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Baked Parmesan Zucchini

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A quick and flavorful baked zucchini dish topped with crispy, golden Parmesan cheese, perfect as a healthy side or snack.

Ingredients

2 medium zucchini, sliced into 1/4 to 1/2-inch rounds

1 tablespoon olive oil

Salt and pepper, to taste

1 cup freshly grated Parmesan cheese (pre-shredded also works)

Instructions

  1. Preheat your oven to 450°F (232°C) and line a broil-safe baking sheet with foil for easy cleanup.
  2. Arrange the zucchini slices in a single layer on the prepared baking sheet. Drizzle with olive oil and toss to coat evenly.
  3. Sprinkle the zucchini with salt and pepper.
  4. Top each slice with a generous amount of grated Parmesan cheese.
  5. Bake on the center rack for about 10 minutes, or until the zucchini is just fork-tender.
  6. Switch the oven to broil and broil for 2 to 3 minutes, until the cheese is bubbly and golden brown. Keep a close eye to prevent burning.

Notes

  • For extra flavor, add minced garlic to the olive oil before drizzling over zucchini.
  • Try sprinkling dried herbs like oregano, thyme, or Italian seasoning for an herb-infused variation.
  • Add a pinch of red pepper flakes for a spicy kick.
  • Mix Parmesan with mozzarella or cheddar for a different cheese blend.
  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheat in a preheated oven at 350°F (177°C) for about 5 minutes to keep crispiness; avoid microwaving.
  • Ensure zucchini slices are not overlapping to prevent sogginess.
  • Pre-shredded Parmesan cheese works fine, but freshly grated melts and browns better.
  • Use plant-based Parmesan for a vegan version.
  • Adding gluten-free breadcrumbs can add extra crunch if desired.
  • Yellow squash can be used as a substitute for zucchini.
  • Not recommended to freeze leftovers as texture may change.

Nutrition

Find it online: https://recipesbyjanet.com/baked-parmesan-zucchini/