Zucchini is one among my all-time favourite summer time veggies.
On this baked zucchini recipe, contemporary zucchini is sliced, seasoned, topped with a pinch of parmesan cheese, and baked till golden.
- It’s so straightforward 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 one among my favourite veggies to plant in my backyard. For this recipe, decide small to medium-sized yellow or inexperienced zucchini. If utilizing a big backyard zucchini, peel the robust pores and skin if wanted and use a spoon to scrape out the seeds.
Seasonings: I preserve this recipe easy with parmesan, Italian seasoning, salt and pepper. You may add different seasonings or contemporary herbs to style.
Variations
- Swap out the Italian seasoning for lemon pepper seasoning, it provides a zesty taste.
- Prime with a sprinkle of contemporary herbs, like parsley, and lemon juice.
- Add minced garlic or different herbs like oregano or thyme.
Methods to Bake Zucchini
- Reduce zucchini spherical and toss with seasonings (optionally available).
- Place in a single layer on a rimmed baking sheet.
- Prime with a little bit of parmesan cheese and bake.
- Broil for a couple of minutes till golden brown (recipe under).
Serve with steaks, burgers, hen…or as a snack with marinara for dipping.
- The thicker the zucchini is reduce, the crisper it is going to be.
- Don’t overcook it, or the zucchini could flip mushy.
- Zucchini will be reduce into different shapes, akin to sticks or zucchini fries.
- As a substitute of oven-roasted zucchini, do that 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 straightforward baked zucchini recipe excellent.
Forestall your display from going darkish
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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 high 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 massive backyard zucchini, peel the pores and skin if wanted and scrape out any seeds with a big spoon earlier than slicing.
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 info supplied is an estimate and can range based mostly on cooking strategies and types of components used.
Course Facet Dish
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