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    You are in: Home / Recipes / Parmesan Crusted Zucchini Recipe
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    Parmesan Crusted Zucchini

    Parmesan Crusted Zucchini. Photo by averybird

    1/1 Photo of Parmesan Crusted Zucchini

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Amanda Beth's Note:

    This is soooo easy. And sooo good.

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    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees F.
    2. 2
      Cut zucchini into wedges, like you would steak cut fries.
    3. 3
      Beat egg with 1 tablespoon water.
    4. 4
      Mix parmesan cheese with herb seasoning.
    5. 5
      Dip zucchini into egg, then coat with cheese by pressing slices into mixture.
    6. 6
      Bake on well greased baking sheet for approximately 15 minutes, or until they reach desired browness. You can also turn them carefully to brown on both sides. I do not turn them when I make them.

    Ratings & Reviews:

    • on July 11, 2010


      Definitely FIVE stars. Thanks, Amanda for suggesting this recipe in Pimp My Recipes thread! Otherwise, I would not have found it. These were so, so good! I'm not sure what a med. zucchini is -- but I used 2 zucchini that were about 6 or 7" long. I cut them into forths. I had a lot of the egg mixture left over and probably enough of the parm mixture for yet another zucchini -- and I had that 3rd one which now, I wished I had done! I upped the oven temp to 440 -- only because I was doing some potatoes that needed the higher temp. And I left them in the oven for 20 minutes. They were perfect -- nicely brown with a little crunch. We had some ranch dressing to dip them in. We will be having these a LOT!!! For the seasoning I used 1/4 t. garlic powder, 1/4 t. oregano, 1/4 t. basil and 1/4 t. thyme. It was a wonderful combination. Superb!!!!

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    • on July 22, 2010


      I tried this recipe because Bobbie raved about it on one of the forums.... she was right!!!! It's wonderful! I used Bobbie's seasoning and added some cayenne pepper. I used the stuff in the green can and it came out delicious!

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    • on July 31, 2011


      What can I say, these were great! I used garden zucchini and plan to make this again next week! One thing I learned is that you don't want to cut the zucchini too thin. I cut some thin and some thick and the thicker slices were definitely better (the zucchini flavor was not overpowered by the rich Parm). I was able to use 2 (8") zucchini with the batter listed in this recipe. They cooked up in about 17 minutes. I didn't flip them but did broil the tops briefly at the end. Lovely recipe for summer! Thank you, Amanda Beth! [Made for the All You Can Cook Buffet]

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    Nutritional Facts for Parmesan Crusted Zucchini

    Serving Size: 1 (80 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 107.0
    Calories from Fat 60
    Total Fat 6.7 g
    Saturated Fat 3.6 g
    Cholesterol 63.0 mg
    Sodium 308.3 mg
    Total Carbohydrate 2.3 g
    Dietary Fiber 0.4 g
    Sugars 1.4 g
    Protein 9.3 g

    The following items or measurements are not included:

    garlic and herb seasoning

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