Baked Parmesan zucchini garnished with herbs, served on a plate.

Baked Parmesan Zucchini

ByAnika Bloom
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Baked Parmesan Zucchini – A Delightful Snack for All

Introduction

I discovered Baked Parmesan Zucchini one sunny afternoon while rummaging through my garden. As I picked fresh zucchini, I remembered fond moments in my grandmother’s kitchen, where vegetables nestled alongside delightful seasonings created mouthwatering dishes that drew us closer as a family. My grandmother had a knack for transforming simple ingredients into something truly extraordinary, and this recipe embodies that magic. The aroma of baking zoodles infused with a golden, cheesy crispness takes me back to her kitchen, where laughter and warmth flowed freely. This dish is not just a healthy alternative to snack foods; it’s a taste of nostalgia and a way to celebrate the joys of home cooking.

Why make this Recipe

Baked Parmesan Zucchini is not only easy to prepare; it’s a dish that everyone in the family loves. This recipe allows you to enjoy a healthy snack without sacrificing flavor – a win-win situation! The combination of fresh, tender zucchini with crispy, cheesy perfection is irresistibly delightful. Plus, it’s a great low-carb option that feels indulgent while being wholesome. Whether you’re hosting a gathering or simply looking for a quick bite, Baked Parmesan Zucchini always impresses.

Ingredients Section

For the Zucchini:

  • 2 medium zucchinis (fresh and firm for the best results)
  • 1 teaspoon salt (to draw out moisture)

For the Coating:

  • 1/2 cup grated Parmesan cheese (use high-quality cheese for richer flavor)
  • 1/2 cup breadcrumbs (Panko works well for extra crunch)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil (extra virgin for enhanced taste)

Note: Feel free to substitute gluten-free breadcrumbs to cater to dietary needs.

Instructions Section (Step-by-Step)

Step 1: Preheat your oven to 425°F (220°C). This high temperature will help achieve the perfect crispy texture on the zucchini.

Step 2: Wash the zucchinis thoroughly and slice them into 1/4-inch rounds. Try to keep them uniform to ensure even cooking. Place them in a bowl, sprinkle with salt, and allow them to sit for about 10 minutes. This process will help draw out excess moisture.

Step 3: After 10 minutes, pat the zucchini slices dry with paper towels. This will help them crisp up in the oven.

Step 4: In a separate bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, oregano, and black pepper. Mix well until everything is evenly incorporated. The aroma should be inviting!

Step 5: Drizzle the olive oil over the zucchini slices, ensuring they’re nicely coated. This will give the breading something to adhere to and contribute to the crispiness.

Step 6: Take each zucchini slice and dip it into the breadcrumb mixture, pressing gently to help the coating stick. Place the coated slices in a single layer on a baking sheet lined with parchment paper.

Step 7: Bake in the preheated oven for 25-30 minutes or until the zucchini is tender and the cheese is golden and crispy. Keep an eye on them in the last few minutes to prevent over-browning.

Step 8: Once baked, remove them from the oven and let them cool for a couple of minutes. Serve warm as a delicious snack or side dish.

Pro Tips and Variations

  • Use Fresh Ingredients: Always opt for fresh zucchinis and good quality cheese for the best flavor.
  • Crispy Tips: If you want extra crunch, increase the oven temperature to 450°F (232°C) during the last few minutes of baking.
  • Dietary Adaptations:
    • For a vegetarian version, ensure your breadcrumbs are meat-free.
    • To make it gluten-free, substitute with gluten-free breadcrumbs or almond flour.
  • Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to regain crispiness instead of the microwave.

Serving Suggestions

Pair Baked Parmesan Zucchini with a refreshing dip, such as marinara sauce or garlic aioli, for a fun touch. For a complete meal, serve alongside grilled chicken or fish, or toss them in a salad for an added crunch. When plating, arrange the zucchini in a visually appealing circle with a sprinkle of fresh herbs, such as parsley, for an inviting presentation.

Nutrition Info: Approximately 150 calories per serving (1 cup), containing healthy fats, and a good source of fiber and vitamins.

FAQ Section

Can I make this recipe ahead of time?
Yes, you can prep the zucchini and the coating mixture ahead of time. However, it’s best to bake them just before serving to ensure they remain crispy.

Can I freeze the leftovers?
While it’s possible, freezing may alter the texture. For the best results, enjoy them fresh, but if you must freeze, place them in an airtight container and consume within a month.

What can I use instead of breadcrumbs?
You can use crushed nuts or seeds for a grain-free option or almond flour for a low-carb alternative.

How do I prevent the dish from becoming watery?
Salting the zucchini before baking helps remove excess moisture. Make sure to pat them dry after salting.

Can I make this vegetarian or dairy-free?
For a vegetarian version, simply use vegetarian Parmesan cheese. For dairy-free, try nutritional yeast as a cheese substitute.

Conclusion

Baked Parmesan Zucchini embodies the essence of simplicity and flavor, making it a cherished recipe in my home. It’s remarkable how a single dish can transport us back to cherished moments while bringing us together over the dinner table. I encourage you to embrace the delightful experience of preparing and enjoying this dish. Try it, share your creations, and connect with loved ones through the joy of cooking!

Baked Parmesan zucchini garnished with herbs, served on a plate.

Baked Parmesan Zucchini

Enjoy a healthy and flavorful snack with these crispy Baked Parmesan Zucchini slices, a family favorite that echoes nostalgic kitchen moments.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Zucchini
  • 2 medium zucchinis Fresh and firm for the best results
  • 1 teaspoon salt To draw out moisture
For the Coating
  • 1/2 cup grated Parmesan cheese Use high-quality cheese for richer flavor
  • 1/2 cup breadcrumbs Panko works well for extra crunch
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil Extra virgin for enhanced taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash the zucchinis thoroughly and slice them into 1/4-inch rounds.
  3. Place the zucchini slices in a bowl, sprinkle with salt, and allow them to sit for about 10 minutes.
  4. Pat the zucchini slices dry with paper towels.
Coating
  1. In a separate bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, oregano, and black pepper. Mix well.
  2. Drizzle the olive oil over the zucchini slices, ensuring they’re nicely coated.
  3. Take each zucchini slice and dip it into the breadcrumb mixture, pressing gently.
Baking
  1. Place the coated slices in a single layer on a baking sheet lined with parchment paper.
  2. Bake in the preheated oven for 25-30 minutes or until the zucchini is tender and the cheese is golden and crispy.
  3. Once baked, remove them from the oven and let them cool for a couple of minutes.
  4. Serve warm as a delicious snack or side dish.

Notes

For a vegetarian version, ensure your breadcrumbs are meat-free. To make it gluten-free, substitute with gluten-free breadcrumbs or almond flour. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Anika Bloom
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