Side Dish | August 29, 2018

Parmesan Crusted Zucchini

Crispy, salty. cheesy, baked zucchini! Doesn’t that sound amazing? You’ll never believe how easy this parmesan crusted zucchini is!

sliced zucchini with golden parmesan crust

HOW TO MAKE PARMESAN CRUSTED ZUCCHINI

STEP ONE: The Zucchini

You can slice your zucchini really any way that you prefer? If you like more of a zucchini stick instead of sliced zucchini, chop it up that way! I cut them in different ways all the time, This time I sliced them, you dont want them sliced too thin, about 1/4 an inch.

sliced zucchini on cutting board

STEP TWO: COAT THE ZUCCHINI

To create a nice crispy crust you will want to coat the zucchini in olive oil. Then you are ready to dip them into the crust.

sliced zucchini in bowl with olive oil

PARMESAN CRUST

What kind of parmesan do I use? you will want to use fresh grated parmesan. Instead of the shelf stable kraft kind (gross) go to the specialty cheese section and pick up a tub of freshly grated parmesan cheese, OR a fresh block of parmesan cheese.
Did you know my tub of freshly grated parmesan cheese from the specialty cheese isle was THE SAME PRICE as the processed parmesan cheese from the shelf? However, it taste a million times better.

fresh parmesan cheese, olive oil, salts and parsley in plates

STEP THREE: MIX THE INGREDIENTS AND COAT

Chop your parsley and mix all the cheese and salts together. toss them in a large bowl. After coating your zucchini in oil dip both side generously into the parmesan mixture.

parmesan mixture coating a zucchini in bowl

HOW TO BAKE THE PARMESAN COATED ZUCCHINI

Depending on how you decide to cut your zucchini will change how long you bake it, but no matter how long your baking you’ll want to bake it like this on a cooling sheet to that air is able to circulate around the crust and make it nice and crispy.

coated zucchini on wire rack with cookie sheet

STEP FOUR: BAKE

For thinner zucchini like shown I like to just broil it for a few minutes and even sometimes flip it half way. If you choose to cut your zucchini into spears so it is like a thick, long triangle you will want to bake for about 10 minutes and then broil to crisp up the crust.

baked parmesan crusted zucchini

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Parmesan Crusted Zucchini
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Crispy, salty, delicious parmesan crusted zucchini made with fresh parmesan, sea salt and fresh parsley. The perfect crispy snack or side. 

Course: Side Dish
Cuisine: American
Keyword: baked zucchini
Servings: 6
Calories: 77 kcal
Author: Desarae
Ingredients
  • 1 cup parmesan cheese fresh, grated
  • 1/2 tsp sea salt
  • 1/2 tsp garlic salt
  • 1/4 cup parsley chopped
  • 1 /2 cup olive oil
  • 2-3 med zucchini
Instructions
  1. In small bowl mix grated parmesan cheese, sea salt, garlic salt and chopped parsley.

  2. Slice zucchini as desires (pictured I sliced them length wise) coat in olive oil and then generously coat in parmesan mixture.

  3. Take a cooling rack and lay on a sheet cake pan. Place zucchini on cooling rack. This allows the air circulate around the zucchini to help create a crispy crust. 

  4. Boil sliced zucchini for 2-4 minutes and flip. Boil opposite side, until crust is golden brown and crispy. 

    If zucchini is cut into spears bake at 350 for 15 minutes, skin side down, and boil for 2-4 minutes until golden brown. 

Nutrition Facts
Parmesan Crusted Zucchini
Amount Per Serving
Calories 77 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 11mg 4%
Sodium 661mg 28%
Potassium 199mg 6%
Total Carbohydrates 2g 1%
Sugars 1g
Protein 6g 12%
Vitamin A 9.4%
Vitamin C 18.2%
Calcium 21.1%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

 

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    1. When recipe card said “mix dry ingredients” that means the salt, cheese, and garlic spread. Or if you are using dry herbs for an alternative to Johnny’s garlic spread.