Go Back
- 3 medium zucchinis, sliced into 1/4-inch rounds - 1 cup breadcrumbs (preferably whole wheat for extra flavor) - 1/2 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese - 2 eggs, beaten - 2 tablespoons fresh basil, chopped - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Olive oil spray or 2 tablespoons olive oil for drizzling - Fresh parsley for garnish (optional) When you gather your ingredients, choose fresh zucchinis. They should feel firm and have a shiny skin. Whole wheat breadcrumbs add a nice flavor and crunch. You can also use regular breadcrumbs, but whole wheat is my favorite. The blend of cheeses is key here. Parmesan gives a sharp taste, while mozzarella melts beautifully, making the dish creamy. Fresh basil adds a burst of color and flavor. - Calories per serving: About 220 calories - Macronutrient breakdown: - Protein: 12g - Fat: 13g - Carbohydrates: 16g - Dietary considerations: This dish is vegetarian and can be made gluten-free by using gluten-free breadcrumbs. Tracking the nutritional info helps you enjoy your meal without worry. Each serving is filling and balanced with protein and healthy fats. If you have dietary needs, it’s easy to make swaps. For gluten-free, just grab gluten-free breadcrumbs. Enjoy this tasty meal that fits many diets! For the full recipe, check out the Cheesy Zucchini Parmesan Delight 🥒. - Preheat your oven to 375°F (190°C). - Slice the zucchinis into rounds, about 1/4-inch thick. This size helps them cook evenly. - In a large bowl, mix the breadcrumbs and grated Parmesan cheese together. - Add garlic powder, onion powder, salt, and pepper to the bowl. Stir until well blended. This mixture adds great flavor to your dish. - In another bowl, beat the eggs. You will use this to coat the zucchini slices. - Dip each zucchini slice into the egg mixture. Make sure to coat each side well. - Next, take the egg-coated zucchini and roll it in the breadcrumb mixture. Ensure each slice is evenly covered. - Get a baking dish and drizzle it with olive oil or spray it with oil to prevent sticking. - Arrange the breaded zucchini slices in a single layer in the dish. - Bake in the preheated oven for about 20 minutes, until they are golden and crispy. - After 20 minutes, take the dish out and sprinkle the shredded mozzarella cheese on top. - Return it to the oven for an extra 10 minutes, until the cheese is melted and bubbly. - Once done, sprinkle fresh basil on top for a burst of flavor. - Let it cool a bit before serving. Enjoy your crispy and flavorful Zucchini Parmesan! For the complete recipe, check out the Full Recipe section. To make your zucchini crispy, start with even slices. Aim for 1/4-inch rounds. If they are uneven, some will cook faster than others. Coat each slice well. Dip it in the egg mixture first. Then, cover it in the breadcrumb blend. This helps the crust stick better. To get that golden crust, bake at 375°F. Drizzle with olive oil or spray it lightly. This adds flavor and helps crisp up the coating. Keep an eye on them while baking. You want them golden, not burnt. Zucchini Parmesan tastes great on its own, but you can serve it with sauces. Marinara sauce is a classic choice. It adds a nice tangy flavor. Pair it with grilled chicken, fish, or a fresh salad. You can also serve it as a side dish for pasta. It adds a veggie boost to any meal. You can prep your zucchini ahead of time. Slice and coat them, then store them in the fridge. They stay fresh for a day. If you want to save time, try an air fryer. It cooks the zucchini faster and still makes them crispy. Set it to 375°F and check them after about 10 minutes. For the full recipe, check out the Cheesy Zucchini Parmesan Delight. {{image_2}} You can easily boost the flavor of Zucchini Parmesan. Try adding fresh herbs like thyme or oregano. These herbs add a nice touch. You can also swap out cheeses. Cheddar gives a sharper taste, while a mozzarella blend brings creaminess. Experiment with what you like best! Zucchini Parmesan shines as both a side dish and a main dish. Serve it alongside grilled chicken or fish for a tasty meal. You can also make it a star by serving it in a casserole style with marinara sauce poured over the top. The sauce adds moisture and flavor, making it even more delightful. If you need gluten-free options, use gluten-free breadcrumbs. They work great in this recipe. For vegan modifications, replace the eggs with flaxseed meal mixed with water. You can also use a dairy-free cheese for a tasty substitute. These tweaks keep the dish enjoyable for everyone. For the full recipe, check out the Full Recipe section. To store leftovers, place Zucchini Parmesan in an airtight container. This keeps it fresh and tasty. Refrigerate it within two hours of cooking. For reheating, use the oven for the best results. Preheat your oven to 350°F (175°C). Bake for about 15 minutes, or until heated through. This method keeps the zucchini crispy. You can freeze Zucchini Parmesan before or after baking. To freeze before baking, assemble the dish as usual. Cover it tightly with plastic wrap and foil. It can stay in the freezer for up to three months. If freezing after baking, let it cool first. Then, cut it into portions and wrap them well. Use freezer-safe bags for easy storage. In the fridge, Zucchini Parmesan stays fresh for about three to four days. Keep an eye out for signs of spoilage. If you see mold or an off smell, it’s best to toss it. Enjoy your delicious Zucchini Parmesan delight with confidence! For the full recipe, check out the Cheesy Zucchini Parmesan Delight recipe. Yes, you can make Zucchini Parmesan ahead of time. Prepare the dish and store it in the fridge. Cover it tightly with plastic wrap or foil. It can stay fresh for about 2 days. If you want to bake it later, let it sit at room temperature for 30 minutes before baking. This helps the dish heat evenly. If you need a substitute for Parmesan cheese, try these options: - Pecorino Romano: It has a strong flavor. - Nutritional yeast: Great for a vegan option. - Grana Padano: Similar taste but milder. - Aged Asiago: Offers a nutty profile. Each of these cheeses can add a unique twist to your dish. To make Zucchini Parmesan gluten-free, simply swap regular breadcrumbs for gluten-free breadcrumbs. You can also use crushed rice cereal or ground nuts. These options provide a nice crunch and flavor. Always check labels to ensure they are gluten-free. Yes! You can use other veggies instead of zucchini. Here are some tasty options: - Eggplant: It has a nice texture. - Yellow squash: Similar to zucchini, it works well. - Bell peppers: They add a sweet twist. - Mushrooms: Great for a meaty flavor. Feel free to mix and match your favorite veggies in this recipe! Zucchini Parmesan is a simple dish packed with flavor and nutrition. We covered the key ingredients, how to prep, and tips for perfecting your dish. You can easily modify it for dietary needs or make it ahead of time. Consider serving it with delicious dips or sauces. This dish can be a side or main meal. Enjoy making it your own. With these steps and tips, you'll create a tasty and satisfying dish every time.

Zucchini Parmesan

Discover the deliciousness of Cheesy Zucchini Parmesan Delight, a mouthwatering dish that’s easy to make! With crispy zucchini coated in flavorful breadcrumbs and topped with gooey mozzarella cheese, this recipe is perfect for a healthy side or a tasty snack. Learn how to prepare this cheesy delight in just 50 minutes. Click through now to explore the full recipe and impress your family with this delightful dish!
Print Recipe Pin Recipe

Ingredients
  

3 medium zucchinis, sliced into 1/4-inch rounds

1 cup breadcrumbs (preferably whole wheat for extra flavor)

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

2 eggs, beaten

2 tablespoons fresh basil, chopped

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Olive oil spray or 2 tablespoons olive oil for drizzling

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large bowl, combine breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper.

      In another bowl, beat the eggs. Dip each zucchini slice into the egg first, then coat with the breadcrumb mixture, ensuring it is evenly covered. Set aside on a plate.

        Drizzle a baking dish (or spray with olive oil) to prevent sticking. Arrange the breaded zucchini slices in a single layer in the dish.

          Bake the zucchini slices in the preheated oven for 20 minutes, or until they're golden and crispy.

            Remove the baking dish from the oven and sprinkle the shredded mozzarella cheese over the zucchini slices evenly. Return to the oven and bake for an additional 10 minutes, until the cheese is melted and bubbly.

              Take it out of the oven, sprinkle fresh chopped basil over the top for an extra flavor burst, and let it cool slightly before serving.

                Garnish with fresh parsley if desired, and serve warm.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4