Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, parmesan stuffed baked zucchini. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Parmesan stuffed baked Zucchini is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Parmesan stuffed baked Zucchini is something that I have loved my entire life.
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 easy, cheesy baked zucchini chips are addictive. Perfect to serve with dinner or as an afternoon snack.
To get started with this particular recipe, we have to first prepare a few components. You can have parmesan stuffed baked zucchini using 5 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Parmesan stuffed baked Zucchini:
- Make ready 1 large zucchini
- Make ready 1 tablespoon olive oil
- Make ready 1 teaspoon seasoning salt
- Get 1 pinch garlic salt
- Make ready parmesan cheese (flaked if possible)
A little crispy, super Roasted zucchini with parmesan—which takes all of ten minutes, start to finish—is going to save You'll see a lot of recipes for "baked zucchini". They might look a little bit like this recipe, however. Top the zucchini boats with the parmesan and mozzarella, and bake until melted and bubbly. This post may contain affiliate links.
Instructions to make Parmesan stuffed baked Zucchini:
- Preheat oven to 425 degrees. Wash zucchini and cut off each end. Place on a baking dish and slice the zucchini every 1/2 inch or so a little more than halfway through. Put parmesan in the cuts in the zucchini.
- In a small bowl, mix together your oil, garlic salt and seasoning salt. Brush mixture over top of the sliced zucchini and bake for 25-30 minutes. Let sit for 5 minutes and enjoy.
My family and I move so much that I have never planted zucchini. I wish I could say that I have so much that I don't know what to do with it, but that isn't the case. The sliced zucchini is baked with Parmesan cheese, basil, oregano, tomatoes, and other ingredients. Garden-fresh zucchini and tomatoes bake to perfection with a sour cream and Parmesan cheese topping. If you have a surplus of zucchini, this dish is the perfect way to use it.
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