Zucchini is considered one of my all-time favourite summer season veggies.
On this baked zucchini recipe, recent zucchini is sliced, seasoned, topped with a pinch of parmesan cheese, and baked till golden.
- It’s so simple to make—merely slice, season, and bake!
- Baked zucchini is scrumptious and takes simply minutes of prep.
- It may be ready prematurely and put within the oven simply earlier than serving.
- Baked within the oven, these zucchini spears come out tender-crisp.
Substances for Baked Zucchini
Zucchini: Zucchini is considered one of my favourite veggies to plant in my backyard. For this recipe, choose small to medium-sized yellow or inexperienced zucchini. If utilizing a big backyard zucchini, peel the powerful pores and skin if wanted and use a spoon to scrape out the seeds.
Seasonings: I hold this recipe easy with parmesan, Italian seasoning, salt and pepper. You possibly can add different seasonings or recent herbs to style.
Variations
- Swap out the Italian seasoning for lemon pepper seasoning, it provides a zesty taste.
- High with a sprinkle of recent herbs, like parsley, and lemon juice.
- Add minced garlic or different herbs like oregano or thyme.
How one can Bake Zucchini
- Lower zucchini spherical and toss with seasonings (optionally available).
- Place in a single layer on a rimmed baking sheet.
- High with a little bit of parmesan cheese and bake.
- Broil for a couple of minutes till golden brown (recipe beneath).
Serve with steaks, burgers, rooster…or as a snack with marinara for dipping.
- The thicker the zucchini is minimize, the crisper it is going to be.
- Don’t overcook it, or the zucchini could flip mushy.
- Zucchini may be minimize into different shapes, similar to sticks or zucchini fries.
- As an alternative of oven-roasted zucchini, do this recipe on the grill. Add the cheese after it has cooked.
Extra Zucchini Favorites
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Baked Zucchini
Tender and crispy zucchini with a sprinkling of parmesan cheese makes this simple baked zucchini recipe good.
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Preheat oven to 425°F. Line a big rimmed baking sheet with parchment paper.
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Slice the zucchini into ½-inch rounds.
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Toss zucchini slices with olive oil, Italian seasoning, salt & pepper. Add 2 tablespoons of the parmesan cheese and toss to mix.
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Organize the zucchini on the ready baking sheet and prime with the remaining parmesan cheese. Bake for five minutes.
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Flip the oven to broil and transfer the baking sheet 4 to 6-inches from the broiler. Broil for 3-5 minutes or till the cheese is frivolously browned and the zucchini is tender crisp.
If utilizing actually giant backyard zucchini, peel the pores and skin if wanted and scrape out any seeds with a big spoon earlier than reducing.
Retailer leftovers for as much as 4 days within the fridge.
Energy: 80 | Carbohydrates: 3g | Protein: 4g | Fats: 5g | Saturated Fats: 1g | Ldl cholesterol: 5mg | Sodium: 141mg | Potassium: 255mg | Fiber: 1g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 17.6mg | Calcium: 118mg | Iron: 0.5mg
Diet data offered is an estimate and can fluctuate primarily based on cooking strategies and types of components used.
Course Facet Dish
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