Baked Zucchini with Parmesan — crispy and flavorful. How I love zucchini! This is the time of year when zucchini always dominate my kitchen with many recipes of all kinds. The recipe I want to tell you about today is really simple and quick: just zucchini, grated Parmesan and a drizzle of oil, then straight into the oven or air fryer. The zucchini are so crispy and tasty they’ll be gone in no time. You only need to slice the zucchini very thinly with the help of a mandoline and dress them with a drizzle of oil and plenty of grated Parmesan. Don’t miss the recipe for Zucchini Sticks and the recipe for White Zucchini Parmigiana. If you love zucchini, and even if they’re not your favorite, I’m convinced you’ll love them with this recipe! Let’s head to the kitchen and make some irresistible Parmesan Zucchini together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Cooking time: 18 Minutes
- Portions: 4 Servings
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 77.02 (Kcal)
- Carbohydrates 2.60 (g) of which sugars 0.14 (g)
- Proteins 5.32 (g)
- Fat 5.62 (g) of which saturated 2.36 (g)of which unsaturated 1.16 (g)
- Fibers 0.91 (g)
- Sodium 159.21 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Parmesan Zucchini
- 1.1 lb zucchini
- 2/3 cup grated Parmesan cheese
- 2 tbsp aromatic herbs
- 1 2/3 tbsp extra virgin olive oil
- to taste salt
What you need to prepare the zucchini
- Mandoline
How to prepare Baked Zucchini with Parmesan
Wash the zucchini. Trim one end and, using a mandoline, cut them into very thin slices.
Arrange the zucchini rounds in a rectangular baking dish lined with parchment paper, overlapping them slightly in a thin layer.
Salt the zucchini. Add the chopped aromatic herbs — I used rosemary and marjoram.
Add a generous dusting of grated Parmesan and finally a drizzle of extra virgin olive oil.
Bake the zucchini in a preheated oven at 374°F (conventional) for 18 minutes.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
You can vary the aromatic herbs according to your taste. Oregano, rosemary, marjoram, thyme or mint all work well. You can use just one or a mix.
Also don’t miss the recipe for Stuffed Zucchini Parcels
