Low-Carb and Gluten-Free Parmesan Encrusted Zucchini (Video)
Low-Carb and Gluten-Free Parmesan Encrusted Zucchini is the perfect way to cook zucchini for anyone who loves Parmesan cheese. And this tasty way to cook zucchini is low-carb, Keto, low-glycemic, gluten-free, vegetarian, and South Beach Diet Phase One!
Watch the video to see if you’d like to make
Low-Carb and Gluten-Free Parmesan Encrusted Zucchini!
We haven’t quite reached that day when people start leaving zucchini on the neighbor’s porch, but the zucchini is pretty abundant, and here’s a recipe to add to Zucchini Bake with Feta and Thyme and Easy Cheesy Zucchini Bake for the theme of low-carb cheesy zucchini that I’ve been on the last few weeks! The recipe came from Vegetables Every Day by Jack Bishop, a very old book that I still use all the time to look for ideas for cooking vegetables.
My version is actually a bit simpler than the one in the cookbook because years ago a reader told me they skipped the blanching step and cooked the zucchini completely under the broiler, and that’s the way I’ve been doing it ever since. And I promise you it doesn’t get easier than this for a delicious cheesy way to use up zucchini that even kids are going to devour. You might need to experiment to get the timing perfect for your broiler since they can vary in temperature, but other than that, this really is foolproof and delicious, enjoy!
(This is one of the Top Ten Most Popular Low-Carb Zucchini Recipes on Kalyn’s Kitchen, and it’s easy, quick, and delicious!)
Trim the ends and cut each zucchini in quarters lengthwise, cut into strips about 3 inches long and then cut away the inner seedy part of each piece. Cover baking sheet with foil and lay the zucchini on the baking sheet in rows. Then brush or mist the zucchini with a tiny bit of olive oil (I used my Misto Olive Oil Sprayer) and sprinkle with Italian Herb Blend or your favorite seasoning. Put in a pre-heated broiler for 6-8 minutes, or until the zucchini is starting to get barely tender. (Remember the zucchini will cook longer when you’re melting the cheese.)
While the zucchini cooks, melt the butter (or use a combination of butter and olive oil, or all olive oil) and measure about 3/4 cup of Parmesan cheese. (I recommend the coarsely grated Parmesan that comes in a plastic jar or grate it coarsely yourself, but powdery pre-grated Parmesan won’t work well for this.) When zucchini is nearly as tender as you’d like it, remove from oven, brush with butter, sprinkle the zucchini generously with Parmesan, and put back under the broiler for 4-5 minutes, or until it’s melted and starting to brown. Watch carefully towards the end!
Serve hot and wait for compliments! And there will not be leftovers!
More Yummy Ideas for Cheesy Zucchini:
The BEST Slow Cooker Zucchini Recipes ~ Slow Cooker or Pressure Cooker
Roasted Balsamic Zucchini and Mushrooms with Feta and Thyme ~ Kalyn’s Kitchen
Grilled Cheesy Bacon Hasselback Zucchini ~ Sugar Free Mom
Meatless Cheesy Zucchini Roll-Ups ~ Tried and Tasty
Val’s Kid-Friendly Broiled Zucchini with Mozzarella and Pepperoni ~ Kalyn’s Kitchen
Pesto and Cheese Stuffed Zucchini ~ Rachel Cooks
Low-Carb and Gluten-Free Parmesan Encrusted Zucchini
Low-Carb and Gluten-Free Parmesan Encrusted Zucchini is the perfect way to cook zucchini for Parmesan cheese lovers.
- 4 medium or 5 small zucchini
- olive oil, for misting zucchini (and for mixing with butter if desired)
- 1 tsp. Italian Herb Blend (or your favorite seasoning blend)
- 1/4 C butter, melted (or use a combination of butter and olive oil or all olive oil if you prefer)
- 3/4 cup coarsely grated Parmesan cheese, more or less to taste
- Preheat the broiler and adjust the rack so your pan will be about 6 inches away from the heat.
- Cover a large baking sheet with foil (or spray with non-stick spray if you prefer).
- Wash zucchini skins and pat dry, cut off stem and blossom end of each zucchini, and cut zucchini into four lengthwise strips and cut the zucchini pieces into strips about 3 inches long. Then cut away the inner seedy part of each piece.
- Arrange zucchini on broiler pan in rows, close together, skin side down.
- Mist or brush the zucchini with a tiny amount of olive oil and season the zucchini with the Italian Herb Blend (or your favorite seasoning blend).
- Broil zucchini about 6-8 minutes, or until it’s starting to feel barely tender when you pierce it with a fork. (If your broiler is powerful I’d start checking after about 4-5 minutes. Remember the zucchini will cook more when you melt the cheese.)
- When the zucchini is barely tender, remove the pan from under the broiler, brush zucchini with melted butter (or whatever combination of butter and olive oil you’re using), and sprinkle Parmesan cheese over the zucchini, trying to get most of the zucchini covered.
- Put zucchini under broiler and cook until cheese is completely melted and well-browned, about 4-5 minutes, or a little more or less, depending on how hot your broiler is and how close the pan is to the heat source.
- Serve hot or warm. There won’t be any leftovers, so you don’t need to worry about whether this will keep in the refrigerator.
This recipe adapted from Vegetables Every Day.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Parmesan Encrusted Zucchini is a great recipe for low-carb and low-glycemic eating plans but would probably be considered a “once in a while treat” for any phase of the South Beach Diet, due to the amount of saturated fat in the cheese (and butter if you’re using it), although zucchini is very low in calories, carbs, and fat. New studies about weight loss are showing that fat (even saturated fat) is not that much of a concern, so I wouldn’t worry too much about the butter and cheese!
Find More Recipes Like This One:
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