Parmesan Encrusted Zucchini (Video) – Kalyn's Kitchen

Posted by Calin Denny On July 16, 2021

This low-carb, gluten-free Parmesan-covered zucchini is the perfect way to cook zucchini for anyone who loves Parmesan cheese. And this is a zucchini recipe that the whole family devours and asks for seconds!

Pin this Parmesan zucchini recipe to try later!

We haven’t quite made it to summer When people start leaving zucchini on the neighbors balcony, but zucchini are already quite abundant in my garden. So for this week Friday favorite After, here’s a delicious recipe Zucchini covered with parmesan cheese Add to Zucchini bread with feta and thyme And the Easy zucchini bread with cheese For the low-carb zucchini cheesy theme that a lot of people seem to love! And everyone who loves salty Parmesan cheese will love this easy way to cook zucchini!

This recipe originally came from vegetables every day Written by Jack Bishop (affiliate link), a very old book that I still use all the time looking for ideas for cooking vegetables. But my favorite version of the recipe and the one I’m sharing here is actually simpler than the one in the cookbook because years ago a reader told me they cooked the whole zucchini under the broiler, and that’s the way I’ve been doing it ever since. And I promise it wouldn’t be easier than this to get a delicious cheesy way to use up zucchini that even kids will devour. You may need to experiment to get the timing right for your broiler as they can vary in temperature, but other than that, this is really foolproof and delicious, enjoy!

What ingredients do you need for this recipe?

zucchini
olive oil
Italian herbal seasoning (affiliate link), or your favorite spice blend
butter
Coarsely grated parmesan cheese

What Kind of Parmesan Cheese Should You Use?

Of course, freshly grated Parmesan cheese would be great for this recipe. But if you don’t have a block of Parmigiano ReggianoThis recipe would work perfectly with coarsely grated Parmesan cheese, which is widely available. I wouldn’t use finely grated Parmesan cheese in the green jar for this; It won’t thaw and cover the zucchini in the way that makes this recipe so good!

Want more low-carb zucchini?

This is one of the Kalyn’s Kitchen Top Ten Low-Carb Zucchini RecipesHere is a great collection of easy and delicious zucchini ideas!

How this recipe works:

(Scroll down for the full recipe with nutritional information.)

Trim the ends and cut each zucchini into quarters lengthwise, cut into 3-inch strips and then cut the unnatural inner portion of each piece.
Cover the baking tray with foil and place the zucchini on the baking tray in rows.
Then brush the zucchini or spray it with a little olive oil (I used Misto olive oil spray (affiliate link) and sprinkle with Italian herbal seasoning (affiliate link) or your favorite spice.
Place on a preheated grill for 6-8 minutes, or until the zucchini just begins to soften. (Remember that zucchini will cook longer when the cheese has melted.)
While the zucchini is cooking, melt the butter (or use a mixture of butter and olive oil or all the olive oil) and measure out about 3/4 cup of the Parmesan cheese. (I recommend coarsely grated Parmesan cheese that comes in a plastic bowl or grated yourself, but pre-grated Parmesan won’t work well for this.)
When the zucchini is as soft as you want it to be, remove it from the oven, brush it with butter, sprinkle the zucchini with plenty of Parmesan cheese, and place it under the grill for 4-5 minutes, or until it wilts and begins to turn brown. Watch carefully to the end!
Serve it hot and wait for the compliments! There will be no leftovers!

More delicious zucchini cheesy ideas:

Roasted zucchini and mushrooms with feta cheese ~ Calin’s Kitchen
Bacon Grilled Zucchini Hasselback ~ My mom is sugar free
Easy zucchini bread with cheese ~ Calin’s Kitchen
Zucchini rolls with cheese without meat ~ Tried and delicious
Grilled zucchini with mozzarella and pepperoni ~ Calin’s Kitchen
Zucchini stuffed with cheese and pesto ~ Rachel Cox

Ingredients

4 medium sized zucchini

1 ton olive oil for spraying zucchini

1 tsp. Italian herb blend (or your favorite spice blend)

1/4 c melted butter (see notes)

3/4 cup coarsely grated Parmesan cheese (more or less to taste)

instructions

Preheat the grill and adjust the rack so the pan is 6 inches from the heat.
Line a large baking tray with tin foil (or spray it with nonstick spray if you prefer).
Wash the peel of the zucchini and pat dry, cut off the stem and flower end of each zucchini, cut the zucchini into four longitudinal slices and cut the zucchini pieces into slices about 3 inches long. Then cut out the abnormal inner part of each piece.
Arrange the zucchini on the broiler tray in rows, closing them together, skin-side down.
Spray or brush the zucchini with olive oil and season with oil Italian herbal seasoning (affiliate link) or your favorite spice blend.
Roast the zucchini about 6-8 minutes, or until it begins to feel just barely tender when pierced with a fork. (If your broiler is tough, I’ll start checking after about 4-5 minutes. Remember, zucchini will cook more when the cheese melts.)
When the zucchini is just barely tender, remove the pan from under the broiler, brush the zucchini with melted butter (or whatever mixture of butter and olive oil you use), and sprinkle Parmesan cheese over the zucchini, trying to get most of the zucchini covered.
Place the zucchini under the grill and cook until the cheese is completely melted and well browned, about 4-5 minutes, or a little more or less, depending on how hot the grill is and how close the pan is to the heat source.
Serve it hot or warm. There won’t be any leftovers, so you don’t have to worry about whether this will keep in the fridge.

Notes

You can use a mixture of butter and olive oil or all of the olive oil to brush the zucchini if you prefer, but the butter adds a nice flavor.

This recipe is adapted from vegetables every day. (affiliate link)

Nutrition information:

fruit:

serving size:

Amount per service:

Calories: 251Total fat: 21 gramsSaturated fat: 11 gramsUnsaturated fats: 1 gramUnsaturated fats: 8 gramsCholesterol: 47 mgsodium: 438 mgCarbohydrates: 10 gramsthe basic: 3 gramssugar: 5 gramsprotein: 9 grams

Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.

Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
Parmesan-covered zucchini is a great recipe for low-carb, low-glycemic eating plans, but it’s likely to be considered an “occasional treat” for any stage of the original South Beach Diet, given 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 on weight loss They show that fat (even saturated) isn’t a big concern, so I wouldn’t have to worry too much about butter and cheese!

Find more recipes like these:
Uses zucchini recipes or side dishes For more delicious ideas like these Recipes by type of diet Image index pages to find more recipes suitable for a particular food plan. or Follow Kalyn’s Kitchen on Pinterest To see all the good recipes I share there.

Historical notes for this recipe:
This recipe was first published in 2007, and I’ve made it a few times for guests since then. It was last updated in 2021.