Parmesan Encrusted Zucchini Recipe | Yummly

Parmesan Encrusted Zucchini

KALYN'S KITCHEN(20)
Deer: "It’s tasty but mine were much too oily/buttery." Read More
5Ingredients
30Minutes
210Calories
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Ingredients

US|METRIC
  • 4 zucchini (medium, about 8-10 inches long)
  • olive oil (for misting zucchini, and for mixing with butter if desired)
  • 1 teaspoon Italian herbs (or your favorite seasoning blend)
  • 2 tablespoons butter (melted)
  • 3/4 cup grated Parmesan cheese (coarsely, more or less to taste)
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    NutritionView More

    210Calories
    Sodium14% DV340mg
    Fat25% DV16g
    Protein18% DV9g
    Carbs2% DV7g
    Fiber8% DV2g
    Calories210Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol30mg10%
    Sodium340mg14%
    Potassium540mg15%
    Protein9g18%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate7g2%
    Dietary Fiber2g8%
    Sugars6g12%
    Vitamin A15%
    Vitamin C60%
    Calcium25%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(20)

    Suzanne 19 days ago
    Good, not great! If made again, need to bake differently to make crustier!
    Deer a month ago
    It’s tasty but mine were much too oily/buttery.
    La Loca 7 months ago
    Love it came out perfect
    Erica Tucker a year ago
    It was amazing!!! I had to rush before work so I cut my zucchini up into slices and then into quarters. That sped up cooking time then we topped it with parmesan. Sooo good!
    Ellise a year ago
    very good, would have added a bit of salt to the seasoning.
    Rothy Concepcion a year ago
    It was mediocre at best. The Italian seasoning I used was too strong and the cheese slid off the zucchini sticks.
    Sophie Vandale a year ago
    Yummy! Even the non zucchini fans in my family enjoyed
    Cindy 2 years ago
    very yummly! would make again
    Kelly S. 2 years ago
    Excellent and very easy. Will definitely make again
    Christopher Hart 2 years ago
    A NEW FAVORITE! Couldn’t be any better. Great paired with a nice chunky marinara
    Janine F. 2 years ago
    delicious and so fast and easy!
    Valerie P. 2 years ago
    really good, I've never cooked zucchini like this. i recommend a different herb blend though, i used bbq rub, Korean bbq, and garlic powder. all were better than just Italian. going to use less oil next time and make them more bite size
    Pamela 2 years ago
    I cut some of my zucchini widthwise, like I was making chips, and I liked it that way better. My boyfriend said that they were both great. It's hard to get him to eat veggies so I will definitely make this again.
    Carrie Thompson 2 years ago
    The perfect recipe for a summer barbecue side dish. Quick and easy..,,and so good!
    Ben Haley 3 years ago
    Turned out pretty good!
    C 3 years ago
    I ended up wishing I had that magic oil spritzer the author was talking about...those were an olive oil-y, buttery mess, though still pretty tasty. The other problem I had was the individual zucchini sticks all stuck together in a gooey clump because of the melted/browned cheese. I think it's all a technique issue vs. the recipe's fault, but it was harder to execute than it looked, to me.
    Jamison 3 years ago
    Pretty good, ended up whipping up a marinara dipping sauce to go with it since it needed a little oomf.
    Jenn W 3 years ago
    I followed the directions but the zucchini was soggy and didn't have much flavor.
    Sofya Cenname 4 years ago
    It was tasty, just mushy. I would make it differently next time and dredge in flour first, then eggs, then breadcrumbs. Ah, what the heck. I'm gonna fry these!
    Lindsey G. 5 years ago
    My 5 year-old is in his "I don't like vegetables at all" stage. I figured I would give these a try because of the great reviews. After buying the ingredients, I noticed that it recommended the chunky grated parmesan rather than the fine powdery stuff, but I had picked out the powdery kind and I thought it still worked fine. I just took each piece and rolled it in the cheese after dusting it with the melted butter. The verdict? "Stop eating my fries, mommy!" is what I got after putting a whole plate of them on the kitchen table for the whole family to share. The only thing I didn't like is that mine were kind of flimsy and soggy, but I am not sure that I got most of the seeds out which will make them more moist. This recipe is very easy and quick for working moms like me who need to put something healthy and homemade on the table.

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