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. 

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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

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    64 Comments on “Parmesan Encrusted Zucchini (Video)”

  1. I made these by brushing them with sour cream instead of butter and without boiling first. Gave them an extra couple of minutes baking after the broiling and they were delicious!

  2. bwalice, I love your adaptation to cut the zucchini into chips! I'll have to try that.

  3. Just wanted to add a note that I've modified this recipe a tiny bit, and my hubby loves it. Instead of cutting the zukes into "fries," I slice them into "chips" — about 1/4" slices using my mandoline and then put them on the broiler rack. Everything else is pretty much the same – brush with a little bit of butter, sprinkle on salt, pepper, parmesan, and bake for about 15 minutes. We like our "chip" version a lot, and using the mandoline to slice is so fast! Every time I make these, we gobble them all up!

  4. TSannie, I do love that cookbook, use it all the time. I bought a used one, so it was pretty inexpensive.

  5. That looks delicious! And a lot more healthy than breadcrumb encrusted.
    Just looked at the cookbook over at Amazon. Just the artichoke chapter looks wonderful! Might have to buy that book.

  6. I love cooking this for my family. My husband doesn’t care for veggies and sometimes the kiddos are hard to please but this one has been a dish that everyone goes for!!! thank you for making our Zucchini eating experience so much more enjoyable!

    Tonight I’m cooking it for my parents who are on the low-carb diet so this will be great for them also!

    Thank you again ~ Oh and I LOVE the pictures!!! Good work!!

  7. Oh, you’re killing me here!! This looks incredible. I usually just make zucchini carpaccio when I have an abundance, but now I think I’ll try this. Thanks!!

  8. A brushed garlic butter on instead of just butter and they were delicious!

  9. Hi,
    I made this last night, but I had forgotten to take the recipe with me. But my memory served me well!

    However, I did forget to boil the zukes first, and it came out just fine! Also I didn’t remove the white stuff, and cut them thicker than fries…just took a little longer backing but juicy and delicious!

    Thanks much,
    Nancy

  10. I just made the lazy girl’s version of this, and it turned out great:
    I cut the zucchini into fry-sized spears, arranged them in a pan, drizzled butter over them and baked them at 350F for ten minutes. Then I sprinkled parmesan over them, and baked them for 20 more minutes. Simple as that, and mighty delicious.

  11. These look so very yummy. They remind me of the fried zucchini sticks my mom used to make sometimes. I think she just dipped them in a flour and water batter and then pan fried them, and squeezed lemon over them. She didn’t cook the zucchini first, but they probably got more cooking during the frying than these would under the broiler . . . still, I think it could work to not parboil them first.

  12. This would be great with the stuffed peppers I am making tonight.

  13. A person can’t have too much zucchini, peppers, tomatoes or eggplant fresh from the garden Kalyn!!!!I love this zucchini dish. I’m in an aoili mood so maybe some for a dip!!!

  14. great recipe, Kalyn! I’ll try this tonight.

  15. Can anyone say alternative to french fires?

  16. Mandy, hope you like it.

    EMWK, I think a lot of us have zucchini at this time of year! This is a great way to use them.

    Lydia, wish I could send you some.

    Kelly, my sister broils zucchini with cheese on it, but this was definitely a kicked-up version of what she makes.

    Mrs. G, I hear you!

    Sher, can’t wait to hear your results after you try both ways.

  17. I sure love the look of that picture! And I happen to love butter and parmesan-so I think I should do a taste test. Yes, I’ll make the zucchini both ways…….That way I will surely have lots of fun!

  18. These are incredible!! I’m going to have to tell you that I feel strongly the butter is necessary! Thank you.

  19. Sounds great, in my opinion. I’ve never had zucchini that style.

  20. Now I’m hoping one of my zucchini-growing friends drops off a few soon, so I can try this. Yum!