parmesan zucchini;

November 19, 2021Katie

parmesan zucchini;

Roasted zucchini or summer squash rounds, topped with a crisp and crunchy breadcrumb and parmesan topping. This light side dish is quick and easy to make, a perfect summer staple!

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parmesan zucchini on a sheetpan with crispy cheese around it

It doesn’t get simpler than this parmesan zucchini. When you’re sitting down to big holiday meals, why not try something light and delicious? A simple side dish, parmesan zucchini is easy to make and won’t take time away from the stars of your meal. Rounds of zucchini or squash topped with a crispy, crunchy parmesan breadcrumb topping. Plus the recipe only has five ingredients! Healthful, easy, and delicious? This recipe has it all.

I like choosing medium zucchini so that you have bite-sized rounds. Medium means roughly an inch and a half in diameter. Of course there’s some variation in the diameter of a squash, so like I said, roughly. You can use zucchini or any kind of squash. For an even more colorful plate, pick up one zucchini and one yellow squash. You could even use eggplant, but it’s hard to find ones that match the size of the zucchini and bake at the same rate.

I like to slice my squash to a quarter inch thick or less. It makes for the perfect ratio of topping to zucchini. With a little olive oil, salt, and pepper, you could just roast these babies by themselves. But for parmesan zucchini, you need that crunchy flavorful topping. And of course, that means light crunchy panko and sharp tangy parmesan cheese.

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Fork lifting a parmesan zucchini round off a baking sheet

As for the topping, I always go for panko breadcrumbs. It adds extra crisp and crunch and a lightness. You can swap in regular breadcrumbs if you have them on hand, but it will be a bit heavier. With panko, I’ll spoon the topping over it, for regular breadcrumbs, I would coat the zucchini but not add any extra on top.

When it comes to cheese, we all know cheese makes everything delicious. Parmesan zucchini are no exception. Shredded parmesan makes for prettier serving in my opinion, though grated tastes just as good. A good quality cheese will make the difference in this recipe because it’s so simple. The cheese hits your tastebuds directly, so don’t skimp!

Parmesan is my go-to cheese for this recipe because it is “parmesan zucchini” after all. But for those who like a touch of sharper flavor, try an aged asiago, or even a blend. There’s nothing stopping you from using another cheese, but parmesan makes for the perfect dry cheese. If the cheese is too oily, it’ll add too much oil and make the parmesan zucchini soggy.

Make this parmesan zucchini a light and crisp addition to heavy holiday meals. A simple side that adds some freshness to your table. Pairs perfectly with turkey or ham, this vegetarian recipe has a place at every table. A bright array of color, savory deliciousness that will make you drool, and a crunchy, satisfying topping.

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For an even more colorful plate, try a combination of green zucchini and yellow squash.
Parmesan is my preferred cheese choice–it’s a dry aged cheese that lends intense flavor without adding too much oil to the recipe. You can swap out similar cheeses though, try asiago or a blend of parmesan and asiago for an extra pop of flavor.
Panko breadcrumbs are best. They add a crunch and lightness. You can use regular breadcrumbs if that’s all you have on hand, but I would simply coat them and not spoon the extra over top.

Looking for other healthy and easy recipes?

Scallion jasmine rice is a buttery rice dish that’s a perfect addition to any meal.
Or try this bright and colorful poblano pineapple salsa to spice up a quick lunch with extra flavor.
Grab the recipe for a quick miso soup for a light and healthy option!