Description
This Parmesan Crusted Zucchini recipe offers a deliciously crispy and flavorful way to enjoy zucchini. Coated with a savory blend of parmesan cheese, Italian seasoning, and a hint of lemon, these baked zucchini spears make a perfect appetizer or side dish with an optional tangy garlic lemon mayo dip.
Ingredients
Scale
Zucchini and Seasoning
- 1 ½ pounds medium zucchini (about 3 medium)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1 cup grated parmesan cheese (divided)
- Fresh lemon juice and zest (optional, for topping)
Garlic Lemon Mayonnaise Dip (Optional)
- ¼ cup mayonnaise
- 2 garlic cloves (finely minced)
- 1 tablespoon lemon juice (from 1-2 lemons)
Instructions
- Preheat Oven: Preheat your oven to 400°F to ensure it reaches the proper temperature for baking the zucchini to a tender yet crisp texture.
- Prepare Zucchini: Cut each zucchini into roughly 3-inch spears by first slicing them lengthwise into quarters and then halving them widthwise, yielding 8 pieces per zucchini.
- Toss with Seasoning: Place the zucchini pieces in a large bowl and toss with olive oil until evenly coated. Season with salt, black pepper, and Italian seasoning, then toss again to distribute the spices uniformly.
- Coat with Parmesan: Line a baking sheet with parchment paper and set a wire rack on top. Pour half of the grated parmesan into a shallow bowl. Press one flat side of each zucchini spear into the cheese, then flip to coat the other flat side and arrange on the wire rack in a single layer, leaving space between pieces.
- Bake and Broil: Bake the coated zucchini for 10-12 minutes until they start to soften. Then switch the oven to broil and broil for 4-5 minutes, rotating the pan occasionally to prevent burning, until the parmesan crust turns golden brown.
- Rest and Serve: Allow the zucchini to rest for 5 minutes after baking. Optionally, sprinkle with fresh lemon juice and zest for a bright finish.
- Prepare Optional Dip: In a small bowl, whisk together mayonnaise, minced garlic, and lemon juice until smooth. Serve this alongside the crusted zucchini spears as a flavorful dipping sauce.
Notes
- You can substitute fresh Parmesan with Pecorino Romano for a sharper flavor.
- For a gluten-free option, ensure the Italian seasoning contains no gluten additives.
- Use a wire rack to allow heat circulation around the zucchini, ensuring even crispiness.
- Broil carefully and watch closely as parmesan can burn quickly under high heat.
- The garlic lemon mayo dip pairs perfectly with the crusted zucchini but can be omitted for a lighter version.
- Leftovers can be refrigerated in an airtight container for up to 2 days; reheat in the oven for best texture.
