My favorite way to eat zucchini is a tie between zucchini bread and this recipe where the zucchini is broiled with a simple coating of fresh Parmesan. I’ve made these as rounds, sticks, and strips. They key is to cut them fairly thick and cook only until golden. This way, they won’t get mushy. Also, smaller zucchini, which have less moisture in them, will yield a better texture once cooked than large zucchini.
These little bites are delicious as is, although the flavor pairs well with tomato sauce. Sometimes, I like to spoon a bit of Balsamic Pesto Tomato Sauce over the top. To make a complete meal, ladle some tomato sauce over cooked pasta and pile some zucchini rounds on top!
- zucchini, sliced into 1/2-inch-thick rounds or slices
- Parmesan cheese, freshly grated
- olive oil
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Line a baking sheet with aluminum foil and coat well with olive oil.
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Place the zucchini on the baking sheet, and then brush the tops of the zucchini with olive oil. (I like to spray with an olive oil mister.)
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Sprinkle on the Parmesan cheese. You can eyeball this, but a quarter teaspoon per round should be fine.
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Broil for 3-4 minutes, or until the cheese starts to brown.
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Remove from the oven, flip the zucchini, and sprinkle with a bit more Parmesan.
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Broil for 1 minute more or until golden.
I had tiny zucchini-the rounds were from quarter to half-dollar size. I salted the rounds and let them sweat a bit, then oiled them with a rosemary olive oil. Added a tiny bit of minced onion to the top of each. Broiled them 1 minute without cheese to take the edge off the onion, then topped them with parmesan and popped them back under the broiler. Yum.
Love the onion addition and the rosemary olive oil sounds delicious. Thank you, Carol!
Just came in from the garden. Fresh zucchini bites for dinner. Yeah!
Would this work for eggplant?
I should really try this with eggplant, Sally! I would give it a go, preferably with smaller eggplant. The larger ones have more moisture so may require more cooking time.
Unfortunately -but in a good way I have the bigger ones and am looking for an alternative to frying. Still gonna give it a go and thanks for the recipe too.
My pleasure, Sally! Feel free to let me know how you make out…you just might hit upon something we all should try!
We love zucchini and can’t wait till I try this one. It looks so good.
Thanks for the comment, Rosalee. They are easy, tasty little bites!
What do you mean by “flip” ? Won’t the cheese come off the other side if you flip them?
Hi Pam,
The cheese will melt and stick to the zucchini and, as long as the foil is oiled, it should not stick and come off. You could make these with the cheese on one side, but I like a little of the flavor on both.
should be just as good without the flip…
You are probably right, Darren. I just like a little golden brown on both sides, I guess!
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Don’t forget to add some garlic powder or garlic salt. Makes a great contribution to the flavor!
Great suggestion…thank you, Jen!
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These look so tasty and so simple- perfection!
Thank you, Sonali! I love it when the easy things taste so good: )
I love these zucchini bites! Thank you for sharing them at Fit and Fab, Ann! 🙂
Thank you, Amee!
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oh yum…and healthier than frying like I usually do! Thanks for hooking up to Foodie Friends Friday
Yum! You really could make a meal out of this with a little tomato sauce and some pasta. I’ll be right over 🙂
My door is always open, Valerie! Pop over any time!
This recipe looks great, and the photo is lovely! Thanks for sharing on Foodie Friends Friday!
Thanks for sharing this on Foodie Friends Friday…. I will be sure to try this one. Looks so yummy.
This recipe is great, I just sprinkled some salt, pepper, and garlic and onion powders to each side before I added the cheese. Delish!!
Great additions, Robyn! So glad you enjoyed!
These look great! I wonder if I could get my son to eat them 😉
I found this today on the Foodie Friends Friday link-up. Thanks for sharing!
I hope he likes them, Mandi!
I have a ton of zucchini! I will have to give this a try. Thanks for linking up to Foodie Friends Friday! Don’t forget to come back on Sunday to Vote.
~Robyn
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