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- 4 medium zucchini, sliced into 1/4-inch thick rounds - 1/2 cup grated Parmesan cheese - 1/4 cup panko breadcrumbs (for extra crunch) - 2 tablespoons extra-virgin olive oil - 2 cloves garlic, minced fine - 1 teaspoon Italian seasoning blend - 1/2 teaspoon red pepper flakes (optional, for a touch of heat) - Salt and freshly ground black pepper to taste - Fresh parsley, finely chopped, for garnish Start by washing the zucchini well. This removes any dirt. Slice each zucchini into rounds that are about 1/4 inch thick. You want them to cook evenly. Next, mince the garlic finely. This will give a strong, rich flavor. In a bowl, mix together the Parmesan cheese and panko breadcrumbs. This blend adds crunch and taste. This dish serves about four people. Each serving has about 120 calories. You get a good dose of vitamins from the zucchini. Parmesan adds protein and calcium. The olive oil gives healthy fats. If you add red pepper flakes, you also get a little boost from capsaicin, which can help with metabolism. This simple dish not only tastes great but also provides a good balance of nutrients. You can learn more about the full recipe here. Set your oven to 425°F (220°C). This high heat helps the zucchini become golden and crisp. Next, grab a baking sheet and line it with parchment paper. This will keep the zucchini from sticking and make cleanup easy. In a large bowl, add your sliced zucchini. Pour in the olive oil, minced garlic, Italian seasoning, red pepper flakes, salt, and pepper. Use your hands or a spatula to mix everything well. Ensure each piece is coated in the tasty mixture. This step is key for flavor. In another bowl, mix the grated Parmesan cheese and panko breadcrumbs. Stir them together until they are combined. Now, take each slice of zucchini and dip it into the cheese-breadcrumb mix. Make sure to press down lightly so it sticks. Arrange the coated slices on the baking sheet. Keep them in a single layer without overlapping. Once all the zucchini is on the baking sheet, sprinkle any leftover cheese-breadcrumb mix on top. This adds an extra crunch. Bake in your preheated oven for 15-20 minutes. Watch closely until the zucchini is tender and the tops are golden brown. When done, remove the baking sheet and let the zucchini cool for a few minutes. You can garnish with fresh parsley before serving. Enjoy your Roasted Parmesan Zucchini as a tasty side dish! For the full recipe, check the main article. To get your zucchini extra crispy, follow these tips. First, slice the zucchini evenly. Aim for 1/4-inch thick rounds. This helps them cook evenly. Next, make sure to remove excess moisture. You can do this by salting the zucchini slices. Let them sit for ten minutes, then pat them dry with paper towels. This step helps the coating stick better. Finally, use panko breadcrumbs in your mix. They add a delightful crunch that regular breadcrumbs cannot match. While the basic recipe is tasty, adding more flavors can make it even better. Try mixing in some fresh herbs like thyme or oregano. These can brighten up the dish. You can also switch out the red pepper flakes for a dash of smoked paprika. It adds a lovely smoky flavor. For a cheesy twist, mix different cheeses like mozzarella or cheddar with the Parmesan. This gives a unique taste that keeps things interesting. Roasted Parmesan Zucchini makes a great side dish. It pairs well with grilled chicken or fish. You can also serve it alongside a fresh salad for a light meal. For a fun twist, try serving it as a topping on a pizza. The crispy zucchini adds texture and flavor. Another idea is to serve it as a snack with a tangy dipping sauce. A balsamic glaze drizzled on top makes it look fancy and tastes great too. For the complete recipe, check out the Full Recipe. {{image_4}} You can swap out Parmesan for other cheeses. Try using sharp cheddar or creamy mozzarella. Each cheese adds its own taste. You might even mix cheeses for a fun twist. Just remember that some cheeses melt differently. Adjust your cooking time if needed. Zucchini is great, but other veggies work too. Try eggplant or bell peppers for a change. Carrots can add a nice crunch, while broccoli gives a fresh look. Slice these veggies thick so they roast evenly. They will pick up the flavors just like zucchini does. If you need a gluten-free option, use ground almonds or cornmeal. Both can replace panko breadcrumbs well. You can also use gluten-free breadcrumbs if you find them. This keeps the dish tasty and safe for all diets. Enjoy these swaps without losing flavor. To keep your roasted zucchini fresh, let it cool first. Place it in an airtight container. This helps lock in the moisture and flavors. Store it in the fridge for up to three days. If you want to enjoy it later, ensure the container is sealed well. When you’re ready to eat, reheating is simple. Preheat your oven to 350°F (175°C). Place the zucchini on a baking sheet. Heat for about 10-15 minutes. You want it warmed through and crispy again. You can also use a microwave, but it may lose some crunch. If you have leftovers, freezing is an option. First, let the zucchini cool completely. Then, lay it out in a single layer on a baking sheet. Freeze them for 1-2 hours until firm. Transfer the frozen pieces to a freezer bag. They will keep well for about three months. When you want to use them, bake from frozen for the best results. You can find the Full Recipe for more details. To make Roasted Parmesan Zucchini vegan, you can swap out the Parmesan cheese for a plant-based alternative. Nutritional yeast is a great option. It adds a cheesy flavor without any dairy. You can also use a vegan cheese made from nuts or soy. Just make sure to check the labels for any hidden animal products. With these swaps, you can enjoy the same crispy delight. Using frozen zucchini is not ideal, but it can work in a pinch. Frozen zucchini tends to be softer because it contains more water. If you decide to use frozen zucchini, thaw it first and drain any excess moisture. Pat it dry with a towel to get rid of extra water. This way, your zucchini can still roast well, but the texture may not be as crisp. Roasted Parmesan Zucchini pairs well with many dishes. Here are some ideas: - Grilled chicken or fish for a complete meal - A fresh salad for a light lunch - Pasta tossed in olive oil or marinara - Quinoa or rice for a healthy side - Tacos or burritos for a fun twist These pairings bring out the best flavors in every bite! For the full recipe, check the earlier section. You now know how to make roasted Parmesan zucchini. We covered the best ingredients and how to prepare them. I shared steps to bake crispy zucchini and tips for added flavor. You learned about variations and storage practices, ensuring your dish lasts longer. Remember, you can adjust the recipe to fit any diet. Enjoy your cooking and the delicious results!

Roasted Parmesan Zucchini

Elevate your side dish game with this zesty roasted Parmesan zucchini recipe! Packed with flavor and a satisfying crunch, these Parmesan-coated zucchini slices are quick to make and utterly delicious. Perfect for any meal, they roast to golden perfection in just 20 minutes. Discover how to create this easy, healthy dish that everyone will love. Click through to explore the full recipe and impress your family and friends!
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Ingredients
  

4 medium zucchini, sliced into 1/4-inch thick rounds

1/2 cup grated Parmesan cheese

1/4 cup panko breadcrumbs (for extra crunch)

2 tablespoons extra-virgin olive oil

2 cloves garlic, minced fine

1 teaspoon Italian seasoning blend

1/2 teaspoon red pepper flakes (optional, for a touch of heat)

Salt and freshly ground black pepper to taste

Fresh parsley, finely chopped, for garnish

Instructions
 

Begin by preheating your oven to 425°F (220°C). While it heats up, prepare a baking sheet by lining it with parchment paper to prevent sticking and aid in cleanup.

    In a large mixing bowl, combine the sliced zucchini with olive oil, minced garlic, Italian seasoning, red pepper flakes (if using), salt, and pepper. Use your hands or a spatula to toss everything together until the zucchini is evenly coated with the flavorful mixture.

      In a separate bowl, combine the grated Parmesan cheese and panko breadcrumbs, stirring them together for an even distribution.

        Take each zucchini slice one by one, and coat both sides in the cheese-breadcrumb mixture, pressing slightly to ensure it adheres well. Place the coated slices on the prepared baking sheet in a single layer, ensuring they do not overlap for even roasting.

          After all the zucchini slices are arranged, sprinkle any remaining cheese-breadcrumb mixture over the top for an extra crispy finish.

            Roast the zucchini in the preheated oven for 15-20 minutes. Keep an eye on them until they turn tender, and the tops are beautifully golden and crispy.

              Remove the baking sheet from the oven and allow the zucchini to cool for a few minutes. Just before serving, garnish with finely chopped fresh parsley for a pop of color and flavor.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the warm zucchini on a decorative platter, garnished with additional parsley, and consider drizzling a balsamic glaze on top for an added depth of flavor and a beautiful presentation!