Parmesan Crusted Zucchini

READY IN: 25mins
Recipe by Amanda Beth

This is soooo easy. And sooo good.

Top Review by Bobbie

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!!!!

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F.
  2. Cut zucchini into wedges, like you would steak cut fries.
  3. Beat egg with 1 tablespoon water.
  4. Mix parmesan cheese with herb seasoning.
  5. Dip zucchini into egg, then coat with cheese by pressing slices into mixture.
  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.

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