BAKED PARMESAN ZUCCHINI ROUNDS
A simple summer side dish of Baked Parmesan Zucchini Rounds comes together quickly using only two ingredients...and will disappear from the table even faster!
Provided by Samantha Skaggs
Categories Side Dish
Time 20m
Number Of Ingredients 3
Steps:
- Place oven rack in center position of oven. Preheat to 425°F. Line a baking sheet with foil (lightly misted with cooking spray) OR parchment paper.
- Wash and dry zucchini, and cut into 1/4-inch thick slices. Arrange zucchini rounds on prepared pan, with little to no space between them. If desired, lightly sprinkle zucchini with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of zucchini. Bake for 15 to 20 minutes, or until Parmesan turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes!) Serve immediately.
Nutrition Facts : Calories 141 kcal, Carbohydrate 7 g, Protein 11 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 397 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
PARMESAN ZUCCHINI ROUNDS
Steps:
- Divide eggs, flour, and parmesan cheese between three medium-sized bowls. Whisk both eggs.
- Slice zucchini into round, uniformly thin slices either with a sharp knife or mandolin. Toss zucchini slices in egg, then a thin layer of flour. Then, toss in egg again, followed by parmesan cheese.
- Place vegetable oil into a large pan. Fire up pan to high heat and wait until the oil is sizzling hot. Sauté zucchini rounds 2 minutes per side. Lightly sprinkle salt and pepper on each side. Once finished, set on a paper towel to absorb oil and let cool for five minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
OVEN-BAKED CRISPY ZUCCHINI ROUNDS
You can use regular dry breadcrumbs in place of the panko! This is a great recipe to use up all your garden zucchini, these are very habit-forming lol! I like to sprinkle some finely grated cheddar or mozzarella cheese over the slices as soon as they come out of the oven YUMMMMM!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 450 degrees (yes 450 degrees, or even a little higher if possible, this will create a crispy crust!).
- In a bowl mix together the panko bread crumbs with seasoned salt, black pepper, garlic powder, cayenne (if using) and Parmesan cheese.
- Place the egg whites into a shallow bowl.
- Dip the zucchini slices into the egg whites (letting any excess egg whites drip off).
- Coat the slices in the panko mixture (use fingers to firmly adhear the mixture to the slices if necessary).
- Place on a greased baking sheet.
- Bake for about 5-6 minutes; turn over and continue to bake for another 6-9 minutes, or until browned and crispy.
- As soon as the slices come out of the oven sprinkle with finely grated cheddar cheese if desired.
- Delicious!
Nutrition Facts : Calories 82.3, Fat 1.7, SaturatedFat 0.7, Cholesterol 2.2, Sodium 160.7, Carbohydrate 12.2, Fiber 1.3, Sugar 2.6, Protein 4.8
GRILLED PARMESAN ZUCCHINI
Love veggies on the grill. I barely got any of this because it disappeared so quickly.
Provided by Ann
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium-high heat. Lightly oil a 9x12-inch foil pan with cooking spray.
- Mix butter and garlic together in a bowl.
- Lay zucchini slices in rows in the foil pan, overlapping if necessary. Brush butter on each slice and sprinkle with Parmesan cheese.
- Cook on preheated grill until cheese melts and zucchini is tender, 12 to 15 minutes.
Nutrition Facts : Calories 265 calories, Carbohydrate 6.6 g, Cholesterol 60.2 mg, Fat 23.2 g, Fiber 1.8 g, Protein 9.8 g, SaturatedFat 14.5 g, Sodium 478.3 mg, Sugar 2.8 g
PARMESAN ROASTED ZUCCHINI ROUNDS
Super easy super fast!! Makes a great side dish, or appetizer. I made mine in the toaster oven. I really just eyeball the salt and pepper so I hope the measurements are kind of close.
Provided by Mrs. Cavanar
Categories Vegetable
Time 15m
Yield 16-20 rounds, 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Line a baking tray with foil, and spray with non-stick spray. (Toaster oven works great for this if it has a baking tray).
- Arrange zucchini in a single layer and drizzle with olive oil, rub them down and turn to coat both sides with a thin coating of oil.
- Sprinkle with salt and pepper. Then top each round with a generous pinch of parmesan.
- Broil in 450 degree oven for 5-8 minutes, or until cheese is melted and golden. (Cook times may vary depending on oven, so keep an eye on it).
Nutrition Facts : Calories 98.2, Fat 8.4, SaturatedFat 1.8, Cholesterol 4.4, Sodium 1249.4, Carbohydrate 3.8, Fiber 1.2, Sugar 1.7, Protein 3.2
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.
PARMESAN ZUCCHINI CHIPS RECIPE BY TASTY
Here's what you need: medium zucchinis, Simple Truth™ Organic Olive Oil, kosher salt, Simple Truth™ Organic Panko Bread Crumbs, Simple Truth Organic® Grated Parmesan, Simple Truth™ Organic Garlic Powder, Simple Truth™ Organic Oregano Leaves, Simple Truth™ Plant Based Tzatziki Cauliflower Dip
Provided by Kroger
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F (230°C). Line 2 baking sheets with parchment paper.
- In a large bowl, gently toss the zucchini slices with the olive oil and salt to coat.
- In a separate large bowl, mix together the Parmesan, panko bread crumbs, garlic powder, and oregano. Add the zucchini slices to the cheese mixture, pressing to coat on both sides. Arrange the zucchini slices on the prepared baking sheet, topping with any remaining cheese mixture.
- Bake the chips for 14-16 minutes, rotating halfway through, until golden brown.
- Serve with Simple Truth™ Plant Based Tzatziki Cauliflower Dip.
- Enjoy!
Nutrition Facts : Calories 151 calories, Carbohydrate 16 grams, Fat 7 grams, Fiber 1 gram, Protein 6 grams, Sugar 3 grams
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- 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.
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