Description
A simple and delicious baked Parmesan zucchini recipe featuring tender zucchini slices coated with olive oil, seasoned with salt and pepper, and topped with golden, toasted Parmesan cheese. Perfect as a healthy side dish or snack.
Ingredients
Units
Scale
Vegetables
- 2 – 3 zucchini (about 2 cups, sliced)
Seasonings
- 1 tablespoon olive oil
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
Cheese
- 1 cup shredded Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to ensure it’s hot enough for baking the zucchini perfectly.
- Slice Zucchini: Slice the zucchini into approximately ¼ inch thick rounds to ensure even cooking and a tender texture.
- Coat with Oil: Drizzle the sliced zucchini with olive oil and toss well to coat each piece evenly, which helps in roasting and adds flavor.
- Arrange on Baking Sheet: Place the zucchini slices in a single layer on a baking sheet. Avoid overlapping to allow proper baking and crisping.
- Season: Sprinkle the zucchini with salt and pepper evenly to enhance the flavors.
- Add Parmesan Cheese: Generously top the zucchini slices with the shredded Parmesan cheese.
- Bake: Bake in the center of the oven for about 10 minutes until the zucchini becomes tender.
- Broil to Toast Cheese: Switch the oven to broil and broil the zucchini for 1-2 minutes, watching carefully, until the Parmesan cheese turns golden brown and crispy.
- Serve: Remove from the oven and serve immediately while warm for the best taste and texture.
Notes
- Keep a close watch during broiling to prevent the cheese from burning.
- For a gluten-free dish, ensure Parmesan cheese is certified gluten-free.
- Use fresh zucchini for the best flavor and texture.
- Optional: Add garlic powder or Italian herbs for extra flavor.
Nutrition
- Serving Size: 1/4 recipe (about 1/2 cup)
- Calories: 120
- Sugar: 3g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg
