It’s zucchini season…in Mexico. You are probably sick and tired of cardboard tomatoes and imported green beans?! Me too. But it is what it is. Gotta eat our veggies.
During my last grocery trip I noticed zucchini at a whopping $0.90 per lb, hauled a few pounds home and off on Pinterest I went. Sometimes I run out of recipe ideas just like anyone else.
This particular recipe from Nutrition Ella caught my attention. Easy, low in calories and who doesn’t like golden Parmesan cheese crust?!
Parmesan zucchini sticks is super easy recipe. Start by rinsing zucchini well. Mine were waxed, which I can’t stand, so I soaked them in water with vinegar for a bit and then scrubbed. I’ve seen wax wash at the stores, so maybe I’ll get it next time.
Then you slice zucchinis in half and lay on a baking sheet skin side down. Original recipe instructs to rub zucchini with a bit of olive oil, but I didn’t although you could.
Then combine Parmesan cheese, dried herbs, salt and pepper in a small bowl and sprinkle on top of each zucchini stick.
A note on Parmesan cheese. I buy a big block of Parmigiano Reggiano and shred/grind myself as I need to. You can also buy already shredded fresh Parmesan cheese in the refrigerated section of your grocery store. What I don’t recommend buying is finely grated, powder like, cheese in a shaker. That’s is not real food, guys. It is processed cr@p.
And then you bake zucchini for 15 minutes and turn on the broiler for another 4 – 5 minutes for that to-die-for Parmesan cheese crust.
What I like about parmesan zucchini sticks is how firm zucchini turned out. While zucchini naturally contain a lot of water, it was all retained inside. Once baked zucchini sticks came out crispy on top, firm on the outside and moist inside. I think only mushy pasta is worse than mushy veggies.
You can serve zucchini sticks as a side dish or literally eat by a stick for a snack. They stay fresh and firm in the fridge for up to 3 days. While my kids do not like zucchini (yet), I can eat 3 – 4 of these at a time.
I definitely have added parmesan zucchini sticks to my dinner rotations and meal preps. Low in calories, carbs and fat, you can fill up on these guys alone. Well, not really, I would need some protein to go along with zucchini. These would pair nicely with Baked Dijon Chicken, Peanut Butter & Miso Salmon or Crock Pot Lentil Curry. Enjoy!
- 8 medium zucchini, sliced in half
- 1 cup Parmesan cheese, shredded
- 1/2 tbsp dried thyme or oregano
- 1/4 tsp salt
- 1/2 tsp freshly ground black pepper
- Preheat oven to 350 degrees F. Arrange zucchini halves on 2 rimmed baking sheets lined with parchment paper.
- In a small bowl, mix to combine Parmesan cheese, oregano (thyme), salt and black pepper. Top each zucchini slice with 1 - 1.5 tbsp of cheese-herb mixture spreading evenly. Bake for 15 minutes. Then broil on High for 4 - 5 minutes or until cheese turns crispy and golden. Serve warm or cold.
Original recipe from Nutrition Ella
Servings Per Recipe: 16
Amount Per Serving = 1 stick = 1/2 zucchini:
Total Fat: 1.3 g
Cholesterol: 2.8 mg
Sodium: 110.6 mg
Total Carbs: 3.3 g
Dietary Fiber: 1.1 g
Protein: 2.6 g
WW Points+: 1
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