PARMESAN BAKED ZUCCHINI
Two of the staples of Italian cuisine, zucchini and Parmesan cheese, team up for a recipe that's easy to make and impressive to serve. These baked "boats" are a fresh new way to serve a distinctive side dish.
Provided by By Brooke Lark
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
- Place zucchini halves, skin side down, on cookie sheet. Sprinkle each with 1 tablespoon cheese. Drizzle with oil; sprinkle with pepper.
- Bake 15 to 20 minutes or until zucchini is tender and cheese is light golden brown. Cool slightly. Garnish with basil.
Nutrition Facts : Calories 80, Carbohydrate 3 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 3 g, TransFat 0 g
OVEN-ROASTED PARMESAN ZUCCHINI
I came up with this roasted zucchini recipe looking for a way to cook squash where my kids would eat it. They love this one.
Provided by Jwt Jr.
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 15 1/2x10 1/2-inch rimmed baking pan with vegetable cooking spray.
- Mix olive oil, Parmesan cheese, salt, garlic powder, and pepper together in a large bowl. Add zucchini and toss to coat. Spread zucchini in a single layer on the prepared pan.
- Bake, uncovered, in the preheated oven until zucchini is tender but not too soft, 15 to 18 minutes.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 5.3 g, Cholesterol 2.2 mg, Fat 7.8 g, Fiber 1.7 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 634.5 mg, Sugar 2.7 g
ZUCCHINI PARMESAN
This is a simple layered casserole with three elements: roasted zucchini, a really good homemade tomato sauce and Parmesan. Roasting, rather than frying the zucchini, allows you to cut down on olive oil and time.
Provided by Martha Rose Shulman
Categories dinner, lunch, casseroles, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- If you have a food mill, quarter tomatoes. If not, peel, seed and chop them. (See step 5.)
- To make tomato sauce, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes.
- Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes, salt, pepper, sugar and basil sprigs. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to medium. Cook, stirring often, until tomatoes have cooked down and are beginning to stick to pan, 15 to 25 minutes, depending on consistency. Remove basil sprigs; taste and adjust seasoning.
- Heat oven to 450 degrees. Line 2 sheet pans with parchment. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees.
- If using a food mill, put sauce through medium blade. If not, pulse sauce in a food processor fitted with steel blade until just coarsely puréed. Stir in chopped basil.
- To assemble the dish, oil a 2-quart gratin with olive oil. Spread 1/4 cup tomato sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan. Repeat with 2 more layers, ending with 1/4 cup Parmesan. Drizzle on remaining tablespoon olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 862 milligrams, Sugar 9 grams
ZUCCHINI PARMESAN
Delicious and easy way to use zucchini!
Provided by Mary Jo
Categories World Cuisine Recipes European Italian
Time 45m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
- Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
- Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.
Nutrition Facts : Calories 217 calories, Carbohydrate 21 g, Cholesterol 16.3 mg, Fat 11.5 g, Fiber 4.7 g, Protein 8.3 g, SaturatedFat 3.7 g, Sodium 512.3 mg, Sugar 12.2 g
BAKED ZUCCHINI
I've been preparing baked zucchini recipes for years. This is a great side dish with many entrees. -Betty Castleberry, Livonia, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 3 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, toss the zucchini, butter and oregano. Arrange in a single layer on a greased baking sheet or shallow baking dish; sprinkle with Parmesan cheese. , Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Season with salt and pepper.
Nutrition Facts : Calories 117 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 205mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
BAKED ZUCCHINI WITH PARMESAN
Make and share this Baked Zucchini With Parmesan recipe from Food.com.
Provided by Pinay0618
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F (200°C). Arrange the zucchini, cut sides up, in an ovenproof dish large enough to hold them in a single layer. Lightly brush with the olive oil and season with the salt and pepper. In a small bowl mix the Parmesan cheese and garlic together, then sprinkle over the zucchini.
- Bake for about 15 minutes, or until the zucchini are tender and the cheese is browned.
Nutrition Facts : Calories 86.8, Fat 6, SaturatedFat 1.9, Cholesterol 7.3, Sodium 139.4, Carbohydrate 4.8, Fiber 1.3, Sugar 2.1, Protein 4.7
ZUCCHINI PARMESAN
This is for all of you "eggplant parmesan" people! And especially for those of you with an abundance of garden fresh zucchini to use up, like myself! This is delicious! I like it even better than eggplant parm now and I didn't think that were possible! And even my husband who does not like eggplant loved this!
Provided by Smabbey
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Dip zucchini slices in egg and then coat with breadcrumb mixture and bake on cookie sheets drizzled with olive oil until golden brown, approximately 10 minutes on each side.
- Spread a thin layer of marinara sauce on the bottom of a 9x9 inch baking dish.
- Put one layer of"breaded" zucchini slices on top and coat with more sauce and a generous sprinkling of both cheeses.
- Repeat this procedure to use up all the zucchini.
- Cover with tin foil and bake approximately 30 minutes or until top layer of cheese is melted at 375 degrees.
- MANGIA!
BAKED PARMESAN ZUCCHINI
Crisp, tender zucchini sticks oven-roasted to perfection. It's healthy, nutritious and completely addictive!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown. Serve immediately, garnished with parsley, if desired.
BAKED PARMESAN ZUCCHINI
Tender zucchini rounds baked to absolute perfection in just 13 minutes. It's healthy, nutritious, and completely addictive.
Provided by Kelly
Categories Side Dish
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 425°
- Cut zucchini and squash into rounds (as pictured)
- In a mixing bowl, use a spatula to gently combine 2 tablespoons of olive oil, the cut zucchini, squash, and the minced garlic.
- Prepare a baking sheet with foil and 1/2 tablespoon of olive oil to prevent sticking (use a napkin to cover the entire surface of the baking dish)
- Place the zucchini and squash evenly on the baking sheet
- Sprinkle on the oregano
- Add desired salt and pepper to taste
- Cover with parmesan cheese
- Bake for 10 minutes
- Broil for the last 3 minutes
ZUCCHINI PARMESAN CRISPS
Try Ellie Krieger's Zucchini Parmesan Crisps from Healthy Appetite with Ellie Krieger on Food Network � they're crispy like potato chips, but much healthier.
Provided by Ellie Krieger
Categories appetizer
Time 50m
Yield 4 servings, serving size 1/2 cup
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
- Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
- Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
BAKED ZUCCHINI RECIPE WITH PARMESAN AND THYME
Crisp, tender baked zucchini with a golden crust of freshly grated Parmesan, thyme and oregano! These Italian-flavored zucchini sticks are a crowed pleaser, served with a little Tztaziki sauce, or as a quick side next to your favorite mains. Best served hot-out-of-the-oven!
Provided by Suzy Karadsheh
Categories Appetizer Side Dish
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- In a bowl, mix together the grated Parmesan, thyme and spices until well combined.
- Prepare a large baking sheet topped with a wire baking rack like this one. Lightly brush the baking rack with extra virgin olive oil (or use a healthy cooking spray.) Arrange the zucchini sticks, skin-side down, on the baking rack and brush each zucchini stick with extra virgin olive oil
- Sprinkle the Parmesan-thyme topping on each zucchini stick
- Bake in heated oven for 15 to 20 minutes or until tender. Then, for a golden crispy topping, broil for 2 to 3 minutes more, watching carefully.
- Serve immediately as an appetizer with a side of tzatziki or hummus for dipping! Or serve it as a side next to your protein of choice.
Nutrition Facts : Calories 66 kcal, Carbohydrate 4.8 g, Protein 5.4 g, Fat 3.3 g, SaturatedFat 1.8 g, Fiber 1.6 g, ServingSize 1 serving
QUICK AND EASY BAKED ZUCCHINI
Recipe video above. This is just a really tasty, quick and easy way to cook zucchini in the oven. For all those times you need a quick veggie side dish! A little sprinkle of parmesan adds great flavour, and breadcrumbs adds a touch of terrific texture.Roasting at a high temp makes the parmesan golden and gets some browning on the zucchini before they turn into watery mush.
Provided by Nagi
Categories Side Dish
Number Of Ingredients 5
Steps:
- Preheat oven to 240°C / 450°F (220°C fan) with the oven shelf set high in the oven.
- Trim the ends off the zucchini. Cut medium zucchinis in quarters lengthwise, and large ones into sixths (halve then cut each half into 3 lengthwise to make 6 long "wedges").
- Pile zucchini on a tray. Drizzle with 1 tablespoon oil, salt and pepper. Toss.
- Line up in two rows so they're touching each other, with the skin side down.
- Sprinkle evenly with breadcrumbs, then parmesan, drizzle with 1 tablespoon oil.
- Bake 12 minutes until the parmesan is golden and zucchini is soft but not soggy.
- Serve immediately!
Nutrition Facts : Calories 115 kcal, Carbohydrate 8 g, Protein 3 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 378 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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
EASY SAUTéED ZUCCHINI WITH PARMESAN
Easy Sautéed Zucchini with Onions and Parmesan. Healthy and simple, it's the perfect quick summer side dish recipe!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- Heat the olive oil, onion and 1 tablespoon butter in a large nonstick skillet over medium-low heat. Cook gently until the onions begin to brown, about 10 to 11 minutes. Add the zucchini, salt, pepper, thyme, and remaining Less Sodium Butter with Canola Oil.
- Increase heat to medium. Continue to cook, stirring occasionally, until the zucchini is just cooked through and beginning to brown, about 10 to 15 minutes. Sprinkle with Parmesan. Enjoy immediately
Nutrition Facts : ServingSize 1 (of 6), about 3/4 cup, Calories 94 kcal, Carbohydrate 6 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 7 mg, Fiber 2 g, Sugar 3 g
BAKED ZUCCHINI FRIES RECIPE (EASY & HEALTHY!)
Steps:
- Preheat the oven to 425 degrees F (218 degrees C). Line and lightly grease a baking sheet. (Parchment paper works best, but foil might be okay if you grease it very well.)
Nutrition Facts : Calories 213 kcal, Carbohydrate 4 g, Protein 21 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 97 mg, Sodium 693 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 0.7 g, ServingSize 1 serving
BAKED ZUCCHINI WITH FETA AND PARMESAN
Baked zucchini and yellow squash recipes that is super yummy with feta and parmesan cheese!
Provided by Carole Jones
Categories Side Dish
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
- Slice the squash into 1/4″ slices. If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan. Add the squash, garlic and thyme. Saute and stir just until the squash is starting to soften slightly. Don't cook too long or it will be mushy after it bakes in the oven. Remove from the heat.
- Beat together the eggs, sour cream, cheeses and lemon juice in a medium sized bowl. Place half of the squash into the bottom of the casserole. Sprinkle on some salt and pepper (remember the cheeses are salty!) then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and egg mixture.
- Bake for 40-45 minutes, until the mixture is bubbling and slightly set. Serve hot.
Nutrition Facts : ServingSize 1/8 th, Calories 200 calories, Sugar 6 g, Sodium 341 mg, Fat 13 g, SaturatedFat 6 g, UnsaturatedFat 6 g, TransFat 0 g, Carbohydrate 10 g, Fiber 2 g, Protein 10 g, Cholesterol 122 mg
CRISPY STUFFED ZUCCHINI
Steps:
- Preheat oven to 400°F (200°C). Spray a baking tray or sheet with non stick cooking oil spray.
- Arrange zucchini halves, cut side up, on the baking sheet. Set aside.
- Mix together the breadcrumbs, parmesan cheese, parsley and garlic in a small bowl.
- Pour in the melted butter, season with ¾ teaspoon salt and ⅓ teaspoon pepper (or to taste). Mix the ingredients together until the breadcrumbs absorb the butter (about 40 seconds).
- Spoon the mixture over each zucchini half, to evenly cover. Spray the topping with a little cooking oil spray.
- Bake for 20 minutes in the hot oven until the crust is golden and the zucchini halves are cooked through.
- Broil for a further 5 minutes on medium heat to crisp the topping.
- Garnish with parsley and serve as a side accompaniment to any main dish.
Nutrition Facts : Calories 255 kcal, Carbohydrate 18 g, Protein 10 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 394 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
PARMESAN BAKED ZUCCHINI SPEARS
I'm not a fancy chef. I have zero culinary background! But I have figured out some ways to not only make real food just as fun as the processed stuff some kids are used to...but also make it taste amazing!
Provided by Renee - www.raisinggenerationnourished.com
Categories Side Dish
Time 25m
Number Of Ingredients 7
Steps:
- Put the zucchini on a baking sheet and toss them with everything but the cheese to coat them well.
- Line up the zucchini so the flesh is facing up, and sprinkle with the parmesan cheese.
- Bake at 350 degrees for 15 minutes, and then under the broiler on high for another 3-5 minutes. Just watch them under the broiler after a few minutes so they don't get too brown.
ZUCCHINI WITH PARMESAN
Steps:
- Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
- Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.
GARLIC PARMESAN ZUCCHINI CASSEROLE
This Garlic Parmesan Zucchini Casserole is an easy side dish recipe that pairs beautifully with just about any family meal!
Provided by Blair Lonergan
Categories Side Dish
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Grease a 1 ½-quart baking dish; set aside.
- Place zucchini in a colander, sprinkle with salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out the moisture from the zucchini. TIP: In order to make sure that you get most of the water out of the zucchini (and avoid a runny casserole), wrap the zucchini in a dish towel. Squeeze it and wring it out multiple times while it's in the towel -- you will be shocked by how much liquid comes out!
- In a large bowl, combine zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese. Gently press the mixture evenly into the prepared dish.
- Bake uncovered for 20 minutes.
- Meanwhile, in a small bowl, pour melted butter over breadcrumbs and 2 tablespoons of Parmesan cheese. Stir until completely combined.
- After 20 minutes, remove zucchini from the oven. Sprinkle buttered breadcrumbs over the zucchini and return the dish to the oven. Continue baking for about 5-10 more minutes, or until the top is golden brown and crispy.
Nutrition Facts : ServingSize 1 /6 of the casserole, Calories 225 kcal, Carbohydrate 8 g, Protein 13 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 96 mg, Sodium 594 mg, Fiber 1 g, Sugar 3 g
BAKED PARMESAN GARLIC ZUCCHINI
These Parmesan garlic baked zucchini wedges are absolutely amazing! Rubbed with garlic and olive oil, sprinkled with Parmesan cheese and oven roasted to perfection! This will become your favorite way to eat zucchini ever!
Provided by MelanieCooks.com
Categories Side Dish
Time 25m
Number Of Ingredients 7
Steps:
- Preheat the oven to 425F. Line a baking sheet with parchment paper.
- Cut zucchini lengthwise into quarters and put in a bowl.
- Pour olive oil over zucchini and add minced garlic. With your hands, rub the garlic and olive oil all over the zucchini.
- Put the zucchini on the baking sheet in a single layer, skin side down.
- Sprinkle the zucchini with salt, pepper, Parmesan cheese and oregano.
- Put the zucchini in the oven on the top rack, and bake for 15 minutes.
- Switch the oven to Broil, and bake for another 4 minutes, or until zucchini is golden brown.
- Serve warm. Optionally, you can sprinkle zucchini with an extra 1 tbsp Parmesan cheese right before serving.
Nutrition Facts : Calories 78 kcal, Carbohydrate 4 g, Protein 4 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 395 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
BAKED PARMESAN ZUCCHINI CURLY FRIES
This healthy recipe combines two bar food favorites--fried zucchini and curly fries--into one tempting package. Serve these baked zucchini fries with a simple dipping sauce made with ranch dressing and marinara sauce for a crowd-pleasing appetizer or a side dish for burgers, chicken or pizza. No matter what you serve them with, they're a fun way to eat more vegetables for kids and adults alike.
Provided by Robin Bashinsky
Categories Healthy Zucchini Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper; coat with cooking spray. Place cornstarch in a shallow dish. Place egg whites in a separate shallow dish. Stir together panko, Parmesan and oregano in a third shallow dish.
- Coarsely chop zucchini noodles into 5- or 6-inch-long pieces. Working in batches, dredge the noodles in the cornstarch; shake off excess. Dredge in the egg whites; shake off excess. Dredge in the panko mixture; shake off excess. Arrange the noodles, well spaced apart, in a single layer on the prepared baking sheets. Coat with cooking spray.
- Bake until golden and crispy, 10 to 12 minutes. Remove from oven; sprinkle with salt.
- Combine ranch and marinara in a shallow bowl; serve alongside the fries.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 17.6 g, Cholesterol 4.1 mg, Fat 3.6 g, Fiber 2.2 g, Protein 6.3 g, SaturatedFat 0.7 g, Sodium 340.1 mg, Sugar 2.2 g
ZUCCHINI PANCAKES
Steps:
- Gather the ingredients.
- Put the shredded zucchini in a colander and mix with the salt. Cover and let drain for about 1 hour. Refrigerate if draining for a longer period of time.
- In a mixing bowl, combine the shredded zucchini with the beaten eggs, cheese, basil, flour, and pepper.
- Heat a few teaspoons of butter in a large skillet or griddle over medium heat. Spoon a few tablespoons of the zucchini batter into the skillet for each pancake and cook until browned on the bottom. Turn and cook until browned on the other side.
- Serve as an appetizer with salsa, a savory dip, or chili sauce . Or serve the zucchini pancakes as a side dish with grilled meat or poultry.
- Enjoy.
Nutrition Facts : Calories 76 kcal, Carbohydrate 4 g, Cholesterol 57 mg, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, Sodium 324 mg, Sugar 1 g, Fat 5 g, ServingSize 12 pancakes (12 servings), UnsaturatedFat 0 g
PARMESAN BAKED ZUCCHINI
Dredge your zucchini coins in olive oil, parmesan, salt, and pepper and then bake them for a delicious healthy snack. This baked zucchini recipe will become a staple in your home!
Provided by Linley Hanson
Categories Vegetarian
Time 27m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400ºF and place a metal rack onto a large baking sheet. Spray the metal rack and baking sheet with nonstick cooking spray. set aside.
- Next, place the sliced zucchini in a bowl and toss with olive oil. Set aside.
- In a separate bowl, add parmesan cheese, garlic powder, pepper, cayenne pepper, and salt to a bowl and mix.
- Dredge each oiled zucchini round through the parmesan mixture. Be sure that the zucchini rounds are completely covered in the parmesan mixture. Place each round on the metal rack on the baking sheet.
- Once all the rounds are on the baking rack, place the zucchini in the oven and bake for 6-7 minutes at 400ºF.
- Lastly, turn the oven to broil and broil the zucchini for 30 seconds to 1 minute or until the zucchini is golden brown.
- Remove from the oven and let cool.
- Serve immediately.
Nutrition Facts : Calories 149 kcal, Sugar 5 g, Sodium 388 mg, Fat 11 g, Carbohydrate 9 g, Fiber 2 g, Protein 6 g, Cholesterol 11 mg, ServingSize 1 serving
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5/5 (6)Estimated Reading Time 3 minsCategory Vegetables
- Preheat the oven to 400 degrees F (200 degrees C). Arrange the zucchini, cut sides up, in an ovenproof dish large enough to hold them in a single layer. Lightly brush with the olive oil. Season with the salt and pepper. Mix the Parmesan and garlic together, then sprinkle over the zucchini.
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- Spread each side with a thin layer of Hidden Valley Cucumber Ranch, and lay them out on a baking sheet covered with aluminum foil. Sprinkle each coin with Parmesan cheese.
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- Preheat broiler to HIGH with oven rack in middle of oven. Stir together Parmesan, panko, parsley, chives, thyme, salt, and pepper in a medium-size shallow bowl until blended. Toss together zucchini slices and melted butter in a separate medium bowl until zucchini is evenly coated. Remove zucchini from butter, allowing excess to drip off. Dredge zucchini in panko mixture, pressing gently to adhere. Arrange coated zucchini slices on a rimmed baking sheet.
BAKED PARMESAN ZUCCHINI - BAKING MISCHIEF
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5/5 (8)Total Time 17 minsCategory Side DishCalories 106 per serving
- Place zucchini slices on baking sheet and drizzle with olive oil. Toss until well-coated. Spread slices out into a single layer.
BAKED PARMESAN ZUCCHINI ROUNDS {2 INGREDIENT ZUCCHINI CRISPS}
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5/5 (2)Total Time 20 minsCuisine AmericanCalories 49 per serving
- Preheat your oven to 425 degrees F ( 220 degrees C ) and line a baking sheet (or two) with parchment paper, a silpat mat, or use aluminum foil that has been sprayed with non-stick cooking spray. *For a crispier zucchini round, bake the zucchini directly on your baking sheet.
- Wash and trim the ends off of each of the zucchini. Then slice your zucchini into evenly cut slices so that they cook at about the same rate. Use a mandoline, food processor, or hand held slicer to cut your slices approximately 1/4 inch in thickness.
- Spread the cut zucchini slices on your prepared baking sheet(s) so that there is some spacing between each slice. Sprinkle with the seasoning: garlic salt and pepper.
- Grate your Parmesan cheese and spoon or sprinkle it over your seasoned zucchini rounds. Use a spoon to portion a bit of the grated Parmesan into the center of the zucchini slice and then push the cheese toward the edges. Or use your fingers to pinch portions of the grated Parmesan cheese and spread onto each zucchini slice.
CRISPY BAKED PARMESAN ZUCCHINI FRIES | HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
Category Appetizer, Side DishCalories 159 per servingTotal Time 30 mins
- It's best to use a baking sheet without a baking paper to help the zucchini fries crisp. Thoroughly wash the zucchini and trim off the ends. Cut the zucchini into fries and set aside.
- In a large bowl, combine Panko, Parmesan, Italian seasoning, garlic powder, salt and pepper, mix well, and set aside.
- In another bowl combine flour, garlic powder, and salt. Crack the egg into a shallow bowl and whisk until frothy.
ROASTED ZUCCHINI WITH PARMESAN | THE MODERN PROPER
From themodernproper.com
Ratings 3Total Time 15 minsCuisine ItalianCalories 222 per serving
- Preheat oven to 450°F In a large bowl toss the zucchini with olive oil salt, pepper and garlic powder
- Arrange on a baking sheet, top with grated parmesan cheese and bake on center rack for 5 minutes, next broil the zucchini for 2-3 minutes or until cheese is golden brown
ZUCCHINI PARMESAN - EASY ZUCCHINI RECIPE FROM PLATTER TALK
From plattertalk.com
4.3/5 (14)Total Time 1 hr 15 minsCategory EntreeCalories 144 per serving
- Slice Zucchini into 1/4 inch strips and then place in a colander or in a clean sink and sprinkle generously with kosher salt. Allow the zucchini to drain for at least 30 minutes. Next, rinse off zucchini briefly then pat dry with paper towels.
- Place zucchini on a baking sheet that has been lined parchment paper and then brush each strip with olive oil, season with salt and pepper. Sprinkle a pinch of crushed red pepper flakes over each strip. Place in hot oven and then roast until fork tender and lightly browned, abut 10 to 15 minutes. Remove from oven and reduce heat to 400℉
- Using a rectangular lasagna-style pan or deep casserole baking dish, evenly distribute about 1 cup of tomato sauce in bottom of pan.
MARY'S ZUCCHINI WITH PARMESAN RECIPE - EATINGWELL
From eatingwell.com
5/5 (6)Total Time 35 minsCategory Healthy Zucchini Side Dish RecipesCalories 85 per serving
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From chowhound.com
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