Parmesan stuffed baked Zucchini. And this oven-roasted zucchini with parmesan is the new cauliflower rice. A little crispy, super Roasted zucchini with parmesan—which takes all of ten minutes, start to finish—is going to save You'll see a lot of recipes for "baked zucchini". They might look a little bit like this recipe, however.
I wish I could say that I have so much that I don't know what to do with it, but that isn't the case.
Two of the staples of Italian cuisine, zucchini and Parmesan cheese, team up for a recipe that's easy to make and impressive to serve.
This recipe for Baked Zucchini Parmesan is made with fresh zucchini and tomatoes broiled with herbs and cheese over pasta.
You can have Parmesan stuffed baked Zucchini using 5 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Parmesan stuffed baked Zucchini
- Prepare 1 of large zucchini.
- It's 1 tablespoon of olive oil.
- It's 1 teaspoon of seasoning salt.
- Prepare 1 pinch of garlic salt.
- You need of parmesan cheese (flaked if possible).
These easy, cheesy baked zucchini chips are addictive. They are perfect to serve with dinner or just as an afternoon snack. The ingredients are kept to a minimum and can be switched up based on what you have in Place each zucchini round into the Parmesan mixture and press the coating onto both sides. These Baked Parmesan Zucchini Crisps are a healthy treat - perfect for an appetizer or just a snack!
Parmesan stuffed baked Zucchini step by step
- Preheat oven to 425 degrees. Wash zucchini and cut off each end. Place on a baking dish and slice the zucchini every 1/2 inch or so a little more than halfway through. Put parmesan in the cuts in the zucchini..
- In a small bowl, mix together your oil, garlic salt and seasoning salt. Brush mixture over top of the sliced zucchini and bake for 25-30 minutes. Let sit for 5 minutes and enjoy..
They are baked, not fried and always a crowd pleaser! These baked parmesan zucchini crisps are the perfect appetizer! They're healthier than their deep fried counterpart, crispy, cheesy and so easy. Zucchini gets a light and crispy turn coated with Panko bread crumbs, Parmesan cheese and fresh thyme, and then baked in the oven instead of fried. Stuffed zucchini is one of the first recipes I made myself.