why make this recipe
This baked Parmesan zucchini recipe is quick and simple. It gives a crisp outside and a soft inside. You can make it with few ingredients. It works as a healthy snack or a side dish.
introduction
This recipe uses zucchini, Parmesan, and a few seasonings. It cooks fast and tastes good. If you like crisp oven-baked sides, you may also enjoy a crispy oven-baked chicken recipe for a full meal parmesan crusted chicken.
how to make Baked Parmesan Zucchini
Follow the simple steps below. Work in a clear order: prepare zucchini, mix the coating, coat the slices, and bake until golden.
Ingredients :
2 medium zucchinis, 1 cup grated Parmesan cheese, 1 cup breadcrumbs (optional for extra crispiness), 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, Salt and pepper to taste, Olive oil
Directions :
- Preheat the oven to 425°F (220°C).
- Slice the zucchinis into rounds.
- In a bowl, mix the Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
- Coat the zucchini slices in olive oil, then dip them into the cheese mixture until well covered.
- Place the coated zucchini slices on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until crispy and golden brown.
- Serve warm as a side dish.
how to serve Baked Parmesan Zucchini
Serve warm. Put them on a plate with a lemon wedge or a small bowl of marinara sauce. They pair well with grilled meat, pasta, or a fresh salad.
how to store Baked Parmesan Zucchini
Let them cool fully. Put in an airtight container. Keep in the fridge up to 3 days. Reheat in the oven at 375°F (190°C) for 5-8 minutes to keep them crisp.
tips to make Baked Parmesan Zucchini
- Dry the zucchini slices with a paper towel so the coating sticks better.
- Use olive oil spray to get even coating with less oil.
- For extra crispiness, use panko breadcrumbs.
- Don’t overcrowd the baking sheet. Give slices space to crisp.
variation (if any)
- Add a pinch of cayenne for heat.
- Use grated Pecorino instead of Parmesan for a sharper taste.
- Make larger pieces and bake a bit longer for thicker slices.
- Skip breadcrumbs for a lighter, more Parmesan-forward crust.
FAQs
Q: Can I use yellow squash instead of zucchini?
A: Yes. Yellow squash works the same way in this recipe.
Q: Can I bake these ahead of time?
A: You can bake and store them, but reheat in the oven to keep them crisp.
Q: Are these gluten free?
A: Not as written. Use gluten-free breadcrumbs to make them gluten free.
Q: Can I air fry them?
A: Yes. Air fry at 400°F (200°C) for about 8-10 minutes, check for crispness.
Conclusion
If you want more ideas or a similar baked recipe, this page has a clear guide and tips on making baked Parmesan zucchini Baked Parmesan Zucchini – Baking Mischief.
Baked Parmesan Zucchini
Ingredients
For the zucchini
- 2 medium medium zucchinis Slice into rounds
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs Optional for extra crispiness (panko recommended)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil For coating the zucchini slices
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Slice the zucchinis into rounds.
- In a bowl, mix the Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
- Coat the zucchini slices in olive oil, then dip them into the cheese mixture until well covered.
- Place the coated zucchini slices on a baking sheet lined with parchment paper.
Baking
- Bake for 15-20 minutes or until crispy and golden brown.