Parmesan Crusted Zucchini

Submitted by Amanda Beth

"This is soooo easy. And sooo good."

 

• Ready In: 25mins
• Ingredients: 4
• Serves: 4

ingredients

• 1 medium zucchini
• 1 egg
• 3⁄4 cup grated parmesan cheese (green can kind is great!)
• 1 teaspoon garlic and herb seasoning, blend

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.

Reviews

[Bobbie S.]

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!!!!

 

[nemokitty]

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!

 

[Ivi L.]

LOVED IT .... made a GREAT entree with a salad, didn’t even feel like we were eating a TON of veggies!

 

[averybird]

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]