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To make Baked Parmesan Zucchini, you will need: - 4 medium zucchinis, sliced into rounds - 1 cup grated Parmesan cheese - 1 cup breadcrumbs (preferably panko for extra crunch) - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can easily swap some ingredients if needed. For a dairy-free option, use nutritional yeast instead of Parmesan. Instead of breadcrumbs, you can use crushed cornflakes or ground almonds for a gluten-free option. If you don’t have oregano or basil, try Italian seasoning or your favorite herbs. This dish packs a punch in flavor with a good balance of nutrients. Each serving typically contains: - Calories: 230 - Protein: 10g - Carbohydrates: 20g - Fat: 14g - Fiber: 2g - Sodium: 400mg Baked Parmesan Zucchini makes a smart choice for a tasty snack or side. It’s low in calories but high in flavor and crunch. Enjoy this dish while knowing it brings nutrients to your plate. To start, gather your ingredients. You will need four zucchinis, Parmesan cheese, and breadcrumbs. I prefer panko because it gives a great crunch. Slice the zucchinis into rounds, about half an inch thick. This size ensures even cooking. Next, preheat your oven to 400°F (200°C). This temperature will help your zucchini get crispy. While the oven heats, take a large bowl. Mix together the grated Parmesan, breadcrumbs, minced garlic, oregano, basil, salt, and pepper. Stir well until everything blends nicely. Drizzle the olive oil over the sliced zucchini. Toss the slices gently to coat them evenly. This step adds flavor and helps the crumbs stick. Now, it’s time to coat the zucchini. Take each slice and dip it into the breadcrumb mix. Press lightly to make sure the mixture sticks well. Place each coated slice on a baking sheet lined with parchment paper. Make sure the slices are in a single layer. This helps them cook evenly. Once all the zucchini is coated, sprinkle any leftover breadcrumb mix over the top. This adds extra crunch. Now, slide the baking sheet into the oven. Bake for about 20 to 25 minutes. You want the zucchini to be tender and the topping to be golden brown. For even cooking, avoid overcrowding the baking sheet. If your zucchini slices touch, they may steam instead of crisp. If you have a lot of zucchini, bake them in batches. You can also flip the slices halfway through cooking. This step helps them brown evenly on both sides. Keep an eye on them during the last few minutes. You want to catch that perfect golden color. For more details, check the Full Recipe. Enjoy your crispy, flavorful Baked Parmesan Zucchini! To make your Baked Parmesan Zucchini extra crispy, use panko breadcrumbs. These crumbs add a great crunch. Make sure to coat the zucchini well with the breadcrumb mix. Press down lightly when dipping to help the coating stick. Also, place the slices in a single layer on the baking sheet. This avoids steaming and keeps them crispy. You can boost the flavor of your zucchini with easy tricks. Adding spices like smoked paprika or cayenne pepper gives a nice kick. You can also use fresh herbs if you have them. Chopped thyme or rosemary will add a lovely taste. For a cheesy twist, try mixing in some shredded mozzarella with the Parmesan. It melts beautifully and adds depth. Avoid cutting the zucchini too thick. Thick slices take longer to cook and can be soggy. Don’t forget to preheat your oven. A hot oven helps the coating become golden and crispy. Finally, resist the urge to crowd the baking sheet. If the zucchini slices touch, they won’t crisp up well. Following these tips will ensure you have a delightful dish. For the full recipe, refer to the earlier section. {{image_2}} You can change up the cheese in this dish. Try using mozzarella for a gooey texture. Feta adds a tangy flavor that pairs well with zucchini. For a sharp bite, use aged cheddar. Mixing different cheeses can create a unique taste. Don’t be afraid to experiment! Fresh herbs can elevate the flavor. Instead of dried oregano and basil, try fresh parsley or thyme. Chives can add a mild onion flavor. You could also use rosemary for a strong aroma. Each herb gives the dish a new twist, so mix and match as you like. You can cook zucchini in ways other than baking. Try air frying for a crispy finish in less time. Grilling adds a smoky flavor that pairs well with summer meals. If you want a quick method, sautéing works too. Each method brings out different textures and flavors, so choose what you like best! For the full recipe, check out the detailed steps above. You can store leftover baked Parmesan zucchini in the fridge. Place it in an airtight container. It will stay fresh for about 3 days. Before you refrigerate, let it cool down to room temperature. This keeps it crispy and tasty. If you want to freeze your zucchini, it’s best to do so before baking. Slice the zucchini and coat it with the mixture as you would for baking. Then, lay the slices flat on a baking sheet and freeze them. Once frozen, transfer them to a freezer bag. They will keep well for up to 3 months. When ready to bake, no need to thaw; just add a few extra minutes to the baking time. To reheat baked Parmesan zucchini, use your oven for the best results. Preheat the oven to 350°F (175°C). Place the zucchini on a baking sheet lined with parchment paper. Heat for about 10-15 minutes or until crispy. You can also use an air fryer. This keeps the crunch while warming the dish. Avoid using a microwave, as it makes the zucchini soggy. For more details, check out the Full Recipe. Yes, you can prepare Baked Parmesan Zucchini ahead of time. Slice the zucchini and coat it with the cheese mixture. Place the coated zucchini on a baking sheet, then cover it with plastic wrap. Store it in the fridge for up to 24 hours. When you're ready, just bake it as usual. This method saves time and lets you enjoy fresh, hot zucchini later. Baked Parmesan Zucchini pairs well with many dishes. Serve it as a side with grilled chicken or fish. It also goes nicely with pasta or a fresh salad. For a fun twist, add it to a sandwich. You can even enjoy it as a snack on its own. The crispy texture and savory flavor make it a favorite. To make Baked Parmesan Zucchini gluten-free, swap regular breadcrumbs for gluten-free ones. Panko breadcrumbs are a great option for extra crunch. You can also use crushed gluten-free crackers or almond flour. This way, you can still enjoy the dish without gluten. Always check labels to ensure all ingredients are gluten-free. Baked Parmesan zucchini is a tasty dish that everyone can enjoy. It is easy to make, and it uses simple ingredients. You need a few zucchinis, some Parmesan cheese, and breadcrumbs. These ingredients come together to create a crisp and flavorful dish. This dish shines because of its texture and flavor. The zucchini becomes soft while the topping gets crunchy. The Parmesan cheese adds a rich taste, while the herbs give it a fresh twist. Each bite is a mix of crunchy and soft, making it fun to eat. To get that perfect crunch, make sure to use panko breadcrumbs. They are lighter and crispier than regular breadcrumbs. Tossing the zucchini with olive oil helps the coating stick. When you bake it, the heat makes the topping turn golden brown. This step is key to achieving a crisp layer. Yes! You can mix and match herbs to suit your taste. For example, adding thyme or rosemary can change the flavor. You can also sprinkle some red pepper flakes for a spicy kick. If you love garlic, try adding more minced garlic to the mix. These small changes can make a big difference. Baked Parmesan zucchini pairs well with many dishes. You can serve it as a side with grilled chicken or fish. It also works well in a salad or on a sandwich. The flavors complement a wide range of meals, making it a great choice. Make sure to check out the Full Recipe for all the steps needed to create this delightful dish. In this blog post, I covered the key ingredients for Baked Parmesan Zucchini. I shared tips for cooking, enhancing flavor, and avoiding common mistakes. You learned variations and how to store the dish effectively. Remember, a little creativity can make this recipe your own. Try different cheeses or cooking methods that suit your taste. With these tips, you can enjoy a tasty, healthy dish anytime. Grab those zucchinis and start cooking!

- Baked Parmesan Zucchini

Enjoy a deliciously crispy side dish with this easy recipe for Baked Parmesan Zucchini! This flavorful dish combines fresh zucchinis and a crunchy Parmesan-breadcrumb topping that will have everyone coming back for more. Follow simple steps to bake these golden bites to perfection. Perfect for any meal, this recipe is a must-try! Click to discover the full recipe and elevate your cooking game today!
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Ingredients
  

4 medium zucchinis, sliced into rounds

1 cup grated Parmesan cheese

1 cup breadcrumbs (preferably panko for extra crunch)

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a large bowl, combine the grated Parmesan cheese, breadcrumbs, minced garlic, dried oregano, dried basil, salt, and pepper. Mix well to evenly distribute the ingredients.

      Drizzle the olive oil over the sliced zucchini rounds and gently toss to coat each piece.

        Dip each zucchini slice into the breadcrumb and cheese mixture, pressing lightly to ensure they stick well. Place them in a single layer on the prepared baking sheet.

          Once all the slices are coated and arranged on the baking sheet, sprinkle any remaining breadcrumb mixture over the top.

            Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the topping is golden brown and crispy.

              Remove from the oven and let cool slightly before garnishing with fresh chopped parsley.

                Prep Time: 10 mins | Total Time: 35 mins | Servings: 4

                  - Presentation Tips: Serve on a wooden cutting board or a colorful platter for a rustic touch. You can also drizzle a little extra olive oil or balsamic reduction over the zucchini before serving for added flavor and elegance.