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Parmesan Baked Zucchini

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By Brooke Lark
Created May 16, 2012
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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
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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

  • Step 
    1
    Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • Step 
    2
    Place zucchini halves, skin side down, on cookie sheet. Sprinkle each with 1 tablespoon cheese. Drizzle with oil; sprinkle with pepper.
  • Step 
    3
    Bake 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
0
*Percent Daily Values are based on a 2,000 calorie diet.

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