Carrie’s Experimental Kitchen

Parmesan Crusted Zucchini

 

 

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.

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.

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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

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).

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.

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!

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Parmesan Crusted Zucchini
Print
Parmesan Crusted Zucchini
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

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. 

Course: Side Dish
Servings: 4
Calories: 165 kcal
Author: Carrie's Experimental Kitchen
Ingredients
  • 2 Medium Zucchini
  • 1/4 c. Italian Breadcrumbs
  • 1/4 c. Parmesan Cheese, grated
  • 3 tbsp. Extra Virgin Olive Oil
Instructions
  1. Preheat oven to 425 degrees F. 

  2. Wash the outside of the zucchini with a vegetable brush under cold water; then cut off the top and bottom. 

  3. Cut the zucchini in half (horizontally); then cut each half into thirds (vertically) so you get six slices per zucchini. 

  4. Next, combine the breadcrumbs, cheese and oil in a small bowl. 

  5. 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. 

Recipe Notes

Nutrition Facts
Parmesan Crusted Zucchini
Amount Per Serving (3 g)
Calories 165 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Cholesterol 6mg 2%
Sodium 208mg 9%
Potassium 8mg 0%
Total Carbohydrates 5g 2%
Dietary Fiber 0g 0%
Sugars 1g
Protein 3g 6%
Vitamin A 1%
Vitamin C 0%
Calcium 8%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

 

 

*Nutritional information is based on specific ingredients and products used in this recipe and was calculated by MyFitnessPal.com; which may not be 100% accurate. 

©2017 Carrie's Experimental Kitchen. Unauthorized use and/or duplication of this material without express and written permission from this blog’s owner is strictly prohibited. Please contact the owner for any licensing inquiries for commercial use, publication and/or general distribution.

Original recipe can be found at www.carriesexperimentalkitchen.com

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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.

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