Parmesan Crusted Zucchini: Slices of garden fresh zucchini topped with a mixture of Italian breadcrumbs, grated Parmesan cheese and extra virgin olive oil; then baked until tender and light brown.
Last week I posted a recipe for Chicken Margherita and when I tried this menu item originally at Olive Garden, they served it with Parmesan Crusted Zucchini.
This side dish is so easy to make, I can barely call it a recipe, but it was so good I just had to share it with all of you.
It's also a great recipe for this time of year to start planning for when all of that fresh garden zucchini will be in abundance within the next couple of months.
My family loves zucchini and I make it throughout the year as one of our vegetable side dishes. Most of the time, I just sauté it with a little olive oil and garlic or make this recipe with mushrooms and balsamic vinegar...YUM!
This recipe for Parmesan Crusted Zucchini was just as tasty; not to mention quick and easy! I'll gladly be adding it into our side dish rotation. ~Enjoy!
Ingredients Needed
To make this recipe you're going to need the following ingredients:
- Zucchini
- Italian Breadcrumbs
- Grated Pecorino Romano Cheese
- Extra Virgin Olive Oil
How do you make Parmesan Crusted Zucchini?
Start by washing the outside of the zucchini with a vegetable brush under cold water; then cut off the top and bottom. Next, cut the zucchini in half (horizontally); then cut each half into thirds (vertically) so you get six slices per zucchini.
My zucchini was medium in size so if you use a larger zucchini (like some of the ones I see over the summer in the garden), you can cut it into nine slices instead by cutting in into thirds (horizontally); then into thirds again (vertically).
Next, combine Italian breadcrumbs, grated Parmesan cheese and extra virgin olive oil in a small bowl. Place the zucchini slices in an oven safe baking dish or on a sheet pan; then sprinkle the breadcrumb mixture on top of each slice.
Bake at 425°F for 10-15 minutes until the zucchini is tender and the breadcrumbs are light brown in color.
Visit the recipe index to search for more recipes by category.
More Zucchini Recipes
- Stuffed Zucchini Boats
- Rosemary Grilled Zucchini Wedges
- Zucchini Pizza
- Ranch Zucchini Boats
- Baked Zucchini Wedges
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Parmesan Crusted Zucchini
Ingredients
- 2 medium zucchini
- ¼ cup italian flavored breadcrumbs
- ¼ cup grated pecorino romano cheese
- 3 tablespoons extra virgin olive oil
Instructions
- Preheat oven to 425 degrees F.
- Wash the outside of the zucchini with a vegetable brush under cold water; then cut off the top and bottom.
- Cut the zucchini in half (horizontally); then cut each half into thirds (vertically) so you get six slices per zucchini.
- Next, combine the breadcrumbs, cheese and oil in a small bowl.
- Place the zucchini slices in an oven safe baking dish or on a sheet pan; then sprinkle the breadcrumb mixture on top of each slice. Bake for 10-15 minutes until the zucchini is tender and the breadcrumbs are light brown in color.
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