Baked Parmesan Zucchini
Crispy zucchini spears with a Parmesan-breadcrumb coating, perfect as a healthy side dish.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 medium zucchinis, sliced into spears
- 1/2 cup grated Parmesan cheese
- 1/4 cup gluten-free breadcrumbs
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, mix Parmesan, breadcrumbs, garlic powder, salt, and pepper.
- Toss zucchini spears in olive oil, then coat evenly with the Parmesan mixture.
- Arrange in a single layer on the baking sheet.
- Bake for 15-20 minutes until golden and crispy.
Notes
- For extra crispiness, broil for 1-2 minutes at the end.
- Use almond flour instead of breadcrumbs for a keto-friendly option.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 120
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg