Parmesan Zucchini Spears Recipes

PARMESAN BAKED ZUCCHINI SPEARS

Steps:

• Put the zucchini on a baking sheet and toss them with everything but the cheese to coat them well.
• Line up the zucchini so the flesh is facing up, and sprinkle with the parmesan cheese.
• Bake at 350 degrees for 15 minutes, and then under the broiler on high for another 3-5 minutes. Just watch them under the broiler after a few minutes so they don't get too brown.

ROASTED PARMESAN GARLIC ZUCCHINI SPEARS

Steps:

• Preheat oven to 350 degrees. Cut zucchini lengthwise into quarters, then cut in half widthwise. Line a baking sheet with aluminum foil and spray with cooking spray. Lay the zucchini on the cookie sheet and sprinkle with salt and pepper.
• In a small bow whisk together the olive oil, lemon juice, lemon peel, garlic, and oregano. Drizzle over zucchini spears. Sprinkle with parmesan cheese.
• Bake for 15 minutes or until lightly golden brown. To give more of a crisp edge, broil for the last 3 minutes.

BAKED PARMESAN ZUCCHINI SPEARS

Steps:

• Pre-heat oven to 350 degrees and line a baking sheet with aluminom foil.
• Slice zucchini into 3 1/2 - 4 inch spears and line them on baking sheet in a single layer.
• In a small bowl, add salt, paprika, garlic powder, onion powder, oregano and pepper into a bowl and mix. Add olive oils and mix until a loose paste is formed.
• Use pastry brush to spread oil mixture on zucchini spears.
• Bake for 15 minutes.
• Turn oven up to broil and cook fro another 3 minutes.
• Sprinkle with remaining Parmesan cheese and serve.

PARMESAN ZUCCHINI SPEARS

Steps:

• Cut zucchini into quarters lengthwise, then cut in half crosswise.
• In large nonstick skillet, saute zucchini in olive oil over medium heat for 4 minutes.
• Sprinkle with lemon zest, salt, and pepper; saute 4-5 minutes longer or until zucchini is crisp-tender.
• Remove from heat, sprinkle with cheese, and serve immediately.

PARMESAN ZUCCHINI SPEARS

Steps:

• Cut zucchini lengthwise into quarters, then cut in half widthwise. In a large nonstick skillet, cook and stir zucchini in oil over medium heat for 4 minutes. Sprinkle with lemon zest, salt and pepper. Cook and stir 4-5 minutes longer or until zucchini is crisp-tender. Remove from the heat; sprinkle with Parmesan cheese. Serve immediately.

ZUCCHINI SPEARS WITH ROSEMARY, GARLIC AND LEMON

Steps:

• Put the oil, garlic and rosemary in a high-sided medium skillet over medium heat. Cook, stirring occasionally, until the garlic is deep golden brown, about 8 minutes. Transfer the garlic and rosemary to a serving platter; set aside.
• Raise the heat to medium-high. Sprinkle the zucchini with salt and pepper. When the oil is very hot but not quite smoking, add the zucchini, cut side down. (Be careful: The cut zucchini starts to release water as soon as you salt it, so it might spit a bit in the skillet.) Cook, undisturbed, until the bottom side is deep golden brown, about 2 minutes. Carefully turn to the other cut side and cook until golden brown, about 2 minutes. Now turn the zucchini onto the skin sides, turn off the heat, cover and let sit until very tender (the tip of a paring knife inserted into the zucchini should meet no resistance), 2 to 4 minutes.
• Sprinkle the lemon juice and most of the zest over the zucchini, return the garlic and rosemary to the skillet and use a rubber spatula or tongs to gently turn the zucchini a few times to coat. Add salt and pepper to taste. Transfer the zucchini to the platter and pour the pan juices on top. Serve hot, warm or at room temperature.

PARMESAN ROASTED ZUCCHINI

Steps:

• Preheat the oven to 425 degrees F.
• Trim the stem end of the zucchini, cut them in half lengthwise and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil and turn the zucchini cut-side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
• Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
• Turn the zucchini cut-side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm or at room temperature.

PARMESAN FRIED ZUCCHINI

Steps:

• Mix bread crumbs, 1/2 cup Parmesan cheese, garlic powder, parsley, and black pepper in a bowl. Dip zucchini slices into eggs, then press into bread crumb mixture, shaking off excess. Place the breaded zucchini onto a plate while breading the rest; do not stack.
• Heat vegetable oil in a large skillet over medium heat. Fry breaded zucchini in hot oil in batches until golden brown, about 3 minutes; transfer to a paper towel-lined plate. Sprinkle with 1 tablespoon Parmesan cheese and salt.

OVEN-ROASTED PARMESAN ZUCCHINI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 15 1/2x10 1/2-inch rimmed baking pan with vegetable cooking spray.
• Mix olive oil, Parmesan cheese, salt, garlic powder, and pepper together in a large bowl. Add zucchini and toss to coat. Spread zucchini in a single layer on the prepared pan.
• Bake, uncovered, in the preheated oven until zucchini is tender but not too soft, 15 to 18 minutes.