Parmesan Tromboncini Discs
Barely counts as a recipe, it's so easy. Yet these yummy hors d'oeuvres or snacks are incredibly flavorful with an aroma that should sell more houses than cookies do!
Ingredients
- 1tromboncino squash (large. or you could do a couple of small tromboncini.)
- to taste salt
- to taste black pepper
- to taste garlic powder
- to taste parmesan cheese (freshly grated)
Directions
- 1
Preheat oven to 450 degrees, and line a baking sheet or two with parchment paper.
- 2
Wash the tromboncini, but don't peel. Slice across the neck into rounds about 1/4" thick. Try to be consistent in your thickness (if you have a good mandolin - I only have a cheap one that won't work for this - it might be a good time to break it out). Spread the slices on the baking sheet(s) in a single layer. Touching is OK, they'll shrink a bit when baking, but don't overlap.
- 3
Sprinkle the slices with salt, freshly ground pepper, and garlic powder to taste. Then top each with a sprinkle of parmesan cheese.
- 4
Bake for approximately 15 minutes. Check periodically, as the thickness of your slices will impact baking time quite a bit. Remove when the cheese is crusty and golden, and the squash is soft and tender. Serve hot.