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:
- Preheat the oven to 400°F (200°C).
- Slice the zucchini into rounds or sticks.
- In a bowl, mix together the breadcrumbs, grated Parmesan cheese, and Italian herbs.
- Season the zucchini with salt and pepper, then drizzle with olive oil.
- Dredge the zucchini pieces in the breadcrumb mixture until well coated.
- Place on a baking sheet and bake for 20-25 minutes or until golden brown and crispy.
- 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!
Grilled Fish
Ingredients
For the Red Sauce
- 4 pieces cascabel chiles, stemmed and seeded
- 1 piece ancho chile, stemmed and seeded
- 1 piece guajillo chile, stemmed and seeded
- 1 piece pasilla chile, stemmed and seeded
- 2 pieces chiles de árbol, stemmed, seeded and veins removed depending on desired spice level
- 4 pieces small Roma tomatoes, quartered
- 1/2 piece white onion, roughly chopped
- 5 cloves garlic
- 2 whole cloves
- 1/2 cup safflower, canola or vegetable oil
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon ground achiote (annatto) seeds
- 1 pinch ground cumin
- 1 pinch dried oregano
- 1 1/2 tablespoons sea salt, plus more as needed
For the Green Sauce
- 4 cloves garlic
- 2 cups parsley leaves and tender stems
- 1/2 cup safflower, canola or vegetable oil
- 1 pinch ground cumin
- 1 teaspoon sea salt
For the Fish and Serving
- 1 whole red snapper (or tilapia, bass or branzino), butterflied
- 1 to taste sea salt
- 10 pieces corn tortillas, warmed for serving
- 1 cup refried black beans, warmed for serving
- 1 cup red or green salsa of your choosing, or both for serving
- 1 pieces lime wedges for serving
Instructions
Make the Red Sauce
- Soak the chiles in a small saucepan with 1 cup of water. Heat on low until it simmers, then cover and let it soak for 15 minutes.
Make the Green Sauce
- While chiles soak, blend garlic, parsley, oil, cumin, and salt until smooth. Set aside and clean the blender.
Finish the Red Sauce
- Add the soaked chiles and their water, tomatoes, onion, garlic, whole cloves, oil, orange juice, lime juice, achiote, cumin, oregano, and salt to the blender. Blend until smooth. Adjust salt to taste. You can store extra sauce for later.
Prepare to Grill
- Heat your grill or grill pan over medium heat and brush with oil.
Prepare the Fish
- Dry the fish and score the flesh side deep enough for the sauces to soak in. Lightly season with salt.
Sauce the Fish
- Spread red sauce on one side and green sauce on the other side of the fish.
Grill the Fish
- Grill skin-side down for 7-10 minutes. Flip carefully and grill until the flesh is charred and cooked through.
Serve
- Place the fish on a platter, flesh-side up. Serve with warm tortillas, refried black beans, your choice of salsa, and lime wedges.
