Type what you have

Ingredients

• ✓ parmesan cheese
• olive oil
• butter
• water
• milk
• salt
• tapioca flour
• garlic
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Combine olive oil, water, milk, and salt in a large saucepan and place over high heat.
2. 2 Bring to a boil and immediately remove from the heat.
3. 3 Stir in tapioca flour and garlic, stirring until smooth. Set aside to rest for 10 to 15 minutes.
4. 4 Stir cheese and eggs into tapioca mixture until combined; the dough will be chunky, like cottage cheese.
5. 5 Drop dough by 1/4 cup-size balls onto an ungreased baking sheet.
6. 6 Bake in the preheated oven until the tops are lightly browned, 15 to 20 minutes.
7. 7 Serve and enjoy!

By GLOJAO

Ingredients

• ✓ parmesan cheese
• butter
• garlic
• black pepper
• baguette
• parsley

Instructions

1. 1 Preheat a grill to high heat.
2. 2 Mix together butter, garlic, Parmesan cheese, and pepper in a bowl.
3. 3 Spread the butter mixture generously on the baguette slices.
4. 4 Place slices on the preheated grill and cook until butter is melted and bread is lightly brown, about 30 seconds.
5. 5 Sprinkle with parsley and serve immediately.

By ghada faris

Ingredients

• ✓ parmesan cheese
• cooking spray
• cheddar cheese
• baking mix
• milk
• egg white
• onion
• garlic salt

Instructions

1. 1 Generously grease the inside of a slow cooker with cooking spray. Set aside 1 tablespoon each of Parmesan and Cheddar cheeses.
2. 2 Combine baking mix, milk, remaining Parmesan and Cheddar cheeses, egg whites, minced onion, and garlic salt in a bowl until well mixed. Pour into the prepared slow cooker and sprinkle reserved Parmesan and Cheddar over top.
3. 3 Cook on High until bread is cooked through, about 1 hour.

By FOURBGIRL

Ingredients

• ✓ parmesan cheese
• olive oil
• bread dough
• mozzarella cheese
• butter
• oregano
• garlic salt
• egg
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Rub bread dough with olive oil on all sides and place between 2 pieces of parchment paper. Roll dough into an 8x12-inch rectangle.
3. 3 Using a sharp knife or a pizza cutter, make 7 cuts on a slight angle down towards the middle of the dough. Repeat on the other side, leaving about 4 inches in the middle for the filling.
4. 4 Mix together mozzarella cheese, butter, oregano, and garlic salt in a bowl for the filling. Spread filling down along the middle of the dough.
5. 5 Starting at the bottom, take the right strip and gently pull up towards the middle; then take the left and pinch together with the folded right strip. Repeat with all the dough strips.
6. 6 Brush braid with beaten egg and sprinkle with Parmesan cheese and coarse salt. Transfer braid onto the prepared baking sheet.
7. 7 Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow to rest for 5 minutes before serving.

By FrackFamily5 CACT

Ingredients

• ✓ parmesan cheese
• honey
• water
• active dry yeast
• onion
• olive oil
• salt
• all-purpose flour
• rosemary

Instructions

1. 1 Dissolve honey in warm water in a large bowl; sprinkle yeast over top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Stir in onion, 1 tablespoon olive oil, 1 tablespoon salt, then add flour until dough comes together. Turn dough out on a well-floured surface; knead until smooth and elastic, about 5 minutes.
3. 3 Place dough in a lightly oiled large bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.
4. 4 Preheat the oven to 415 degrees F (215 degrees C). Oil a baking sheet.
5. 5 Place dough onto the prepared baking sheet; flatten to evenly cover the whole sheet. Press indentations into dough spaced about 1 inch apart using fingertips. Drizzle with remaining 3 tablespoons olive oil, then sprinkle Parmesan cheese, rosemary, and remaining 1 tablespoon kosher salt over top. Let rise for 10 minutes.
6. 6 Bake in the preheated oven until golden brown, about 20 minutes.

By MICHAELGLASSCOOK

Ingredients

• ✓ parmesan cheese
• garlic
• olive oil
• olive oil
• baguette
• mayonnaise
• lemon zest
• lemon juice
• worcestershire sauce
• chicken breast
• salt
• black pepper
• baby salad green
• romaine

Instructions

1. 1 Adjust oven rack to center position and heat oven to 425 degrees.
2. 2 Mince garlic in a food processor or blender. With motor running, slowly add 1/2 cup of the olive oil. Continue to process for about 30 seconds, then strain oil through a fine-mesh strainer. Add 2/3 of the garlic back into the oil, and reserve remaining garlic for the dressing.
3. 3 Arrange bread on a wire rack set over a baking sheet. Brush garlic oil over bread. Toast until crisp and golden, about 7 minutes. Meanwhile, whisk mayonnaise, lemon zest and 2 Tbs. lemon juice, Worcestershire, grated Parmesan, and reserved garlic in a small bowl. (It can be covered and refrigerated for several hours.)
4. 4 When ready to serve, toss dressing with chicken; season to taste with salt and pepper. Toss salad with remaining 2 tsps. of olive oil, and salt and pepper to taste. Drizzle in remaining 1 Tb. lemon juice; toss again. Top each toast with a portion of greens, chicken and a Parmesan shaving. (Toasts can stand uncovered for up to 2 hours.)

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ parmesan cheese
• all-purpose flour
• active dry yeast
• salt
• sugar
• garlic powder
• oregano
• thyme
• basil
• black pepper
• water
• vegetable oil
• olive oil
• mozzarella

Instructions

1. 1 Combine flour, yeast, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper in a large bowl. Add water and vegetable oil, then mix until dough comes together.
2. 2 Turn dough out onto a lightly floured surface and knead until smooth and elastic.
3. 3 Lightly oil a large bowl; place the dough in the bowl and turn to coat with oil. Cover with a clean, damp cloth and let rise in a warm place for 20 minutes.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
5. 5 Punch dough down and place on prepared baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil and sprinkle with mozzarella and Parmesan cheese.
6. 6 Bake in the preheated until golden brown, about 15 minutes.
7. 7 Cut into 12 pieces and serve warm.

By Terri McCarrell

Ingredients

• ✓ parmesan cheese
• water
• water
• olive oil
• bread flour
• sugar
• salt
• active dry yeast
• garlic
• olive oil
• parsley
• onion powder
• herbes de provence
• salt
• black pepper

Instructions

1. 1 Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
2. 2 Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
3. 3 Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
4. 4 Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
5. 5 Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
6. 6 Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
7. 7 Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

By Amy Beth McMaster

Ingredients

• ✓ parmesan cheese
• water
• milk
• oil
• salt
• tapioca starch
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
2. 2 Bring water, milk, oil, and salt to boil in a large saucepan. Remove from heat; add tapioca starch and mix well. Let cool, 10 to 15 minutes.
3. 3 Transfer tapioca mixture to a large bowl. Add egg and mix well to combine. Fold in Parmesan cheese and knead until dough is smooth but still sticky.
4. 4 Scoop out 1 tablespoon of the dough and roll into a small ball; place on baking sheet. Repeat with remaining dough.
5. 5 Bake in the preheated oven until golden brown, about 20 minutes.

By Megan Hunter

Ingredients

• ✓ parmesan cheese
• tapioca flour
• milk
• olive oil
• salt
• egg
• mozzarella cheese
• cayenne pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat.
2. 2 Place tapioca flour in a mixing bowl; set aside.
3. 3 Combine milk, olive oil, and salt in a pan. Bring to a simmer over medium-high heat. Immediately remove from heat and pour into tapioca in the bowl. Mix until a shaggy dough starts to form. Let rest for 5 minutes.
4. 4 Add eggs, mozzarella and Parmesan cheeses, and cayenne to the bowl; stir with a fork until thoroughly combined. Use a medium ice cream scoop to portion dough onto the prepared baking sheet. Poke down any jagged bits using a wet finger if desired.
5. 5 Bake in the preheated oven until rolls are puffed and golden, about 20 minutes. Let cool for 5 minutes and serve warm.

By John Mitzewich

Ingredients

• ✓ parmesan cheese
• tapioca flour
• water
• oil
• salt
• egg
• yogurt

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Pour tapioca flour into a medium sized bowl.
2. 2 Combine water, oil, and salt in a saucepan and bring to boil. Pour oil mixture into flour mixture; stir with a wooden spoon until batter is combined. Let cool slightly. Fold in egg, yogurt, Parmesan cheese into batter.
3. 3 Grease hands with oil and form the batter into 12 balls; arrange on a nonstick baking sheet.
4. 4 Reduce oven heat to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven until toothpick inserted in the center comes out clean, 25 to 30 minutes.

By KJCarroll

Ingredients

• ✓ parmesan cheese
• butter
• sugar
• sweetened condensed milk
• coconut
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a mini cupcake mold with butter and coat with sugar.
2. 2 Mix condensed milk, shredded coconut, eggs, and Parmesan cheese together in a bowl until combined. Pour coconut mixture into prepared cupcake mold, filling each cup to 3/4 full.
3. 3 Place cupcake mold into a roasting pan about 1 inch larger than the cupcake mold. Pour hot tap water into the roasting pan until it is halfway up the sides of the cupcake mold, about 1 inch.
4. 4 Bake in the preheated oven until the coconut mixture is golden brown, about 10 minutes.
5. 5 Cool on a wire rack until the custard can easily be removed from the mold. Place custards into mini paper muffin cup liners.
6. 6 Refrigerate until chilled.

By Alessandra Kanawati

Ingredients

• ✓ parmesan cheese
• tapioca starch
• salt
• vegetable oil
• water
• milk
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet
2. 2 Place tapioca starch and salt in a large bowl.
3. 3 Bring oil, water, and milk to a boil in a saucepan over medium heat until a white foam appears. Pour milk mixture over tapioca starch mixture; stir until well mixed and allow dough to rest for 15 minutes.
4. 4 Mix Parmesan cheese and eggs into dough until well combined. Shape dough into 1 1/2-inch balls and place on the prepared baking sheet.
5. 5 Bake in the preheated oven until rolls are browned, 15 to 20 minutes.

By Eileen Lee

Ingredients

• ✓ parmesan cheese
• egg
• sugar
• butter
• sour cream
• baking powder
• rice flour
• sesame seed

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until firm but not stiff.
4. 4 Combine sugar and melted butter in a large bowl; beat on high speed until creamy.
5. 5 Mix in egg yolks until well blended.
6. 6 Gradually mix in Parmesan cheese. Add sour cream and baking powder; beat until batter is smooth.
7. 7 Sift rice flour over batter, then fold it in with a spatula. Fold in egg whites.
8. 8 Pour batter into a 9x13-inch glass baking dish. Sprinkle sesame seeds on top.
9. 9 Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 38 minutes.

By POSTRES de La Cipota

Ingredients

• ✓ parmesan cheese
• empanada pastry
• butter
• green onion
• sweet corn
• salt
• black pepper
• nutmeg
• all-purpose flour
• milk

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin.
2. 2 Line the muffin cups with the 12 pastry rounds.
3. 3 Heat 2 tablespoons butter in a skillet over medium heat; cook and stir green onions until tender, 3 to 5 minutes. Add corn, salt, pepper, and nutmeg; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
4. 4 Heat 3 tablespoons butter in a saucepan over medium heat; add flour and cook, stirring with a wooden spoon, until a paste forms, about 1 minute. Slowly pour in milk, whisking constantly, and cook until a thick sauce forms and starts to bubble, 2 to 3 minutes. Add half of the Parmesan cheese and stir until smooth; remove from heat. Stir sauce into corn mixture.
5. 5 Fill pastry with corn mixture and top each with remaining Parmesan cheese.
6. 6 Bake in the preheated oven until golden, about 15 minutes.

By MariaZoroza

Ingredients

• ✓ parmesan cheese
• milk
• white sugar
• egg
• butter
• coconut
• cornmeal
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch cake pan.
2. 2 Combine milk, sugar, eggs, Parmesan cheese, and butter in a blender; blend until smooth, about 5 minutes. Add coconut, cornmeal, and flour; blend until creamy. Add baking powder and salt and blend until smooth. Pour into the prepared cake pan.
3. 3 Bake in the preheated oven until top is golden brown and edges pull away from the sides of the pan, about 30 minutes.

By limacla

Ingredients

• ✓ parmesan cheese
• margarine
• sugar
• all-purpose flour
• rice flour
• baking powder
• egg
• milk
• white sugar
• all-purpose flour
• sesame seed

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium glass baking dish.
2. 2 In a bowl, beat together margarine and 3 cups sugar until fluffy. Add the eggs one at a time, mixing well. Combine 2 cups all-purpose flour, rice flour, and baking powder; add them alternately with the milk, stirring well between each addition. Slowly stir in Parmesan cheese. Transfer to the prepared baking dish.
3. 3 In a small bowl, mix the 1/2 cup sugar, 1/4 cup all-purpose flour, and sesame seeds. Sprinkle evenly over the batter in the cake pan.
4. 4 Bake 45 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool completely, and cut into squares.

By Karen Hernandez

Ingredients

• ✓ parmesan cheese
• vegetable oil
• white sugar
• white sugar
• cream cheese
• egg
• vanilla extract
• salt
• milk
• milk
• white sugar
• graham cracker crumb
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (160 degrees C). Coat insides of four 5 1/2-ounce ramekins with oil.
2. 2 Melt 1/2 cup plus 2 tablespoons sugar in a skillet over medium heat without stirring; swirl the skillet occasionally until sugar caramelizes to an amber color. Quickly pour caramel into each prepared ramekin to cover the bottoms. Place ramekins in a large baking dish.
3. 3 Whisk cream cheese, eggs, Parmesan cheese, vanilla extract, and salt together in a bowl until smooth.
4. 4 Heat milk in a small saucepan until almost simmering; stir in 1/2 cup sugar until dissolved. Stir into cream cheese mixture until custard combined.
5. 5 Spoon custard mixture into the prepared ramekins. Carefully add enough hot water to the roasting pan to come halfway up the sides of the ramekins.
6. 6 Bake in the preheated oven until custard is just barely set, 45 to 60 minutes. Custard should jiggle as one mass, when shaken. Remove ramekins from the baking dish; cool to room temperature, about 20 minutes.
7. 7 Combine graham cracker crumbs and melted butter in a bowl; sprinkle over each flan. Refrigerate until fully chilled, at least 2 hours.
8. 8 Run a knife along edges of chilled flans; invert onto plates. Drizzle any remaining caramel on top.

By John Mitzewich

Ingredients

• ✓ parmesan cheese
• chicken breast
• onion
• carrot
• garlic
• water
• white bread
• evaporated milk
• walnut
• vegetable oil
• garlic
• onion
• aji amarillo chile paste
• turmeric
• egg
• kalamata olive

Instructions

1. 1 Place chicken breasts, onion, carrot, and 2 cloves garlic in a large saucepan, pour in 2 quarts of water and slowly bring to a simmer over medium-high heat. Skim off the foam which forms on top, then cover, reduce heat to medium-low, and simmer until the chicken is tender, about 30 minutes. Remove chicken to a plate and allow to cool. Strain the resulting chicken stock, discarding the vegetables.
2. 2 Pour evaporated milk and 1/2 cup chicken stock into the bowl of a blender. Add bread cubes and puree until smooth. Add Parmesan cheese and walnuts; puree until smooth. Shred the cooled chicken and discard the bones.
3. 3 Heat vegetable oil in a large saucepan over medium heat. Stir in minced garlic and minced onion; cook until the onion has softened and turned translucent, about 5 minutes. Stir in shredded chicken and aji amarillo until heated through. Pour in bread puree and cook until hot, stirring frequently. Add more chicken stock if needed to keep from getting too thick. Season with turmeric and simmer for 5 minutes more.
4. 4 Serve garnished with hard-cooked egg slices and sprinkled with kalamata olives.

By Emma

Ingredients

• ✓ parmesan cheese
• potato
• vegetable oil
• pork sausage
• onion
• green onion
• tomato
• cumin
• thyme
• salt
• pepper
• white sandwich bread
• milk
• mozzarella cheese
• vegetable oil
• egg

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
2. 2 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
3. 3 Heat the vegetable oil in a large skillet over medium heat; cook the sausage in the hot oil for 5 minutes. Add the white onions and green onions; cook another 5 minutes. Stir in the tomato, cumin, and thyme. Season with salt and pepper. Reduce heat to low and simmer 10 minutes.
4. 4 Place the bread cubes in a bowl; pour the milk over the bread making sure to wet each piece.
5. 5 Arrange about half of the potato slices into the bottom of the prepared dish. Spread the sausage mixture over the potatoes. Top with succeeding layers of the sliced eggs, about half of the moistened bread, the mozzarella cheese, the remaining potato slices, the remaining moistened bread, and finally the Parmesan cheese.
6. 6 Bake in the preheated oven until heated completely, about 30 minutes.

By Luis Gustavo Vanegas

Ingredients

• ✓ parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a silicone mat onto a baking sheet or line with parchment paper.
2. 2 Place about 2 teaspoons Parmesan cheese onto the prepared baking sheet; gently spread cheese into a circle about 2 inches in diameter. Place and spread more cheese circles onto the baking sheet, spaced at least 1 inch apart.
3. 3 Bake in the preheated oven until golden brown, 4 to 5 minutes. Watch carefully to avoid burning. Remove from the oven. Cool on the baking sheet until warm, while still warm, drape cheese wafers over a small bowl or other container to form a basket shape. Cool. Store at room temperature in an airtight container.

By TerryWilson

Ingredients

• ✓ parmesan cheese
• thyme

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine Parmesan cheese and thyme leaves in a bowl. Drop heaping teaspoonfuls of the mixture onto the lined baking sheets, spacing them 2 inches apart. Lightly press with your fingers to flatten them into circles 2 inches in diameter.
3. 3 Bake in the preheated oven until slightly browned and crisp, 8 to 10 minutes. Cool slightly on the baking sheets, about 2 minutes. Loosen edges with a spatula and lift off the parchment paper. Transfer to wire racks and let cool completely until firm, about 10 minutes.

By Valerie

Ingredients

• ✓ parmesan cheese
• oyster mushroom

Instructions

1. 1 Prepare the grill for medium heat.
2. 2 Oil grate. Place mushroom caps on the grill. Mushrooms cooked over the grill will cook very fast and become dried out, so move them around the fire for better heat control — don't let them burn! You can let them blacken a little bit on the edges for extra flavor. As edges begin to toast, add a sprinkle of Parmesan cheese to each mushroom, and let it melt. Serve and eat immediately!

By Allrecipes Member

Ingredients

• ✓ parmesan cheese
• mayonnaise
• onion
• rye bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the Parmesan cheese, mayonnaise, onion and reserved onion juice in a blender or food processor. Blend thoroughly. Spread the mixture evenly on slices of cocktail rye bread.
3. 3 Place cocktail rye bread slices on a large baking sheet. Bake in the preheated oven 10 minutes, or until lightly toasted.

By Charlie

Ingredients

• ✓ parmesan cheese
• all-purpose flour
• butter

Instructions

1. 1 Mix the flour and butter together. Add Parmesan cheese and work into a solid dough. Form into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour, or overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
3. 3 Roll out chilled dough between 2 sheets of parchment paper to a thickness of 1/8 to 1/4-inch. Use a small cookie cutter or a glass to cut out circles. Re-roll dough and cut out as many circles as possible. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven for 10 to 15 minutes. Transfer to a wire rack and cool before serving.

By Allrecipes Member

Ingredients

• ✓ parmesan cheese
• carrot
• butter

Instructions

1. 1 Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
2. 2 Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes.
3. 3 Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.

By Becky Taylor

Ingredients

• ✓ parmesan cheese
• mayonnaise
• butter

Instructions

1. 1 In a small mixing bowl, combine mayonnaise, butter and cheese; mix until well blended.

By Ginna C

Ingredients

• ✓ parmesan cheese
• heavy cream
• butter

Instructions

1. 1 Combine whipping cream, grated Parmesan cheese, and butter in a medium saucepan. Cook and stir over medium-low heat until smooth. Remove from heat; sauce will thicken as it sits.

By Kathy Rose

Ingredients

• ✓ parmesan cheese
• sweet onion
• mayonnaise

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 2 quart baking dish with cooking spray.
2. 2 In a large mixing bowl, combine the mayonnaise, onions and cheese. Pour the mixture into the baking dish and bake for approximately 45 minutes, until the top is slightly brown. Serve hot with buttery, round crackers.

By Noreen P

Ingredients

• ✓ parmesan cheese
• zucchini
• basil pesto

Instructions

1. 1 Place zucchini in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes.
2. 2 In a serving bowl, mix together zucchini and pesto. Top with Parmesan cheese.

By Audrey Mezowe