1. Prepare the zucchini
Preheat your oven to 425°F (220°C).
Wash the zucchini and cut them into thick rounds, about ½ inch thick.
Pat the slices dry with paper towels to remove excess moisture.
2. Make the cheesy filling
In a bowl, combine the mozzarella, Parmesan, egg, minced garlic, Italian seasoning, paprika, black pepper, and parsley.
Mix until everything is evenly combined.
3. Assemble the rounds
Lightly brush a baking sheet with olive oil or line it with parchment paper.
Arrange half of the zucchini slices on the baking sheet.
Place a spoonful of the cheese mixture on each slice, then top with another zucchini slice to create little zucchini sandwiches.
4. Bake
Lightly brush the tops with olive oil.
Bake for 15–20 minutes, until the zucchini is tender and the cheese is melted.
5. Brown the cheese
Switch the oven to broil for the final 1–2 minutes, watching carefully until the tops become golden and bubbly.
6. Cool and serve
Let the zucchini rounds rest for a few minutes before serving.
Garnish with fresh parsley and a little extra Parmesan if desired.
Golden, cheesy, tender, and packed with zucchini flavor! 🥒🧀
Note: “Anti-inflammatory” is a nutrition claim rather than a proven effect of this particular recipe; think of these as a tasty vegetable-and-cheese snack rather than a treatment for inflammation.
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