Parmesan Baked Zucchini (courgettes) Recipe

Parmesan Baked Zucchini (courgettes) Recipe

By 20/01/2014

At the weekend we headed off to Hastings, a seaside resort in the south of England. It was cold but sunny and we had a good walk and the children enjoyed very much playing with the pebbles at the beach.

The fresh sea breeze made us tired and hungry and for lunch we went to a local tapas bar which used to specialize in sea platters with tasty local fish like white bate, mussels, squid and scallops. We ended up being disappointed this time as the menu had completely changed and there was not a seafood platter to be seen. Good things don't always last! On the other hand they made some interesting and tasty coated vegetables.

Italian restaurants often do aperitifs with fried little vegetable bites, like sage, courgettes and aubergines. But of course even if they really are tasty, you don't always want fried food, especially in January when we try to eat lighter whenever possible!

Back home I coated some courgettes I had in the fridge with a a little olive oil, breadcrumbs and Parmesan for extra flavour. I popped them in the oven and... yes they were really tasty without frying them! This is a good way to make children eating vegetables. Mine loved them!

  • Prep Time : 10 minutes
  • Cook Time : 15 minutes

Ingredients

Instructions

Slice the courgettes into thin slices with the help of a knife or with a mandolin

sliced courgettes

Coat them with olive oil

coating with oil

Now mix the breadcrumbs with the Parmesan and coat both sides of the courgettes

coating with Parmesan and breadcrumbs

Line them up on a baking tray over a sheet of baking paper and cook them for about 15 minutes at 180C, depending on thickness, until they turn golden colour

Serve warm!

courgettes

courgettes

As I have used some homemade breadcrumbs made by toasted leftover bread I am entering this to Credit Crunch Munch with Camilla of Fab Food 4 All and Helen of Fuss Free Flavours.

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9 Responses to Parmesan Baked Zucchini (courgettes) Recipe

  1. gloria

    Look amazing Alida ! We love courgettes and with parmesan sounds delicious!!

  2. la cucina di Molly

    In questo periodo sto evitando i fritti, meglio la cottura in forno. Ottime queste zucchine, con quella impanatura e parmigiano devono essere gustosissime! Un abbraccio!

  3. Dottie Sauchelli Balin

    Dear Alida,

    Love courgettes and this is a terrific recipe without frying! Love it…I could eat these all day long…A great snack…Thanks for sharing… Blessings for a great day.. Dottie 🙂

  4. Louise

    I love baked zucchini, Alida especially with Parmesan! In the summer I grill them and in the winter I bake them and yes, they are oh so good.

    Too bad the restaurant changed their menu but perhaps it was a good thing too because you got to share some delicious looking zucchini!

    Thank you so much for sharing, Alida…

    • Alida

      You are very welcome Louise!

  5. Diana

    oh my gosh! these look so yummy…I am going to try these tonight!!!!!

  6. Camilla @FabFood4All

    Oh wow, these look amazing and are on my must try list! Thank you so much for entering Credit Crunch Munch with these tasty morsels:-)

  7. Pingback: January’s Credit Crunch Munch Round-up » Fab Food 4 All

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