Zucchini Parmesan Recipes

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Zucchini Parmesan image

This is for all of you "eggplant parmesan" people! And especially for those of you with an abundance of garden fresh zucchini to use up, like myself! This is delicious! I like it even better than eggplant parm now and I didn't think that were possible! And even my husband who does not like eggplant loved this!

Provided by Smabbey

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 medium zucchini, peeled and sliced
2 eggs, beaten
2 cups dry Italian seasoned breadcrumbs
8 ounces shredded mozzarella cheese
1/2 cup shredded parmesan cheese
3 -4 cups of your favorite marinara sauce
olive oil


  • Preheat oven to 425 degrees.
  • Dip zucchini slices in egg and then coat with breadcrumb mixture and bake on cookie sheets drizzled with olive oil until golden brown, approximately 10 minutes on each side.
  • Spread a thin layer of marinara sauce on the bottom of a 9x9 inch baking dish.
  • Put one layer of"breaded" zucchini slices on top and coat with more sauce and a generous sprinkling of both cheeses.
  • Repeat this procedure to use up all the zucchini.
  • Cover with tin foil and bake approximately 30 minutes or until top layer of cheese is melted at 375 degrees.


Parmesan Baked Zucchini image

Two of the staples of Italian cuisine, zucchini and Parmesan cheese, team up for a recipe that's easy to make and impressive to serve. These baked "boats" are a fresh new way to serve a distinctive side dish.

Provided by By Brooke Lark

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 5

2 zucchini, cut lengthwise in half
1/4 cup shredded Parmesan cheese (1 oz)
1 tablespoon olive oil
Freshly ground pepper to taste
2 tablespoons chopped fresh basil leaves


  • Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • Place zucchini halves, skin side down, on cookie sheet. Sprinkle each with 1 tablespoon cheese. Drizzle with oil; sprinkle with pepper.
  • Bake 15 to 20 minutes or until zucchini is tender and cheese is light golden brown. Cool slightly. Garnish with basil.

Nutrition Facts : Calories 80, Carbohydrate 3 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 3 g, TransFat 0 g


No-Fry Easy Zucchini Parmesan image

I have always loved the zucchini Parm that I grew up with, but now that I am a parent I wanted something quicker, easier, and healthier. This is what I came up with. Enjoy! Serve as a side dish with your favorite tomato sauce and pasta.

Provided by sixofus

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
1 clove garlic, grated
2 zucchini, grated
1 teaspoon dried oregano
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese
½ cup shredded Mexican cheese blend (such as Great Value Fiesta Blend®), or more to taste


  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease an 8-inch baking pan.
  • Heat oil in a large skillet over medium-low heat. Add garlic; cook and stir until fragrant, about 1 minute. Add zucchini, oregano, salt, and black pepper. Increase heat; cook and stir until zucchini is almost soft, about 7 minutes. Drain excess liquid and transfer to the prepared baking pan.
  • Sprinkle Parmesan cheese and Mexican cheese blend over zucchini.
  • Bake in the preheated oven until cheese has melted and starts to turn brown, about 7 minutes.

Nutrition Facts : Calories 117 calories, Carbohydrate 3.1 g, Cholesterol 18.4 mg, Fat 9.6 g, Fiber 0.8 g, Protein 5.5 g, SaturatedFat 4.7 g, Sodium 212.4 mg, Sugar 1.1 g


Zucchini Parmesan image

You'll knock their socks off with this easy-to-prep side dish that's absolutely delicious. My favorite time to make it is when the zucchini is fresh out of the garden. -Sandi Guettler, Bay City, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 7

4 medium zucchini, cut into 1/4-inch slices
1 tablespoon olive oil
1/2 to 1 teaspoon minced garlic
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese


  • In a large skillet, saute zucchini in oil until crisp-tender. Add garlic; cook 1 minute longer., Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered, until liquid is evaporated, 9-10 minutes. Sprinkle with Parmesan cheese. Serve with a slotted spoon.

Nutrition Facts : Calories 81 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 581mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges


Zucchini Parmesan image

This is a simple layered casserole with three elements: roasted zucchini, a really good homemade tomato sauce and Parmesan. Roasting, rather than frying the zucchini, allows you to cut down on olive oil and time.

Provided by Martha Rose Shulman

Categories     dinner, lunch, casseroles, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

2 to 2½ pounds fresh ripe tomatoes
1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 to 4 garlic cloves (to taste)
Salt and pepper
1/8 teaspoon sugar
2 sprigs fresh basil
1 tablespoon chopped fresh basil
2 to 2¼ pounds zucchini
Salt and pepper
3 tablespoons extra-virgin olive oil
1/2 to 1 teaspoon red pepper flakes (pepperoncini), to taste
3/4 cup freshly grated Parmesan


  • If you have a food mill, quarter tomatoes. If not, peel, seed and chop them. (See step 5.)
  • To make tomato sauce, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes.
  • Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes, salt, pepper, sugar and basil sprigs. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to medium. Cook, stirring often, until tomatoes have cooked down and are beginning to stick to pan, 15 to 25 minutes, depending on consistency. Remove basil sprigs; taste and adjust seasoning.
  • Heat oven to 450 degrees. Line 2 sheet pans with parchment. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees.
  • If using a food mill, put sauce through medium blade. If not, pulse sauce in a food processor fitted with steel blade until just coarsely puréed. Stir in chopped basil.
  • To assemble the dish, oil a 2-quart gratin with olive oil. Spread 1/4 cup tomato sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan. Repeat with 2 more layers, ending with 1/4 cup Parmesan. Drizzle on remaining tablespoon olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 862 milligrams, Sugar 9 grams


Zucchini Parmesan image

Delicious and easy way to use zucchini!

Provided by Mary Jo

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 5

Number Of Ingredients 6

2 large zucchini, thinly sliced
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
1 (16 ounce) jar spaghetti sauce
1 cup shredded mozzarella cheese


  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
  • Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
  • Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.

Nutrition Facts : Calories 217 calories, Carbohydrate 21 g, Cholesterol 16.3 mg, Fat 11.5 g, Fiber 4.7 g, Protein 8.3 g, SaturatedFat 3.7 g, Sodium 512.3 mg, Sugar 12.2 g


Zucchini Parmesan image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 22

For the sauce:
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1/2 teaspoon fennel seeds, chopped
1/4 to 1/2 teaspoon red pepper flakes
3 pounds plum tomatoes, cored and roughly chopped
Kosher salt
1/2 cup chopped fresh basil
For the zucchini:
2 medium-to-large zucchini
3/4 cup all-purpose flour
2 large eggs
1/3 cup milk
2 cups panko breadcrumbs
1/2 cup grated parmesan cheese, plus more for sprinkling
1/4 cup chopped fresh parsley
1 clove garlic, grated
Kosher salt and freshly ground pepper
1 cup olive oil, for frying
6 ounces fresh mozzarella, sliced into 12 pieces
2 ounces thinly sliced prosciutto, torn into 12 pieces, plus more for topping (optional)
2/3 cup ricotta cheese


  • Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until the garlic is lightly golden, about 1 minute. Add the tomatoes and 1 teaspoon salt; cook, stirring occasionally, until the tomatoes begin to sizzle, about 5 minutes. Add half of the basil and 1/2 cup water and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally and smashing the tomatoes with the back of a spoon, 25 minutes. Stir in the remaining basil and season with salt.
  • Prepare the zucchini: Preheat the oven to 400 degrees F. Trim the zucchini and halve crosswise, then slice lengthwise into 18 strips, about 1/4 inch thick. Put the flour in a shallow dish. Whisk the eggs and milk in another dish. In a third dish, combine the panko, parmesan, parsley, garlic, 1/2 teaspoon salt, and pepper to taste. Working in batches, dredge the zucchini in the flour and shake off the excess. Dip in the egg mixture, turning to coat; let the excess drip off, then dredge in the panko mixture, pressing to help it stick. Set aside.
  • Heat the olive oil in a large, deep skillet over medium-high heat. Working in batches, add the zucchini in a single layer and fry until golden brown, 2 to 3 minutes per side. Drain on paper towels; season with salt.
  • Lay 6 pieces fried zucchini a few inches apart in a 9-by-13-inch baking dish. Top each with a few tablespoons of the tomato sauce, a slice of mozzarella and a piece of prosciutto. Repeat the layering (zucchini, sauce, mozzarella, prosciutto), then top with the remaining zucchini. Top with a little more sauce, sprinkle with parmesan and dollop with the ricotta. Bake until heated through, about 15 minutes. Top the stacks with more prosciutto. Serve with the remaining sauce.


Zucchini Parmesan Crisps image

Try Ellie Krieger's Zucchini Parmesan Crisps from Healthy Appetite with Ellie Krieger on Food Network � they're crispy like potato chips, but much healthier.

Provided by Ellie Krieger

Categories     appetizer

Time 50m

Yield 4 servings, serving size 1/2 cup

Number Of Ingredients 7

Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper


  • Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
  • Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
  • Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

More about "zucchini parmesan recipes"

easy-zucchini-parmesan-simply-delicious image
2019-07-20  · If making this zucchini Parmesan recipe ahead, you can bake it without the top layer of cheese until done then allow to cool completely, cover and refrigerate. …
From simply-delicious-food.com
4.4/5 (10)
Total Time 1 hr 5 mins
Category Side Dish, Vegetarian
Calories 179 per serving
  • Slice the zucchini into long slices then fry in a hot pan until golden brown on both sides. Remove from the pan and season with salt.
  • To make the tomato sauce, combine all the ingredients and mix well. Test for seasoning and adjust as necessary.
  • To assemble, layer the cooked zucchini with the tomato sauce and cheese. Top with mozzarella cheese then cover with foil and place in the oven.
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2019-10-22  · Baked Parmesan Zucchini. This garlic parmesan zucchini recipe is absolutely amazing! Rubbed with garlic and olive oil, sprinkled with Parmesan cheese …
From smartschoolhouse.com
Estimated Reading Time 2 mins
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2014-06-21  · Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a small bowl, combine Parmesan, thyme, …
From damndelicious.net
4.9/5 (115)
Servings 4
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Easy Zucchini Parmesan . Share on Facebook Share on Pinterest Share by Email More sharing options. Share on Twitter. Print. 4.4 of 5 (1135) Nutritional Info. Servings Per …
From recipes.sparkpeople.com
4.4/5 (1.1K)
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2020-06-04  · Preparation. Preheat oven to 400°F. Slice squash into 1/4 inch rounds and add to a large bowl. Add olive oil, garlic powder, salt, and pepper, and toss to coat. Arrange squash on a rimmed …
From 12tomatoes.com
4.7/5 (319)
Category Side
Servings 4
Estimated Reading Time 2 mins
  • Slice squash into 1/4 inch rounds and add to a large bowl. Add olive oil, garlic powder, salt, and pepper, and toss to coat.
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2019-08-15  · Zucchini Parmesan is a gift from summer as well as a healthy meal that your whole family will enjoy. This is one of our most popular zucchini recipes, for obvious reasons!. Farmers market …
From plattertalk.com
4.3/5 (14)
Total Time 1 hr 15 mins
Category Entree
Calories 144 per serving
  • Slice Zucchini into 1/4 inch strips and then place in a colander or in a clean sink and sprinkle generously with kosher salt. Allow the zucchini to drain for at least 30 minutes. Next, rinse off zucchini briefly then pat dry with paper towels.
  • Place zucchini on a baking sheet that has been lined parchment paper and then brush each strip with olive oil, season with salt and pepper. Sprinkle a pinch of crushed red pepper flakes over each strip. Place in hot oven and then roast until fork tender and lightly browned, abut 10 to 15 minutes. Remove from oven and reduce heat to 400℉
  • Using a rectangular lasagna-style pan or deep casserole baking dish, evenly distribute about 1 cup of tomato sauce in bottom of pan.
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2010-10-05  · This is where my recipe for zucchini parmesan comes in. Its hot and bubbling, oozing with cheese, and full of the last of summer’s mild tasting zucchini. I ate this for dinner with a side salad …
From handletheheat.com
5/5 (9)
Category Main Course
Cuisine American
Total Time 1 hr
  • 2. Blot zucchini coins with paper towels to remove excess moisture. Place zucchini in a medium bowl and drizzle with olive oil, turning to coat each piece. In a separate bowl, combine half the parmesan, bread crumbs, salt, and pepper.
  • 2. Dip each zucchini coin into the parmesan mixture, turning to coat and pressing the breading slightly to ensure it sticks. Place breaded zucchini coins in one even layer on prepared baking sheet. Bake for 25 minutes or until browned and crisp.
  • 3. Reduce the oven temperature to 400 degrees F. Coat the bottom of a small baking dish with marinara sauce. Layer one third of the crisp zucchini coins over marinara, overlapping if necessary. Sprinkle zucchini layer with mozzarella and the remaining parmesan. Repeat the layers 3 times (or until the zucchini is gone, depending on the size of your baking dish) ending with a sprinkling of cheese.
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2020-12-08  · How to make Zucchini Parmesan. Set a 8×11 inch casserole dish and a lined baking sheet with paper towels (reserve more paper towels). Preheat oven to 410°F and you will need a food …
From contentednesscooking.com
Cuisine American
Total Time 40 mins
Category Mediterranean Recipes
Calories 460 per serving
  • Set a 8x11 inch casserole dish and a lined a baking sheet with paper towels (reserve more paper towels).Preheat oven to 410°F and you will need a food processor or blender.
  • Spread the zucchini slices on the baking sheet and season generously with salt. Cover with another layer of paper towels (this will help to remove liquid from zucchinis so you don't have a watery texture). Repeat this until all zucchini slices are used, then add a weight on top to make it easier to get the liquid out of them. Let them rest for around 30 minutes.
  • Next add cashews and plant milk to the bowl of a blender or food processor, season with a pinch with salt and pepper. Process until entirely smooth and transfer mixture to a bowl. Set breadcrumbs into another bowl.
  • In a pan heat oil for frying. Dip the zucchini slices first in the "eggy" cashew mixture from both sides, then into the breadcrumbs. Fry for 2 minutes from each side until golden brown.
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2014-08-07  · The Zucchini Parmesan stacks are then baked in the oven until heated completely through and the mozzarella cheese melts! (Super simple and super delicious!) Zucchini is a mild vegetable …
From afamilyfeast.com
Reviews 14
Estimated Reading Time 3 mins
Servings 4-6
Total Time 45 mins
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2019-05-09  · Arrange remaining zucchini on top, overlapping slightly if necessary. Spread remaining cup marinara down the middle of zucchini, leaving about 1 inch of either end uncovered. Sprinkle …
From cookinglight.com
Servings 6
Calories 352 per serving
Total Time 1 hr 25 mins
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2021-06-23  · *Note: The recipe card at the bottom of this post has instructions for baking or air frying the zucchini if preferred. Spoon marinara sauce on the bottom of a 9 x 13 casserole dish. Add a layer of …
From thecozycook.com
5/5 (9)
Total Time 1 hr 10 mins
Category Main Course
Calories 466 per serving
  • Note 1: There is no need to peel the zucchini unless they are jumbo sized, in which case the skins could be tough/bitter.Note 2: See notes section on instructions for baking or air frying the zucchini instead of frying. This is done before the casserole is assembled with marinara sauce and cheese.
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2019-08-22  · This parmesan-roasted zucchini recipe is a perfect example of why we love garlic powder. Every zucchini slice will get a hint of flavor in a way that fresh garlic cloves just can’t replicate. Just …
From themodernproper.com
Ratings 2
Total Time 15 mins
Cuisine Italian
Calories 222 per serving
  • Arrange on a baking sheet, top with grated parmesan cheese and bake on center rack for 5 minutes, next broil the zucchini for 2-3 minutes or until cheese is golden brown
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2020-05-11  · HOW TO MAKE ZUCCHINI PARMESAN CROQUETTES. This recipe is a very simple batter of zucchini , egg, grated parmesan cheese, all-purpose flour, baking powder, onions, parsley, …
From cassiascuisine.com
Cuisine Brazilian
Estimated Reading Time 3 mins
Category Appetizer, Side Dish, Snack
Total Time 20 mins
  • Wash, dry and shred the fresh zucchini. You can use a food processor. I used handheld cheese grater.
  • Place the shredded zucchini into a large bowl and with a paper towel or a thin kitchen towel and squeeze as much water out as you can.
  • In a large bowl combine the zucchini, the spices, flour, minced garlic, salt, onions, baking powder, parmesan cheese, breadcrumbs, parsley and the egg and milk beaten together.
See details »

2019-02-07  · Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil or parchment paper and coat with cooking spray. Heat 2 tsp. oil in a large saucepan over medium-high heat. Add …
From eatingwell.com
Total Time 1 hr
Calories 318 per serving
  • Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil or parchment paper and coat with cooking spray.
  • Heat 2 tsp. oil in a large saucepan over medium-high heat. Add onion; cook, stirring often, until translucent, about 5 minutes. Add garlic; cook, stirring, for 30 seconds more. Add tomatoes, honey, salt, and pepper. If using dried basil, add it now. Bring to a simmer. Reduce heat to maintain a simmer and cook, uncovered, stirring occasionally, for 20 minutes. If using fresh basil, add it now.
  • Meanwhile, score the cut sides of each zucchini half in a crisscross pattern, taking care not to cut through the skin. Place the halves, cut-side down, on the prepared baking sheet. Bake for 20 minutes. Set aside to cool.
  • Heat the remaining 1 tsp. oil in a medium skillet over medium heat. Add ground beef and Italian seasoning. Cook, breaking up the beef, until no longer pink, about 5 minutes. Add the beef to the sauce mixture.
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2021-08-28  · Slice zucchini slices (about 1/2″ thick) Place zucchini in a large bowl and drizzle with olive oil. Shake to coat zucchini with olive oil. Add parmesan cheese, salt and pepper. Shake to coat. Place in a single layer on a large rimmed baking sheet lined with aluminum foil or a silicone baking mat.
From simplysidedishes.com
Reviews 2
Category Vegetables
Servings 2
Total Time 25 mins
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2019-09-11  · Preheat the oven to 350 F. Butter an 8-inch square baking dish. Scrub the zucchini; slice and discard the ends. Cut the zucchini lengthwise or crosswise into 1/4-inch slices. In a wide shallow bowl or pie plate, combine the flour, 1/2 teaspoon salt, 1/2 teaspoon oregano, 1/4 teaspoon basil, and 1/8 teaspoon pepper.
From thespruceeats.com
Calories 284
Saturated Fat 7g 35%
Cholesterol 29mg 10%
Total Fat 21g 27%
See details »

2020-07-17  · Whisk 4 large eggs and 1/2 teaspoon of the kosher salt together in a second wide, medium bowl. Whisk 1 1/2 cups all-purpose flour and the remaining 1/2 teaspoon kosher salt together in a third wide, medium bowl. Pat the zucchini planks dry with more paper towels and stack on a large plate. Wipe the baking sheet dry and fit with a wire rack.
From thekitchn.com
Estimated Reading Time 4 mins
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2021-04-21  · This zucchini parmigiana recipe riffs on the classic eggplant parmigiana. After the recipe, scroll down for some tips and alternatives. Zucchini Parmigiana Recipe. Ingredients: 6-7 medium-sized zucchini 1 cup tomato sauce 11 oz. mozzarella, sliced 4 oz. Parmigiano Reggiano, gratede flour basil extra-virgin olive oil (or seed oil) salt pepper. Method: Slice the zucchini lengthwise using a ...
From lacucinaitaliana.com
Author Giorgia Di Sabatino
Estimated Reading Time 2 mins
See details »

2016-04-27  · Directions. Bring chicken broth to a boil in a medium-sized saucepan then add rice and cover with a lid. Turn heat down to medium-low then simmer until rice is al dente, 13-15 minutes. Turn off heat then stir in shredded zucchini, parmesan cheese, and butter then place a lid back on top and let sit for 5 minutes on the burner with the heat off.
From iowagirleats.com
4.5/5 (3)
User Interaction Count 37
Servings 4-6
Estimated Reading Time 5 mins
See details »

Add the zucchini and cook for 2 minutes, stirring constantly, or until softened. Add the potato. Pour in the broth and bring to a boil. Simmer for 5 minutes or until the vegetables are tender. Season with salt and pepper. Serve the soup in bowls. Garnish with the Parmesan and …
From ricardocuisine.com
See details »

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Top Asked Questions

What's the best way to cook zucchini Parmesan?
Heat the olive oil in a large, deep skillet over medium-high heat. Working in batches, add the zucchini in a single layer and fry until golden brown, 2 to 3 minutes per side. Drain on paper towels; season with salt. Lay 6 pieces fried zucchini a few inches apart in a 9-by-13-inch baking dish.
How do you make zucchini for a party?
In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
How to cook zucchini in the oven with bread crumbs?
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper.
What kind of cheese to use for baked zucchini?
There are many different ways to make baked zucchini, but this version with parmesan is the simplest (and best). It’s made by coating fresh zucchini with olive oil, Parmesan cheese and spices, then baking until crisp. The zucchini absorbs the flavors of the seasonings as it bakes making it appetizing and flavorful.

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