Why You’ll Love This Recipe
You’ll love Baked Parmesan Zucchini for its irresistible crunch and cheesy, savory flavor. The zucchini softens beautifully while baking, and the Parmesan creates a crispy, golden topping that adds richness to each bite. It’s a great way to enjoy zucchini as a side dish or a healthy snack, especially for those looking to eat more vegetables. This dish is also incredibly easy to make and can be customized with different seasonings to suit your tastes. It’s a perfect low-carb, gluten-free option that’s both light and satisfying.
Ingredients
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4 medium zucchinis, sliced into rounds or sticks
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1/2 cup grated Parmesan cheese
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1/2 cup panko breadcrumbs (for extra crunch) or regular breadcrumbs
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1 teaspoon garlic powder
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1 teaspoon dried oregano
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 tablespoon olive oil (for drizzling)
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Fresh parsley (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
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Prepare the zucchini: Wash and dry the zucchinis, then slice them into rounds or sticks, depending on your preference.
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Make the coating: In a shallow bowl or plate, combine the Parmesan cheese, panko breadcrumbs, garlic powder, oregano, salt, and black pepper. Stir until well mixed.
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Coat the zucchini: Dip each zucchini slice or stick into the Parmesan breadcrumb mixture, pressing gently to ensure it’s coated on all sides. Arrange the coated zucchini on the prepared baking sheet in a single layer.
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Drizzle with olive oil: Lightly drizzle the zucchini with olive oil to help it crisp up while baking.
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Bake the zucchini: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the zucchini is tender and the Parmesan crust is golden and crispy. If you prefer an extra-crispy crust, you can broil the zucchini for the last 2-3 minutes, watching closely to avoid burning.
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Serve: Once baked, remove the zucchini from the oven and garnish with fresh parsley if desired. Serve immediately as a side dish or snack.
Servings and Timing
This recipe makes about 4 servings. Preparation time is around 10 minutes, and baking time is 20-25 minutes. The total time for this dish is approximately 30-35 minutes, making it a quick and easy addition to any meal.
Variations
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Add a kick: For a bit of spice, sprinkle some red pepper flakes or cayenne pepper into the Parmesan breadcrumb mixture.
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Herb variation: You can experiment with other herbs like thyme, basil, or rosemary for a different flavor profile.
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Cheese variations: Swap out Parmesan for other hard cheeses, like Asiago or Pecorino Romano, for a different flavor. You can also add shredded mozzarella for extra cheesiness.
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Zucchini chips: Slice the zucchini thinner for a crispy chip-like texture and bake them at the same temperature for a few extra minutes.
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Gluten-free option: Use gluten-free breadcrumbs or almond flour as a substitute for regular breadcrumbs to make this dish gluten-free.
Storage/Reheating
Store leftover Baked Parmesan Zucchini in an airtight container in the refrigerator for up to 2-3 days. To reheat, place the zucchini on a baking sheet and bake at 375°F (190°C) for 5-7 minutes, or until heated through and crispy again. You can also reheat them in a skillet over medium heat for a few minutes.
FAQs
1. Can I use zucchini with the skin on?
Yes, the skin adds extra nutrients and texture, so there’s no need to peel the zucchini. Just be sure to wash it well before slicing.
2. Can I use frozen zucchini for this recipe?
Frozen zucchini is not ideal for this recipe because it releases too much moisture when baked. Fresh zucchini works best for achieving a crispy texture.
3. Can I make this recipe ahead of time?
Yes, you can prepare the zucchini ahead of time, coat it with the breadcrumb mixture, and refrigerate it for up to 24 hours before baking.
4. Can I use a different cheese instead of Parmesan?
You can use a different hard cheese like Pecorino Romano, Asiago, or Grana Padano for a different flavor. Just make sure it’s finely grated so it will stick to the zucchini.
5. Can I air fry this recipe instead of baking?
Yes! Preheat your air fryer to 375°F (190°C), place the zucchini in a single layer in the basket, and cook for 8-10 minutes, flipping halfway through, until golden and crispy.
6. Can I make this dish dairy-free?
To make this recipe dairy-free, use a dairy-free cheese alternative or nutritional yeast in place of Parmesan. Use a dairy-free breadcrumb option as well.
Conclusion
Baked Parmesan Zucchini is a delicious, healthy, and easy-to-make side dish that’s perfect for any meal. With its crispy, cheesy crust and tender interior, it’s sure to become a family favorite. The versatility of this dish allows you to customize it with different seasonings and cheese variations, making it a great way to enjoy zucchini in a fun and flavorful way. Whether you’re serving it with a main course or enjoying it on its own, this Baked Parmesan Zucchini will satisfy your cravings for something both light and delicious.
Baked Parmesan Zucchini
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baked
- Cuisine: American
Description
Baked Parmesan Zucchini is a flavorful and healthy side dish made with tender zucchini coated in a crispy Parmesan and breadcrumb mixture. The zucchini is baked to perfection, creating a golden crust with a tender interior, and it’s a great way to enjoy a low-carb, gluten-free vegetable dish.
Ingredients
- 4 medium zucchinis, sliced into rounds or sticks
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs (for extra crunch) or regular breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for drizzling)
- Fresh parsley (optional, for garnish)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Prepare the zucchini: Wash and dry the zucchinis, then slice them into rounds or sticks, depending on your preference.
- Make the coating: In a shallow bowl or plate, combine the Parmesan cheese, panko breadcrumbs, garlic powder, oregano, salt, and black pepper. Stir until well mixed.
- Coat the zucchini: Dip each zucchini slice or stick into the Parmesan breadcrumb mixture, pressing gently to ensure it’s coated on all sides. Arrange the coated zucchini on the prepared baking sheet in a single layer.
- Drizzle with olive oil: Lightly drizzle the zucchini with olive oil to help it crisp up while baking.
- Bake the zucchini: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the zucchini is tender and the Parmesan crust is golden and crispy. If you prefer an extra-crispy crust, you can broil the zucchini for the last 2-3 minutes, watching closely to avoid burning.
- Serve: Once baked, remove the zucchini from the oven and garnish with fresh parsley if desired. Serve immediately as a side dish or snack.
Notes
If you prefer a spicier version, sprinkle red pepper flakes or cayenne pepper into the Parmesan breadcrumb mixture.This recipe can be customized with different cheeses, such as Pecorino Romano or Asiago, for a different flavor.If you’re looking for a gluten-free version, simply substitute the breadcrumbs with gluten-free breadcrumbs or almond flour.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
