, Click Here For Full Nutrition, Exchanges, and My Plate Info, https://www.sixsistersstuff.com/recipe/zucchini-parmesan-bake/. Arrange zucchini rounds on prepared pan, with little to no space between them. Vegetable fritters with creamy jalapeƱo sauce, Honey roasted carrots with garlic & thyme, Creamy tomato basil soup for the Instant Pot, Chopped Antipasti Salad (Buca di Beppo Copycat). I figured they had too much water in them. into my carefully arranged plate. . Great recipe. Drizzle the remaining 1 tablespoon of olive oil on top of the vegetables. . Start your Italian zucchini bake by drizzling a little olive oil in the bottom of a heavy metal pan or skillet. hiding it in as many dinner entrees as possible, Creamy German Cucumber Salad ~ Gurkensalat. Preheat the oven to 425 degrees. Baked Parmesan Zucchini Rounds are the BEST way to use up summer zucchini! Garlic salt & freshly ground black pepper. Do you pat some of the water out of the zucchini before topping it. If desired, lightly sprinkle zucchini with garlic salt and freshly ground black pepper. These were so delicious, and very simple with just a few ingredients. Dip each zucchini coin into the parmesan mixture, turning to coat and pressing the breading slightly to ensure it sticks. I placed this mixture on top of the zucchini rounds. Nutrition info is calculated with optional toppings included. Healthy Zucchini Squash Tomato Bake Recipe is a 5 minute prep low carb zucchini tomato casserole with dried herbs and Parmesan cheese. However, my old standby recipe for enjoying zucchini as a dinnertime side dish are these Baked Parmesan Zucchini Rounds. Bake for 15 to 20 minutes, or until Parmesan turns a light golden brown. I also shared Baked Parmesan Summer Veggies combining zucchini, yellow squash, and tomatoes -- yum! I made rugs last night for dinner. Post originally published on June 21, 2014. After adding the toppings, return your Italian zucchini tomato bake to the oven until the vegetables are browned, and beginning to char. You can experiment with the thickness of your zucchini slices and the ratio of Parmesan to zucchini to determine your sweet spot. I like your idea of cooking on the cooling rack and using herbed panko mixed in with the parmesan (which ended up being pretty salty). Place a rack in the second slot from the top of the oven. Be sure to check out the full post I did using yellow squash. Oh, and feel free to place your slices much closer together than depicted in the pics on this post. The cheese turns chewy and the zucchini underneath turns tender, so I wouldn't expect fat zucchini fries to get crispy. Place oven rack in center position of oven. But typically, I cram them on the pan and don't pay any heed to neat, symmetrical rows. I sprinkled them with a bit of garlic powder, salt and pepper. Join thousands of others and receive I added a litt,e bit more. Your email address will not be published. 15 min Prep Time . Bake for 15 to 20 minutes, or until Parmesan turns a light golden brown. And if you have lots and lots of fresh garden zucchini to use up every summer? And when they're almost done, I sprinkle parmesan cheese on them and it is so delish. And since I like to put a generous mound of grated Parm on each round, I end up using about 1/4 cup of cheese per every medium-sized zucchini that I slice up. I made these yesterday and they were scrumptious and so, so easy! Line a baking sheet with foil (lightly misted with cooking spray) OR parchment paper. It is a great combination of flavors. If you want to get all wild and crazy, you can sprinkle your zucchini slices with a bit of garlic salt and freshly ground black pepper before spooning on the Parmesan. By baking at a relatively high temperature, the slices get nice and soft. Thanks. Yummy!!! If you love zucchini as much as my little gal, you definitely need to give these Baked Parmesan Zucchini Rounds a try. Finally, if you're overrun with yellow summer squash, this same concept will work for that! If you hate zucchini, they just might change your mind. It is the only one dairy free.. Hope that helps! The squash becomes almost creamy, and of course the yummy parmesan gets so crispy.

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