Parmesan Crusted Zucchini

My family and I are always on the lookout for ways to make vegetables more exciting, especially for my picky eaters. Zucchini, while nutritious and versatile, can sometimes feel a bit… bland. That was until I stumbled upon Parmesan Crusted Zucchini. Let me tell you, this recipe is a game-changer! The first time I made it, the crispy, cheesy crust completely transformed the humble zucchini into a dish that was devoured in minutes. Even my kids, who usually eye green vegetables with suspicion, were reaching for seconds. The combination of the tender zucchini, the salty parmesan, and the crunchy breadcrumbs is simply irresistible. It’s become a regular side dish in our household, perfect for weeknight dinners or weekend barbecues. If you’re looking for a way to make zucchini the star of the show, or simply want to add a delicious and relatively healthy side to your meals, this Parmesan Crusted Zucchini recipe is a must-try. Trust me, you won’t be disappointed!

Ingredients for Perfect Parmesan Crusted Zucchini

Here’s what you’ll need to create this incredibly flavorful and crispy Parmesan Crusted Zucchini:

• Zucchini: 2 medium-sized zucchinis, about 1 pound total. Choose firm zucchinis with smooth skin for the best texture and flavor.
• Parmesan Cheese: 1 cup finely grated Parmesan cheese. Freshly grated Parmesan is highly recommended as it melts and crisps beautifully, providing that signature nutty and salty flavor. Pre-shredded Parmesan can be used in a pinch, but the texture and flavor might not be as optimal.
• Breadcrumbs: ½ cup Panko breadcrumbs. Panko breadcrumbs are preferred for their light and airy texture, which contributes to a wonderfully crispy crust. You can substitute with regular breadcrumbs if needed, but Panko offers a superior crunch.
• All-Purpose Flour: ¼ cup all-purpose flour. A light coating of flour helps the egg wash adhere to the zucchini, ensuring the breadcrumb mixture sticks properly.
• Eggs: 2 large eggs. Eggs act as a binder, helping the breadcrumb and parmesan mixture to cling to the zucchini and creating a cohesive crust.
• Garlic Powder: 1 teaspoon garlic powder. Garlic powder adds a subtle savory depth to the breading, complementing the parmesan and enhancing the overall flavor profile.
• Italian Seasoning: 1 teaspoon Italian seasoning. This blend of herbs like oregano, basil, and rosemary adds a classic Italian touch and aromatic complexity to the dish.
• Salt: ½ teaspoon salt, or to taste. Salt enhances the flavors of all the ingredients and is crucial for seasoning the zucchini and the breading mixture.
• Black Pepper: ¼ teaspoon black pepper, or to taste. Freshly ground black pepper adds a touch of spice and complexity, balancing the richness of the parmesan.
• Olive Oil: 2 tablespoons olive oil. Olive oil is used for baking and helps the zucchini to cook evenly and develop a golden-brown, crispy crust. You can substitute with other cooking oils, but olive oil adds a nice flavor and healthy fats.

Step-by-Step Instructions to Make Parmesan Crusted Zucchini

Follow these simple instructions to create perfectly crispy and delicious Parmesan Crusted Zucchini every time:

1. Prepare the Zucchini: Begin by washing the zucchinis thoroughly under cold water. Trim off the ends. Cut the zucchinis lengthwise into halves, and then cut each half into spears about ½ inch thick. You can also cut them into rounds if you prefer, but spears are great for dipping and easier to handle. If the zucchini is very large, you might want to cut it into quarters lengthwise first to ensure the spears aren’t too thick.
2. Set Up the Breading Stations: Prepare three shallow dishes for breading. In the first dish, place the all-purpose flour. In the second dish, whisk together the eggs until they are lightly beaten. In the third dish, combine the Panko breadcrumbs, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper. Mix these dry ingredients well to ensure they are evenly distributed. This parmesan breadcrumb mixture is the key to the amazing crust.
3. Bread the Zucchini Spears: Take a zucchini spear and dredge it in the flour, ensuring it’s lightly coated on all sides. Shake off any excess flour. Next, dip the floured zucchini spear into the beaten eggs, making sure it’s fully coated. Finally, dredge the egg-coated zucchini spear in the parmesan breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well to all sides. Repeat this breading process for all the zucchini spears. This triple-layer breading (flour, egg, breadcrumb mixture) is what creates the ultimate crispy crust.
4. Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Parchment paper prevents sticking and makes cleanup much easier. You can also use a silicone baking mat if you have one.
5. Arrange Zucchini on Baking Sheet: Arrange the breaded zucchini spears in a single layer on the prepared baking sheet. Make sure they are not overcrowded to allow for even cooking and crisping. If necessary, use two baking sheets or bake in batches. Drizzle the zucchini spears lightly with olive oil. This helps them to brown and crisp up beautifully in the oven.
6. Bake the Zucchini: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the zucchini is tender-crisp and the parmesan crust is golden brown and crispy. Keep an eye on them towards the end of the baking time to prevent burning, as ovens can vary. The parmesan crust should be nicely browned and the zucchini should be cooked through but still have a slight bite.
7. Serve Immediately: Once the Parmesan Crusted Zucchini is cooked, carefully remove the baking sheet from the oven. Serve immediately while they are still hot and crispy. The crispiness is best enjoyed fresh out of the oven. Garnish with a sprinkle of fresh parsley or a squeeze of lemon juice, if desired, for extra flavor and visual appeal.

Nutrition Facts for Parmesan Crusted Zucchini

This Parmesan Crusted Zucchini recipe offers a delicious way to enjoy vegetables while adding some nutritional value to your meal. Here’s a general overview of the nutrition facts per serving (based on approximately 6 servings per recipe):

• Serving Size: Approximately 4-5 zucchini spears. This is an estimated serving size and may vary depending on the size of the zucchinis and how they are cut.
• Calories: Approximately 180-220 calories per serving. The calorie count can vary depending on the exact amount of Parmesan cheese and olive oil used, as well as the size of the zucchini servings.
• Protein: Approximately 8-10 grams of protein per serving. Protein primarily comes from the Parmesan cheese and eggs, contributing to muscle building and satiety.
• Fat: Approximately 10-14 grams of fat per serving. This includes healthy fats from olive oil and Parmesan cheese. While fat content might seem moderate, it contributes to the flavor and texture of the dish and includes essential fatty acids.
• Carbohydrates: Approximately 12-15 grams of carbohydrates per serving. Carbohydrates come from the zucchini, breadcrumbs, and flour. This dish is relatively lower in carbohydrates compared to many other side dishes.

It’s important to note that these are estimated nutritional values and can vary based on specific ingredients and portion sizes. For precise nutritional information, you can use online nutrition calculators with the exact brands and quantities of ingredients you use. This recipe offers a good balance of protein, healthy fats, and moderate carbohydrates, making it a satisfying and relatively nutritious side dish option compared to fried or heavily processed alternatives.

Preparation Time: Quick and Easy Zucchini Side

This Parmesan Crusted Zucchini recipe is not only delicious but also incredibly quick and easy to prepare, making it perfect for busy weeknights or when you need a flavorful side dish in a hurry.

• Prep Time: Approximately 15-20 minutes. This includes washing and cutting the zucchini, setting up the breading stations, and breading the zucchini spears. The breading process is straightforward and efficient.
• Cook Time: Approximately 15-20 minutes. Baking time may vary slightly depending on your oven and the thickness of the zucchini spears. The key is to bake until the crust is golden brown and crispy and the zucchini is tender-crisp.
• Total Time: Approximately 30-40 minutes. From start to finish, you can have this flavorful and crispy side dish on the table in under 40 minutes, making it a convenient and delicious option for any meal.

This recipe is a testament to how simple ingredients and techniques can come together to create a dish that is both quick to prepare and bursting with flavor.

How to Serve Parmesan Crusted Zucchini

Parmesan Crusted Zucchini is incredibly versatile and can be served in numerous ways to complement a variety of meals. Here are some delicious serving suggestions:

• As a Classic Side Dish:
  • Serve alongside grilled chicken, steak, or fish for a balanced and flavorful meal.
  • Pair it with roasted or baked chicken or pork for a comforting and satisfying dinner.
  • It’s a fantastic accompaniment to Italian dishes like lasagna, spaghetti and meatballs, or chicken parmesan, enhancing the Italian flavor profile of the meal.
• As a Delicious Appetizer:
  • Arrange the crispy zucchini spears on a platter and serve with your favorite dipping sauces for a crowd-pleasing appetizer.
  • Offer it as part of a vegetable platter or antipasto spread for parties and gatherings.
  • It’s a great alternative to traditional fried appetizers, offering a healthier yet equally satisfying option.
• With Dips and Sauces:
  • Marinara Sauce: A classic pairing for anything parmesan-crusted, marinara sauce provides a tangy and flavorful dipping option.
  • Ranch Dressing: Creamy ranch dressing is a popular choice for dipping vegetables and complements the savory parmesan crust beautifully.
  • Garlic Aioli: A rich and garlicky aioli adds a sophisticated touch and enhances the savory flavors of the zucchini.
  • Spicy Mayo: For a kick of heat, serve with spicy mayonnaise made with sriracha or your favorite hot sauce.
  • Lemon-Herb Yogurt Dip: A light and refreshing yogurt dip with lemon and fresh herbs provides a cool contrast to the crispy zucchini.
• In Other Dishes:
  • Chop up leftover Parmesan Crusted Zucchini and add it to salads for extra texture and flavor.
  • Use it as a topping for pizzas or flatbreads for a unique and cheesy vegetable element.
  • Incorporate it into pasta dishes or grain bowls for added vegetables and crispy parmesan goodness.

The possibilities are endless! Feel free to experiment with different serving suggestions and find your favorite way to enjoy this delicious Parmesan Crusted Zucchini.

Additional Tips for Perfect Parmesan Crusted Zucchini

To ensure your Parmesan Crusted Zucchini turns out perfectly crispy and flavorful every time, here are some helpful tips and tricks:

1. Don’t Skip the Flour Dredge: The light coating of flour is crucial for helping the egg wash adhere to the zucchini. It acts as a binding agent, ensuring the breadcrumb mixture sticks properly and creates a more substantial crust.
2. Use Freshly Grated Parmesan: While pre-shredded parmesan can be convenient, freshly grated Parmesan cheese melts and crisps much better, resulting in a superior flavor and texture for the crust. Grate it yourself just before using for the best results.
3. Panko Breadcrumbs are Key for Crispiness: Panko breadcrumbs are larger and flakier than regular breadcrumbs, providing a much lighter and crispier texture. If you can find Panko, they are highly recommended for this recipe. If using regular breadcrumbs, you can toast them lightly in a dry pan before mixing with the parmesan for added crunch.
4. Don’t Overcrowd the Baking Sheet: Overcrowding the baking sheet will steam the zucchini instead of allowing it to bake and crisp up properly. Arrange the zucchini spears in a single layer with space between them for optimal air circulation and even browning. If needed, bake in batches or use two baking sheets.
5. Bake at the Right Temperature: Baking at 400°F (200°C) is ideal for achieving crispy zucchini without burning the parmesan crust. Ensure your oven is properly preheated before placing the zucchini in to ensure consistent cooking.
6. Adjust Seasoning to Taste: Taste the parmesan breadcrumb mixture before breading the zucchini and adjust the salt, pepper, garlic powder, and Italian seasoning to your preference. You can also add a pinch of red pepper flakes for a touch of heat.
7. Make it Gluten-Free: For a gluten-free version, use gluten-free all-purpose flour and gluten-free breadcrumbs. Ensure all other ingredients are also certified gluten-free if necessary for dietary restrictions.
8. Experiment with Flavors: While the classic parmesan and Italian seasoning combination is delicious, feel free to experiment with other flavor profiles. Try adding paprika, onion powder, dried herbs like thyme or rosemary, or even a sprinkle of lemon zest to the breadcrumb mixture for different variations.

By following these tips, you’ll be well on your way to making the most delicious and crispy Parmesan Crusted Zucchini that everyone will love.

Frequently Asked Questions (FAQ) about Parmesan Crusted Zucchini

Here are some common questions and answers about making Parmesan Crusted Zucchini:

Q1: Can I use regular breadcrumbs instead of Panko?

A: Yes, you can use regular breadcrumbs if you don’t have Panko. However, Panko breadcrumbs are highly recommended for their superior crispiness and light texture. If using regular breadcrumbs, you can toast them lightly in a dry pan before mixing with the parmesan to add some extra crunch.

Q2: Can I prepare Parmesan Crusted Zucchini ahead of time?

A: It’s best to enjoy Parmesan Crusted Zucchini fresh out of the oven for optimal crispiness. However, you can prepare the breaded zucchini spears ahead of time and store them in the refrigerator for up to 2-3 hours before baking. Bake them just before serving for the best texture.

Q3: How do I prevent the zucchini from getting soggy?

A: To prevent soggy zucchini, ensure you don’t overcrowd the baking sheet, bake at the correct temperature (400°F/200°C), and don’t overbake. Also, salting the zucchini and letting it sit for a bit to draw out excess moisture (patting it dry afterward) before breading can help, though this recipe generally works well without that extra step.

Q4: Can I use different types of cheese?

A: While Parmesan is the star of this recipe, you can experiment with other hard, grating cheeses like Pecorino Romano or Grana Padano. These cheeses have similar salty and nutty flavors that complement zucchini well. Avoid cheeses that melt too easily, as they might make the crust less crispy.

Q5: Can I make this recipe vegan?

A: To make this recipe vegan, you would need to substitute the eggs and Parmesan cheese. You could try using a flax egg or a plant-based egg substitute for binding. For the parmesan, you could use nutritional yeast for a cheesy flavor or a vegan parmesan alternative. The results may vary in terms of crispiness and flavor compared to the original recipe.

Q6: How do I store leftover Parmesan Crusted Zucchini?

A: Leftover Parmesan Crusted Zucchini is best stored in an airtight container in the refrigerator. However, it will lose some of its crispiness as it sits. To reheat, you can bake it in the oven at 350°F (175°C) for a few minutes to try to crisp it up again, but it won’t be as crispy as freshly baked.

Q7: Can I freeze Parmesan Crusted Zucchini?

A: Freezing Parmesan Crusted Zucchini is not recommended as the texture will likely become soggy and lose its crispiness upon thawing and reheating. It’s best enjoyed fresh or within a day or two of making it.

Q8: What dipping sauces go well with Parmesan Crusted Zucchini?

A: Marinara sauce, ranch dressing, garlic aioli, spicy mayo, and lemon-herb yogurt dip are all excellent dipping sauces for Parmesan Crusted Zucchini. You can also experiment with other sauces like pesto, honey mustard, or your favorite creamy dips.

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