Baked Parmesan Crusted Zucchini

$- 2 medium zucchinis, sliced into ½-inch rounds - 1 cup grated Parmesan cheese - 1 cup breadcrumbs (preferably whole wheat) - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Gather these ingredients before you start. Fresh zucchini makes a big difference. - Baking sheet - Parchment paper - Large mixing bowl - Knife and cutting board - Measuring cups and spoons - Spatula or tongs These tools help you mix and bake easily. Parchment paper prevents sticking and makes clean-up simple. Choose firm zucchinis with shiny skin. Avoid any with soft spots or wrinkles. Store them in the fridge. Use them within a week for best taste. You can wash them just before use. This keeps them fresh and crisp for your dish. {{ingredient_image_1}} First, set your oven to 425°F (220°C). This high heat helps make the zucchini crisp. While the oven heats, line a baking sheet with parchment paper. This step keeps the zucchini from sticking. It also makes cleanup easy. In a large bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, oregano, thyme, paprika, salt, and pepper. Mix these dry ingredients well. You want an even blend for great flavor. The mix should smell nice and savory. Next, add the sliced zucchini rounds to the bowl. Drizzle the olive oil over them. Toss gently to coat each slice well. Make sure every piece gets some of the breadcrumb mix. This coating adds a tasty crunch when baked. Arrange the coated zucchini in a single layer on your baking sheet. Avoid overlapping the slices. This space lets them bake evenly. Bake for 15-20 minutes. Halfway through, check them and flip if needed for even browning. You’ll know they’re done when they turn golden brown and crispy. Once baked, let them cool slightly. Garnish with fresh parsley for a pop of color. To get your Baked Parmesan Crusted Zucchini nice and crispy, follow these simple steps. First, slice the zucchini into ½-inch rounds. This size helps them cook evenly. Next, make sure your oven is preheated to 425°F (220°C). The high heat is key for that crisp texture. Use a baking sheet lined with parchment paper. This keeps the zucchini from sticking and helps with browning. Lastly, arrange the zucchini in a single layer. If they overlap, they will steam instead of crisp up. Avoid a few common mistakes to ensure your zucchini turns out great. First, don’t skip the olive oil. It helps the breadcrumbs stick and adds flavor. Second, mix the dry ingredients well before adding the zucchini. This ensures every piece gets seasoned. Another mistake is not checking halfway through baking. Flip the zucchini to help them brown evenly. Lastly, resist the urge to crowd the baking sheet. Give each slice space to get crispy. Baked Parmesan Crusted Zucchini makes a fantastic side dish. You can serve it on a rustic wooden platter. Sprinkle extra parsley on top for a fresh look. Pair it with marinara sauce for dipping. This adds a nice touch of flavor. You can also serve this dish with grilled chicken or fish. The flavors work well together. For a light meal, enjoy it with a fresh salad. Pro Tips Use Fresh Zucchini: Choose firm and bright green zucchinis for the best flavor and texture. Fresh zucchinis will yield a better crunch and taste. Experiment with Cheese: While Parmesan adds a nice flavor, you can mix in other cheeses like mozzarella or cheddar for a different twist on the classic recipe. Customize the Seasoning: Feel free to adjust the herbs and spices according to your preference. Adding Italian seasoning or chili flakes can elevate the flavor profile. Serve Immediately: For the best texture, serve the zucchini right after baking when they are hot and crispy. They tend to lose their crunch as they cool. {{image_2}} You can switch up the cheese to suit your taste. Try using sharp cheddar for a bolder flavor. Mozzarella adds a nice stretchy texture. If you want a tangy twist, go for feta. Each cheese brings a unique taste to the dish. Experiment to find your favorite! If you need a gluten-free option, use almond flour or crushed rice crackers. Both will give a nice crunch. You can also try gluten-free panko for a light texture. Just make sure to check the labels for gluten-free claims. Add more spices to boost the flavor profile. A pinch of cayenne can add heat. Try Italian seasoning for a herb blend. For a smoky flavor, use smoked paprika instead of regular. These small changes can make a big difference in taste! To keep your baked Parmesan crusted zucchini fresh, place it in an airtight container. This will help maintain its crispiness. You can store it in the fridge for up to three days. Just make sure it cools down before sealing it. Reheating is simple. Preheat your oven to 350°F (175°C). Place the zucchini on a baking sheet. Bake for about 10 minutes or until warm. This method helps restore some crispiness. You can also use a microwave, but it may not keep the crunch. If you want to freeze your leftovers, let them cool first. Then, arrange the zucchini in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag. This way, you can enjoy them for up to three months. When ready to eat, bake straight from the freezer for about 15-20 minutes. Yes, you can use other vegetables! Eggplant, yellow squash, or bell peppers work well. Just slice them into similar sizes. Each will bring a unique taste. Adjust cooking times based on the vegetable. To make this recipe dairy-free, replace Parmesan with nutritional yeast. It gives a cheesy flavor without dairy. You can also use a dairy-free cheese alternative. Just ensure it melts well during baking. The best dipping sauce is marinara sauce. Its rich taste complements the crunchy zucchini. You can also try ranch dressing or garlic aioli. These add extra flavor and creaminess. Yes, you can prepare the zucchini ahead of time. Slice and coat the zucchini, then store it in the fridge for up to 2 hours. This makes it easy to bake right before serving. This blog post covered all you need to know about making baked Parmesan crusted zucchini. You learned about the right ingredients, tools, and tips for freshness. I showed you step-by-step instructions to bake it perfectly. We shared tricks for crispiness and common mistakes to avoid. You now have ideas for variations, storage, and answers to FAQs. Enjoy this tasty treat, and don’t hesitate to mix it up!$

Crispy and flavorful zucchini rounds coated in a cheesy breadcrumb mixture, perfect as a side dish or appetizer.

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

2 medium zucchinis, sliced into ½-inch rounds
1 cup grated Parmesan cheese
1 cup breadcrumbs (preferably whole wheat)
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
to taste salt and pepper
2 tablespoons olive oil
for garnish fresh parsley, chopped

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, combine the breadcrumbs, Parmesan cheese, minced garlic, oregano, thyme, paprika, salt, and pepper. Mix well until all the dry ingredients are evenly combined.
Add the sliced zucchini rounds to the bowl and drizzle with olive oil. Toss gently until the zucchini is fully coated with the olive oil and the breadcrumb mixture.
Arrange the coated zucchini rounds in a single layer on a baking sheet lined with parchment paper. Make sure they don't overlap to ensure even baking.
Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown and crispy. Check halfway through and turn the zucchini if needed for even browning.
Once baked, remove the zucchini from the oven and allow it to cool slightly. Garnish with freshly chopped parsley before serving.

Notes

Serve on a rustic wooden platter with additional parsley and marinara sauce for dipping.

Keyword appetizer, baked, Parmesan, vegetable, zucchini