Quick & Easy
Parmesan & Herb Crusted Zucchini
This Parmesan-and-herb-crusted zucchini features a crispy crust of golden-brown baked cheese in every bite. This easy side dish is perfect paired with chicken, burgers or steak. To make it a stand-alone appetizer, using a toothpick, skewer each slice with a bocconcini (small mozzarella ball) and serve with marinara for dipping.
Ingredients:
- ½ cup finely grated parmesan cheese or italian cheese blend
- 1 tablespoon extra-virgin olive oil plus 1 teaspoon, divided
- 1 tablespoon unsalted butter, melted
- 1 teaspoon chopped fresh thyme, plus more for garnish
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 2 medium zucchini, sliced into 1/2-inch-thick coins (1 pound)
Directions:
- Preheat oven to 425°F.
- Stir Parmesan, 1 tablespoon oil, butter, thyme, salt and pepper together in a small bowl.
- Toss zucchini and the remaining 1 teaspoon oil together in a medium bowl. Spread about ¼ teaspoon cheese mixture on 1 side of each zucchini slice; place cheese-side down on a large rimmed baking sheet.
- Roast until the zucchini are tender and the bottoms are golden, 8 to 10 minutes. Garnish with thyme, if desired.