Comments on: Baked Parmesan Zucchini

By: DeeAnn Howell

DeeAnn Howell — Mon, 07 Aug 2017 23:52:54 +0000

In reply to T. Cross. She's referring to the zucchini. It makes the seasoning, etc... stick to the zucchini better.

By: Joni Bentley

Joni Bentley — Thu, 28 Apr 2016 01:45:34 +0000

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.

By: Holly

Holly — Wed, 16 Mar 2016 17:44:43 +0000

In reply to T. Cross. 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. :)

By: T. Cross

T. Cross — Wed, 16 Mar 2016 17:36:13 +0000

When you say spray the tops with the non-stick spray. Is it the zucchini you’re referring to or the cooking pan?

By: saacdl

saacdl — Wed, 16 Mar 2016 16:56:13 +0000

Yumm, that parmesan crust sounds amazing! Love this idea, such an easy and tasty way to eat more vegetables.