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Zucchini Parmesan is a low-carb easy side dish full of flavor. Add some marinara for dipping!
PARMESAN ZUCCHINI
What do you do with all of your zucchini? Well my first go to are these Zucchini Brownies because hello chocolate. Then I love this Zucchini Pizza Casserole because it’s so filling.
This zucchini recipe has the same flavor profile but is more simple and fit for an easy side dish.
WHY DO WE SALT THE ZUCCHINI?
Salting the zucchini before we bake draw out the moisture and makes the zucchini crispier when baking.
WHAT MAKES THIS RECIPE GOOD
It’s healthy! Not only is it low-carb but it’s crispy and tastes like pizza when dipped in marinara.
OTHER ZUCCHINI RECIPES
Zucchini Parmesan
Zucchini Parmesan is a low-carb easy side dish full of flavor. Add some marinara for dipping!
- 1.5 lbs of zucchini, cut into 1/4 inch slices, (about 2 large zucchini)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1/3 cup grated Parmesan
- marinara for dipping
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Preheat oven to 425 degrees F.
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Lay zucchini slices on a paper towel lined baking sheet. Sprinkle with salt and let the zucchini sit for 10 minutes. This draws the water out.
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While zucchini is sitting, mix together the olive oil, garlic powder, thyme, and paprika in a small bowl.
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When zucchini is done sitting in salt, wipe off the water on top of the zucchini.
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Add the zucchini to a large bowl. Pour the olive oil mixture over it and toss to coat. Sprinkle the Parmesan on top and toss well. Place zucchini on a parchment lined baking dish.
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Bake zucchini for 8-10 minutes or until light golden brown. Serve with warm marinara for dipping. Best if eaten right away or zucchini will start to get soft.
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