Bushra Griffith
Zucchini and Parmesan cheese are a match made in heaven. The salty, creamy, and umami-rich combination of Parmesan cheese pairs perfectly with zucchini, which can be baked, roasted, or fried. The result is a tasty, low-carb side dish that is healthy and quick to make. One popular recipe is Zucchini Parmesan, which involves breading and frying zucchini slices before baking them in a casserole dish with layers of marinara sauce and mozzarella cheese. Another option is to simply roast zucchini slices with Parmesan cheese and various herbs and spices, such as garlic powder, oregano, basil, salt, and pepper. The possibilities are endless with these two versatile ingredients!
| Characteristics | Values |
|---|---|
| Dish Type | Side Dish |
| Cuisine | Italian |
| Diet | Low-Carb |
| Ingredients | Zucchini, Parmesan Cheese, Olive Oil, Oregano, Basil, Garlic Powder, Salt, Pepper, Egg Whites |
| Variations | Breaded, Grilled, Roasted, Baked |
| Cooking Time | 10-20 minutes |
| Oven Temperature | 350-400°F |
| Serving Size | 2-3 zucchini slices per person |
| Additional Notes | Use medium to small zucchini for best results. |
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What You'll Learn
Roasted zucchini with parmesan
Firstly, preheat your oven to 450°F and line a large baking sheet with aluminum foil. Rinse the zucchini under cold water and slice off the stem, discarding it. You can then cut the zucchini into strips, coins, or half-moons, or grate it for zucchini fritters. For this recipe, we will be cutting the zucchini into coins or slices of roughly equal thickness (about 1/2 inch). Place the zucchini slices in a large bowl and drizzle with olive oil. You can also add some salt and pepper to taste, although some people prefer to omit the salt as parmesan is already quite salty. Add garlic powder and toss the zucchini to coat.
Arrange the zucchini slices on the prepared baking sheet in a single layer, ensuring they do not overlap to prevent steaming and sogginess. Top the zucchini with grated parmesan cheese. You can also add some dried oregano, basil, and smoked paprika for extra flavour. Bake the zucchini for 5-8 minutes, then finish with a quick broil for 2-3 minutes to get the cheese nice and crispy. Keep a close watch to prevent any burning.
Your roasted zucchini with parmesan is now ready to be served! This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
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Baked zucchini with parmesan
Ingredients
- Zucchini
- Parmesan cheese (freshly grated is best, but pre-grated will work)
- Olive oil (or avocado oil or MCT oil)
- Dried oregano (or dried thyme)
- Dried basil (or dried marjoram)
- Garlic powder (or onion powder)
- Salt and pepper
Optional ingredients:
- Smoked paprika
- Italian seasoning
Method
First, preheat your oven to 400°F (200°C).
Wash the zucchini and cut off the stem. You can slice the zucchini into strips, coins, or half-moons. For this recipe, you want coins or rounds, about 1/4-inch thick. Place the zucchini in a single layer on a rimmed baking sheet.
Next, make the herbed cheese mixture. In a small bowl, combine the parmesan, oregano, basil, garlic powder, salt, and pepper. Mix well.
Sprinkle the herbed cheese mixture evenly over the zucchini.
Bake for 4-5 minutes, or until the zucchini is tender. Then, switch the oven to broil for a further 4-5 minutes, or until the cheese is golden brown and bubbling.
Remove from the oven and serve hot.
Tips
- The bigger the zucchini, the more water it contains, so opt for medium to small zucchini for this recipe.
- If you want to keep the zucchini crispy, place them on a cooling rack after baking.
- If you want to add more layers of flavour, crush the herbs between your fingertips or grind them with a mortar and pestle before adding them to the cheese mixture.
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Zucchini parmesan
Ingredients:
- Zucchini
- Parmesan cheese (freshly grated is best)
- Olive oil (or avocado oil, MCT oil)
- Dried oregano (or dried thyme)
- Dried basil (or dried marjoram)
- Garlic powder (or onion powder, Italian seasoning)
- Salt and pepper
- Optional: smoked paprika for a subtle smoky flavour
Method:
First, preheat your oven to 400°F. Wash and slice the zucchini into 1/4-inch thick slabs or rounds. If you prefer softer zucchini, slice them a little thinner; for firmer zucchini, cut thicker slices. Place the zucchini slices on a rimmed baking sheet, preferably lined with parchment paper or lightly coated with olive oil.
Next, prepare the herb and spice mixture. In a small bowl, combine the Parmesan cheese, oregano, basil, garlic powder, salt, and pepper. Mix well, then sprinkle this seasoning blend evenly over the zucchini slices. You can also try dipping the zucchini slices in the cheese mixture to coat them, or spraying them with pan spray first, as some people find that the cheese doesn't always stick to the zucchini.
Bake the zucchini in the oven for about 4-5 minutes, or until the zucchini is tender. Then, switch the oven to broil and bake for an additional 2-5 minutes, keeping a close watch to prevent burning. The zucchini Parmesan is ready when the cheese is golden brown and bubbly.
Serve the zucchini Parmesan warm as a side dish or a healthy snack. Enjoy the blend of flavours and textures—crispy, tender, salty, and umami-rich!
Variations:
For a more indulgent, breaded version of zucchini Parmesan, you can dip the zucchini slices in egg whites before coating them in a seasoned breadcrumb and flour mixture with some Parmesan cheese mixed in. Fry these until crispy, then layer them in a casserole dish with marinara sauce and mozzarella cheese. Bake at 400° for 20-25 minutes, until the cheese is melted and slightly browned.
You can also experiment with different herbs and spices, such as adding smoked paprika for a smoky flavour, or using Italian seasoning instead of garlic powder. Get creative and enjoy your zucchini Parmesan!
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Zucchini fritters with parmesan
To make zucchini fritters with parmesan, you will need the following ingredients: zucchini, parmesan cheese, eggs, flour, breadcrumbs, salt, and pepper. You can also add garlic, onion, or other herbs and spices for additional flavour. The first step is to grate the zucchini and place it in a colander or sieve over a sink or bowl. Sprinkle with salt and let it sit for 10-15 minutes to extract the water from the zucchini. Next, squeeze out the excess water using a clean kitchen towel or cheesecloth. Place the zucchini in a large bowl and add the remaining ingredients. Mix well to combine and let the mixture stand for a few minutes to allow the breadcrumbs to soak up some of the moisture.
The key to successful fritters is the batter consistency. If the batter is too runny, add a little extra flour; if it's too thick, add a touch of water. Heat oil in a medium-sized pan over medium-high heat. Add batter to the pan by the tablespoon, flattening slightly with the back of a spoon or your fingers. Cook the fritters until golden brown on both sides, about 5 minutes per batch. Transfer to a serving plate and sprinkle with additional parmesan cheese and salt, if desired. Serve immediately, preferably with sour cream or yoghurt on the side.
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Grilled zucchini with parmesan
First, prepare the zucchini. After rinsing it under cold water, cut off and discard the stem. Then, cut the zucchini into strips, coins, or half-moons. Thinner slices, about 1/4 inch thick, will give a nice crispy texture. If you want to avoid soggy zucchini, opt for smaller or medium-sized zucchini as they contain less water.
Next, place the zucchini in a large mixing bowl and add olive oil, lemon juice, Italian seasoning, salt, and pepper. Toss the zucchini gently to ensure they are well-coated. You can also add other herbs and spices to the mix, such as dried oregano, basil, or garlic powder.
Now you're ready to start grilling. Preheat your grill to medium-high heat, which is approximately 400 degrees Fahrenheit. Place the zucchini directly on the grill over direct heat. Grill for 4-5 minutes until slightly charred, then flip and grill the other side for an additional 3-4 minutes until tender.
Finally, it's time to add the parmesan. Sprinkle grated parmesan cheese over the grilled zucchini. You can also add garlic butter for extra flavour. Place the zucchini back on the grill until the cheese has melted and grill marks appear, which should take about 8 minutes. Alternatively, you can put the zucchini in an oven-proof dish and broil it until the cheese is golden brown.
And that's it! Your grilled zucchini with parmesan is ready to be served and enjoyed.
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Frequently asked questions
Wash and slice the zucchini into thin, 1/4-inch thick slices. Place them in a single layer on a baking sheet and sprinkle with olive oil, salt, pepper, and garlic powder. Top with grated parmesan cheese and bake at 400°F for about 10 minutes, until tender. Set the broiler to high and broil for 2-3 minutes until the cheese is bubbly and golden brown.
Breaded zucchini parmesan involves frying zucchini slices until crispy and then baking them in a casserole dish with layers of marinara sauce and mozzarella cheese. For a gluten-free option, skip the breading and frying and simply layer sliced zucchini with pasta sauce and grated cheese before baking.
After rinsing the zucchini under cold water, slice off the stem and discard it. You can then slice the zucchini into strips, coins, or half-moons. Alternatively, you can grate the zucchini to make zucchini fritters.
