Description
This Parmesan Crusted Zucchini recipe offers a deliciously crispy and cheesy way to enjoy zucchini. Coated with Italian seasoning and Parmesan cheese, then baked and broiled to golden perfection, these zucchini spears make a perfect appetizer or side dish. Served with a tangy garlic lemon mayo dip, they are flavorful and easy to prepare in just 30 minutes.
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)
Dipping Sauce
- 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 (204°C) to get it ready for baking the zucchini.
- Prepare Zucchini: Cut the zucchini into roughly 3-inch pieces by slicing each zucchini lengthwise into quarters, then cutting each quarter in half widthwise, resulting in about 8 pieces per zucchini.
- Season Zucchini: Place the zucchini pieces in a large bowl. Add olive oil and toss to evenly coat. Sprinkle salt, black pepper, and Italian seasoning over the zucchini and toss again until well coated.
- Coat with Parmesan: Line a baking sheet with parchment paper and place a wire rack on top. Pour Parmesan cheese into a medium shallow bowl. Take each zucchini piece and firmly press the flat side into the cheese, flip, and coat the other flat side. Arrange the zucchini spears in a single layer on the wire rack, leaving space between each.
- Bake and Broil: Bake the zucchini for 10-12 minutes until they begin to soften. Then switch to broil mode and broil for 4-5 minutes, rotating the pan as needed to prevent burning, until the Parmesan crust is golden brown.
- Rest and Serve: Allow the zucchini to rest on the rack for 5 minutes to cool slightly and help the crust set. Optionally, squeeze fresh lemon juice and sprinkle lemon zest over the zucchini before serving for a fresh, tangy finish.
- Prepare Dipping Sauce (Optional): In a medium bowl, whisk together mayonnaise, finely minced garlic, and lemon juice. Serve this flavorful dip alongside the Parmesan crusted zucchini for added zest and creaminess.
Notes
- Use medium zucchini for best results as larger zucchini may be too watery or seedy.
- Make sure to coat zucchini firmly with Parmesan to create a crispy crust.
- Broiling at the end gives a beautiful golden crust but watch closely to avoid burning.
- Serve immediately after resting for the crispiest texture.
- The dip adds a nice creamy contrast but is optional.
- You can adjust seasoning and lemon juice according to taste preferences.
