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Baked Parmesan Zucchini
Make these baked zucchini slices, with Italian seasoning and parmesan cheese, for a tasty appetizer or side dish.
Prep Time
5
minutes
mins
Cook Time
8
minutes
mins
Total Time
13
minutes
mins
Course:
Appetizer, Side Dish
Cuisine:
American
Servings:
4
servings
Calories:
98
Author:
Candace
Equipment
Large mixing bowl
or zippered bag
Baking tray
Ingredients
2
medium zucchini
cut into ½ inch slices (about 1 pound)
1
Tablespoon
olive oil
1
teaspoon
Italian Dressing mix
or ½ teaspoon Italian seasoning (or basil), ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper
½
cup
shredded parmesan cheese
divided
chopped parsley
optional, for garnish (or basil or thyme leaves)
kosher salt
to taste
freshly ground black pepper
to taste
Instructions
Preheat oven to 425°F.
In a large bowl or zip top bag, add zucchini, oil, seasoning, and half of the cheese. Toss to coat.
Place zucchini in a single layer on a baking tray. Sprinkle with remaining cheese.
Bake for 5 minutes. Turn oven to broil and broil 3-5 minutes, or until zucchini is tender crisp and cheese is melted.
Sprinkle with parsley if using, season with salt and pepper, and serve immediately.
Notes
Nutrition calculated without optional and to taste ingredients.
Refrigerate leftover baked zucchini in a covered container for up to 3 days.
Reheat on the stovetop, quickly under the broiler or in the air fryer.
Freeze leftovers and use in stir fries, soups or other recipes.
Nutrition
Calories:
98
|
Carbohydrates:
4
g
|
Protein:
6
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
9
mg
|
Sodium:
261
mg
|
Potassium:
267
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
294
IU
|
Vitamin C:
18
mg
|
Calcium:
164
mg
|
Iron:
0.5
mg