Name: Parmesan Panko Baked Zucchini
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 large zucchini (sliced into rounds); 0.5 cup panko breadcrumbs; 0.5 cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 tablespoon olive oil; 0.5 teaspoon salt (to taste); 0.25 teaspoon black pepper (to taste)

If you’re looking for an easy and delicious way to enjoy your vegetables, our Parmesan Panko Baked Zucchini is the perfect choice. Not only is this dish a delightful addition to any meal, but it also uses a focus keyword naturally: “baked zucchini.” This recipe is not only scrumptious but also packs a healthy punch, making it an excellent option for those who are health-conscious.

When I first discovered this recipe, it was a rainy Sunday afternoon spent in my grandma’s kitchen. She had a way of transforming simple ingredients into extraordinary dishes that brought the family together. Her secret? A generous sprinkle of love and lots of Parmesan cheese. This dish quickly became a family favorite, and now, every time I bake these golden rounds of delight, I am taken back to those cozy afternoons filled with laughter and the tempting aroma of baked zucchini.

Why You’ll Love This Recipe

This recipe is an absolute winner for several reasons:

Easy Preparation: In just a few simple steps, you’ll have a delicious side dish ready to impress.
Healthy and Flavorful: It’s packed with nutrients from fresh zucchini and has savory notes of Parmesan.
Versatile Dish: Perfect for snacks, side dishes, or even as a main for light meals.
Kid-Friendly: The crispy texture and cheesy flavor make it a hit among kids too.

Ingredients Notes

This recipe calls for simple ingredients but each plays a crucial role:

Zucchini: Look for firm, medium-sized zucchinis. They are easiest to slice and cook evenly.
Parmesan Cheese: Freshly grated Parmesan is recommended for the best flavor and texture.
Panko Breadcrumbs: These create a lighter, crunchier coating than regular breadcrumbs.
Seasonings: Feel free to adjust salt, pepper, and garlic powder to suit your taste.
Olive Oil: A light brushing helps achieve a golden, crispy exterior.

Recipe Steps

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

Slice the zucchini into 1/4-inch thick rounds. Make sure they are uniform for even baking.

Step 3

In a small bowl, mix the grated Parmesan, panko breadcrumbs, salt, pepper, and garlic powder.

Step 4

Dip each zucchini slice lightly in olive oil, then coat with the Parmesan-panko mixture. Place them on the prepared baking sheet.

Step 5

Bake for 20-25 minutes until the zucchini is tender and the coating is golden brown. Serve warm for the best flavor.

Storage Options

For any leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes. Freezing is not recommended as it may affect the texture of the zucchini.

Variations & Substitutions

If you’d like to switch things up, consider these variations:

Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the breadcrumb mixture.
Vegan Option: Use nutritional yeast instead of Parmesan and a flaxseed meal as an egg substitute.
Herb-infused: Incorporate dried herbs like oregano or basil for an Italian twist.

Serving Suggestions

This baked delight is best enjoyed as part of a larger spread.

Serve it as a side dish to grilled meats or fish.
Include it in a vegetarian platter with hummus and roasted veggies.
Pair it with a light, refreshing salad for a wholesome meal.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, you can prepare the zucchini slices and coat them in the Parmesan-panko mix a day ahead. Store them layered on a plate covered with plastic wrap. When ready to serve, bake them fresh for optimal crispness and flavor.

What can I use instead of panko breadcrumbs?

If panko is not available, substitute with regular breadcrumbs or crushed cracker crumbs. The texture might slightly differ but will still be delicious. Note that regular breadcrumbs may absorb more oil, so use sparingly.

Is this recipe gluten-free?

As written, this recipe is not gluten-free because of the breadcrumbs. However, you can easily make it gluten-free by using gluten-free panko or another gluten-free breadcrumb substitute. Double-check the labels on all your ingredients to ensure they meet your dietary needs.

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash will work beautifully in this recipe, offering a slightly different flavor and color. Just ensure it’s firm and fresh for best results. Yellow squash and zucchini can be used interchangeably in most dishes.