Parmesan Zucchini Planks

Prep Time: 10 minutes Cook Time: 22 minutes Total Time: 32 minutes Recipe Intensity Difficulty: Easy Skill Level: Beginner Cooking Method: Baking Oven Temperature: 425°F (220°C) Servings: 4 Yield: 16 zucchini planks Ingredients 2 medium zucchini 2 tablespoons olive oil ¾ cup grated Parmesan cheese ½ cup panko breadcrumbs 1 teaspoon Italian seasoning 1 teaspoon

Equipment

• Baking sheet
• Parchment paper
• Sharp knife
• Cutting board
• Mixing bowl
• Measuring cups and spoons
• Pastry brush or spoon

Ingredients

• 2 medium zucchini
• 2 tablespoons olive oil
• ¾ cup grated Parmesan cheese
• ½ cup panko breadcrumbs
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Optional for Serving

• Marinara sauce
• Ranch dressing
• Garlic aioli
• Fresh lemon wedges
• Extra grated Parmesan
• Red pepper flakes
• Chopped basil

Instructions

Step 1: Prepare the Oven

1. Preheat your oven to 425°F (220°C) .
2. Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Step 2: Slice the Zucchini

1. Wash the zucchini thoroughly.
2. Trim off both ends.
3. Slice each zucchini lengthwise into ½-inch thick planks .
4. Pat the slices dry with paper towels to remove excess moisture.
5. Dry zucchini helps create a crispier coating.

Step 3: Prepare the Parmesan Coating

1. In a shallow bowl combine:
2. Parmesan cheese
3. Panko breadcrumbs
4. Italian seasoning
5. Garlic powder
6. Onion powder
7. Paprika
8. Salt
9. Black pepper
10. Mix well until evenly combined.

Step 4: Coat the Zucchini

1. Brush each zucchini plank lightly with olive oil on both sides.
2. Press each plank into the Parmesan mixture, coating evenly.
3. Arrange the coated planks in a single layer on the prepared baking sheet.
4. Leave a little space between each plank for even browning.

Step 5: Bake

1. Bake for 18 minutes at 425°F (220°C) .
2. After 18 minutes, switch the oven to broil on high for 2–4 minutes .
3. Watch carefully until the tops become golden brown and crispy.
4. Avoid over-broiling, as the Parmesan can brown quickly.

Step 6: Garnish and Serve

1. Remove from the oven.
2. Sprinkle with fresh parsley and additional Parmesan cheese if desired.
3. Serve immediately while hot and crispy with your favorite dipping sauce.

Notes

Allow leftovers to cool completely before storing. Store in an airtight container for up to 3 days . Although possible, freezing is not recommended because zucchini releases moisture when thawed, making the coating less crisp.

Nutrition

Calories: 220 · Protein: 10g · Fat: 15g · Carbohydrates: 12g · Saturated Fat: 5g · Fiber: 2g · Sugar: 4g · Sodium: 540mg