Crispy Baked Parmesan Zucchini
Crispy Baked Parmesan Zucchini is a deliciously crunchy side dish that elevates ordinary zucchini into a gourmet treat. Coated in a savory blend of freshly grated Parmesan and panko breadcrumbs, each bite offers a delightful crunch paired with the tender sweetness of the zucchini. Perfect for weeknight dinners or as a tasty snack while binge-watching your favorite shows, this easy recipe is sure to impress family and friends alike.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium zucchinis (about 300g)
- 1 cup freshly grated Parmesan cheese (100g)
- 1 cup panko breadcrumbs (100g)
- 2 tbsp olive oil (30ml)
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Slice zucchinis into even rounds, about half an inch thick, and sprinkle with salt. Let sit for 10 minutes to draw out moisture.
- In a bowl, mix panko breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper.
- Pat zucchini slices dry with paper towels. Dip each slice in olive oil and then coat with the breadcrumb mixture.
- Arrange the coated slices in a single layer on the prepared baking sheet.
- Bake for 20-25 minutes until golden brown and crispy, flipping halfway through cooking.
Nutrition
- Serving Size: 1/4 of recipe (about 85g)
- Calories: 170
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
Keywords: - For extra flavor, consider adding herbs like oregano or parsley to the breadcrumb mixture. - Swap Parmesan for cheddar or nutritional yeast for a different twist. - Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven at 350°F for best results.