Baked Parmesan Zucchini
Highlighted under: Balanced Plate
I absolutely love making Baked Parmesan Zucchini because it’s a simple yet delicious way to enjoy this summer vegetable. The crunchy, cheesy topping combined with the tender zucchini makes for a satisfying side dish that can complement any meal. I often find myself reaching for this recipe during busy weeknights when I want something tasty without a lot of fuss. Plus, it’s a great way to get my kids to enjoy their veggies while still feeling like they're indulging in something special.
When I first tried making Baked Parmesan Zucchini, I was seeking a way to use up an abundance of zucchini from the garden. I experimented with different seasonings and discovered that a blend of garlic powder and Italian herbs really brings out the flavor of the zucchini. This dish not only saved my veggies but also became a family favorite. The secret is to slice the zucchini evenly so every piece cooks perfectly.
After perfecting this recipe, I learned that allowing the zucchini to drain a bit before baking intensifies the final result. The combination of the crispy Parmesan crust with the soft zucchini creates a delightful texture that keeps everyone coming back for more. I promise, once you try this, you’ll find it hard to resist making it week after week!
Why You Will Love This Recipe
- Crispy Parmesan crust that adds irresistible flavor
- Healthy yet satisfying, perfect for any meal
- Quick to prepare, great for busy weeknights
Perfecting Your Zucchini Prep
The way you prepare your zucchini can significantly impact the dish's final texture. By slicing the zucchinis into even rounds, you ensure that they cook uniformly, which is crucial for achieving that crispy exterior while maintaining a tender bite inside. For best results, aim for slices that are roughly 1/4 inch thick, as they will crisp up nicely without becoming too dry.
Additionally, placing the sliced zucchini on a clean kitchen towel helps to draw out excess moisture. This is an important step because excess water can prevent the coating from adhering properly and may result in a soggy texture. If you're short on time, you can also sprinkle salt on the zucchini and let them sit for about 15 minutes before patting them dry to expedite this process.
The Science Behind the Coating
The combination of Parmesan cheese and breadcrumbs in the coating serves two essential roles: flavor and texture. Parmesan not only brings a salty, nutty profile but also helps to create that beautiful golden-brown crust that everyone loves. When mixing the coating, ensure that the breadcrumbs are finely crushed, as this will help the mixture adhere better to the zucchini slices.
Garlic powder and Italian seasoning elevate the flavor profile immensely. If you’re looking to customize the taste, consider adding a pinch of red pepper flakes for heat or fresh herbs like basil or oregano for a fresher flavor. This flexibility allows you to tailor the dish to your personal preferences or what you have on hand.
Ingredients
Gather these simple ingredients to start your Baked Parmesan Zucchini!
Ingredients
- 2 medium zucchinis, sliced
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Make sure to have all the ingredients prep before you start baking!
Instructions
Follow these steps to create your delicious Baked Parmesan Zucchini.
Preheat the Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Zucchini
Slice the zucchinis into even rounds and place them on a clean kitchen towel to absorb excess moisture.
Mix the Coating
In a bowl, combine Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
Coat the Zucchini
Drizzle the olive oil over the zucchini and toss to coat. Then, dip each slice into the Parmesan mixture until well coated.
Bake
Arrange the coated zucchini slices on the prepared baking sheet and bake for 25 minutes or until golden and crispy.
Let the zucchini cool for a few minutes before serving. Enjoy your healthy side dish!
Pro Tips
- For extra flavor, try adding fresh herbs like parsley or basil to the breadcrumb mixture.
Storing and Reheating
If you find leftovers after your meal, you can store the baked zucchini in an airtight container in the refrigerator for up to 3 days. When reheating, place them in an oven preheated to 350°F (175°C) for about 10 minutes to regain some of their crispiness. Microwaving can make them soggy, so it's best to avoid that method if possible.
For longer storage, consider freezing the baked zucchini. Lay them in a single layer on a baking sheet and freeze until solid before transferring them to a freezer bag. You can freeze them for up to 2 months. When ready to enjoy, bake straight from the freezer, adding a few extra minutes to the cooking time.
Serving Suggestions
Baked Parmesan Zucchini makes a fantastic side dish, but it's also versatile enough to serve as a snack or appetizer. Pair it with a homemade marinara sauce for dipping, which adds a lovely contrast in flavor and moisture. Alternatively, serve them alongside grilled meats or fish for a well-rounded meal that feels both indulgent and healthy.
For a fun twist, you can turn this dish into a main course by layering the coated zucchini on a slice of toasted bread with tomato sauce and additional cheese, then broiling until bubbly. This variation not only provides an enjoyable twist but also transforms your leftovers into a brand new dish that feels fresh and exciting.
Questions About Recipes
→ Can I use frozen zucchini for this recipe?
It's best to use fresh zucchini as frozen ones may become mushy during baking.
→ How can I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days.
→ Can I make this recipe gluten-free?
Yes! Substitute regular breadcrumbs with gluten-free breadcrumbs.
→ What can I serve with Baked Parmesan Zucchini?
This dish pairs wonderfully with grilled meats, pasta, or as a topping for salads.
Baked Parmesan Zucchini
I absolutely love making Baked Parmesan Zucchini because it’s a simple yet delicious way to enjoy this summer vegetable. The crunchy, cheesy topping combined with the tender zucchini makes for a satisfying side dish that can complement any meal. I often find myself reaching for this recipe during busy weeknights when I want something tasty without a lot of fuss. Plus, it’s a great way to get my kids to enjoy their veggies while still feeling like they're indulging in something special.
What You'll Need
Ingredients
- 2 medium zucchinis, sliced
- 1 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
How-To Steps
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the zucchinis into even rounds and place them on a clean kitchen towel to absorb excess moisture.
In a bowl, combine Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
Drizzle the olive oil over the zucchini and toss to coat. Then, dip each slice into the Parmesan mixture until well coated.
Arrange the coated zucchini slices on the prepared baking sheet and bake for 25 minutes or until golden and crispy.
Extra Tips
- For extra flavor, try adding fresh herbs like parsley or basil to the breadcrumb mixture.
Nutritional Breakdown (Per Serving)
- Calories: 160 kcal
- Total Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 300mg
- Total Carbohydrates: 12g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 8g