Kalyn's Kitchen

Parmesan Encrusted Zucchini (Video)

This Low-Carb and Gluten-Free Parmesan Encrusted Zucchini is the perfect way to cook zucchini for everyone who loves Parmesan cheese. 

PIN Parmesan Encrusted Zucchini to try it later!

Watch the video to see if you’d like to make
Low-Carb and Gluten-Free Parmesan Encrusted Zucchini!

 

Low-Carb and Gluten-Free Parmesan Encrusted Zucchini found on KalynsKitchen.com

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 Low-Carb Zucchini Recipes on Kalyn’s Kitchen, and it’s easy, quick, and delicious!)

Parmesan Encrusted Zucchini process shots collage

How to Make Parmesan Encrusted Zucchini:

(Scroll down for complete recipe with nutritional information.)

  1. 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.  
  2. Cover baking sheet with foil and lay the zucchini on the baking sheet in rows.
  3. Then brush or mist the zucchini with a tiny bit of olive oil (I used my Misto Olive Oil Sprayer (affiliate link) and sprinkle with Italian Herb Seasoning (affiliate link) or your favorite seasoning.
  4. 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.)
  5. 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 coarsely grated Parmesan that comes in a plastic jar or grate it yourself, but powdery pre-grated Parmesan won’t work well for this.)
  6. 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!
  7. Serve hot and wait for compliments! And there will not be leftovers!

Low-Carb and Gluten-Free Parmesan Encrusted Zucchini found on KalynsKitchen.com

More Yummy Ideas for Cheesy Zucchini:

Roasted Balsamic Zucchini and Mushrooms with Feta and Thyme ~ Kalyn’s Kitchen
Grilled Cheesy Bacon Hasselback Zucchini ~ Sugar Free Mom
Easy Cheesy Zucchini Bake ~ Kalyn’s Kitchen
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

Parmesan Encrusted Zucchini

Parmesan Encrusted Zucchini

Yield 4 servings
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes

Low-Carb and Gluten-Free Parmesan Encrusted Zucchini is the perfect way to cook zucchini and this is a recipe the whole family will love!

Ingredients

  • 4 medium zucchini
  • 1 T olive oil, for misting zucchini
  • 1 tsp. Italian Herb Blend (or your favorite seasoning blend)
  • 1/4 C butter, melted (see notes)
  • 3/4 cup coarsely grated Parmesan cheese (more or less to taste)

Instructions

  1. Preheat the broiler and adjust the rack so your pan will be about 6 inches away from the heat.
  2. Cover a large baking sheet with foil (or spray with non-stick spray if you prefer).
  3. 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.
  4. Arrange zucchini on broiler pan in rows, close together, skin side down.
  5. Mist or brush the zucchini with olive oil and season the zucchini with the Italian Herb Seasoning (affiliate link) or your favorite seasoning blend.
  6. 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.)
  7. 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.
  8. 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.
  9. 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.

Notes

You can use a combination of butter and olive oil or all olive oil for brushing the zucchini if you prefer, but the butter adds a nice flavor.

This recipe adapted from Vegetables Every Day. (affiliate link)

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 251Total Fat: 21gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 47mgSodium: 438mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 9g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Parmesan Encrusted Zucchini square image of finished zucchini on plate

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:
Use Zucchini Recipes or Side Dishes for more tasty ideas like this one.Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. Or Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Parmesan Encrusted Zucchini

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    64 Comments on “Parmesan Encrusted Zucchini (Video)”

  1. I just happen to have some zucchini sitting around and can’t wait to try this recipe!

  2. wow!!!!I am so going to try this! Thanks for the recipe!

  3. Pinkiepie, I think kids would love this. Let me know if you try it with rice oil.

    Nupur, that’s what I did!

    CC- You’re welcome! I know you have zucchini to use!

    Shea, hope you like it.

    Meeso, Go for it!

    Michelle, do let us know how it turns out without blanching. I thought about it too.

    Katie, we’re on the same wavelength. I’ve just started cooking some of my butternut squash.

    Margot, you must try it. I’m hoping to participate in Bread Day too.

    Amy, it was stunning, which I can say because it’s Jack Bishop’s recipe!

    r- I think I would go for olive oil over cooking spray for flavor, but I did use cooking spray to coat the broiler pan.

    Alanna, yes it was a keeper!

    Laura, your zucchini fries do sound very SB friendly and good! Let me know if they like this one.

    Kevin, hope you like it. Asparagus with parmesan is indeed divine.

  4. Another great way to do zucchini. I really enjoy broiling asparagus with parmigiano reggiano. I will have to try this.

  5. Just FYI, I make a version of these without blanching them first, however, I cut my zucchini strips thinner. I lay the strips on a baking sheet, spray them with cooking spray, and sprinkle a Mexican style spice on them. Then I bake them at 450. My whole family loves them. With the spray and seasonings, instead of butter and cheese, they are very SB friendly. I am going to try your version tomorrow. They sound great.

  6. OH MY OH MY OH MY

    : – ))))

  7. perhaps instead of drizzling with butter, you could spray with some butter-flavored cooking spray? it would add some of the butter flavor but less fat

  8. This looks and sounds stunning.

    I shall have to try it.

    Amy

  9. Kalyn,
    Those zucchinis looks very tasty!!
    I eat a lot of veggies… I used to be vegetarian, but I have never tied zucchini with parmesan, I must try it.
    I will do some more baking with poppy seeds soon too!! Maybe bread for the bread day (October 16).
    Greetings, Margot

  10. Mine are still producing, too. And we’re still eating! Thanks for another recipe.
    We’re switching to winter squash for tonight…have to have some variety!

  11. Oh my gosh! I just got on-line to find a recipe for zucchini fries. I always stop by for your recipe of the day and low and behold there it was. Thank you again for another great recipe! I am going to try it without blanching first.

  12. Zucchini is a great veggie…I think I wanna try this, and with the butter 😉

  13. Oh…yummy yummy yummy!! I love zucchini. I normally just saute them with olive oil, lemon juice, salt and pepper because I want to eat them as soon as possible. I am going to make these asap though. Seriously.

  14. These cheesy zucchini “fries” look so tempting! I could make a whole meal out of this platter…

  15. It could also be good with rice oil instead of butter. This looks like a good recipe to try to get the kids to eat more veggies.

  16. Truly guys, this was seriously good. I’m always testing new recipes so I don’t make too many things over and over, but I’m making this again tonight.

    Sophie, I’d love to hear how you like it if you try it with olive oil.

  17. These look seriously good – I think I might even be able to persuade my husband that zucchini is a good thing with those babies! I wonder if you could make them with olive oil and skip the butter all together.

  18. I don’t have a garden but I still love seeing what wonderful recipes you are creating from your garden! This one looks great!!

  19. Holy moley does this recipe ever sound good! And personally.. I think I am going to opt for the extra tablespoon of butter – But I appreciate all your experiments!