Baked Parmesan-Romano and Basil Zucchini Medallions
This easy and delicious side dish is so quick and easy to prepare:
Ingredients:
2 small zucchinis, sliced 1/4 " thick
1/4 c Parmesan-Romano grated cheese
1/4 c Panko crumbs
6-8 basil leaves, sliced into ribbons
Garlic Salt, black pepper and crushed red pepper
1-2 T Olive Oil
Mix together cheese, crumbs and seasonings in a small bowl, set aside. In a baggie or bowl, toss the zucchini slices in olive oil. Dip each zucchini slice into bread crumb mixture. Place on parchment lined cookie sheet. Bake @ 425° for 15 min
Don't let the zucchini get too soft, you want them to have a little crisp to them!
These are best eaten immediately!
One serving of zucchini is packed with nutrients, such as Vit C, Vit B6 and potassium, as well as being low in salt, fat and calories and cholesterol free!
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Serve them on this lovely dinner plate:
If you have leftover crumb mix, try it on potatoes!
I sliced the potatoes lengthwise, 1/4" thick and tosssed them in olive oil. The coated them with the crumb mixture! I baked these for about 25 minutes at 425°:
They were also delish!
I have made something similar with zucchini and Parm, next time I will amp it up with basil! I want to try this zucchini in the air fryer too. The potatoes sound really good, I can't wait to try that, thanks Patti! Happy weekend~
ReplyDeleteLooks delicious. I've made similar with summer squash. I pick up zucchini at the market this weekend, can't wait to make this.........
ReplyDeleteI have been on a real Zucchini tear, so I am looking forward to giving this recipe a try. I generally stick with just baked potatoes, but I am intrigued by your using the same type of topping on potatoes, so I may try that as well.
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