ROASTED ZUCCHINI
This Roasted Zucchini recipe is so easy and delicious. This seasoned baked zucchini is one of the best easy zucchini recipes! Serve it as a side dish with dinner or with eggs for breakfast.
Provided by Kristine Rosenblatt
Categories Side Dish
Time 19m
Number Of Ingredients 4
Steps:
- Preheat oven to 425° F. Line a baking sheet with parchment paper.
- Cut the zucchini into 1-inch pieces and place on the parchment-lined baking sheet. Drizzle the olive oil over the zucchini and toss to evenly coat.
- Sprinkle on some salt and pepper (amount to your tastes) and sprinkle the dried Italian seasoning evenly over the zucchini. Toss the zucchini once more until the seasonings are evenly distributed. Spread the zucchini out so that it is in an even layer on the baking sheet, with some space between the pieces of zucchini.
- Bake zucchini in the preheated oven for 8 minutes and then gently toss with a spatula so that all sides of the zucchini will cook evenly. Spread the zucchini out again and bake for 4 to 7 minutes more, until zucchini is lightly browned in spots and slightly tender. Try not to over-bake the zucchini or it may become mushy. Serve immediately.
Nutrition Facts : ServingSize 3 /4 cup, Calories 35 kcal, Carbohydrate 3 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 1 g, Sugar 2 g
BAKED ZUCCHINI
Fresh summer zucchini is sliced into coins and tossed with olive oil, garlic, and herbs then sprinkled with parmesan cheese and oven baked. It's one of the best ways to cook zucchini!
Provided by Jaclyn
Categories Side Dish
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. For optionally for easier clean up line a rimmed 18 by 13-inch rimmed baking sheet with aluminum foil. Spray baking sheet with non-stick cooking spray.
- In a small mixing bowl stir together olive oil, garlic, Italian seasoning, salt and pepper (I use about 3/4 to 1 tsp salt and 1/2 tsp pepper).
- Place zucchini coins in a large mixing bowl. Pour oil mixture over zucchini and toss well until evenly coated.
- Pour onto baking sheet then spread out into a single layer. Top with parmesan.
- Bake in preheated oven until just starting to soften about 7 - 9 minutes. Remove zucchini and transfer oven rack closer to broiler. Preheat broiler.
- Let broil until cheese is golden brown and zucchini is tender, about 2 - 3 minutes longer (keep a close eye on it).
- Sprinkle with parsley and serve warm.
Nutrition Facts : Calories 147 kcal, Carbohydrate 6 g, Protein 9 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 329 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
BAKED ZUCCHINI CURLY FRIES
Spiralized and breaded zucchini is baked up into a crispy side dish with a little kick.
Provided by fabeveryday
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper and spray with nonstick cooking spray.
- Combine spiralized zucchini and cornstarch in a bowl and toss to combine. Place beaten eggs in a shallow dish. Stir panko bread crumbs, Parmesan cheese, paprika, seasoning salt, cayenne, and garlic powder together in a second shallow dish.
- Working in batches, lightly dredge zucchini in the eggs, shaking off the excess before dredging in the bread crumb mixture. Spread zucchini out in a single layer on the prepared baking sheets. Spray the top of the zucchini with more nonstick cooking spray.
- Bake until crispy and golden, 10 to 12 minutes. Serve hot and fresh.
Nutrition Facts : Calories 123.7 calories, Carbohydrate 21.7 g, Cholesterol 64.9 mg, Fat 3.5 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 1.3 g, Sodium 325.8 mg, Sugar 2 g
BAKED ZUCCHINI
Make and share this Baked Zucchini recipe from Food.com.
Provided by Kaarin
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Slice zucchini in 1/8 to 1/4 inch slices.
- Toss with melted butter and oregano.
- Arrange in a single layer on a greased baking sheet.
- Sprinkle with parmesan cheese.
- Bake, uncovered, at 350 degrees F for 35-40 minutes.
- Season to taste with salt and pepper.
SEASONED ZUCCHINI IN A SKILLET
This is always how I cook my zucchini- the Cavenders Greek seasoning compliments it beautifully. Cavenders seasoning is available in most good grocery stores. I am cutting down on salt intake but feel free to add salt if you like.
Provided by Shuzbud
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Slice the zucchini.
- Heat the olive oil in a non-stick skillet over a medium heat and add the zucchini and garlic. Cook until done to your liking, around 10-12 minutes (this will also depend on the thickness of your zucchini slices).
- Add the Cavenders seasoning once the zucchini has softened and released some liquid so the seasoning doesn't burn or stick.
- Serve hot when cooked to your liking.
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- Slice the zucchini into 1/4-inch thick rounds. In a large bowl, mix it with the olive oil, garlic powder, onion powder, oregano, and kosher salt. (If using plain bread crumbs, mix in a generous 1/4 teaspoon salt.) To the bowl add 1/4 cup breadcrumbs and 3 tablespoons of the grated Parmesan cheese and toss.
- Line 2 baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets, then use your fingers to quickly place breadcrumbs that fall onto the sheet on the top of the zucchini rounds (it doesn’t have to be perfect). Top with the remaining 1/4 cup dry breadcrumbs (divided across the two sheets) and 3 tablespoons grated Parmesan cheese.
- Roast until just tender, 15 to 20 minutes. If your oven is uneven, switch the trays at the 7 to 8 minute mark. Allow to cool slightly before serving.
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