Parmesan Baked Zucchini (two ingredients!)
My trick to these amazing little zucchini bites is to salt the zucchini and let it sit for about 10 minutes prior to dredging. The moisture that the salt brings out will help the cheese stick to the squash, ensuring it creates the best possible crust.
- Yield: Serves 4 to 6 1x
Ingredients
Units
Scale
- 2 zucchini, sliced into (roughly) 1/4-inch-thick rounds
- Salt, as directed and needed
- 6 ounces grated parmesan cheese
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Instructions
- Preheat the oven to 400 degrees F. Adjust the oven rack to the top position. Place a piece of parchment paper or a silicone baking mat on a large baking sheet.Â
- Lay the zucchini slices out on the prepared baking sheet. Season them with salt, just sprinkling a moderate amount evenly across their surfaces (I use about one to 1.5 teaspoons total). We’ll just do this on one side. Let them sit for 10 minutes, so the moisture will bead up to the surface.
- After 10 minutes, dredge/press each zucchini slices in the grated parmesan, ensuring that they’re thickly coated on both sides. Gently lay them in an even layer on the baking sheet and bake until golden brown and crispy, about 10 to 15 minutes, depending on your preference.Â
Notes
Grated pecorino or Manchego cheese would be a nice alternative to the parmesan, if you like.Â