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14 March, 2015

Parmesan Baked Zucchini

Posted in : Appetizers, Side Dish on by : Pamela Reynoso

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Every few weeks I have my husband pick up a cooked chicken from the grocery store on his way home.  Last night was one of those nights where I didn’t want be trapped in the hot kitchen.  So, I gave him a call and then started to think of what sides I could quickly make. These little gems taste just like fried zucchini without the frying. They were light and tasty without being greasy.

Some of the things I like to use the leftover chicken for are Chicken Enchiladas, Homemade Chicken Stock, Chicken Cordon Blue Casserole, and  Salsa Verde Chicken Enchiladas.

What You Need:

1 Lb Zucchinni

1/2 Cup Parmesan

1 Cup Bread Crumbs

3 Tablespoons Olive Oil

Pepper

What To Do:

Preheat the oven to 375 degrees. Slice the zucchini into even rounds.  About 1/4 of an inch.  Mix the cheese and bread crumbs together on a plate.  Coat the zucchini with the olive oil and them place in the bread crumbs and coat evenly. Place on a lined cookie sheet that had been sprayed with a non-stick spray.   Sprinkle with pepper. Bake for about 20 minutes or until golden brown.