Parmesan Crusted Zucchini
Crispy, salty, delicious parmesan crusted zucchini made with fresh parmesan, sea salt and fresh parsley. The perfect crispy snack or side.
Servings: 6 servings
Calories: 77kcal
Ingredients
- 1 cup parmesan cheese fresh, grated
- ½ teaspoon sea salt
- ½ teaspoon garlic salt
- ¼ cup parsley chopped
- ½ cup olive oil
- 2-3 med zucchini
Instructions
- In small bowl mix grated parmesan cheese, sea salt, garlic salt and chopped parsley.
- Slice zucchini as desires (pictured I sliced them length wise) coat in olive oil and then generously coat in parmesan mixture.
- 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.
- Broil sliced zucchini for 2-4 minutes and flip. Broil 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 broil for 2-4 minutes until golden brown.
Notes
Make sure the zucchini is spread out when baked in the oven. This allows air to move around the zucchini so it cooks up crispy.
Use a wire rack to elevate the zucchini over the baking tray for crispier results.
Make sure to cut the zucchini evenly so it all cooks in the same amount of time and don't cut it too thin, about ¼ inch is perfect.
Use a good quality parmesan cheese. I promise it tastes so much better!
Crispy zucchini is best enjoyed fresh. If you have leftovers, save them in the fridge for up to three days and reheat on a pan in the oven.
Nutrition
Calories: 77kcal | Carbohydrates: 2g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 661mg | Potassium: 199mg | Sugar: 1g | Vitamin A: 470IU | Vitamin C: 15mg | Calcium: 211mg | Iron: 0.5mg