Baked Parmesan Zucchini

EasyHealthysavorySide DishSkinny RecipesSummerVegetableszucchini

Baked-Parmesan-ZucchiniZucchini is one of my favorite veggies. It hasn’t always been though. I’ve been a picky vegetable eater most of my life- usually only eating broccoli, corn and carrots. But when Kale and I got married I became brave and started experimenting with new ones. I remember the first time I tried zucchini. It was at a restaurant and it was a baked version like this recipe I’m sharing today. I fell in-love at first bite and was hooked from that point on. 

This Baked Parmesan Zucchini is absolutely delicious. I love the crispy outer edges from the parmesan coating. It makes for one fabulous tasting veggie! I like to serve this as a side dish with just a piece of baked chicken. It makes for a super healthy and yummy dinner that even my kids will eat! 🙂

Baked-Parmesan-Zucchini3Baked-Parmesan-Zucchini2

Baked Parmesan Zucchini
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 4 zucchini, quartered lengthwise
  • ½ cup grated Parmesan
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ¼ teaspoon garlic powder
  • salt and pepper, to taste
  • non-stick cooking spray
Instructions
  1. Preheat oven to 350 degrees F. Spray a cooling rack with non-stick spray and place on a baking sheet.
  2. In a small bowl, whisk together Parmesan cheese, thyme, oregano, basil, parsely, garlic powder, salt and pepper, to taste.
  3. Place zucchini onto prepared baking sheet. Spray the tops with non-stick spray. Sprinkle with Parmesan mixture. Place into oven and bake 15 minutes or until golden and tender.
  4. Serve immediately and enjoy!

 

Baked-Parmesan-Zucchini1Baked_Parmesan_Zucchini_PIN


Join the Conversation

Rate this recipe:  

5 thoughts on “Baked Parmesan Zucchini

    1. Both! I spray the pan with it and then spray the tops of the zucchini with it, so the Parmesan mixture sticks to it. It’s just a way of reducing calories instead of using oil. 🙂

  1. I tried this tonight, and after 15 minutes at 350, my zucchini was barely cooked, still mostly uncooked. I like this idea, but the cooking time is too short for veggies raised off the pan (foods always seem to take longer to cook when they are up off the pan), and I think the temp is too low.

© Life In The Lofthouse.
Site by
shares