Parmesan Crusted Zucchini

Parmesan Crusted Zucchini created by averybird

This is soooo easy. And sooo good.

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 400 degrees F.
  • Cut zucchini into wedges, like you would steak cut fries.
  • Beat egg with 1 tablespoon water.
  • Mix parmesan cheese with herb seasoning.
  • Dip zucchini into egg, then coat with cheese by pressing slices into mixture.
  • 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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RECIPE MADE WITH LOVE BY

@Amanda Beth
Contributor
@Amanda Beth
Contributor
"This is soooo easy. And sooo good."

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  1. Ivi L.
    LOVED IT .... made a GREAT entree with a salad, didn’t even feel like we were eating a TON of veggies!
    • Review photo by Ivi L.
  2. Ivi L.
    Used juice from a can of garbanzo beans instead of the eggs and it was GREAT. Only baked them 12 minutes, I like a bit more bite/chew.
  3. averybird
    Parmesan Crusted Zucchini Created by averybird
  4. 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]
  5. 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!
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