Parmesan Zucchini

Parmesan zucchini can best be described as crispy, and delicious, the best way possible to eat zucchini. Seriously so good my kids devoured seconds.

Parmesan Roasted Zucchini

Anytime I top a vegetable with bacon or cheese the odds of the entire plate getting eaten go up. Try it, it will probably work at your house too. Better yet pour on the cheese sauce, no one will complain.

Parmesan is one of my favorite cheeses for on zucchini and squashes because it is a drier cheese. The drier cheese holds up to the moisture in zucchini and gets nice and crispy.

A drier cheese like parmesan gives zucchini a nice crispy outside. This is my more flavorful and healthy hack to breading and frying vegetables. Although something about fried vegetables at a fair is my once-a-year indulgence.

When cooking zucchini do you struggle with a soggy, mushy texture? Considering it is mostly water, it can easily happen. To avoid this there are a few things you can do.

Soak your zucchini rounds in salt water before cooking. After a 20-30 minute soak, drain the salt water off and be sure to pat the surface dry before drizzling with oil. Removing as much moisture as you can helps create those crispy edges.

When slicing zucchini I use a mandolin. It makes it extremely easy as well as results in consistent-sized pieces that cook evenly.

When roasting your zucchini in the oven you can opt to elevate it on a baking rack. This allows the air to circulate all the way around and create a crispier exterior.

Parmesan Zucchini Ingredients

• olive oil
• zucchini
• kosher salt
• freshly ground pepper
• Parmesan cheese

Parmesan Zucchini Recipe

1. Preheat your oven to 425°F. Place the zucchini rounds in a single layer on a baking sheet and drizzle with oil. Sprinkle with salt and pepper. Top with Parmesan cheese.
2. Roast the zucchini for 10 minutes and then increase the heat to Broil. Broil the zucchini for 4-5 minutes, watching closely, until the cheese is golden brown.

Recipes with Zucchini

If you’re lucky enough to have leftover zucchini, try adding it to vegetable quesadillas or a vegetable-filled rice pilaf.

If you have an abundance of summer squash on hand, there are a lot of great ways to cook it! From air frying, roasting to sauteeing, steaming to grilling, you really can’t go wrong using up your zucchini harvest.

Parmesan Zucchini

5 from 3 votes

Parmesan zucchini can best be described as crispy, and delicious, the best way possible to eat zucchini. Seriously so good my kids devoured seconds.

Pin Print Review

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

Servings: 4 servings

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Ingredients 

• ▢ 1 tablespoon olive oil
• ▢ 2 medium zucchini, about 1 pound sliced into ⅓-inch rounds
• ▢ ½ teaspoon kosher salt adjust to taste
• ▢ ¼ teaspoon freshly ground pepper adjust to taste
• ▢ 1 cup grated Parmesan cheese

Instructions

• Preheat your oven to 425°F. Place the zucchini rounds in a single layer on a baking sheet and drizzle with oil. Sprinkle with salt and pepper. Top with Parmesan cheese.
• Roast the zucchini for 10 minutes and then increase the heat to Broil. Broil the zucchini for 4-5 minutes, watching closely, until the cheese is golden brown.

Notes

To avoid a soggy texture, try soaking the zucchini rounds in salt water before cooking. After a 20-30 minute soak, drain the salt water off, and be sure to pat the surface dry before drizzling with oil. Removing as much moisture as you can helps create those crispy edges.

Nutrition

Calories: 153kcal · Carbohydrates: 6g · Protein: 9g · Fat: 11g · Saturated Fat: 4g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Cholesterol: 22mg · Sodium: 736mg · Potassium: 304mg · Fiber: 1g · Sugar: 2g · Vitamin A: 413IU · Vitamin C: 18mg · Calcium: 237mg · Iron: 1mg

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