So I think my family has fully recovered from the zucchini overload that transpired a few weeks ago. I’ve learned that putting them through the hells of zucchini recipe testing for a couple of weeks actually isn’t too bad of a tactic to get them to completely appreciate all of the other veggies out there. Lately I’ve been hearing things like We aren’t having zucchini? We’re having broccoli? YESSSS!!! So really, we are all sort of winning here.
But this Parmesan Crusted Zucchini Rounds recipe shouldn’t even technically count as zucchini. Fried cheese? Now that’s more like it.
If you’ve got zucchini on your hands with no plans in sight this recipe is just perfect; and I can almost guarantee you already have the rest of the ingredients in you fridge/pantry. I basically adapted this yummy cauliflower recipe for zucchini. And, well, it was a success. Think sautéed zucchini with a crispy, buttery, parmesany crust. Perfect for dunking into warm marinara. And perfect for those family members that loathe the zuch.
Here’s a giant wish that your weekend includes gobs of wonder! Get out and enjoy this beautiful sunshine, friends…I know we can’t wait to! xo
Parmesan Crusted Zucchini Bites
2 Tablespoons Unsalted Butter, melted
2 Heaping Tablespoons Finely Grated Parmesan Cheese
1 Teaspoon Dried Italian Seasoning
1/4 Teaspoon Kosher Salt
Cracked Black Pepper
2 Medium Zucchini, sliced into 3/4 inch thick rounds
Marinara Sauce, for dipping
Preheat oven to 425. Pour the butter into an 8×8 baking dish and spread it around to ensure the surface is coated. Sprinkle on parmesan cheese, Italian seasoning, salt and a few grinds of black pepper. Place the zucchini rounds on top of the cheese/seasonings in an even layer and bake for 25 minutes or until the cheese is very browned and zucchini is tender. Let zucchini rest for at least 5 minutes before removing from the dish to ensure the crust sticks. Serve with marinara sauce for dipping.