baked zucchini

These crispy baked zucchini chips are a delicious summer snack or side dish! I love them on their own, but they&#x27;re also yummy with dipping sauce. See the recipe below or the post above for suggestions!

Baked Zucchini Chips

egg*

panko bread crumbs

almond flour

Parmesan cheese

sea salt

black pepper

zucchini

Extra-virgin olive oil (for drizzling)

Romesco, Tzatziki, or Marinara (optional for serving)

Preheat the oven to 425°F and line a baking sheet with parchment paper.

In a small bowl, whisk the egg. In a medium bowl, combine the panko, almond flour, Parmesan, salt, and several grinds of pepper.

Dip the zucchini slices into the egg and then into the panko mixture. Place onto the baking sheet, drizzle with olive oil, and bake 17 to 20 minutes, flipping halfway, until golden brown.

Serve immediately while they&#x27;re still hot (they’ll become less crispy as they sit). Serve with a dipping sauce, if desired.

You're going to love this easy zucchini casserole! Deliciously cheesy, low in carbs and keto friendly, this zucchini bake makes a wonderful summer side dish that even the kids will love. A great way to use up that bounty of summer squash.

Cheesy Zucchini Casserole

zucchini,

butter

eggs

heavy cream

onion

tsp salt

tsp pepper

pork

Bring a large pot of lightly salted water to a boil. Add the zucchini and cook until just tender, about 4 minutes. Drain well in a colander.

Preheat the oven to 350F. Grease a 9-inch round or 8-inch square ceramic baking dish. Spread the zucchini in the pan and dot with pieces of butter.&nbsp;

In a large bowl, whisk together the eggs and cream. Stir in the onions, salt, and pepper, and half of the cheddar cheese. Pour over the zucchini.&nbsp;

Sprinkle the top with the remaining cheddar, the parmesan, and the pork rinds. Bake 35 minutes, until bubbly and the edges are nicely browned. Sprinkle with chopped basil, if desired.&nbsp;

Crisp, tender baked zucchini with a golden crust of freshly grated Parmesan, thyme and oregano! These Italian-flavored zucchini sticks are a crowed pleaser, served with a little Tztaziki sauce, or as a quick side next to your favorite mains. Best served hot-out-of-the-oven!

Baked Zucchini Recipe with Parmesan and Thyme

Extra virgin olive oil

thyme leaves (no stems)

oregano

tsp sweet paprika

tsp black pepper

kosher salt

Heat oven to 350 degrees F.

In a bowl, mix together the grated Parmesan, thyme and spices until well combined.

Prepare a large baking sheet topped with a wire baking rack like this one. Lightly brush the baking rack with extra virgin olive oil (or use a healthy cooking spray.) Arrange the zucchini sticks, skin-side down, on the baking rack and brush each zucchini stick with extra virgin olive oil

Sprinkle the Parmesan-thyme topping on each zucchini stick

Bake in heated oven for 15 to 20 minutes or until tender. Then, for a golden crispy topping, broil for 2 to 3 minutes more, watching carefully.

Serve immediately as an appetizer with a side of tzatziki or hummus for dipping! Or serve it as a side next to your protein of choice.

https://content.jwplatform.com/videos/wwt5bN5G.mp4

Baked Zucchini with Thyme and Parmesan

Recipe video above. This is just a really tasty, quick and easy way to cook zucchini in the oven. For all those times you need a quick veggie side dish! A little sprinkle of parmesan adds great flavour, and breadcrumbs adds a touch of terrific texture.Roasting at a high temp makes the parmesan golden and gets some browning on the zucchini before they turn into watery mush.

Quick and Easy Baked Zucchini

600 grams/ 1.2lb zucchinis ((4 large, 5 medium))

olive oil

salt and pepper

breadcrumbs

Preheat oven to 240°C / 450°F (220°C fan) with the oven shelf set high in the oven.

Trim the ends off the zucchini. Cut medium zucchinis in quarters lengthwise, and large ones into sixths (halve then cut each half into 3 lengthwise to make 6 long "wedges").

Pile zucchini on a tray. Drizzle with 1 tablespoon oil, salt and pepper. Toss.

Line up in two rows so they're touching each other, with the skin side down.

Sprinkle evenly with breadcrumbs, then parmesan, drizzle with 1 tablespoon oil.

Bake 12 minutes until the parmesan is golden and zucchini is soft but not soggy.

Serve immediately!

This amazing Zucchini Tomato Bake from Delish.com is the best way to celebrate summer!

Zucchini Tomato Bake

lb. zucchini (about 3 medium), chopped

pt. cherry tomatoes, preferably multi-colored, halved

garlic,

Extra-virgin olive oil, for drizzling

c. Parmesan

tbsp. torn basil, for garnish

This is a great recipe, but I added yellow onion and used Roma tomatoes instead of cherry tomatoes. I got it all started in a skillet wilting the onion a bit first then added the zucchini only cooking them a few minutes to evaporate some of the water in the zucchini before I  put them into the casserole dish and added the tomatoes. I also stirred basil into the mix. I think the reason some said it was watery is because cherry tomatoes can be quite juicy   Roma’s are less seedy with more flesh.

A delicious cheesy baked zucchini dish that you will love.

Italian Baked Zucchini

zucchini (or 3 large ones)

mozzarella (Try to use fresh if

tsp kosher salt and pepper

Parmesan

Clean Zucchini

Heat Pan

Pre-heat a grill pan or a grill to medium heat. If you do not have either than pre-heat a large heavy bottom skillet

Cut Zucchini

Cut your zucchini lengthwise into 1/2 inch strips

Add Olive Oil

Add seasoning

Sprinkle the zucchini with salt and pepper

Cook

Once your grill or pan is ready, add your zucchini and cook for about 3 minutes per side.

Remove your zucchini from the pan and set aside

Heat Marinara

Gently heat your marinara sauce on low heat

Pre-heat your broiler on high heat

Grab a large oven safe baking dish

Assemble

Scoop 1/2 cup of your marinara sauce into the baking dish and spread it out evenly

Next, Add your zucchini slices into the dish side by side but not overlapping. You may need 2 baking dishes if your zucchini are larger.

Now take a tablespoon of your marinara and place on each slice of zucchini and spread it out. Keep doing this until all the zucchini has sauce

Now cut your mozzarella into thin strips and place over the zucchini. Don&#x27;t worry too much about neatness here since it all melts

Next, sprinkle your freshly grated parmesan evenly over top of this

Broil

Once your zucchini are all dressed with sauce and cheese, place the zucchini under the broiler until the cheese melts and is bubbly and just turning brown (about 3-4 minutes).

Remove from the oven and serve with a side of pasta and the remaining marinara sauce

https://embed.mediavine.com/videos/ap56cwowlujyug41xfqx

A delicious and simple Italian baked zucchini recipe with marinara sauce and cheese melted over top.
Perfect easy dinner for any occasion.

Zucchini Tater Tots from Delish.com are a great low-carb alternative.

Zucchini Tater Tots

cooking spray

eggs,

c. shredded cheddar

c. grated Parmesan

garlic powder

Kosher salt

Ketchup,

&nbsp;Preheat oven to 400°F and grease a baking sheet withcooking spray. Using a box grater, grate zucchini onto a cleankitchen towel. Gather ends of the kitchen towel to coverzucchini completely, then squeeze out excess liquid over sink.

In a large bowl, whisk eggs until yolks are broken up andmixture is yellow. Add zucchini, cheddar, Parmesan, oregano,garlic powder, salt, and pepper and mix until combined.Scoop 1 tablespoon of mixture and roll it into a tater-tot shapewith your hands. Place on the baking sheet.

Bake until golden, 15 to 20 minutes. Serve with ketchup.

I added sweet potato, cause I didn't have enough zucchini.  Great added flavour

I would put maybe 1/2 tsp oregano, it was a bit strong with the full tsp.  Other than that, we enjoyed!

I made these tonight and I have had to bake them for an additional 40 minutes and they are still wet and mushy inside.  Definitely only need 1 egg, and to squeeze the water from the zucchini. Mine look like pancakes, and are surrounded by cooked egg puddles. Did not hold their shape at all.

I would definitely serve this with tatziki

Ok so I tried these tonight.  I tried the drying method of a towel to remove moisture but all I ended up was a mess. So I put the grated zucchini in a collander and between using a spoon to squash the water out and shaking the collander. It did ok still quite a bit of water left.  At least I got a small workout  in the process. I agree  with Cyancontroller it  needs extra seasonings very bland.  I cooked mine for 30 min  flipped every 10 min. Husband and kids said not bad. So  I will have to play with this recipe.

https://streaming.hearstdigitalstudios.com/5a2d8777-1465-4d26-9abf-e03527065464/video_rover_16x9_1080p_hd_1559666645_92052.mp4

No Need To Feel Guilty With These Zucchini Tater Tots

Zucchini Tater Tots Are The Healthy Snack You Crave

Packed full of fresh zucchini and cheddar cheese, this easy and creamy Zucchini Casserole is a delicious, low carb dinner that comes together in just 30 minutes!

salt

parmesan cheese

garlic cloves, (minced (1 tablespoon minced garlic))

basil

nutmeg

pepper, (or to taste)

cheddar cheese, (divided)

chopped fresh parsley, (for garnish)

Preheat oven to 350˚F.

Grease a 9-inch baking dish with butter.

Add the sliced zucchini to the baking dish and sprinkle with salt; mix and set aside.

In a mixing bowl whisk together the heavy cream, eggs, parmesan cheese, garlic, basil, nutmeg, and ground pepper.

Layer 1/2 cup of shredded cheddar cheese over the zucchini.

Pour the prepared cream sauce over the zucchini and scatter pieces of butter over the zucchini and sauce.

Bake for 25 minutes.

Remove from oven and sprinkle with remaining cheese.

Bake for 7 to 10 more minutes, or until bubbly, browned, and zucchini is tender.

Remove from oven and let stand 10 minutes.

Garnish with parsley; Cut and serve.

https://www.youtube.com/watch?v=Qpkxuy7tQ_8

Zucchini Casserole – Packed full of fresh zucchini and cheddar cheese, this easy and creamy Zucchini Casserole is a delicious, low carb dinner that comes together in just 30 minutes!
FULL POST AND RECIPE: https://diethood.com/zucchini-casserole/

INGREDIENTS:

2 to 3 zucchini, sliced into half moons about 1/4-inch thick (you will need 6 cups total)
1/4 teaspoon salt
1/3 cup heavy cream
3 eggs
1/4 cup grated parmesan cheese
3 to 4 garlic cloves, minced (1 tablespoon minced garlic)
1 teaspoon dried basil
1/8 teaspoon ground nutmeg
1/4 teaspoon fresh ground pepper, or to taste
1 1/2 cups shredded cheddar cheese, divided
2 tablespoons butter, sliced into 1/4-inch thick pieces
chopped fresh parsley, for garnish

DIRECTIONS:

Preheat oven to 350˚F.
Grease a 9-inch baking dish with butter.

Add the sliced zucchini to the baking dish and sprinkle with salt; mix and set aside.

In a mixing bowl whisk together the heavy cream, eggs, parmesan cheese, garlic, basil, nutmeg, and ground pepper.

Layer 1/2 cup of shredded cheddar cheese over the zucchini.

Pour the prepared cream sauce over the zucchini and scatter pieces of butter over the zucchini and sauce.

Bake for 25 minutes.

Remove from oven and sprinkle with remaining cheese.

Bake for 7 to 10 more minutes, or until bubbly, browned, and zucchini is tender.

Remove from oven and let stand 10 minutes.

Garnish with parsley.

Cut and serve.

CHEESY ZUCCHINI CASSEROLE

Our favorite (15-minute!) way to make zucchini. 

Oven Roasted Parmesan Zucchini 

zucchini squash

cheese,

salt and black pepper,

Slice squash into 1/4 inch rounds and add to a large bowl. Add olive oil, garlic powder, salt, and pepper, and toss to coat.

Arrange squash on a rimmed baking sheet in a single layer. Sprinkle evenly with parmesan cheese.

Bake until just tender, 9-10 minutes. Turn broiler on high and broil until golden brown, 2-3 minutes.

Baked Zucchini with Pecorino and Basil- a crispy flavorful zucchini side dish that is simply irresistible and pairs well with many things!

Baked Zucchini with Garlic and Pecorino

granulated garlic powder,

pepper

Aleppo Chili Flakes (or regular chili flakes

6-8 torn basil leaves

Slice the zucchini into 1/3 inch disks. Place in a bowl and drizzle with the olive oil, sprinkle with salt, garlic powder, pepper and optional chili flakes.  Place in a single layer on a parchment-lined sheet pan. Lightly sprinkle each slice with 1/3 teaspoon grated pecorino.  

Bake in the oven 18 minutes, check, and if need be, rotate, or tent lightly with foil (if getting too dark) and continue baking 5-10 minutes until fork tender. You want tops nicely golden and crispy with tender middles. 

Place on a plater and scatter with the torn basil leaves.  Enjoy! 

Was looking for a snack and voila! Feasting at home delivers! So good!  Made as instructed except had dubliner so used it. Excellent!!!  Thank you.

Tasty. The pecorino is a nice complement. I used zucchini and squash and then followed the recipe as written. Easy and delicious.

Very tasty but I definitely wasn't crispy. I'm wondering if I increase the temperature a bit if it would help? The taste was spot on but I need to work on the texture. I need to pay attention to how thick I cut the zucchini and make sure my oven is at the right temperature.

Sylvia - Another amazing recipe. OMG. So good. Who knew what simple ingredients could combine so amazingly?

This was fantastic. Due to the moisture content in zuchinni and squash I lightly salted my veggies and laid on the cookie sheet to evaporate the moisture.  Patted dry and started from your recipe. It was exceptional!!

Baked Zucchini With Tomatoes and Gouda Cheese

zucchini [about 8-inch]

Roma tomatoes thinly sliced ([16 slices total])

butter butter

tsp garlic salt

onion powder

dry Italian seasoning

gouda cheese

panko breadcrumbs

Tbsp Parmesan cheese

Tbsp fresh chopped basil

Preheat the oven to 350°F and line a baking sheet with parchment or spray with cooking spray.

Place the tomato slices on a paper towel and sprinkle lightly with salt. Gently press another paper towel on top and allow to sit while you prepare the rest of the ingredients.

Slice the zucchini in half. Cut a small slice from the peel on the opposite to give a solid base and keep it upright while baking.

Mix the melted butter with the garlic salt, onion powder, dry Italian seasoning and blac pepper to your taste.

Brush the tops of the zucchini wit the seasoned butter. Reserve the remaining butter for the crumb topping.

Sprinkle with 1/2 of the shredded gouda. Arrange 4 slices of tomato on each.

Sprinkle with the remaining shredded gouda cheese.

Toss the panko breadcrumbs and grated Parmesan cheese with the remaining butter and sprinkle over the gouda cheese.

Bake for 30 minutes or until fork tender. Garnish with chopped fresh basil, if desired.

This baked zucchini is so easy to make, covered in a light coating of crunchy breadcrumbs and Parmesan! This veggie is at its best roasted in a hot oven.

Baked Zucchini (Perfectly Seasoned!)

zucchini (3 medium small)

Italian style panko or bread crumbs, divided

Preheat the oven to 425 degrees Fahrenheit.

Slice the zucchini into 1/4-inch thick rounds. In a large bowl, mix it with the olive oil, garlic powder, onion powder, oregano, and kosher salt. (If using plain bread crumbs, mix in a generous 1/4 teaspoon salt.) To the bowl add 1/4 cup breadcrumbs and 3 tablespoons of the grated Parmesan cheese and toss.

Line 2 baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets, then use your fingers to quickly place breadcrumbs that fall onto the sheet on the top of the zucchini rounds (it doesn&#8217;t have to be perfect). Top with the remaining 1/4 cup dry breadcrumbs (divided across the two sheets) and 3 tablespoons grated Parmesan cheese.

Roast until just tender, 15 to 20 minutes. If your oven is uneven, switch the trays at the 7 to 8 minute mark. Allow to cool slightly before serving.

Layers of baked zucchini and tomatoes coated with a creamy, cheesy blend and loaded with flavor!

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Zucchini Tater Tots

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The most viewed baked zucchini recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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