Parmesan Zucchini
User Reviews
5
Parmesan Zucchini
Description
This recipe uses medium zucchini sliced into rounds about a quarter to half inch thick, evenly coated in olive oil. The seasoning with salt and freshly ground black pepper enhances the zucchini’s natural taste. Generous topping with fresh Parmesan cheese adds a rich, salty note and a crispy texture once baked.
The baking process starts at a high temperature to tenderize the zucchini slices, and finishing under a broiler melts and browns the cheese for a golden crust. The result is tender zucchini with a bubbly, slightly crisp Parmesan topping, making it a flavorful vegetable side dish.
Parmesan Zucchini pairs well with roasted meats, grilled proteins, or as part of a vegetable medley. It can be served warm right from the oven to enjoy the contrast of soft interior and crisp cheese.
Ingredients
- 2 medium zucchini sliced into 1/4 to 1/2 inch rounds
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- 1 cup Parmesan Cheese freshly grated
Instructions
- Preheat oven to 450°F and line a baking sheet with foil.
- Place zucchini slices on baking sheet into a single layer and drizzle with olive oil. Toss until coated.
- Sprinkle generously with salt and pepper.
- Top each slice with parmesan.
- Bake on center rack for about 10 minutes, until zucchini is tender. Set broiler on high and broil for 2 to 3 more minutes, until cheese is bubbly and golden browned.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 22mg | 7% |
| Sodium | 445mg | 19% |
| Potassium | 302mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 412IU | 8% |
| Vitamin C | 18mg | 20% |
| Calcium | 237mg | 24% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.