Description
Baked Parmesan Zucchini: Transform fresh zucchini into a cheesy, tender side dish everyone will love. Quick to make, even picky eaters ask for more!
Ingredients
Scale
- Main Stars:
- 2 medium zucchini, about 1.5 lbs total, sliced into 1/4-inch rounds
- 3 tbsp olive oil
- Flavor Builders:
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- 1/2 tsp salt (plus more for salting zucchini)
- 1/4 tsp black pepper
- Cheese & Crumbs:
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- Finishing Touch:
- Fresh parsley, chopped (optional, for garnish)
- Lemon wedge (optional, for serving)
Instructions
- Prep Your Zucchini for Success:: First things first, slice your zucchini into about 1/4-inch thick rounds. I like them uniform so they cook evenly, you know? Then, here’s the crucial bit I learned the hard way: lay them out on a few paper towels, sprinkle them generously with salt, and let them sit for about 10-15 minutes. You’ll see little beads of water form – that’s the salt drawing out the moisture! Gently blot them dry with more paper towels. This step is a game-changer for crispy Baked Parmesan Zucchini; trust me, I didn’t expect that!
- Whip Up the Flavorful Coating:: In a medium bowl, pour in your olive oil. Then, add the garlic powder, dried Italian seasoning, a good pinch of salt, and a generous crack of black pepper. Give it a good whisk until everything is nicely combined. This mixture is going to be the flavor foundation, so make sure it smells amazing! I always take a little sniff at this point; it’s a good indicator of how delicious the final dish will be. This step is where all the magic starts to happen, honestly.
- Toss & Coat Those Zucchini Rounds:: Add your dried zucchini slices to the bowl with the olive oil mixture. Now, get in there with your hands (clean ones, of course!) and gently toss them until every single slice is evenly coated. You want them glistening with that herby oil. This is where the kitchen might get a little messy, but it’s part of the fun! Make sure no zucchini is left behind, feeling left out of all that garlicky goodness. It’s a tactile experience, and I love seeing those little green rounds transform.
- The Cheesy Breadcrumb Magic:: In a separate shallow dish or plate, mix together your freshly grated Parmesan cheese and panko breadcrumbs. This is the crunchy, cheesy jacket our zucchini is going to wear! Now, take each oil-coated zucchini slice and dredge it through the Parmesan-panko mixture, pressing gently to make sure a good amount sticks. Lay them in a single layer on a baking sheet lined with parchment paper. Don’t overcrowd the pan, hon, or they’ll steam instead of crisp!
- Bake Until Golden & Bubbly:: Pop that baking sheet into a preheated oven at 400°F (200°C). Let them bake for about 15-20 minutes. Keep an eye on them! You’re looking for that beautiful golden-brown color and a crispy texture. The cheese should be melted and slightly bubbly, maybe even a little toasted on the edges – that’s my favorite part. If they’re not quite crispy enough, give them another few minutes. Every oven is a little different, so don’t be afraid to adjust!
- Serve Up Your Crispy Creation:: Once they’re golden and tender-crisp, pull them out of the oven. Let them cool for just a minute or two – they’ll be super hot! You can sprinkle with a little fresh parsley or a tiny squeeze of lemon juice if you’re feeling fancy. Honestly, the smell alone will have everyone rushing to the kitchen. These Baked Parmesan Zucchini bites are best served immediately when they’re at their crispiest. Enjoy this simple, satisfying victory!