Pour into a greased 913 baking dish. Crisp tender baked zucchini with a golden crust of freshly grated Parmesan thyme and oregano.
These parmesan zucchini stacks are a delicious side dish and a great low carb alternative to potato stacks.
Baked zucchini parmesan. Lightly spray a 15 12×10 12-inch rimmed baking pan with vegetable cooking spray. Best served hot out of the oven. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of zucchini.
Drain and mix together with 2 cups sauce and 12 cup cheese. Boldly crank your oven to 450F. Step 2 Mix olive oil Parmesan cheese salt garlic.
If desired lightly sprinkle zucchini with garlic salt and freshly ground black pepper. These Italian-flavored zucchini sticks are a crowed-pleaser. They are just 3 ingredients and easy to make.
Instructions Put the zucchini on a baking sheet and toss them with everything but the cheese to coat them well. Arrange the baked zucchini pieces over the top cover with remaining 1 cup sauce and 14 cup cheese. Heres the steps for the best way to cook zucchini you ave our word.
When zucchini has browned remove from heat. Bake for 15 to 20 minutes or until Parmesan. Arrange zucchini rounds on prepared pan with little to no space between them.
Line up the zucchini so the flesh is facing up and sprinkle with the. Arrange the rounds on a baking sheet taking care not to overlap them. Season well with herbs salt and pepper.
The stacks have a crunchy top layer and a cheesy creamy center. Sprinkle parmesan over zucchini toss to coat. Stir in marinara sauce over zucchini and onions.
Preheat the oven to 375 degrees F 190 degrees C. Dress your sliced zucchini rounds with olive oil salt pepper and garlic powder.