• Home
  • About Me
  • Contact Me
  • Blog
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
    • YouTube

Carrie’s Experimental Kitchen

  • Home
  • Shop
  • Recipe Index
  • Ethnic Cuisines
    • Asian
    • French
    • German
    • Irish
    • Italian
    • Mediterranean
    • Mexican
    • Portuguese
  • Testimonials
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Shop
  • Recipe Index
  • About Me
  • Contact Me
×

Home » Recipes » Vegetable Recipes

May 8, 2017 · Leave a Comment

Parmesan Crusted Zucchini

Vegetable Recipes· Vegetarian Recipes

  • Share
  • Tweet
  • LinkedIn
  • Yummly
  • Email
Jump to Recipe -
a close up of parmesan crusted zucchini
Slices of garden fresh zucchini topped with a mixture of Italian breadcrumbs, grated Parmesan cheese and extra virgin olive oil.

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.

A tray of parmesan crusted zucchini

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.

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.

Parmesan Crusted Zucchini

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).

parmesan crusted zucchini in a casserole dish

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.

Parmesan Crusted Zucchini

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!

Sign up for my weekly newsletter  and receive a FREE eBook! 

Parmesan Crusted Zucchini

Parmesan Crusted Zucchini

Carrie's Experimental Kitchen
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. 
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine Italian
Servings 4
Calories 165 kcal

Ingredients
  

  • 2 Medium Zucchini
  • ¼ c. Italian Breadcrumbs
  • ¼ c. Parmesan Cheese, grated
  • 3 tbsp. 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. 

Nutrition

Serving: 3gCalories: 165kcalCarbohydrates: 5gProtein: 3gFat: 13gCholesterol: 6mgSodium: 208mgPotassium: 8mgSugar: 1gVitamin A: 50IUCalcium: 80mgIron: 0.4mg
Keyword zucchini
Tried this recipe?Let us know how it was!

Visit the recipe index to search for more recipes by category.

a close up of parmesan crusted zucchini

 

Related Recipes

Stuffed Zucchini Boats

Stuffed Zucchini Boats-horizontal

Zucchini Pizza

A plate of zucchini pizza close up

Baked Zucchini Wedges

Baked Zucchini Wedges

 

 

Slices of garden fresh zucchini topped with a mixture of Italian breadcrumbs, grated Parmesan cheese and extra virgin olive oil.

 

Connect with me on Social Media

 Facebook | Twitter | Pinterest | Instagram

More Vegetable Recipes

  • garlic roasted cauliflower on a fork
    Garlic Roasted Cauliflower
  • lemon pepper asparagus on a pan
    Lemon Pepper Roasted Asparagus
  • bacon and green beans in a nonstick skillet
    Green Beans with Bacon
  • Roasted cauliflower in a bowl with buffalo sauce
    Buffalo Roasted Cauliflower (GF|DF|Keto)
Previous Post: « Low Carb Cauliflower Picnic Salad
Next Post: Caprese Breakfast Strata »

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

Welcome

Not sure what to make for dinner? The ingredients for a quick and easy family-friendly home cooked meal are right in front of you. Join me as experiment with new recipes sourced by local, fresh ingredients. Enjoy!

Let's Connect

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Stay up to date

Categories

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • Privacy Policy
  • Terms & Conditions
  • Contact

Copyright © 2023 · Carrie's Experimental Kitchen

  • 186