- Baked Parmesan Zucchini

$- 4 medium zucchinis, sliced into 1/4-inch rounds - 1 cup grated Parmesan cheese - 1 cup breadcrumbs (preferably whole wheat for added texture) - 2 teaspoons garlic powder - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 2 tablespoons fresh parsley, chopped (for garnish) - Olive oil spray (or 2 tablespoons olive oil) Zucchini is the star of this dish. It is low in calories and packed with nutrients. The Parmesan cheese adds a salty, rich flavor. It melts beautifully and creates a crisp topping. Whole wheat breadcrumbs give a nice texture and crunch. Garlic powder adds depth, while smoked paprika brings warmth and a hint of smokiness. Oregano adds an earthy note that ties everything together. You can swap zucchini for eggplant or yellow squash if you prefer. Use other cheeses like mozzarella or cheddar for different tastes. Gluten-free breadcrumbs work well for those avoiding gluten. If you do not have garlic powder, fresh minced garlic can be a great substitute. Fresh herbs like basil or thyme can replace oregano for a unique twist. First, gather all your ingredients. You will need four medium zucchinis, Parmesan cheese, breadcrumbs, garlic powder, dried oregano, smoked paprika, salt, pepper, parsley, and olive oil spray. Next, slice the zucchinis into 1/4-inch rounds. This size helps them cook evenly. Then, place the slices on a plate to remove excess moisture. This step is key for a crisp texture. In a large bowl, mix the grated Parmesan cheese, breadcrumbs, garlic powder, oregano, smoked paprika, salt, and black pepper. Stir until the mixture is well combined. Prepare your baking sheet by lining it with parchment paper. Lightly spray the sheet with olive oil. This step prevents the zucchini from sticking. Preheat your oven to 425°F (220°C). Once it's hot, it's time to coat the zucchini. Dip each slice into the cheese and breadcrumb mixture. Make sure each piece is covered well. Now, arrange the coated slices in a single layer on the baking sheet. If you’re using olive oil, drizzle it over the zucchini to help them crisp. Bake the zucchini in the oven for about 20-25 minutes. You want them tender, with golden brown tops. Keep an eye on them to avoid burning. To make the best Baked Parmesan Zucchini, make sure to slice the zucchini evenly. This ensures they cook at the same rate. Also, pressing out moisture is vital for a crisp finish. Experiment with different seasonings in the breadcrumb mix to find your favorite flavor. Fresh herbs can add a nice touch too. Serve your zucchini on a rustic platter for a beautiful presentation. Add lemon wedges and parsley for color. Enjoy! For the full recipe, check out the detailed instructions. One common mistake is not drying the zucchini well. Moist zucchini makes the coating soggy. Use paper towels to pat them dry. Another mistake is overcrowding the baking sheet. Give each slice space so they crisp up nicely. Also, don’t skip the olive oil spray! It helps the zucchini brown and adds flavor. To make your Baked Parmesan Zucchini even better, try adding more spices. You can use Italian seasoning, crushed red pepper, or even lemon zest. These add a nice zing. If you love garlic, fresh minced garlic can boost the taste. Mix it into the breadcrumb mix for extra flavor. Serve Baked Parmesan Zucchini hot from the oven. They taste best fresh. Try pairing them with a light dip like ranch or marinara. You can also serve them as a side with grilled chicken or fish. They’re great on a platter with lemon wedges and fresh parsley for a pop of color. For the full experience, check out the Full Recipe. {{image_2}} You can switch up the cheese in this dish. If you want a different taste, try using shredded mozzarella or gouda. These cheeses melt well and add creaminess. For a strong flavor, go for aged cheddar. Nutritional yeast is a great option if you're dairy-free. It gives a cheesy flavor without using cheese. Baked Parmesan Zucchini is very flexible. You can add other vegetables like eggplant, bell peppers, or even carrots. Just cut them to the same size as the zucchini. This way, they cook evenly. For added protein, include cooked chicken, turkey, or chickpeas. Just mix them in with the zucchini slices before coating them. If you're gluten-free, use gluten-free breadcrumbs. You can find these at most stores. For a vegan twist, replace the Parmesan with a vegan cheese or nutritional yeast. Make sure to check the labels for any hidden dairy. You can also skip the breadcrumbs entirely and just use spices for flavor. This gives you a lighter, yet still tasty, version of the dish. For more ideas, check the Full Recipe for Baked Parmesan Zucchini Surprise! After enjoying your Baked Parmesan Zucchini, you may have some leftovers. To store them, place the zucchini in an airtight container. Make sure to let them cool first. Proper storage helps keep them fresh. In the fridge, they will last for about 3 to 4 days. Always label your container with the date to track freshness. When you're ready to enjoy your leftovers, reheating is key. The best way to warm them up is in the oven. Preheat your oven to 350°F (175°C). Place the zucchini on a baking sheet and reheat for about 10-15 minutes. This keeps them crispy. Avoid using the microwave if you want to keep that crunch. If you go for the microwave, use a low setting. If you want to save your Baked Parmesan Zucchini for a longer time, freezing is a great option. First, let the zucchini cool completely. Place them in a single layer on a baking sheet. Freeze them for about 1-2 hours until they are firm. Then, transfer the zucchini to a freezer-safe bag. Remove as much air as possible before sealing. They will stay fresh for up to 2 months. When you're ready to eat, bake them straight from the freezer for about 25-30 minutes. Enjoy your delicious zucchini even later! Baked Parmesan Zucchini stays fresh for about 3 to 4 days in the fridge. Store it in an airtight container. This keeps it from drying out and helps maintain its flavor. Always let it cool to room temperature before storing. You can reheat it later for a tasty snack or side dish. Yes, you can prep Baked Parmesan Zucchini ahead of time. Slice the zucchini and coat it with the cheese and breadcrumb mix. Place the coated slices on the baking sheet but do not bake them right away. Cover the sheet with plastic wrap and keep it in the fridge. When you’re ready to eat, bake them straight from the fridge. This makes for a quick and easy meal. The standard recipe is not gluten-free due to the breadcrumbs. However, you can easily make it gluten-free. Just use gluten-free breadcrumbs instead of regular ones. This way, you still get that crunchy and tasty finish. Enjoy this dish without worry, and it will be just as delicious. For the full recipe, refer to the section above. We explored the key ingredients, preparation steps, and tips for baking. You learned how to enhance flavors, avoid mistakes, and serve Baked Parmesan Zucchini perfectly. I shared variations for different diets and provided detailed storage advice. In summary, this dish is versatile and easy. With the right techniques, you can enjoy it fresh. Don’t hesitate to experiment and find what you love. Happy cooking!$

Looking for a deliciously healthy side dish? Try Baked Parmesan Zucchini! This easy recipe combines crispy zucchini slices with a savory blend of Parmesan, breadcrumbs, and spices for a flavorful treat that pairs perfectly with any meal. Learn how to achieve that perfect crunch and explore creative variations for different dietary needs.

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Ingredients

4 medium zucchinis, sliced into 1/4-inch rounds

1 cup grated Parmesan cheese

1 cup breadcrumbs (preferably whole wheat for added texture)

2 teaspoons garlic powder

1 teaspoon dried oregano

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons fresh parsley, chopped (for garnish)

Olive oil spray (or 2 tablespoons olive oil)

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, oregano, smoked paprika, salt, and black pepper. Mix until well combined.

Take the sliced zucchini rounds and gently press them onto a plate to remove excess moisture.

Lightly spray the baking sheet with olive oil to prevent sticking.

Dip each zucchini slice into the cheese and breadcrumb mixture, ensuring they are evenly coated.

Place the coated zucchini slices in a single layer on the prepared baking sheet. If using olive oil, drizzle the slices with olive oil to help them crisp up while baking.

Bake in the preheated oven for about 20-25 minutes, or until the zucchini is tender and the tops are golden brown and crispy.

Remove from the oven and let cool for a few minutes. Sprinkle with fresh parsley before serving.

Prep Time, Total Time, Servings: 15 min | 30 min | Serves 4

- Presentation Tips: Serve the Baked Parmesan Zucchini on a rustic wooden platter. Add lemon wedges and a sprinkle of additional parsley on top for a lovely touch of color.