Baked Parmesan Zucchini
A quick and comforting dish featuring crispy zucchini coated in Parmesan cheese and Italian herbs, perfect for family dinners or potlucks.
Ingredients
Main Ingredients
- 4 medium Zucchini, fresh Choose firm ones for the best texture.
- 1 cup Parmesan Cheese, grated Feel free to use Pecorino Romano for a sharper taste.
- 3 tablespoons Olive Oil Extra virgin olive oil elevates the flavor.
- 1 teaspoon Garlic Powder Fresh minced garlic can also be used.
- 1 teaspoon Italian Seasoning Homemade mixes can enhance flavors.
- to taste Salt and Pepper Adjust to your preference.
- 1/2 cup Breadcrumbs, optional Panko breadcrumbs work great for a lighter texture.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) for even cooking.
- Rinse the zucchini under cool water and cut into even slices or spears, about 1/4 inch thick.
- In a bowl, combine the grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. If using breadcrumbs, add those in as well.
- Drizzle olive oil over the zucchini pieces and toss until well-coated.
- Sprinkle the cheese and seasoning mixture evenly over the zucchini, ensuring each piece is generously covered.
- Arrange the coated zucchini on a baking sheet lined with parchment paper, leaving space between each piece.
Baking
- Bake for 15-20 minutes until the zucchini is tender and the tops are golden and crispy.
- Let the zucchini cool for a minute before serving. Optionally, garnish with fresh parsley.
Notes
For a spicy kick, add a pinch of red pepper flakes. Experiment with fresh herbs like thyme or rosemary for an enhanced flavor. If you have leftovers, store them in an airtight container for up to three days; reheat in the oven for best results.