Parmesan-and-Herb-Crusted Zucchini

Parmesan-and-Herb-Crusted Zucchini is a delicious way to enjoy this healthy vegetable. This recipe is easy and perfect for a snack or side dish.

Why Make This Recipe

Making Parmesan-and-Herb-Crusted Zucchini is a great choice for anyone looking to add more veggies to their meals. It’s simple, quick, and packed with flavor. The combination of Parmesan cheese and herbs brings out the natural taste of the zucchini, making it a favorite for kids and adults alike.

How to Make Parmesan-and-Herb-Crusted Zucchini

To start, gather your ingredients and follow these easy steps to whip up this tasty dish.

Ingredients:

• Zucchini
• Parmesan cheese
• Bread crumbs
• Italian herbs (such as thyme, oregano, or basil)
• Salt
• Pepper
• Olive oil

Directions:

1. Preheat the oven to 400°F (200°C).
2. Slice the zucchini into rounds or sticks.
3. In a bowl, mix together the breadcrumbs, grated Parmesan cheese, and Italian herbs.
4. Season the zucchini with salt and pepper, then drizzle with olive oil.
5. Dredge the zucchini pieces in the breadcrumb mixture until well coated.
6. Place on a baking sheet and bake for 20-25 minutes or until golden brown and crispy.
7. Serve hot as a side dish or appetizer.

How to Serve Parmesan-and-Herb-Crusted Zucchini

Parmesan-and-Herb-Crusted Zucchini pairs well with a variety of main dishes. Serve it alongside grilled chicken, fish, or pasta. It also makes a great appetizer for parties. You can dip it in marinara sauce or ranch dressing for extra flavor.

How to Store Parmesan-and-Herb-Crusted Zucchini

If you have leftovers, store the Parmesan-and-Herb-Crusted Zucchini in an airtight container in the refrigerator. It will stay fresh for up to three days. To reheat, place in the oven for a few minutes to regain its crispiness.

Tips to Make Parmesan-and-Herb-Crusted Zucchini

• Use fresh herbs for the best flavor.
• Adjust the seasoning according to your taste preference.
• For a spicy kick, add some red pepper flakes to the breadcrumb mixture.

Variation

You can try different cheese types like mozzarella or cheddar for a new flavor twist. Adding some chopped garlic can also enhance the taste.

FAQs

• Can I use other vegetables instead of zucchini?
  Yes, you can use eggplant, yellow squash, or even asparagus.

• Is it possible to make this recipe gluten-free?
  Absolutely! Just substitute regular breadcrumbs with gluten-free breadcrumbs.

• Can I freeze the Parmesan-and-Herb-Crusted Zucchini?
  Yes, you can freeze the uncooked zucchini. Just place them in a single layer on a baking sheet, freeze, and then transfer to a freezer bag.

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Enjoy making and sharing your Parmesan-and-Herb-Crusted Zucchini!

Corn and Cod Green Curry

A delicious and quick dish combining sweet corn and tender cod in a creamy green curry sauce, perfect for busy weeknights or laid-back weekends.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine Thai

Servings 4 servings

Calories 450 kcal

Ingredients

  

Main Ingredients

• 5 ears 5 ears of corn (or 5 cups frozen corn kernels)
• 1 piece 1 (2-inch) piece of ginger (no need to peel)
• 4 ounces 4 ounces (⅓ cup) green curry paste
• 2 tablespoons 2 tablespoons coconut oil or neutral oil such as grapeseed
• 1 can 1 (14-ounce) can full-fat coconut milk
• 1 tablespoon 1 tablespoon fish sauce (plus more as needed)
• 1.5 pounds 1½ pounds cod, cut into 1½-inch pieces
• 3 pieces 3 baby bok choy, thinly sliced
• 2 tablespoons Juice from 1 lime
• Basil or cilantro leaves, for serving
• Thinly sliced Thai bird or serrano chile, for serving (optional)

Instructions

 

Preparation

• Start by cutting the corn kernels off the cobs and put them in a bowl. Use the blunt edge of the knife to scrape the corn milk into the bowl for extra flavor.
• In a large pot, finely grate the ginger. Add the green curry paste and the oil. Set over medium heat and stir until it smells fragrant and sticks to the pot, about 3 to 5 minutes.
• Pour in the coconut milk, and then fill the empty can halfway with water and add that to the pot (about 1 cup). Make sure to scrape up any stuck bits from the bottom! Stir in the corn and fish sauce. Let it simmer until it’s flavorful and slightly thickened, for about 5 to 7 minutes.
• Add the cod and let it simmer until it’s cooked through and flaky, which should be another 5 to 7 minutes. Turn off the heat and mix in the bok choy and lime juice. The bok choy will wilt without the heat. Taste and add more fish sauce if needed.

Serving

• Serve topped with fresh herbs and optional chiles!

Notes

This curry is amazing served over rice or with warm naan bread. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave. Just be careful not to overcook the cod again! Make sure to scrape off the corn milk for added sweetness and flavor. Adjust the fish sauce to your taste. If you want more heat, add an extra chile or two. You can easily switch out the cod for another white fish, like tilapia or halibut. For a vegetarian version, use tofu and veggie broth instead of fish sauce.

Keyword Cod Recipes, Corn and Cod Green Curry, Easy Dinner, Green Curry, Spicy Curry