Panko-Parmesan-Parsley Crusted Zucchini Slices
This versatile vegetable dish works wonders with any menu whether it's for a vegetarian main course or as a side dish beside another protein.For vegan guests, change the cheese and you're all set to go! For kids, omit the black pepper and double up on the cheeses.For anyone allergic or sensitive to black pepper, substitute with milder red peppercorns.Then the next day, reheat leftovers to bring back the panko-crunch and add to a salad for yet another unique, healthy, scrumptious topping. In many areas, this is a kid-friendly recipe, ideal for small helping hands.
Servings 6 people
- 6 zucchini 5-6" long
- 1/2 cup Japanese-style panko bread crumbs
- 1/2 cup parmesan cheese grated
- 1 tbsp olive oil extra virgin
- 1 tbsp parsley chopped
- black pepper optional
Wash and dry fresh yellow zucchinis.
Top and tail each one and compost the ends.
Slice each zucchini into 20-25 slices (approximately 1/4" thick)
Add enough parchment paper to cover a baking tray and turn the oven on to 375 degrees F (180 degrees C)
Add 1 Tbsp olive oil to a large plate and add zucchini slices. Flip slices to coat
both sides.Add panko crumbs, parmesan cheese and chopped parsley to a medium-sized mixing bowl or large plate and mix ingredients.
Drop lightly oiled zucchini slices into the panko-parsley-cheese mixture and toss
until both sides are coated.
Place zucchini flat-side down, add freshly cracked black pepper and bake at 375 degrees F for 20 minutes.
Flip zucchini slices over and rotate the tray for even cooking.
Bake a further 10 minutes or until cooked how you like them. (Mine were soft in the centre - delicious!)
Serve on a warm platter garnished with extra parsley for an extra pop of colour and flavour.
Calories: 107kcal | Carbohydrates: 10g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 186mg | Potassium: 529mg | Fiber: 2g | Sugar: 5g | Vitamin A: 510IU | Vitamin C: 36mg | Calcium: 139mg | Iron: 1mg