cover and and let heat slowly, whisking to combine. Add Parmesan cheese. Stir occasionally with a whisk until cheese is melted and the sauce is an even consistency, about 30 minutes.

By P Addeid

Ingredients

• ✓ parmesan cheese
• butter
• garlic
• garlic salt
• italian seasoning
• black pepper
• paprika

Instructions

1. 1 Gather all ingredients.
2. 2 Combine softened butter, Parmesan cheese, and minced garlic in a bowl until well combined.
3. 3 Mix in garlic salt, Italian seasoning, pepper, and paprika until smooth and well combined.
4. 4 Taste and adjust seasonings.

By Denyse

Ingredients

• ✓ parmesan cheese
• zucchini
• buttermilk baking mix
• onion
• salt
• vegetable oil
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine zucchini, buttermilk baking mix, onion, parmesan cheese, salt, oil, and eggs in a medium-sized mixing bowl; spread mixture into a 9x13-inch baking pan.
3. 3 Bake in the preheated oven for 30 minutes. Serve warm.

By Susan Sunderman

Ingredients

• ✓ parmesan cheese
• green pea
• butter
• radish
• mint
• salt
• black pepper

Instructions

1. 1 Bring salted water to a rolling boil in a saucepan over high heat. Add peas. Cook until tender, about 5 minutes. Drain and set aside.
2. 2 Reduce heat to medium and add butter to saucepan. Stir in radishes; cook, stirring often, until translucent, about 3 minutes.
3. 3 Transfer radishes to a plate and return drained peas to pan. Mash peas lightly or until desired consistency with a potato masher. Stir in radishes and mint. Season with Parmesan cheese, salt, and black pepper to taste.

By VirginiaWillis

Ingredients

• ✓ parmesan cheese
• cooking spray
• egg
• mixed herbs
• garlic powder
• paprika
• black pepper
• zucchini

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Whisk eggs in a shallow bowl. Combine Parmesan cheese, mixed herbs, garlic powder, paprika, and pepper in a separate shallow bowl; mix well.
3. 3 Dip zucchini fries into beaten eggs, in batches; shake to remove excess, and roll in Parmesan mixture until fully coated. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven, turning once, until golden and crispy, 30 to 35 minutes.

By Fioa

Ingredients

• ✓ parmesan cheese
• lemon juice
• olive oil
• salt
• garlic powder
• yellow squash
• onion

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Whisk lemon, oil, salt, and garlic powder together in a large bowl for the marinade.
3. 3 Cut squash into 1x3-inch strips; add to marinade. Add onion and toss to coat, separating layers. Sprinkle evenly with Parmesan cheese.
4. 4 Air-fry in batches, if needed, to avoid overcrowding the fryer, about 5 minutes. Shake air fryer basket. Continue cooking until vegetables are slightly soft, and edges are begin to char, 5 to 7 minutes minutes more.

By France Cevallos

Ingredients

• ✓ parmesan cheese
• potato
• cream cheese
• chive
• butter
• garlic
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Peel and quarter potatoes; place in a large pot. Cover with salted water and bring to a boil. Cook until tender but still firm, about 15 minutes.
3. 3 Drain and return potatoes to the pot over low heat to dry for 1 to 2 minutes.
4. 4 Add Parmesan cheese, cream cheese, chives, butter, garlic, salt, and pepper.
5. 5 Use a potato masher to mash until smooth and serve.
6. 6 Serve hot and enjoy

By Christina C

Ingredients

• ✓ parmesan cheese
• zucchini
• egg
• all-purpose flour
• mozzarella cheese
• onion
• salt
• vegetable oil

Instructions

1. 1 Place grated zucchini in a clean kitchen towel or paper towels and squeeze it tightly with your hands to remove excess water.
2. 2 Place drained zucchini in a medium bowl; add eggs, flour, Parmesan cheese, mozzarella cheese, onion, and salt and stir until well combined.
3. 3 Heat oil in a skillet over medium-high heat.
4. 4 Scoop tablespoonfuls of zucchini mixture into hot oil and fry, working in batches, until crisp and golden brown, about 2 minutes per side.

By Sherlie A. Magaret

Ingredients

• ✓ parmesan cheese
• spaghetti
• butter
• carrot
• zucchini
• garlic
• heavy cream
• dill

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. 2 Melt butter in a large skillet over medium heat. Sauté carrots, zucchini, and garlic in hot butter until tender. Stir in heavy cream, Parmesan cheese, and dill. Cook and stir until thickened. Add cooked spaghetti and mix until evenly coated.

By Catherine Kane

Ingredients

• ✓ parmesan cheese
• bacon
• olive oil
• escarole
• garlic
• cannellini bean
• chicken broth
• red pepper flakes

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp, 7 to 8 minutes. Drain on paper towels; crumble when cool. Reserve drippings in the skillet.
2. 2 Heat olive oil in drippings, 1 minute. Add escarole; cook and stir, 3 to 4 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Add beans and chicken broth; season with red pepper flakes. Simmer for 5 to 7 minutes. Serve in bowls; top with crumbled bacon and Parmesan cheese.

By MissyPorkChop

Ingredients

• ✓ parmesan cheese
• green bean
• olive oil
• white wine vinegar
• garlic
• salt
• black pepper
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam to your desired degree of tenderness, about 5 minutes.
3. 3 Transfer steamed green beans to a serving bowl. Add olive oil, Parmesan cheese, white wine vinegar, garlic, salt, and pepper; toss until evenly coated. Let stand for 10 minutes.
4. 4 Remove garlic slices and garnish with parsley before serving.
5. 5 Serve and enjoy!

By mrsmiz

Ingredients

• ✓ parmesan cheese
• coconut flour
• egg white
• water
• almond meal
• italian seasoning
• black pepper
• zucchini
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Pour coconut flour into a bowl. Whisk egg whites and water together in a separate bowl. Combine almond meal, Parmesan cheese, Italian seasoning, and black pepper in a separate bowl.
3. 3 Dredge zucchini, in batches, in coconut flour using tongs. Dip into beaten egg whites; toss in almond meal mixture until coated. Arrange battered zucchini on the prepared baking sheet.
4. 4 Bake in the preheated oven until slightly golden, about 20 minutes. Garnish with parsley.

By Megan Olson

Ingredients

• ✓ parmesan cheese
• olive oil
• parsley
• herbes de provence
• garlic
• salt
• black pepper
• butternut squash

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine olive oil, parsley, herbes de Provence, garlic, salt, and pepper in a large bowl. Add butternut squash pieces and toss to coat. Place in a single layer on an ungreased baking sheet.
3. 3 Bake in the preheated oven until squash is soft, about 15 minutes. Turn squash pieces and bake 10 more minutes. Sprinkle with Parmesan cheese. Bake until golden brown, 15 to 25 minutes more.

By kiki

Ingredients

• ✓ parmesan cheese
• olive oil
• paprika
• garlic powder
• parsley
• salt
• black pepper
• yellow squash

Instructions

1. 1 Preheat an air fryer to 375 degrees F (190 degrees C).
2. 2 Whisk oil, paprika, garlic powder, parsley, salt, and pepper together in a large bowl until well combined. Add squash; toss to coat.
3. 3 Place squash in the basket of the air fryer in 2 batches, if necessary, so as not to overcrowd the air fryer; cook 5 minutes.
4. 4 Flip squash; sprinkle cheese over top. Cook until cheese melts and starts to brown, about 2 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ parmesan cheese
• dill
• walnut
• lemon
• garlic
• salt
• black pepper
• red pepper flakes
• olive oil

Instructions

1. 1 Place dill fronds (a few stems are OK), walnuts, lemon juice, lemon zest, garlic, salt, pepper, and red pepper flakes into the bowl of a food processor. If you have a mini or small food processor, it will be large enough for this recipe.
2. 2 Pulse until everything is minced well, scraping down the sides as necessary. With the machine running, drizzle in the olive oil, blending for a few seconds until smooth.
3. 3 If not serving immediately, store the pesto in an airtight container and chill until ready to use.

By lutzflcat

Ingredients

• ✓ parmesan cheese
• butter
• olive oil
• shallot
• garlic
• green bean
• salt
• black pepper

Instructions

1. 1 Melt butter with olive oil in a large skillet over medium heat. Cook shallot and garlic in the hot butter mixture, stirring frequently, until soft and slightly browned, 5 to 10 minutes.
2. 2 Stir green beans with shallot mixture; season with salt and pepper. Cook and stir green beans until tender, about 12 minutes.
3. 3 Remove skillet from heat and sprinkle Parmesan cheese over the green beans.

By murphyjct

Ingredients

• ✓ parmesan cheese
• milk
• chicken stock
• butter
• polenta
• parsley
• salt
• pepper
• vegetable oil

Instructions

1. 1 In a large saucepan, combine milk, chicken stock, and butter; bring to rolling boil. Slowly whisk in polenta. Turn down heat to medium-low, and continue cooking and stirring until polenta pulls from edge of pan. Mix in cheese and parsley, and season with salt and pepper to taste. Spread polenta evenly over a cookie sheet, and refrigerate until cold.
2. 2 Transfer polenta to cutting board and cut into cut 3/4 by 3/4 by 3 1/2 inch sticks.
3. 3 Heat oil in deep-fryer to 365 degrees F (185 degrees C). Fry polenta sticks in batches until crispy. Place on dry paper towels to drain.

By ALEC1967

Ingredients

• ✓ parmesan cheese
• nonstick spray
• potato
• onion
• margarine
• mozzarella cheese
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
2. 2 Cut 2 lengths of heavy-duty aluminum foil approximately 18 inches square, placing one on top of the other for strength. Spray the top one with nonstick spray.
3. 3 Spread potatoes on the prepared foil leaving plenty of room to fold up later. Scatter onion over potatoes, then slice margarine over potatoes. Layer Parmesan, mozzarella, and Cheddar cheeses over potatoes. Season with salt and pepper. Bring opposite edges of the foil together and seal.
4. 4 Place the packet directly onto the campfire and cook until potatoes are soft, about 35 minutes.

By Michelle Bomgaars

Ingredients

• ✓ parmesan cheese
• spinach
• butter
• onion
• garlic
• heavy cream
• provolone cheese
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large skillet over medium-high heat. Add spinach; cook and stir until wilted.
3. 3 Drain in a colander, squeezing out as much liquid as possible.
4. 4 Melt butter in the same skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
5. 5 Add spinach and stir in heavy cream.
6. 6 Tear provolone cheese into small pieces and lay on top of spinach mixture. Stir until cheese is melted and coats spinach.
7. 7 Stir in Parmesan cheese. Continue to cook and stir until thickened.
8. 8 Season with salt and pepper; serve hot.

By BREN3205