https://cooking.nytimes.com/recipes/1017523-zucchini-parmesan You get a better coating that way. I just gave it a try. { : !! Love all your recipes, especially the shrimp ones. This baked Parmesan garlic zucchini is very easy to make. I just kept cooking it until it looked sort of like the photo  – a bit browned – and then cooked it some more — and then did the broil bit for even longer. we ate them right out of the oven. I substituted 1/3 of the grated parm for panko bread crumbs. Delicious. https://www.yummly.com/recipes/baked-zucchini-parmesan-panko Love, love, love your recipes and to think there are people out there this time of year bagging people to take some of their zucchini. Hi, tasty, but soggy. Diving right into make it for dinner! I recently made a Crockpot full of Calico Beans. https://www.halfbakedharvest.com/simplest-zucchini-parmesan-pasta I saw on the Today show that you should cut out the seeds before baking since the seeds can get mushy. A few things I’d cook at a hotter temp like 425 they needed more cooking time. Some stoves do have broilers on the bottom. Kathy, I left the skin on and did not find them tough at all. Thanks! I’m not aware of any broilers in the bottom of an oven, because they have to heat the surface of the food, not the bottom of the pan. I know this recipe was shared a few years ago, but I just wanted to tell you that is my “go to” zucchini recipe! Eggplant. These baked zucchini rounds come out perfectly tender crisp with a golden parmesan cheese topping. After the time beeps, take these delicious baked zucchini wedges out of … I would bake these for at least 20 minutes before putting the broil on. I’m sorry that this recipe did not turn out the way you had imagined. Can’t wait to give it a go. Find items I've shared on Facebook, shop my Instagram pictures, see where I buy my home decor, or discover my favorite styles & products! Have your cookbook and your recipes are delicious. So my husband told me to brush on the oil add the herbs and garlic only for the bake. Chungah you have a heart of gold for answering all these dumb questions, people read the recipe before you try it and if you change all the ingredients don’t bother commenting. Good luck. A super easy recipe for Baked Zucchini Parmesan Fries. Can’t wait to try more of your delicious food! Crispy and crunchy, this Stuffed Zucchini is the perfect side dish OR snack! One thing I do for larger suck I is to core out the seeds then proceed until top is browned and I get the crispness. Did you Make This Recipe? l.cornwallGoing to try these on the grill. How To Make Oven Baked Parmesan Zucchini Rounds Preheat your oven to 425 ºF (220 ºC) and prepare a baking sheet by lining it with parchment paper, a silpat mat, or aluminum foil that has … I’m not much of a zucchini- eater but I just pulled these out of the oven, and these are great! Just made your recipe. I added some lemon pepper seasoning for the extra zing. Didn’t I slice them thin enough? But the zucchini was very soggy even though I broiled them for 4 plus minutes. chicscript.src = '//mini.myxxrecipes.com/api/lp/launchpad.js'; She is listening but just lives on a different planet – like me. I’m not sure how your oven is set up but my broiler is in the same oven space as everything else so once the 15 min is up, I just change the oven settings to broil without transferring the baking sheet. love you for that. Add the cut zucchini fries to a large mixing bowl and coat generously with the olive oil In a separate bowl, mix the flour, parmesan, salt and pepper until well combined Dip each fry in the parmesan mixture making sure all sides are coated well Place the coated fries … I only “sort of like it”. The crunch of the Parmesan and tenderness of zucchini turned out great though. David, does your oven have a fan-forced option? penne pasta; 3 cups tomato sauce (see notes for how I made mine) 3/4 cup shredded Asiago cheese; parsley … Hi Teena, did you end up freezing the zucchini spears? }); I promise you we did not miss having french fries or some other starchy fat. This breaded Zucchini Parmesan is fried until crispy and baked in a casserole dish with layers of marinara sauce and mozzarella cheese. Wee will be making again this week. Making them again for a party on Saturday!! I added a little panko to up the crunch factor. Didn’t want to spent the money on spices so used an Italian seasoning I already had. In the end, each spear was crunchy and the coating was crisp. They're easy to work with, whether you're looking for a hearty main dish like ratatouille or Briam, a simple side like sauteed zucchini rounds.. Or you can try something crispy like today's baked zucchini with a golden topic of Parmesan and thyme. Can the zucchini spears be frozen after cooking? Thanks for the advice Kathryn Walters I’m using the ziplock bag method. Thank you, can’t wait to try this and share with friends and family. Baked Garlic Parmesan Zucchini Chips – Crispy and flavorful baked zucchini chips covered in seasoned panko bread crumbs with garlic and Parmesan. So good and easy to make. }. Oh and the recipe looks good to me I will be trying it. Made these tonight. When I’ve used a juicier zucchini I’ve sliced them into discs instead of spears to make them less meaty and become less soggy. You’re the one who couldn’t manage to print just the recipe instead of printing 16 pages of garbage. I just kept cooking it until it looked sot of like the photo and then cooked it some more — and then did the broil bit for even longer. The first batch was good, the second batch was awesome!! Love, love, love! Rating… OMG if you don’t know how to turn the oven to “Broil” maybe you should step away from the kitchen! Thanks again!! Unfortunately, without further recipe testing, I cannot answer with certainty. Great Idea! Absolutely delicious! This will be the second time we made these. A definite keeper!! This baked parmesan zucchini recipe is a delicious side dish or snack! Crisp, tender parmesan zucchini sticks oven-roasted to absolute perfection. It was all good. No, but really, this is by far one of the best veggie side dishes I’ve ever made. Baked Parmesan Zucchini Rounds Recipe. Will they hold up? I oiled the zucks and rolled them individually in a pie plate filled with parmesan mixture which worked out well for me. Everyone ages 1 to 11 and adults wanted seconds (except the stubborn 4 year old. I love Zucchini so I can’t WAIT to make this!! I have made this at least 20 times. In addition to removing some of the extra moisture, this helped to flatten the pointy tops of the slices so the topping stayed on better later. A great hit for our family football night cuisine. I made these in the air fryer oven. I just half mine lengthwise, slather with butter (or margarine if you prefer), and top with Everglades Seasoning. It’s all good. Den Knoblauch hacken und kurz mitbraten. It is divine! Arrange remaining zucchini on top, overlapping slightly if necessary. I had an oven with a bottom broiler as a child in the 60’s, and also experienced this on a recent trip to Mexico. We are making them tonight! I made these tonight with a zucchini right out of my garden! One question, I am hosting xmas eve and wanted to use this recipe since we are doing an “all apps!” feast. its NOT VEGAN because it is an animal product. But, OH MY GOODNESS, the recipe is freaking awesome! And usually you move the oven rack to the highest available level, keeping your food at least a couple of inches below the heating elements. It’s so good, even your picky eaters will be begging for seconds and thirds! Easy, quick, and perfect side to my cauliflower mash and baked tilapia. please don’t be the reason the creators lose the spark of joy that brings us new content. The most important thing is to have the zucchini completely dry before you springle the mixture over them. Damn delicious!!! It fit a cake pan though, so you should be able to put the baking sheet in there, assuming they are all uniform in size. I used fresh herbs from the garden and used my mini food processor to blend them with parmesian cheese. Parmesan Tomato Zucchini Bake is a popular dessert which has been enjoyed for centuries by Americans. I sweat zucchini, eggplant any sqashy type vegetables before I cook them. Soooo good .. This recipe looks delicious and I want to get it just right for Thanksgiving . I have made this several times, and though while good, it as never turned out crisp. Sounds like a great recipe and great comments. Thanks for the delicious recipe. this is a wonderful recipe blog that many of us come to time and again for trustworthy, timeless, and tasty dishes. Whenever I make them on the stovetop they are too mushy. Thanks for sharing your recipe! Parts were moist and tender; parts were crunchy and crispy. Lyssa, unfortunately, as someone who does not wear dentures, I cannot really answer with certainty. How did you store these? It will burn in no time. Thank you for such a quick, tasty side or snack together with an aioli was heaven. Much more even than just pouring on! As always, please use your best judgment regarding substitutions and modifications. Enjoy your food guys. I used your baggie method for getting the olive oil and then the Parmesan mix on! OMG this is the best summer squash recipe EVER! Several people noted that their zucchini ended up being soggy while mine never really got tender. Big difference between vegetarian vs. vegan. Thanks a lot. I tossed the zucchini in olive oil to lightly coat rather than drizzle. Baked Parmesan Zucchini is one of those versatile side dishes that you can make alongside several dinners. Lord have mercy this was delicious! There is no way you could put the rack in it. Jessica, you can flip them over halfway to get more crunch on both sides. Well written recipe. Making again tonight as a side to our surf and turf dinner, so may try brushing the olive oil and then sprinkling the topping on. Also, broiling cooks hot and fast so stand right there and keep an eye on it. Any idea why? That’s how mine turned out. And definitely you have to watch while it’s under the broiler. Can’t you do better  than this? I made this to go with our 4th of July steak dinner yummy ❤️. Thanks. Did you broil these for 2-3 minutes? Wonderful recipe! You’ll get the wonderful Smoky Taste from the grill along with the parmesan flavor….YUM!!! Also the cheese wouldn’t stick or stay on due to cutting into quarter shapes. Everyone’s going to love it and I will link to it off my site!!! Maybe a higher temp. I’ve cook them on the grill before it’ll work great just be careful not to burn them you may want to put them on one of those Grill mats so they don’t fall through the the Grate. Thanks for the recipe. Your spice combination also looks great. Does that mean they’re supposed to be soft on the inside and only crispy on the outside? Even my zucchini objector got down with the zucchini! That’s a keeper in my book!! I recommend salting, to taste. It made it so easy! Bake at 350 degrees F for 15 minutes. Katie, thanks for the tip, I’m going to give that a try when I make them. Adapted from Cooking Classy and iFOODreal. I usually make a lot of lemon zucchini bread but we are all on diets this year. It was damn delicious as always. Although it was delicious both times, the first time I used grated parmesan as opposed to shredded. going to make this for a party this weekend. This favorite side dish is packed with flavor! Yes, W. Moyer, there is a PRINT RECIPE button located in the recipe box that allows you to print the recipe on one page. This is how we’ve done zucchinis for several years. I put the zucchini on a wire rack on top of a sheet pan, so the zucchini doesn’t get soggy. And it looked just like the picture too (which is rare). I wasn’t sure about the broiling- coming from Australia- but worked out that it was the same as grilling and they browned nicely without either. I also cut them half and then in 8ths and some in 10ths because the zucchini was big. Super easy cleanup and I didn’t waste any ingredients. Start by slicing the zucchini as seen below. Your recipe has been a success every time I’ve made it! Thank you for posting this simply, yet yummy side dish! I did make an adjustment in the preparation. Everyone loved it and I shared recipe with my sweet elderly neighbors! 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