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- 4 medium zucchinis, sliced into 1/4 inch rounds - 1 cup grated Parmesan cheese - 1 cup breadcrumbs (panko for extra crunch) - 2 large eggs, beaten - 2 tablespoons olive oil To make baked Parmesan crusted zucchini, you need fresh zucchinis. Select medium-sized ones for the best texture. Parmesan cheese gives a rich flavor. Breadcrumbs add crunch. Use panko for an extra crispy crust. Eggs help the coating stick. Olive oil adds moisture and flavor. - 1 teaspoon garlic powder - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste Seasonings bring life to this dish. Garlic powder adds depth. Oregano gives an earthy note. Paprika adds a hint of warmth and color. Adjust salt and pepper to your taste. These spices make the zucchini shine. - Fresh parsley for serving Fresh parsley looks great and adds color. It also gives a hint of freshness. Sprinkle it on top just before serving. This small touch makes your dish even more inviting. You can find the full recipe for baked Parmesan crusted zucchini to easily follow the steps and enjoy this tasty dish! First, set your oven to 425°F (220°C). This high heat helps the zucchini turn golden and crispy. Next, line a baking sheet with parchment paper. This keeps the zucchini from sticking and makes cleanup easy. In a shallow bowl, mix these items well: - 1 cup breadcrumbs (panko for extra crunch) - 1 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste This mixture gives the crust its great flavor. Take your zucchini and slice it into 1/4 inch rounds. In another bowl, beat 2 large eggs with 2 tablespoons of olive oil. Dip each zucchini slice into the egg mix first. Let any excess egg drip off. Then, coat it in the breadcrumb mixture, pressing gently so it sticks well. Place the coated zucchini rounds in a single layer on your baking sheet. Bake them for 20-25 minutes. Keep an eye on them as they cook. You want them tender with a golden crust. When they are done, take them out and let them cool for a bit. You can find the full recipe in the earlier section. To get that nice crunch on your baked zucchini, use panko breadcrumbs. They are lighter and crispier than regular breadcrumbs. Preheat your oven to 425°F (220°C) for the best results. Make sure each zucchini slice is coated well. Press the crumbs onto the slices to help them stick. Bake until they are golden brown and crispy. This method gives a satisfying bite. You can boost the flavor of your zucchini with extra seasonings. Try adding some Italian herbs like basil or thyme. You can also mix in some grated mozzarella or cheddar cheese with the Parmesan for a different taste. A pinch of red pepper flakes can add some heat if you like spice. Experiment with these options to find your favorite flavors. For a complete meal, serve your baked zucchini with a protein. Grilled chicken or fish pairs nicely. You can also place them on a bed of quinoa or rice for added texture. A fresh salad on the side can add color and balance to your dish. For a fun twist, serve with a yogurt or ranch dip for extra flavor. For the full recipe, check out Baked Parmesan Crusted Zucchini. {{image_2}} You can change up the coating for baked Parmesan crusted zucchini. For a gluten-free option, use gluten-free breadcrumbs. They give a nice crunch too. You can also try crushed nuts or seeds for a unique flavor. Play with the seasonings. Add Italian herbs or chili powder for a kick. Each change makes the dish new. To make this dish heartier, add extra veggies or proteins. You can mix in sliced bell peppers or cherry tomatoes. Grated carrots also add color and sweetness. For protein, try adding cooked chicken or shrimp. This makes your meal more filling and tasty. You can cook zucchini in different ways. Use an air fryer for a quicker option. It cooks fast and keeps the zucchini crispy. Just follow the same steps. Set the air fryer to 400°F (200°C) and cook for about 12-15 minutes. If you prefer the stovetop, heat some olive oil in a skillet. Cook the coated zucchini rounds until golden brown, about 3-4 minutes per side. Each method gives a different taste and texture to your dish. To store your baked zucchini, let them cool first. Place them in an airtight container. Make sure to keep them in the fridge. They stay fresh for up to three days. If you want the best taste, eat them sooner. Reheat your baked zucchini in the oven for the best results. Preheat the oven to 350°F (175°C). Place the zucchini on a baking sheet for 10-15 minutes. This keeps the crust crispy. You can also use a toaster oven if you want a quicker option. If you want to freeze zucchini, let them cool completely first. Place the slices in a single layer on a baking sheet. Freeze them for about an hour, then transfer to a freezer bag. They can last up to three months in the freezer. When you're ready to use them, bake directly from frozen. Bake zucchini for 20 to 25 minutes at 425°F (220°C). This time gives you tender zucchini with a crispy crust. Keep an eye on them. If they look golden brown, they are likely done. You want that nice crunch! Yes, you can! Try eggplant, sweet potatoes, or even mushrooms. These veggies also taste great with the Parmesan crust. Slice them into even rounds, just like the zucchini. The cooking time may vary, so check them often. Zucchini is low in calories and packed with nutrients. It has vitamins A and C, which help your skin and immune system. It also has fiber, which is good for digestion. This makes zucchini a healthy choice for any meal. To make this dish vegan, replace the eggs. You can use flax eggs or aquafaba as a binder. For cheese, try nutritional yeast or vegan Parmesan. These swaps keep the flavor while making the dish plant-based. Enjoy your vegan Baked Parmesan Crusted Zucchini with these easy changes! For the complete details, check the Full Recipe. In this post, we explored making crispy baked zucchini. We covered essential ingredients, spices, and optional garnishes. I shared easy steps for preparation and baking. You learned tips for perfect crunch and flavor boosts. We even discussed variations and storage methods. Embrace this recipe to enjoy a tasty side or snack. Let your creativity shine with flavors and cooking methods. Enjoy your cooking adventure with zucchini!

Baked Parmesan Crusted Zucchini

Elevate your appetizer game with this delicious Baked Parmesan Crusted Zucchini recipe! These crispy, cheesy zucchini rounds are simple to make and perfect for snacking or serving at your next gathering. Packed with flavor and easy to whip up in just 40 minutes, they’ll impress your family and friends. Click through now to get the full recipe and enjoy a tasty twist on a classic veggie!
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Ingredients
  

4 medium zucchinis, sliced into 1/4 inch rounds

1 cup grated Parmesan cheese

1 cup breadcrumbs (panko for extra crunch)

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

2 large eggs, beaten

2 tablespoons olive oil

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

    In a shallow bowl, mix together the breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, paprika, salt, and pepper until well combined.

      In another bowl, beat the eggs and add the olive oil, whisking until mixed.

        Dip each zucchini slice first into the egg mixture, allowing excess to drip off, then coat it thoroughly in the breadcrumb mixture, pressing gently to adhere.

          Place the coated zucchini rounds in a single layer on the prepared baking sheet.

            Bake in the preheated oven for 20-25 minutes or until the zucchini are tender and the crust is golden brown and crispy.

              Remove from the oven and let cool slightly before transferring to a serving platter.

                Optional: Garnish with fresh parsley before serving.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4