Parmesan Baked Zucchini
Brooke Lark
Created May 16, 2012
Two of the staples of Italian cuisine, zucchini and Parmesan cheese, team up for a recipe that's easy to make and impressive to serve. These baked "boats" are a fresh new way to serve a distinctive side dish.
Parmesan Baked Zucchini
- Prep Time 5 min
- Total 20 min
- Servings 4
- Ingredients 5
Ingredients
- 2 zucchini, cut lengthwise in half
- 1/4 cup shredded Parmesan cheese (1 oz)
- 1 tablespoon olive oil
- Freshly ground pepper to taste
- 2 tablespoons chopped fresh basil leaves
Instructions
-
Step1Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
-
Step2Place zucchini halves, skin side down, on cookie sheet. Sprinkle each with 1 tablespoon cheese. Drizzle with oil; sprinkle with pepper.
-
Step3Bake 15 to 20 minutes or until zucchini is tender and cheese is light golden brown. Cool slightly. Garnish with basil.
Nutrition
80
Calories
6g
Total Fat
3g
Protein
3g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 80
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Saturated Fat
- 1 1/2g
- 9%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 120mg
- 5%
- Potassium
- 270mg
- 8%
- Total Carbohydrate
- 3g
- 1%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 3g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 15%
- 15%
- Calcium
- 10%
- 10%
- Iron
- 2%
- 2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
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