Easy Baked Parmesan Zucchini Slices

ThisBaked Parmesan Zucchini Slices features layers of tender sliced zucchini and Parmesan cheese with a golden brown crust of tangy on top. It’s a must have Southern middle dish at any summer supper,inspiration to mike a recipe everyone will remember.that’s ready in just 35 minutes.

Zucchini and I have had a complicated relationship because, well, it is green and it is great taste and it is way too easy to ignore in the fridge. However, one summer, I decided to try it for dinner for the family,and that is how these baked Parmesan zucchini slices came to be.

I advise you don’t forget to add I forgot the salt as I did so the result was bland which meant my kids dipped them in ketchup and said “Nice try, Mom” which honestly hurt a bit. On the other hand, round two turned out much better since the edges were crispy and the top was cheesy and the bite was just right.

Even my husband, who proudly claims “I don’t eat rabbit food,” asked for seconds and that was a win in my book.These slices are like veggie chips although they feel a bit more grown-up because you get that warm, roasty, cheesy vibe with almost no effort and that is a win for anyone trying to feel balanced in the kitchen.

So, if you have ever stared at a zucchini and wondered what in the world to do with it, this is your answer and this is your moment and you get bonus points if you eat them straight off the pan since I always do that myself.

Ingredients :

• 3 medium zucchinis
• 1 cup grated Parmesan cheese
• 1 cup breadcrumbs Italian seasoned or plain
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano or Italian seasoning
• 2 large eggs
• Salt and pepper to taste
• Olive oil spray or a little olive oil for brushing

How to Make Baked Parmesan Zucchini Slices

Step 1

The first thing you need to do is preheat the oven to 220°C (425°F). Cover a baking sheet with baking paper or grease it with a little olive oil.

Step 2

Now get started: Wash the zucchini and slice it into thin rounds, about a quarter-inch thick. Try to make them even so they cook at the same rateThen, you’ll need a shallow bowl. In this shallow bowl, whisk the eggs with a pinch of salt and pepper.

Step 3

Get another shallow bowl and mix together the breadcrumbs, Parmesan cheese, garlic powder, and oregano and Take each zucchini slice and dip it first in the egg mixture, then coat it well with the breadcrumb and cheese mixture. Press gently until the coating adheres.

Step 4

Place the coated slices on the baking sheet in a single layer. Don’t stack them; they need space to crisp up. Then, drizzle the surface with olive oil or brush it lightly with a little oil. This helps them become golden and crispy.

Step 5

The final step is baking. Bake for approximately 20-25 minutes, turning halfway through. When cooked, the cookies should be golden brown and crispy on the edges and Finally, let them cool for a few minutes before serving to allow them to crisp even more.

Kitchen Equipment Needed :

To make these yummy Baked Parmesan Zucchini Slices, you’ll only need a few basic kitchen tools

• Baking sheet
• Parchment paper optional but helpful
• Two shallow bowls for dipping
• Whisk or fork for beating eggs
• Knife and cutting board for slicing zucchini
• Measuring cups and spoons
• Olive oil spray or brush

Tips for Making the Best Baked Parmesan Zucchini Slices

Slice evenly : Try to make all your zucchini slices about the same thickness so they bake evenly.

Flip the slices : Turning the slices halfway through baking ensures both sides are crispy and browned.

For extra crispiness : You can add a little bit of cornmeal or crushed crackers to your breadcrumb mixture.

What to Eat with Baked Parmesan Zucchini Slices ??

I usually place this dish in the middle of the table and let everyone have a taste. It’s delicious with grilled chicken or salmon, or even with some pasta if you prefer simplicity. My husband likes it with a squeeze of lemon, which seemed strange until I tried it and now I can’t stop eating it. Sometimes I serve it with a fresh salad, and it’s delicious too.

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