Original Post: https://www.evolvingtable.com/parmesan-crusted-zucchini/
Parmesan Crusted Zucchini Recipe
With a crunchy Parmesan coating on the outside and a tender bite on the inside, this Parmesan Crusted Zucchini is about to become your new favorite summer side! Ready in just 30 minutes, with the most incredible 3-ingredient garlic aioli, they’re sure to be a hit with even the pickiest eaters.
Servings: 4 servings
Ingredients
Parmesan Crusted Zucchini
- 1 ½ pounds medium zucchini about 3 medium
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1 cup grated parmesan cheese divided
- Fresh lemon juice and zest optional
Garlic Aioli (optional)
- ¼ cup mayonnaise
- 2 garlic cloves finely minced
- 1 tablespoon lemon juice from 1-2 lemons
Instructions
- Preheat the oven to 400°F.
- Cut the zucchini into roughly 3-inch pieces by cutting first into quarters lengthwise, and then in half widthwise. You should get 8 pieces per zucchini squash.1 ½ pounds medium zucchini
- Add the zucchini spears to a large bowl with the oil and toss to coat. Add the salt, black pepper, and Italian seasoning and toss again until well coated.1 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon black pepper, 2 teaspoons Italian seasoning
- Line a baking sheet with parchment paper, then place a wire rack on the baking sheet. Add the Parmesan cheese to a medium shallow bowl. Place a flat side of a zucchini piece into the cheese, then flip over and coat the other flat side. Place on the wire rack. Repeat this with the remaining zucchini pieces, arranging them in a single layer with a little space between each one.1 cup grated parmesan cheese
- Bake for 10-12 minutes, or until the spears begin to soften. Then broil for 4-5 minutes, rotating the pan as needed to avoid burning, or until the cheese has turned golden brown.
- Let rest for 5 minutes before serving with a squeeze of lemon juice and zest, if desired.Fresh lemon juice and zest
- Optional: Whisk together the mayonnaise, garlic, and lemon juice in a medium bowl and serve alongside the crusted zucchini.¼ cup mayonnaise, 2 garlic cloves, 1 tablespoon lemon juice
Notes
- Zucchini Size: Make sure your zucchini is firm and not too large, as small to medium-sized, younger zucchinis will yield the best texture and flavor.
- Parmesan: If you don’t have fresh Parmesan, pre-grated works fine, but fresh will give you the crispiest, most flavorful crust.
- Dip Options: While garlic aioli is the perfect pairing, you can also try marinara sauce, sriracha mayo, or homemade ranch dressing for dipping!
Nutrition
Calories: 259kcal | Carbohydrates: 8g | Protein: 11g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 1085mg | Potassium: 496mg | Fiber: 2g | Sugar: 5g | Vitamin A: 563IU | Vitamin C: 32mg | Calcium: 345mg | Iron: 1mg
