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Holly Nilsson
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Tag: zucchini
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Lemon Pepper Chicken
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This lemon pepper chicken is as easy as it is delicious.
Juicy chicken breasts are baked on a bed of zucchini and smothered in a tangy lemon sauce.
This Lemon Pepper Chicken recipe is sponsored by McCormick.
- Quick to prep, this dish comes together with basic pantry ingredients and a few minutes in the oven!
- Lemon pepper chicken is simple to make and packed with flavor from a simple homemade seasoning.
What You’ll Need For Lemon Pepper Chicken
Chicken: I use boneless, skinless chicken breasts in this recipe. You can replace the chicken breasts with boneless chicken thighs—the cooking time will need to be adjusted.
Seasoning: I make homemade lemon pepper seasoning since it has more flavor without being too salty. Ensure the lemon zest is dry if storing leftover seasoning or store it in the freezer.
Sauce: Fresh, whole lemons give this sauce a fresh lemon flavor. It’s slightly thickened with flour and seasoned with a homemade lemon pepper blend.
Stock/Wine: Use extra chicken stock or chicken broth instead of white wine if desired.
Zucchini: Zucchini can be replaced with other colorful summer squashes or sliced mushrooms.
How to Make Lemon Pepper Chicken
- Soften the zucchini slightly and transfer to a casserole dish.
- Brown the chicken and add it to the dish.
- Simmer the sauce in the same skillet and spoon it oveer the chicken.
- Bake until the chicken is cooked through (recipe below).
Storage and Reheating
- Store leftovers in a covered container in the refrigerator for up to 4 days.
- Reheat sauce in a pan, whisking in a little milk to emulsify. Add chicken to the sauce and reheat on low until warmed through.
- Freeze chicken and sauce separately in zippered bags for up to 1 month. Thaw overnight in the refrigerator before reheating.
Tasty Chicken Dishes
Did your family love this Lemon Pepper Chicken? Leave us a rating and a comment below.
Lemon Pepper Chicken
Tender juicy chicken in a tangy lemon sauce, baked to perfection!
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Preheat the oven to 350°F
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In a bowl, combine zucchini, 1 teaspoon lemon pepper seasoning, and green onions.
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In an ovenproof skillet, heat 1 tablespoon olive oil over medium high heat. Add the zucchini mixture and cook for 2 to 3 minutes or until slightly softened. Transfer to a 2-quart casserole dish or Dutch oven.
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In a shallow bowl, combine flour and 1 ½ teaspoons of lemon pepper seasoning. Dip the chicken breasts in the flour mixture and shake to remove any excess (reserve the remaining flour to thicken the sauce).
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Add the remaining olive oil to the skillet and brown chicken over medium-high heat until golden, about 3 minutes per side. Place on top of zucchini.
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Place broth, wine, lemon juice, and 1 tablespoon of the leftover flour mixture and garlic powder in a jar and shake well to combine.
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Pour into the warm skillet while whisking and bring to a boil. Simmer 1 minute while whisking and scraping up any brown bits in the pan. Season with salt and pepper to taste. Spoon sauce over chicken breasts.
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Cover and bake for 20 minutes. Remove cover and bake for an additional 10-15 minutes longer or until the chicken reaches 165°F.
Zucchini can be replaced with 8 oz sliced mushrooms (or a combination of the two).
Homemade Lemon Pepper Seasoning- 1 tablespoon lemon zest
- ¾ teaspoon black pepper
- ½ teaspoon salt (or to taste)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Combine the ingredients in a small bowl. To store leftover lemon pepper, spread the mixture onto a paper towel lined plate and allow it to dry overnight or until the lemon zest is completely dehydrated.
Calories: 435 | Carbohydrates: 14g | Protein: 51g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 313mg | Potassium: 1083mg | Fiber: 1g | Sugar: 2g | Vitamin A: 345IU | Vitamin C: 14.9mg | Calcium: 38mg | Iron: 2.1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Sautéed Zucchini
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With crispy edges and infused with savory seasonings, sautéed zucchini is the perfect quick side to any dish!
Low-carb and low-calorie zucchini squash rounds are sautéed in garlic butter and basil and ready in minutes!
- It’s incredibly quick to prep and cook in just 15 minutes or less. Use that garden bounty of zucchini in no time!
- Endlessly versatile zucchini can be seasoned in myriad ways to match the menu.
- Low-cal and low-carb zucchini has a mild and nutty flavor that makes it so popular with main dishes like salmon, chicken, or steak.
- A double batch can be enjoyed all week long as a side or addition to a casserole or on toast.
What You’ll Need For Sauteed Zucchini
Zucchini: Look for firm, waxy zucchini without any soft spots or blemishes. Mix it up and add some yellow squash for color. If using extra large zucchini, slice in half and scoop out the tough seeds before slicing into half moons. Extra large zucchini can sometimes have tough skin, so it can also be peeled if you’d like.
Seasonings: Switch out the olive oil for bacon grease. Other flavor profiles to try are Italian and lemon pepper.
Variations: Keep seasonings simple with mild zucchini. Try add-ins like red onions, diced tomatoes, sliced mushrooms, or bell peppers. Even a bag of mixed frozen vegetable medley will work, just add a few minutes to the cooking time in Step 2 of the recipe below. For an extra flavor boost, sprinkle with parmesan before serving.
How to Make Sautéed Zucchini
With crispy edges and lots of seasonings, sautéed zucchini is the perfect quick side dish.
- Season thick-sliced zucchini as directed in the recipe below and sauté in olive oil.
- Push the zucchini to the side of the pan and add garlic and butter to the other side.
- Once fragrant, toss it all together and cook until the zucchini si browned.
Season to taste before serving.
Pro Tips
- We find that ½-inch slices give the best texture, but if you prefer even crispier, browned edges, slice into thicker rounds so they will hold up to the extra cooking time.
- Use a large enough skillet to avoid over-crowding and prevent the zucchini from steaming instead of browning.
Storing Sautéed Zucchini
- Keep leftover sautéed zucchini in a covered container in the refrigerator for up to 4 days. Reheat portions in a dry skillet to crisp up the edges.
- Freeze cooled zucchini in zippered bags for up to a month. NOTE: Due to its high water content, zucchini will lose its firmness once thawed, but it’s perfect for soup or a frittata!
Let’s Use That Extra Garden Zucchini!
Did your family love this Sautéed Zucchini Recipe? Be sure to leave a rating and a comment below!
Sautéed Zucchini
Mild zucchini gains savory flavor with butter, garlic, herbs, & seasonings.
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Slice zucchini to ½-inch thickness.
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Heat olive oil in a 12-inch skillet over medium-high heat. Toss zucchini with oil, basil, salt & pepper.
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Add seasoned zucchini and cook 3-4 minutes or until tender-crisp.
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Move the zucchini to one side of the pan and add butter and garlic to the other and cook briefly. Combine and cook until zucchini is tender, about 2 minutes more.
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Season with salt & pepper to taste.
- If using extra large garden zucchini with tough seeds, slice in half lengthwise and scoop out the seeds with a spoon.
- Cut into ¾-inch slices if you prefer firmer zucchini or crispier edges.
- For a deeper flavor, add a sprinkle of parmesan cheese before serving if desired.
- Leftovers can be stored in an airtight container in the fridge for up to 3-4 days, or in the freezer for up to one month.
Calories: 75 | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 321mg | Potassium: 266mg | Fiber: 1g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 18mg | Calcium: 21mg | Iron: 0.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Side Dish Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Weekly Meal Plan Sep 9, 2024
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
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Holly Nilsson
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Weekly Meal Plan Sep 2, 2024
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
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Holly Nilsson
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Italian Chicken
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Italian chicken is a fast and flavorful one-pan dinner.
Chicken breasts and potatoes are tossed in a flavorful Italian seasoning and roasted alongside veggies for a full meal on just one pan.
Savory and super easy, you’ll be making this dish on repeat!
- Easy Preparation: Simple steps and minimal prep make it easy to follow.
- One-Pan Meal: Everything cooks together on a single baking sheet, making cleanup a breeze!
- Healthy Ingredients: Includes lots of vegetables like zucchini, cherry tomatoes, and red peppers.
- Delicious: Most importantly, this meal is delicious.
What You’ll Need For Italian Chicken
Chicken: Boneless, skinless chicken breasts are ideal for this recipe. You can also substitute with chicken thighs or drumsticks.
Potatoes: I use baby potatoes cut in half. You can also use larger potatoes cut into 1-inch chunks. There is no need to peel the tomatoes.
Vegetables: Zucchini, cherry tomatoes, and red peppers add color and flavor. Feel free to add other veggies like sliced mushrooms or broccoli.
Marinade: A mix of Dijon mustard, red wine vinegar, and Italian dressing mix creates a flavorful marinade.
Seasonings: Olive oil, Parmesan, salt, and pepper give the dish so much flavor!
Variations
- Replace the chicken with Italian sausage, shrimp, or pork tenderloin.
- Add different herbs and seasonings like fresh parsley, oregano, basil, or thyme.
How to Make Italian Chicken
- Season: Toss the chicken with the marinade. Season the potatoes per the recipe below.
- Bake: Add the chicken and potatoes to a sheet pan and bake for 15 minutes.
- Add veggies: Season the veggies and add to the baking sheet. Bake until tender.
Storing Leftovers
- Keep leftover Italian chicken in an airtight container and store it in the fridge for up to 3-4 days.
- Freeze portions in zippered bags for up to 4 weeks. Add extra parmesan cheese to revive the flavor!
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Did you make this Italian Chicken? Leave a rating and a comment below.
Italian Chicken
Italian chicken is marinated in a flavorful blend of Dijon and Italian seasoning, then roasted with fresh vegetables for a delicious and easy meal.
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Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper.
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In a bowl or resealable bag combine 2 tablespoons olive oil, 1 tablespoon Italian dressing mix, red wine vinegar, and dijon. Add the chicken and toss to coat. Allow to marinate while preparing the vegetables.
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Cut potatoes in half. Toss with 1 tablespoon oil, Parmesan cheese, ½ teaspoon of salt, and ¼ teaspoon pepper (or to taste). Spread on the baking sheet and bake for 15 minutes.
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Meanwhile, in a large bowl toss together cherry tomatoes, zucchini, red pepper, whole garlic cloves, the remaining Italian dressing mix, and 1 tablespoon of olive oil.
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Place the chicken on the baking sheet with the potatoes and arrange the vegetables around the chicken.
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Bake for 18-25 minutes or until the chicken breasts reach an internal temperature of 165°F.
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Rest the chicken for 5 minutes before slicing.
Leftover Italian chicken can be stored in the fridge in an airtight container for up to 4 days.
Calories: 400 | Carbohydrates: 31g | Protein: 29g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 1010mg | Potassium: 1281mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1448IU | Vitamin C: 89mg | Calcium: 67mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Chocolate Chocolate Chip Zucchini Bread – Simply Scratch
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This Chocolate Chocolate Chip Zucchini Bread is super moist and delicious! Shredded zucchini is mixed in a simple chocolate infused batter that’s studded with chocolate chips. Baked sprinkled with mini chocolate chips – because there’s no such thing as too much chocolate. Yields 2 loaves or 16 thick slices.
Zucchini season is upon us.
Every few days or so our incredibly kind and generous nice neighbor, Charlie will pop over with a bag of veggies from his garden. In early spring it was bags of rhubarb (even though I have my own plant 🙂 ) and lately it has been peppers, tomatoes and gigantic zucchini’s. And by gigantic I mean as long as a baseball bat. Okay so maybe I’m exaggerating just a bit but trust me they are huge.
Since his last veggie-drop I’ve already made a few loafs of zucchini bread and he keeps coming by with more! So I figured I’d turn my traditional zucchini bread recipe into a chocolaty one. Because who doesn’t like to eat their dessert and a serving of vegetables at the same time? (kidding)
To Make This Chocolate Chocolate Zucchini Bread You Will Need:
- grated zucchini – About 1 large or 2 medium in size.
- unbleached all-purpose flour – The base for the zucchini bread.
- natural unsweetened cocoa powder (do not use dutch processed) – Lends rich chocolaty flavor!
- cinnamon – Adds warmth and distinct flavor to the recipe.
- baking soda – Creates a gas while baking which helps the bread rise.
- fine salt – Can use sea salt or pink himalayan
- baking powder – Will create lightness in the batter, which makes the bread rise and gives it a tender crumb.
- eggs – Besides richness and flavor, they provide structure and help bind all the ingredients together.
- granulated sugar – For sweetening and flavor.
- unsweetened applesauce – My little trick for adding moisture without the extra fat.
- extra light olive oil – Lends moisture. Other flavorless oils (like grapeseed oil) may also be used.
- pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
- chocolate chips – For double the chocolate.
- mini chocolate chips – Adds texture (and extra chocolate!) to the top of the zucchini bread.
Preheat your oven to 350°F (180°C).
Line 2 standard loaf pans with parchment and grease with nonstick baking spray with flour. Although you don’t see the parchment paper in the above photo, you will definitely want to use it to avoid the chocolate chips on the bottom of the loaf from sticking.
Next, grate the zucchini on the small holes of your box grater until you have 2 heaping cups and then set it off to the side.
In a large mixing bowl add 2 cups unbleached all purpose flour, 1/4 cup natural cocoa powder (not Dutch process), 1 tablespoon cinnamon, 2 teaspoons of baking soda, 1 teaspoon fine salt and 1/4 teaspoon baking powder. Whisk well to combine.
In a separate mixing bowl, preferably with a spout, measure and add in 2 cups granulated sugar, 3 large eggs, 1/2 cup of unsweetened apple sauce, 1/2 cup of extra light olive oil and 1 tablespoon pure vanilla extract.
And whisk to combine.
Pour the wet ingredients into the bowl with the dry.
Use a rubber spatula to mix until just combined.
Add in the 2 cups of grated zucchini and mix until just about incorporated.
Toss 2 cups of chocolate chips in with 1/2 tablespoon flour.
Then add them into the zucchini bread batter.
Stir until the chocolate chips are throughout.
Divide the batter into each prepared pan – about 2-3/4 cups per pan. Bake on the middle rack for 20 minutes.
Remove and sprinkle each loaf with 2 tablespoons of mini chocolate chips (if desired).
Continue to bake for 35 to 40 minutes OR until a tester comes out with only a few crumbs attached. Remove the loaves from the oven and let cool before removing the zucchini bread from pans. Transfer to a wire rack to finish cooling.
NOTE: I start checking my zucchini bread at the 45 minute mark. Not all ovens are calibrated the same, so it’s always best to check periodically for doneness.
Once cool, slice into roughly 1 inch slices.
I love this recipe! It’s perfectly moist yet still has that zucchini bread taste… just with the decadence of chocolate.
How To Store Zucchini Bread:
Once the bread has completely cooled, double wrap in plastic wrap and store at room temperature.
How Long Will Zucchini Bread Last?
If stored properly, this zucchini bread will last 2 to 3 days. If you don’t plan to eat both loaves in that time frame, I recommend freezing.
HOW TO FREEZE ZUCCHINI BREAD:
Once the zucchini bread has completely cooled, double wrap a single loaf in plastic wrap, then wrap tightly with foil and freeze for up to 6 months. I like to use a sharpie and mark the day and the year on the outside as well.
WANT MORE ZUCCHINI BREAD RECIPES? CLICK HERE!
Chocolate chocolate chip zucchini bread is great warm or at room temperature, but I really love it the next day when the chocolate chips have had a chance to harden. I also enjoy it with a cup of coffee… for breakfast.
Enjoy! And if you give this Chocolate Chocolate Chip Zucchini Bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 16 slices
Chocolate Chocolate Chip Zucchini Bread
This Chocolate Chocolate Chip Zucchini Bread is super moist and delicious! Shredded zucchini is mixed in a simple chocolate infused batter that’s studded with chocolate chips. Baked sprinkled with mini chocolate chips – because there’s no such thing as too much chocolate. Yields 2 loaves or 16 thick slices.
- 2 cups heaping grated zucchini, grate on the small holes of your box grater
- 2 cups unbleached all-purpose flour, plus a little for tossing with the chocolate chips
- 1/4 cup natural unsweetened cocoa powder, NOT Dutch processed
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon fine salt
- 1/4 teaspoon baking powder
- 2 cups granulated white sugar
- 3 large eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup extra light olive oil, or other flavorless oil
- 1 tablespoon pure vanilla extract
- 2 cups chocolate chips, milk chocolate or semi-sweet
- 1/4 cup mini chocolate chips
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Preheat your oven to 350℉ (or 180℃).
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Line 2 standard loaf pans (9×5) with parchment (I use metal clips to keep the parchment paper secure) and grease with nonstick baking spray with flour. NOTE: You will definitely want to use parchment paper to avoid the chocolate chips on the bottom of the loaf from sticking to the pan.
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In a large mixing bowl add the flour, cocoa powder, cinnamon, baking soda, fine salt and baking powder. Whisk well to combine.
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In a separate mixing bowl, preferably with a spout, measure and add in granulated sugar, eggs, apple sauce, extra light olive oil and vanilla extract. whisk to combine.
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Pour the wet ingredients into the bowl with the dry and mix until just about incorporated.
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Add in the grated zucchini and mix to distribute.
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Toss the chocolate chips with a little flour (about 1 to 1½ teaspoons) before adding them into the zucchini bread batter. Stir until the chocolate chips are throughout.
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Divide the batter into each prepared pan – about 2¾ cups per pan. Bake on the middle rack of your preheated oven for 20 minutes. Remove and sprinkle each loaf with 2 tablespoons of mini chocolate chips (if desired).
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Return to the oven and continue to bake for 35 to 40 minutes OR until a tester comes out with only a few crumbs attached. Remove the loaves from the oven and let cool before removing the zucchini bread from pans. Transfer to a wire rack to finish cooling.NOTE: I start checking my zucchini bread at the 45 minute mark. Not all ovens are calibrated the same, so it’s always best to check periodically for doneness.
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Allow zucchini bread to cool completely before slicing.
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See blog post for storing zucchini bread.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1slice, Calories: 364kcal, Carbohydrates: 56g, Protein: 3g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 31mg, Sodium: 305mg, Potassium: 163mg, Fiber: 1g, Sugar: 41g, Vitamin A: 86IU, Vitamin C: 3mg, Calcium: 40mg, Iron: 1mg
This recipe was originally posted on August 15, 2014 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.
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Laurie McNamara
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Zucchini Cupcakes with Cream Cheese Frosting – Oh Sweet Basil
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Zucchini cupcakes with cream cheese frosting are super moist with a delicious spice cake flavor and fluffy cream cheese buttercream.
Zucchini is such an amazing food to bake with. I know that the whole idea of putting vegetables in baking sounds weird to a lot of people – but trust me – zucchini is incredible in muffins, cakes, breads and cupcakes. It makes baked goods super moist with a soft crumb, just like these Zucchini Cupcakes with Cream Cheese Frosting.
So today we’re making zucchini cupcakes with cream cheese frosting. The cupcakes have a delicious spice cake flavor thanks to warm cinnamon, nutmeg and ground cloves. Then there’s a hint of vanilla and a touch of brown sugar for even more flavor.
The fluffy cream cheese frosting is the perfect topping. Smooth, creamy, extra fluffy and slightly tangy. You’re seriously going to love them. One of my favorite zucchini recipes ever!
Why Use Zucchini in Baking?
Using zucchini in baked goods adds moisture, texture and even healthy nutrients without altering the flavor. Zucchini is very mild in flavor and high in water content so it is ideal for adding moisture to a muffin, cupcake, quick bread, etc. The added bonus of using zucchini in baking is getting lots of yummy treats from all that zucchini coming from your summer garden!
Zucchini Cupcake Ingredients
Most of the ingredients for zucchini cupcakes are pantry friendly, and chances are that if you have a zucchini or two, you can whip this cupcake recipe up with little prep. Here is what you need:
Zucchini Cupcakes
- Zucchini: If you grate it finely, you won’t even know the zucchini is there.
- Flour: Just regular all-purpose flour is all you need.
- Baking Powder: Acts as a leavening agent to give the cupcakes rise and fluffiness.
- Salt: Enhances the sweetness and all the flavors.
- Seasonings: Ground Cinnamon, Nutmeg and Ground Cloves
- Vegetable Oil: Adds fat to the cupcakes to keep them moist. Canola oil also works great.
- White Sugar: Adds sweetness.
- Brown Sugar: Adds sweetness and rich flavor.
- Eggs: Gives the cupcakes structure.
- Vanilla Extract: Adds flavor.
- Milk: Adds a little extra moisture to bind all the ingredients together.
Cream Cheese Frosting
- Butter: Make sure it is softened before mixing with the other ingredients. Adds richness in flavor to the frosting.
- Cream Cheese: You’ll need half of the brick style cream cheese, and be sure it’s softened before combining.
- Powdered Sugar: Adds all the sweetness to the frosting.
- Heavy Cream: Adds the liquid needed to make the frosting spreadable.
The measurements needed for all the ingredients can be found in the recipe card down below.
How to Make Zucchini Cupcakes
Making these zucchini cupcakes is super easy and straightforward. You can make the cupcakes without an electric mixer in one bowl, and the recipe comes together in no time.
- First grate the zucchini. You’ll want to use a fine cheese grater or zester so that you don’t have big pieces. Then gently soak up any extra liquid using a paper towel.
- In a medium bowl whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl whisk together the oil, sugars, eggs, vanilla extract and milk.
- Stir the dry ingredients mixture into the wet ingredients, then gently fold in the grated zucchini.
- Spoon the batter into a muffin pan with cupcakes liners filling each only about 2/3 full. If you fill them to the top your cupcakes can explode or end up sinking in the middle.
- Then bake for 16-18 minutes. While the cupcakes are baking, make the cream cheese frosting.
How to Make Cream Cheese Frosting
- Beat the butter in a large bowl until soft and fluffy using an electric mixer.
- Add the cream cheese and beat until combined.
- Reduce the speed of the mixer to low and mix in the powdered sugar until combined.
- Add the heavy cream and combine until the desired consistency.
- Frost the cupcakes with a knife or using a piping bag and piping tip.
All of the instructions for both the cupcakes and the frosting can be found in the recipe at the end of this post. The recipe can also be printed or saved there.
BONUS: If you are a chocolate lover, try our chocolate zucchini cupcakes!
Does the Zucchini Need to Be Peeled Before Baking?
The peel on a zucchini is thin and it softens as it bakes, so you don’t need to peel it! Unless you are trying to hide the zucchini from picky little eaters! If you peel the zucchini, it will be totally undetectable.
How to Make Cupcakes Moist
The cupcakes are extra moist and tender thanks to the oil, 2 eggs, milk and grated zucchini. Then the spices, vanilla extract and brown sugar add so much delicious flavor.
What Size Frosting Tip
Once the cupcakes have cooled, it’s time to make the frosting. It’s fluffy and creamy, not too sweet, and complements the zucchini cupcakes perfectly. I decided to pipe my frosting on using a piping bag and a 1M star tip – but feel free to frost them using a knife instead. I gave a little sprinkle of cinnamon for some visual appeal, but I’ve also left them plain or added a walnut on top of each before.
Either way – these zucchini cupcakes with cream cheese frosting are the perfect recipe to use up all the fresh zucchini in season. If you prefer a delicious zucchini cake without the frosting, try my mom’s fabulous zucchini muffins.
Storage Tips
Zucchini cupcakes should be stored in an airtight container. If they have been frosted, they should be kept in the fridge. The cupcakes will keep for up to a week.
Cupcakes also freeze very well. After they have cooled completely, place them in an airtight container. They will keep in the freezer for up to 3 months. I would freeze them before adding the frosting and then add the frosting fresh before serving.
Indulge in a delicious and irresistible dessert with these zucchini cupcakes topped with creamy cream cheese frosting. The perfect treat for any occasion and one of my favorite ways to use up zucchini!
More Delicious Cupcake Recipes:
Description
Zucchini cupcakes with cream cheese frosting are super moist with a delicious spice cake flavor and fluffy cream cheese buttercream.
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Zucchini Cupcakes
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Preheat the oven to 350F degrees and line a muffin pan with muffin papers.
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Gently dab the grated zucchini with a paper towel to remove excess liquid. It shouldn’t be dry, but there shouldn’t be extra water.
3/4 Cup Zucchini
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In a large bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg and cloves.
1 1/2 Cups All-Purpose Flour, 2 teaspoons Baking Powder, 1/4 teaspoon Salt, 1 teaspoon Ground Cinnamon, 1/4 teaspoon Nutmeg, 1/8 teaspoon Ground Cloves
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In a separate large bowl whisk together the oil and sugars until no lumps remain. Then whisk in the eggs, vanilla extract and milk.
1/2 Cup Vegetable Oil, 2/3 Cup White Sugar, 1/3 Cup Brown Sugar, 2 Eggs, 2 teaspoons Vanilla Extract, 1/4 Cup Milk
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Whisk the dry ingredients into the wet ingredients, then gently fold in the grated zucchini using a rubber spatula or wooden spoon.
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Spoon the batter into the prepared muffin tin, filling each about 2/3 full. Be careful not to fill them any more than 3/4 full.
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Bake in the preheated oven for 16-19 minutes, or until an inserted toothpick comes out clean.
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Allow to cool in the pan for 5-10 minutes, then continue cooling on a wire rack.
Cream Cheese Frosting
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In a large bowl using an electric mixer, beat the butter until soft.
1/2 Cup Butter
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Then mix in the cream cheese.
4 Ounces Cream Cheese
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With the mixer on low, beat in 3 cups of powdered sugar until combined.
3 – 4 Cups Powdered Sugar
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If needed, slowly beat in the rest of the powdered sugar a little at a time until the desired consistency and sweetness level is reached. If it gets a little too thick, then beat in the cream.
1 Tablespoon Heavy Cream
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Frost the cupcakes with a knife or using a piping bag and piping tip.
Store cupcakes in an airtight container at room temperature for up to 3 days. Unfrosted cupcakes can be frozen and thawed in the fridge overnight.
Calories: 596kcal
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Sweet Basil
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Weekly Meal Plan Aug 19, 2024
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
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Holly Nilsson
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![Cheesy Basil Roasted Vegetables [+Video] – Oh Sweet Basil](https://reportwire.org/wp-content/uploads/simple-basil-vegetables-recipe-10.jpg)
Cheesy Basil Roasted Vegetables [+Video] – Oh Sweet Basil
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This easy and delicious recipe combines the savory flavors of cheese and basil with roasted vegetables for a satisfying and nutritious meal. Perfect for those end of summer veggies!
One of the hardest parts about cooking dinner during the summer is always turning on the oven. No one wants to do it. Am I right? I totally understand and I hear you, I do, but now I’m going to ask you to do just that because this cheesy basil vegetables side dish is so worth it. Roasted vegetables always are.
We had a few veggies that needed to be used up, but more importantly our basil was in it’s last few days of life and so I thought I would try my hand at a quick and easy veggie dish that you all can serve. We looooooved it.
How to Make Roasted Summer Vegetables Video
This is so easy and you can definitely use fresh or dried basil which means that this recipe is one you can make all year round. I know your guests will love it once Thanksgiving hits too. I know, let’s not even talk about that yet, but it’s true. It will be here before we know it!
Ingredients for Roasted Summer Veggies
Roasted vegetables are my favorite kind of vegetables! And keeping them simple is the best way to go. All you need is a few simple ingredients to make this tasty vegetables side dish. Here is what you need:
- Vegetables: Carrots, Zucchini, and Yellow Squash
- Cheese: Mozzarella Cheese and Parmesan Cheese
- Flavor: Basil and Garlic
- Extra Virgin Olive Oil
- Salt and Pepper
The measurements and details for each ingredient can be found in the recipe card at the end of this post.
How to Make Cheesy Basil Roasted Vegetables
Your first step will be to slice up your veggies, then toss them with the rest of the ingredients saving a little of the basil and cheeses for later. Then roast it all up in the oven. The last few minutes top with the additional cheese and then sprinkle the last of the basil on before serving. If it’s winter and you don’t have fresh basil you can garnish with a little parsley. Booyah!
Are Vegetables Hard to Digest?
Some vegetables such as broccoli, cabbage and kale contain high fiber and cellulose, which are hard to digest. But, eating these vegetables reduces your risk of cancers of the digestive tract.
Carrots, winter squash, summer squash (especially peeled), starchy tubers (yams, sweet potatoes, potatoes), turnips, rutabagas, parsnips, beets, plantains, yaro, and Yuca are generally easier on the digestive system.
Is Yellow Squash the Same as Summer Squash?
The term summer squash includes many varieties of squash, such as yellow squash, zucchini, and crook neck squash which are all harvested in the summer.
Which is Healthier, Yellow Squash or Zucchini?
The nutrients in yellow squash and zucchini are pretty close in comparison, however, zucchini is lower in sugar.
Substitutions and Variations
This recipe is so versatile you can substitute different vegetables or add more vegetables. You can also play with the cheeses for different flavor. Adding bell peppers or red onions would be so yummy! If you want to try some winter vegetables in this recipe, try swapping in some butternut squash, brussel sprouts, cauliflower or broccoli.
As for the cheese, I love the meltiness of the mozzarella, but if you want some heat, try using pepper jack cheese! Colby jack or monterey jack cheese would also be fabulous!
If you want to go for lower calories without the cheese, check out our simple roasted veggies recipe!
What to Serve with Cheesy Basil Roasted Vegetables
Whether you’re making this roasted vegetable recipe during the summer, fall or winter, it will be make a fantastic side dish for any main course. Here are some ideas:
Storing and Reheating
Leftovers should be stored in the refrigeration in an airtight container. Leftover vegetables will keep for 3-4 days.
You can reheat the leftovers in the microwave or in the oven. If I have the time, I prefer the oven because it keeps the cheese and veggies nice and toasty. Add the vegetables to a baking dish and reheat at 350 degrees F for 10-15 minutes or until heated through. I find that the microwave kind of makes everything a little soggy.
This delicious and easy recipe for cheesy basil roasted vegetables is the perfect way to add some flavor to your daily veggie intake. Try it out and see for yourself!
More Vegetable Side Dishes:
Description
This easy and delicious recipe combines the savory flavors of cheese and basil with fresh vegetables for a satisfying and nutritious meal. Perfect for those end of summer vegetables!
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In a large bowl, add all of the vegetables, 1/2 Cup Mozzarella, 1/2 Cup Parmesan, basil, garlic and salt and pepper.
2 Medium Carrots, 2 Small Zucchini, 2 Small Yellow Squash, 2 Cloves Garlic, 3/4 Cup Low-Moisture Part Skim Mozzarella Cheese, 3/4 Cup Parmesan Cheese, 1/4 Cup Basil, Salt and Pepper
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Drizzle about 1/4 Cup Olive oil over the vegetables. Just enough to slightly coat them.
Extra Virgin Olive Oil
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Place everything in a 9×13 inch pan.
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Bake at 400 for 20-30 min, or until the vegetables are tender and the cheese is browning and bubbly.
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The last 10 minutes add the remaining cheese.
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Before serving garnish with fresh basil or fresh parsley if needed.
Store left overs in the refrigerator for 3-4 days.
Calories: 114kcal
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Weekly Meal Plan Aug 5, 2024
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
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Holly Nilsson
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Zucchini Parmesan
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Zucchini Parmesan is a delicious twist on the classic that everyone loves.
Crispy breaded zucchini slices are topped with marinara sauce and melted cheese for a hearty, flavorful dish.
- This recipe uses easy ingredients likely already in the kitchen.
- It’s a great way to enjoy zucchini from the garden and it’s easy to make.
- It’s a flavorful twist similar in flavor to chicken parmesan or eggplant parmesan.
- Baked zucchini parmesan rounds make a great side dish or meatless main dish
Ingredients
Zucchini: Choose a firm and heavy zucchini squash without blemishes or bruises. There is no need to peel zucchini unless it’s really large—those extra large zucchini from the garden can have tough skin.
Breading: The coating adds a crunch and a lot of flavor to this recipe. Cheesy parmesan melts into the Panko for so you can skip the oil and mess of deep-frying.
Marinara: If time allows, I love homemade marinara. If using store-bought, this is my favorite brand and I love the fresh flavor. You can substitute any tomato-based pasta sauce.
Seasonings: Italian seasoning and zucchini are a perfect pair. Make your own at home or use store-bought.
Cheese: I love the cheesy pull of mozzarella! It can be replaced with Muenster, pepper Jack, cheddar, feta crumbles, blue cheese crumbles, or a combination of any shredded cheese.
Variations of Zucchini Parmesan
- Use other seasoning blends to change the flavor.
- Add other veggies like eggplant or even mushrooms.
- Heat some extra marinara sauce and serve it over pasta.
How to Make Zucchini Parmesan
- Dip zucchini in bread crumbs & parmesan (recipe below) and bake.
- Once browned, top with marinara sauce and mozzarella.
- Bake again until the cheese is golden and zucchini is tender.
Serve with additional warmed marinara sauce.
Holly’s and Tricks
- Cut the zucchini rounds are ½-inch thick so the crust becomes golden without overcooking the zucchini.
- Different varieties of zucchini (garden vs. store bought) may need different cooking times. Check them early and adjust as needed.
Leftovers
Keep leftover parmesan zucchini in a covered container in the refrigerator for up to 4 days. Reheat them in an air fryer or under the broiler.
Got Garden Zucchini?
Did your family love this Zucchini Parmesan? Leave us a rating and a comment below.
Zucchini Parmesan
Tender zucchini rounds are breaded and baked to crisp perfection with a topping of mozzarella cheese and marinara sauce.
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Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.
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In a medium bowl, whisk egg, Italian seasoning, and salt. Add the flour, whisking to combine.
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Add the zucchini and toss well to coat.
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In a medium bowl, combine breadcrumbs and parmesan cheese. Dip each slice of zucchini in the breadcrumb mixture and place on the prepared baking sheet. Generously spray with cooking spray.
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Bake for 15 minutes. Flip the zucchini pieces over and top each slice with the marinara sauce and mozzarella cheese.
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Bake for an additional 5 to 7 minutes or until the cheese is golden and zucchini is tender. Serve with additional warmed marinara sauce.
Cut the zucchini rounds are ½-inch thick so the crust becomes golden without overcooking the zucchini.
Different varieties of zucchini (garden vs. store-bought) may need different cooking times. Check them early and adjust as needed.Calories: 175 | Carbohydrates: 16g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 776mg | Potassium: 415mg | Fiber: 2g | Sugar: 4g | Vitamin A: 559IU | Vitamin C: 20mg | Calcium: 196mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Entree, Side Dish Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Lemon Poppy Seed Zucchini Bread – Simply Scratch
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This Lemon Poppy Seed Zucchini Bread is super moist and delicious! Shredded zucchini is mixed in a simple batter bursting with lemon and studded with poppy seeds. Baked sprinkled with turbinado sugar for a touch of crunch and sweetness. Yields 2 loaves.
Turn zucchini into a slice of lemony heaven.
Originally I made this a few weeks ago. I was SO excited to share this recipe because not only is it zucchini season and most of us are up to our eyeballs with it, but mostly because this lemony bread truly is amazing. If there’s one thing to know about me, I’m a huge fan of everything lemon, and this quick bread fits the bill. However, after I shot this recipe and sat down to edit the photos they were no where to be found. All I got from my SD card was a big fat “unable to load”. Needless to say, I was bummed.
But this recipe needs to be in your life, so I rescheduled it for this week and reshot the whole recipe. Again. #worthit
A little later than sooner, but I promise you this lemon poppy seed zucchini bread won’t let you down.
To Make This Lemon Poppy Seed Zucchini Bread You Will Need:
- unbleached all-purpose flour – Provides the structure for the zucchini bread.
- baking soda – Creates a gas while baking which helps it rise.
- cardamom – Lends a distinct warm and woodsy flavor.
- fine salt – Can use sea salt or pink himalayan. Salt enhances flavors.
- baking powder – Reacts with the heat to give a leavening boost while the bread is baking.
- granulated sugar – For sweetening and flavor.
- light brown sugar – For a touch of sweeteness and flavor.
- lemon zest and juice – Adds distinct bright citrusy flavor.
- extra light olive oil – Lends moisture.
- eggs – Besides richness and flavor, they provide structure and help bind all the ingredients together.
- vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
- lemon extract – For additional lemon flavor.
- zucchini – You will need 1 to 2 depending on their size and I prefer to scrape out the seeds.
- poppy seeds – Lends a pop of color and subtle texture.
- turbinado sugar – For sprinkling on before baking. Adds delicious sweet texture.
Preheat your oven to 350℉ (or 180℃) and grease two standard loaf pans.
Add 2 cups flour, 2 teaspoons baking soda, 1 teaspoon ground cardamom and 1/4 teaspoon baking powder.
Sift into a large bowl and set aside.
In a separate bowl, add in 1 cup both granulated sugar and light brown sugar. To that, add the zest of 2 large lemons.
Use your (impeccably clean) hands and massage the sugar and zest.
Break up any clumps of sugar until it resembles wet sand.
To that, crack in 3 large eggs and measure and add in 1/2 cup extra light olive oil, 1/2 cup unsweetened applesauce, 2 tablespoons fresh squeezed lemon juice, 2 teaspoons vanilla extract and 1 teaspoon lemon extract.
Whisk well until incorporated.
Clean and trim the zucchini before cutting in half lengthwise. Use a spoon to scrape out the seeds and then grate the zucchini on the largest holes of your box grater.
Add the zucchini (roughly 3 cups) and 2 tablespoons poppy seeds.
Switch to a rubber spatula and mix until combined.
Pour the wet ingredients into the dry.
Stir these together until just combined.
Divide the batter among the two pans, it should be roughly 3 cups.
Slide the pans into your preheated oven and bake for 30 minutes.
Remove and sprinkle each loaf with 1 and 1/2 tablespoons Turbinado sugar (aka sugar in the raw).
Return the pans back to the oven and bake for 15 more minutes or until a tester comes out with only a few crumbs attached.
Cool the loaves in the pan for 30 minutes before gently running a dull knife around the edges. Carefully turn the loafs out and onto a wire rack to finish cooling.
Once cool, slice and serve.
That sugar topping is everything.
This super moist bread is bursting with lemony flavor.
Click Here For More Zucchini Bread Recipes!
Enjoy! And if you give this Lemon Poppy Seed Zucchini Bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 2 loaves or 16 slices
Lemon Poppy Seed Zucchini Bread
This Lemon Poppy Seed Zucchini Bread is super moist and delicious! Shredded zucchini is mixed in a simple batter bursting with lemon and studded with poppy seeds. Baked sprinkled with Turbinado sugar for a touch of crunch and sweetness.
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cardamom
- 1 teaspoon fine salt
- 1/4 teaspoon baking powder
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large lemons, zested
- 3 large eggs
- 1/2 cup olive oil, extra light
- 1/2 cup unsweetened applesauce
- 2 tablespoons lemon juice, freshly squeezed
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon extract
- 2½-3 cups zucchini grated, see notes
- 2 tablespoons poppy seeds
- 3 tablespoons turbinado sugar
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Preheat your oven to 350℉ (or 180℃) and spray with nonstick spray (I use one with flour) or grease and lightly (tap out any excess flour) two 9×5 loaf pans.
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Sift flour, cardamom, baking soda, salt and baking powder in a mesh sieve over a large mixing bowl. Set a side.
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In a separate bowl add both sugars and lemon zest. Use your fingers to rub the zest into the sugars until it resembles wet sand. Then crack in the 3 eggs and add the olive oil, applesauce, lemon juice, vanilla and lemon extract. Whisk until incorporated.
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Add the grated zucchini and poppy seeds and switch over to a spatula, stirring until throughout.
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Pour the wet ingredeints into the dry, mixing until just combined.
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Divide the batter among the two prepared pans (about 3 cups per pan) and bake on the middle rack of your preheated oven for 30 minutes.
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Remove, sprinkle each loaf with 1 and 1/2 tablepsoons turbinado sugar (per loaf) before placing back in the oven for 15 to 20 minutes more OR until a tester comes back clean with only a few crumbs still attached.
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Allow the zucchini bread to cool in the pans for 20 minutes before carefully removing, transferring to a wire rack to finish cooling.
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Slice and serve.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
RECIPE NOTE: Wash zucchini and pat dry. Trim ends, and use a spoon to remove before grating on the large holes of a box grater. Typically I use either 2 smaller or 1 medium zucchini. I’ve made this recipe with both 2 heaping and 3 cups of zucchini with success.Serving: 1slice, Calories: 253kcal, Carbohydrates: 42g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 7g, Cholesterol: 35mg, Sodium: 316mg, Fiber: 1g, Sugar: 28g
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Weekly Meal Plan July 22, 2024
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
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Holly Nilsson
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Easy Roasted Zucchini
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This oven roasted zucchini recipe brings out the natural sweetness and tenderness of the zucchini.
Light and lemony-seasoned strips of zucchini strips are oven roasted until they’re tender with crispy edges. Perfect for healthy snacking.
- Adding garlic and thyme makes it savory with a hint of lemon.
- Cooking at the right temperature makes them perfectly golden and tender.
- Only a few minutes in the oven makes them so quick and convenient.
- They are a zesty and herb-infused side dish that pairs perfectly with most mains.
Ingredients For Roasted Zucchini
Zucchini: Look for zucchini squash (sometimes named summer squash) that are firm and free of soft spots or tears in the skin. If you have one, a mandolin helps make perfectly uniform strips. If using larger garden zucchini with a tougher skin, the skin can be peeled before cutting.
Seasonings: Punch up the zucchini seasonings with extra garlic, garlic powder, black pepper, red pepper flakes, chili powder, or a homemade Italian seasoning.
Variations
- Add other veggies like quartered mushrooms, chunks of red onions, carrot coins, or potatoes to the bowl in Step 2.
- Add a sprinkling of parmesan cheese or feta near the end of the cooking time.
- Omit the thyme and add other fresh herbs like basil, dill, cilantro, or parsley.
How to Roast Zucchini
Oven roasted zucchini is a light and flavorful snack or side that’s ready in minutes.
- Slice zucchini (recipe below).
- Toss zucchini spears with the remaining ingredients.
- Arrange in a single layer and bake.
Ways to Serve Roasted Zucchini
Serve with a tasty ranch, or honey mustard dip, or serve roasted zucchini as a healthy side to grilled chicken, fish, or steak.
Storing Leftover Zucchini
Keep leftover roasted zucchini fries in an airtight container in the refrigerator for up to 3 days. Reheat them under the broiler or in an air fryer.
Zucchini can be frozen, but once thawed, they will not be as firm. But you can add them to an egg roll in a bowl or a veggie stir fry.
More Zucchini Recipes
Did you enjoy this Easy Roasted Zucchini Recipe? Leave a comment and rating below.
Easy Roasted Zucchini
Easy roasted zucchini makes a tender herb infused side dish with a hint of tanginess.
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Preheat oven to 400°F. Line a baking tray with parchment.
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Wash zucchini and cut into fries. Zest and juice the lemon.
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In a large bowl toss together the zucchini, olive oil, garlic, thyme, 1 teaspoon of lemon zest, salt, and pepper. Spread in an even layer on the baking tray.
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Bake until tender and slightly golden, about 15 minutes. Remove from oven; drizzle with 1 tablespoon lemon juice, gently toss, and bake for an additional 2-3 minutes.
Leftovers will keep an airtight in the refrigerator for up to 3 days.
Calories: 279 | Carbohydrates: 9g | Protein: 8g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 159mg | Potassium: 464mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2105IU | Vitamin C: 63mg | Calcium: 195mg | Iron: 0.9mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Crispy Fried Zucchini
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Fried Zucchini is a delicious way to enjoy summer zucchini.
In this easy recipe, zucchini is sliced into medallions, dipped in a parmesan breadcrumb mixture, and fried until crispy!
- It’s crispy, crunchy, and super delicious!
- It’s easy to make with just a handful of ingredients.
- This zucchini can be fried in oil or in an air fryer.
- Everyone loves it—serve it as a snack or a side dish.
Need more zucchini inspiration? We love stuffed zucchini boats and Zucchini Bread or zucchini brownies for dessert!
How to Make Fried Zucchini
- Slice the zucchini into ½-inch medallions.
- Prepare the egg mixture and the breadcrumb mixture (recipe below).
- Dip the zucchini in flour, egg, and breadcrumb mixture.
- Fry until crisp and enjoy!
How to Fry Zucchini
There are several different ways to fry zucchini. You can fry them in a pan with oil, in an air fryer, or avoid the oil altogether and bake them in the oven.
- In a Pan: Heat 1-inch of oil in a frying pan or skillet. Add the zucchini in small batches and cook for about 2 to 3 minutes per side.
- In an Air Fryer: Preheat the air fryer to 375°F. Add the zucchini slices, in a single layer, and cook for 8 minutes or until golden brown.
- Oven-Fried: To bake in the oven, place the coins in a single layer on a baking sheet lined with parchment paper and spray with cooking spray. Bake for 18 to 20 minutes in an oven preheated to 400°F.
Dips for Fried Zucchini
So Many Zucchini Sides
Did your family love this Crispy Fried Zucchini recipe? Leave us a rating and a comment below.
Fried Zucchini
Crispy Fried Zucchini is sliced into medallions, coated in a parmesan breadcrumb mixture, and fried until golden and crispy.
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Trim the ends off the zucchini and slice into ½-inch disks.
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In a small bowl, beat the eggs with ¼ teaspoon each salt and pepper. On a shallow plate, combine parmesan cheese, bread crumbs, and ½ teaspoon salt and black pepper.
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Add ½-inch of oil to a medium sized skillet. Heat the oil over medium heat to 350°F using a thermometer.
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Dredge the zucchini in flour and shake off any excess. Dip in the egg mixture and then into the breadcrumb mixture, gently pressing to adhere. Repeat with the remaining slices.
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Add zucchini to the hot oil in small batches cooking for 2-3 minutes per side or until golden brown.
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Drain on paper towels. Season with additional salt if desired.
Alternative Cooking Methods:- Air Fryer: Preheat the air fryer to 375°F. Place in a single layer, cooking for 8 mins or until crispy and golden brown.
- Oven-Fried: Preheat oven to 400°F. Place in a single layer on a parchment-lined baking sheet and spray with cooking spray. Bake for 18 to 20 minutes until crispy or golden brown.
Ensure you are using seasoned bread crumbs. If your breadcrumbs are plain, season per the recipe below. Panko breadcrumbs can be used and should be seasoned.
To Make Seasoned Bread Crumbs, add the following to 2 cups of plain or Panko bread crumbs:- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
Calories: 209 | Carbohydrates: 31g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 516mg | Potassium: 233mg | Fiber: 2g | Sugar: 3g | Vitamin A: 269IU | Vitamin C: 10mg | Calcium: 140mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Side Dish Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Weekly Meal Plan July 8, 2024
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
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Holly Nilsson
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Baked Zucchini
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Zucchini is one of my all-time favorite summer veggies.
In this baked zucchini recipe, fresh zucchini is sliced, seasoned, topped with a pinch of parmesan cheese, and baked until golden.
- It’s so easy to make—simply slice, season, and bake!
- Baked zucchini is delicious and takes just minutes of prep.
- It can be prepared in advance and put in the oven just before serving.
- Baked in the oven, these zucchini spears come out tender-crisp.
Ingredients for Baked Zucchini
Zucchini: Zucchini is one of my favorite veggies to plant in my garden. For this recipe, pick small to medium-sized yellow or green zucchini. If using a large garden zucchini, peel the tough skin if needed and use a spoon to scrape out the seeds.
Seasonings: I keep this recipe simple with parmesan, Italian seasoning, salt and pepper. You can add other seasonings or fresh herbs to taste.
Variations
- Swap out the Italian seasoning for lemon pepper seasoning, it adds a zesty flavor.
- Top with a sprinkle of fresh herbs, like parsley, and lemon juice.
- Add minced garlic or other herbs like oregano or thyme.
How to Bake Zucchini
- Cut zucchini round and toss with seasonings (optional).
- Place in a single layer on a rimmed baking sheet.
- Top with a bit of parmesan cheese and bake.
- Broil for a few minutes until golden brown (recipe below).
Serve with steaks, burgers, chicken…or as a snack with marinara for dipping.
- The thicker the zucchini is cut, the crisper it will be.
- Don’t overcook it, or the zucchini may turn mushy.
- Zucchini can be cut into other shapes, such as sticks or zucchini fries.
- Instead of oven-roasted zucchini, try this recipe on the grill. Add the cheese after it has cooked.
More Zucchini Favorites
Did you love this Baked Zucchini Recipe? Leave a comment and a rating below!
Baked Zucchini
Tender and crispy zucchini with a sprinkling of parmesan cheese makes this easy baked zucchini recipe perfect.
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Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
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Slice the zucchini into ½-inch rounds.
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Toss zucchini slices with olive oil, Italian seasoning, salt & pepper. Add 2 tablespoons of the parmesan cheese and toss to combine.
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Arrange the zucchini on the prepared baking sheet and top with the remaining parmesan cheese. Bake for 5 minutes.
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Turn the oven to broil and move the baking sheet 4 to 6-inches from the broiler. Broil for 3-5 minutes or until the cheese is lightly browned and the zucchini is tender crisp.
The thicker the zucchini is cut, the crisper it will be.
If using really large garden zucchini, peel the skin if needed and scrape out any seeds with a large spoon before cutting.
Store leftovers for up to 4 days in the fridge.Calories: 80 | Carbohydrates: 3g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 141mg | Potassium: 255mg | Fiber: 1g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 17.6mg | Calcium: 118mg | Iron: 0.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Creamy Gruyere Baked Zucchini Gratin – Oh Sweet Basil
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It’s time to take your average side dishes to the next level with this cheesy baked zucchini gratin! It’s creamy and packed full of zucchini, yellow squash, spinach and gruyere cheese.
Summertime means fresh fruits and vegetables from the garden! It’s the best! But come the end of summer, we are usually zucchini’d out. Anyone else? You can only have sauteed or steam zucchini so many times. That’s why we have the best zucchini bread, chocolate zucchini muffins, and zucchini cupcakes on the blog too. If you want more savory options, this baked zucchini gratin is phenomenal! Ooh, and our Mexican zucchini boats too!
I was watching a little Ina Garten one evening waiting for Cade to get home and I NEVER watch tv so I was totally excited to be soaking in a little inspiration. Ina (like we’re on first name basis) was cranking out a little zucchini and rice dish and I have been making my own low carb version ever since.
Ingredients for Zucchini Au Gratin
You will need a few veggies, a couple of fresh herbs, two kinds of cheese, and a few other ingredients to make this delicious vegetable side dish. Here is your grocery list:
- Butter: adds flavor and keeps the veggies from sticking to the pan
- Olive Oil: cooks all the veggies before baking
- Zucchini: sliced thin
- Yellow Squash: sliced thin
- Shallot: adds flavor, if you don’t have a shallot, a yellow or white onion can be used instead
- Garlic: adds flavor
- Spinach: adds texture, nutrients and color
- Fresh Thyme: adds flavor, freshness
- Fresh Parsley: adds flavor, freshness
- Nutmeg: this might be surprising, but trust me…it adds a little pop of flavor
- Lemon Juice: adds a flavor pop, and cuts through the richness
- Salt and Black Pepper: adds flavor
- Eggs: acts as a binder to hold the casserole together
- Heavy Cream: adds richness
- Gruyere: adds such great flavor and makes the dish so gooey
- Parmesan: adds salty flavor and golden crispy topping
The measurements for each ingredient can be found in the recipe card down below.
How to Make Summer Squash Gratin
You don’t want a side dish that is super complicated, especially for during the summer. This recipe is so easy, which is exactly what you want! You can even make it a day ahead and pop it into the oven right before your dinner. Here are the basic steps:
- Preheat the oven.
- Place a large cast iron skillet over medium-high heat and add the olive oil. Sauté the zucchini, squash and shallots.
- NOTE: If you don’t have a cast iron skillet, butter an oven safe dish and set it aside. Sauté the vegetables in a skillet on the stove top. You will transfer everything to the buttered dish for baking.
- Add the garlic.
- Add the spinach and stir until wilted. Then add the thyme, parsley, nutmeg, lemon juice, salt and pepper and toss everything together. Transfer it to the buttered cast iron dish.
- Whisk the eggs, cream, remaining melted butter and parmesan together. Pour the mixture over the veggies then sprinkle the top with the gruyere.
- NOTE: If you’re using a separate baking dish, transfer the vegetables to the baking dish before pouring the egg mixture over the top.
- NOTE: If you’re using a separate baking dish, transfer the vegetables to the baking dish before pouring the egg mixture over the top.
- Bake and sprinkle with the reserved parmesan. Serve!
These instructions can also be found in the recipe card at the end of this post.
Recommended Tools
You don’t have to have a mandolin to slice your zucchini and squash but it sure makes life easier.
Can I Use Frozen Spinach?
Yes, frozen spinach will work great. I would wring out the moisture from the frozen spinach before adding it.
Thanksgiving Side Dish
Zucchini casserole isn’t only for summer either. It is timeless and perfect year round. In fact, every year I grimace a bit over the Thanksgiving side dishes. Do I go slow cooker orange carrots or brussels salad (that is always a must for Christmas at least!) Candied pecan bacon brussels sprouts? This year I KNOW my side dish run down. Ready?
Storing and Reheating
Leftover cheesy squash casserole should be stored in an airtight container in the refrigerator. They will keep for up to 5 days. It unfortunately doesn’t freeze well.
To reheat it, I usually zap a single serving in the microwave, but if I’m reheating a large potion, I will reheat it in the oven at 350 degrees F for 10-15 minutes or until heated through.
Look out Ina Garten! This baked zucchini, squash and spinach medley with creamy gruyere cheese is going to be everyone’s favorite of all the favorite way to use garden zucchinis!
More Summer Side Dishes
- 4 Tablespoons Unsalted Butter, melted and divided
- 2 Tablespoons Olive Oil
- 2 Zucchini, sliced thin (we use a mandolin)
- 2 Yellow Squash, sliced thin
- 1 Shallot, sliced thin
- 4 Cloves Garlic, minced
- 2 Cups Spinach, packed into the measuring cup or see note
- 1 Tablespoon Fresh Thyme
- 1/4 Cup Fresh Parsley, chopped
- 1/2 teaspoon Ground Nutmeg
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1 Tablespoon Lemon Juice
- 4 Large Eggs
- 3/4 Cup Heavy Cream, whole milk or half and half work if needed
- 1/3 Cup Parmesan Cheese, freshly grated, divided
- 3/4 Cup Gruyere Cheese, grated
Prevent your screen from going dark
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Preheat the oven to 350 degrees F.
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Heat 2 tablespoons of butter and 2 tablespoons olive oil in a large (12-inch) cast iron skillet (see note) over medium-high heat. Add the zucchini, squash and shallots and sauté for 2 minutes.
2 Tablespoons Olive Oil, 2 Zucchini, 2 Yellow Squash, 1 Shallot, 4 Tablespoons Unsalted Butter
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Add the garlic to the pan while stirring with a wooden spoon and cook for one minute.
4 Cloves Garlic
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Add the spinach to the pan and stir until wilted and then stir in the thyme, parsley, nutmeg, lemon juice, salt, and pepper and toss well. (Transfer to the buttered baking dish if you aren’t using a cast iron skillet now)
2 Cups Spinach, 1 Tablespoon Fresh Thyme, 1/4 Cup Fresh Parsley, 1/2 teaspoon Ground Nutmeg, 2 teaspoons Salt, 1 Tablespoon Lemon Juice, 1 teaspoon Pepper
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In a medium bowl, whisk together the eggs, cream, remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan cheese. Pour the mixture all over the spinach and zucchini, then sprinkle with Gruyere.
4 Tablespoons Unsalted Butter, 4 Large Eggs, 3/4 Cup Heavy Cream, 1/3 Cup Parmesan Cheese, 3/4 Cup Gruyere Cheese
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Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean. Sprinkle with reserved parmesan and serve!
1/3 Cup Parmesan Cheese
If you don’t have a cast iron skillet, butter a 10-12″ baking dish with 2 tablespoons of the melted butter and set aside. You will transfer the vegetables to the baking dish before baking.
Frozen spinach works great if you need to use it.Calories: 375kcal
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Eggless Easy Zucchini Fries (Baked & Crispy)
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[ad_2] Oriana RomeroThese Eggless Easy Zucchini Fries are cheesy and flavorful and have that perfect crispy-on-the-outside, creamy-on-the-inside texture. You can bake them in the oven or use your air fryer, and they’ll turn out great either way. Pair them with your favorite sauce, and you’ve got a hit on your hands!
Oriana’s Thoughts On The Recipe
Oh, how I adore these Baked Eggless Zucchini Fries! If you’re always looking for creative ways to use that summer zucchini, this recipe is an absolute must-try. Not only are these fries super easy to make, but they’re also a fun way to enjoy a healthy snack or side dish.
They’re completely egg-free, and you can easily adapt this recipe to be dairy-free, too! I love how these fries are cheesy and packed with flavor – they’re a hit with the whole family.
These zucchini fries are delightfully crispy on the outside while remaining creamy and delicious on the inside. Whether you bake them in the oven or toss them in the air fryer, they always come out perfect. And don’t forget to pair them with your favorite dipping sauce – yum!
What I Love About This Recipe
Super Easy to Make: This recipe is straightforward and fuss-free. With just a few simple steps, you can have a delicious batch of zucchini fries ready to enjoy. Perfect for busy weeknights or lazy weekends.
Perfect for Using Up Summer Zucchini: Got a garden full of zucchini? These fries are the perfect way to make use of them. They’re a tasty and inventive way to enjoy this versatile vegetable.
Cheesy and Flavorful: Panko, Parmesan cheese, and Italian seasoning make these fries incredibly flavorful. Each bite is a delightful mix of cheesy goodness and savory spices.
Crispy Outside, Creamy Inside: The texture is just right – crispy on the outside and wonderfully creamy on the inside. It’s a delightful contrast that keeps everyone coming back for more.
Versatile Cooking Methods: You can choose to bake these fries in the oven or toss them in the air fryer. Both methods yield deliciously crispy results, so go with whatever is most convenient for you.
Great with Any Sauce: These fries are delicious on their own, but they’re even better with a dipping sauce. You can’t go wrong, whether it’s ranch, marinara, or a spicy aioli.
Potential Cons Of The Recipe
- Soggy Texture: If not cooked properly, the fries might turn out soggy instead of crispy.
- Seasoning Might Not Suit Everyone: The seasoning might be too strong or too mild for some tastes.
- Requires Fresh Zucchini: Using older or overly large zucchini might not yield the best texture and flavor.
Tips To Mitigate These Cons
- Ensure Crispiness: Pat the zucchini dry thoroughly before coating, and avoid overcrowding them on the baking sheet or air fryer basket.
- Adjust Seasoning: Adjust the seasoning to your preference. If you prefer a milder flavor, omit the Italian seasoning. If you like bold flavors, add a teaspoon of garlic powder, onion powder, and/or smoked paprika.
- Use Fresh, Medium-Sized Zucchini: Choose fresh, medium-sized zucchini for the best results.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Zucchinis: The star of the dish. Fresh, medium-sized zucchinis work best for this recipe.
- Panko: Adds a crunchy coating. Note: I strongly recommend using panko breadcrumbs for this recipe instead of regular breadcrumbs. Panko’s light texture and larger pieces create a wonderfully crispy coating for the zucchini fries. On the other hand, regular breadcrumbs are smaller and denser, which can result in a harder, less crispy shell.
- Parmesan Cheese: Adds a cheesy flavor. Note: Nutritional yeast can be used as a dairy-free alternative.
- Italian Seasoning: Brings a mix of herbs and spices to the fries. You can make your own mix or buy pre-made.
- Salt & Ground Black Pepper: Enhances the overall flavor.
- Yogurt: Acts as the binding agent. Note: Use dairy-free yogurt if needed.
- Milk: Helps the coating stick. Note: Any plant-based milk can be substituted.
- All-purpose Flour: Helps create a crispy coating.
- Fresh Parsley Leaves (optional): Adds a fresh garnish for serving.
- Olive Oil Spray: Ensures the fries get crispy without sticking.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prepare The Baking Sheet and Preheat The Oven
Preheat oven to 425º F (220º C). Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
Step 2 – Pat Dry The Zucchini Sticks
Cut the ends of the zucchinis. Slice the zucchinis in half, then cut each half in half again lengthwise, then into quarters. You should have 16 sticks per zucchini. Spread the zucchini sticks onto paper towels or a dry kitchen towel. Lightly pat dry. Let rest on the towels while you prepare the coating.
Step 3 – Combine The Panko Mixture
Combine Panko, Parmesan, Italian seasoning, salt, and pepper in a shallow plate or bowl. Set aside.
Step 4 – Combine Yogurt and Milk
Mix the yogurt and milk on a shallow plate.
Step 5 – Toss The Zucchini Sticks With Flour
Place the zucchini sticks in a bowl and add the flour. Toss until well covered.
Step 6 – Dip and Dredge
Working in batches, dip the sticks into the yogurt mixture (shake off any excess yogurt), then dredge in the Panko mixture, pressing it to coat. Arrange the zucchini on the baking sheet. Line up the sticks so they are near each other and all fit, but make sure they do not touch. Repeat with the remaining zucchini. Lightly but thoroughly coat the zucchini with the cooking spray.
Step 7 – Bake
Place into the oven and bake for 15 – 20 minutes or until golden brown and crisp. Serve immediately.
Recipe Tips
- Cut Evenly: Slice the zucchini into even sticks to ensure uniform cooking.
- Dry Well: Pat the zucchini sticks dry to remove excess moisture, which helps them get crispy.
- Preheat: Always preheat your oven or air fryer for the best results.
- Don’t overcrowd: Bake the fries in a single layer for the best results. If needed, use multiple baking sheets or racks to ensure they have enough space to crisp up properly.
- Kwon your oven: Every oven is different, so baking times should always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
- Eat immediately! Zucchinis are made up of 95% water, and they release that water quickly after being cooked. This means the longer they sit, the softer they get. For the best texture, enjoy these zucchini fries right away.
Food Allergy Swaps
- Dairy-Free: Use nutritional yeast instead of Parmesan cheese and plant-based yogurt and milk.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend and use gluten-free Panko.
Variations & Additions
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the coating mixture for a spicy version.
- Herby Twist: Mix in some fresh or dried herbs like basil or oregano for extra flavor.
- Extra Cheesy: Sprinkle additional Parmesan cheese on top before baking.
Serving Suggestions
Serve these zucchini fries hot and crispy, garnished with fresh parsley if desired. They make a fantastic snack, appetizer, or side dish. Pair them with your favorite dipping sauces like ranch, yogurt, marinara, Avocado Sauce (Guasacaca), or a spicy aioli for added flavor.
Storing and Freezing Instructions
Storing: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: To freeze, place the cooked fries on a baking sheet in a single layer and freeze until solid. Transfer to a freezer bag and store for up to 2 months. Reheat directly from frozen in the oven or air fryer.
Reheat in a preheated (400º F – 200º C) oven or air fryer for a few minutes to retain crispiness.
Frequently Asked Questions
Can I use other types of squash for this recipe?Absolutely! Summer squash or yellow squash can be used as a substitute for zucchini.
How do I prevent the zucchini fries from becoming soggy?Make sure to pat the zucchini dry before coating and avoid overcrowding them on the baking sheet or in the air fryer basket.
What dipping sauces go well with these fries?These fries pair well with a variety of sauces such as ranch, marinara, garlic aioli, or even spicy ketchup.
Can I use regular breadcrumbs?I strongly recommend using panko breadcrumbs for this recipe instead of regular breadcrumbs. Panko’s light texture and larger pieces create a wonderfully crispy coating for the zucchini fries. On the other hand, regular breadcrumbs are smaller and denser, which can result in a harder, less crispy shell.
Can I make these zucchini fries in the air fryer?Yes! Prep the zucchini as instructed, then place them in a greased air fryer basket. Air fry at 200 C / 400 F for 13-15 minutes, flipping halfway through.
More Summer Recipes You’ll Love!
Recipe Card 📖
Eggless Easy Zucchini Fries
These EgglessEasy Zucchini Fries are cheesy and flavorful, and have that perfect crispy-on-the-outside, creamy-on-the-inside texture. You can bake them in the oven or use your air fryer, and they’ll turn out great either way. Pair them with your favorite sauce, and you’ve got a hit on your hands!
Instructions
-
Preheat oven to 400º F (200º C). Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
-
Cut the ends off the zucchinis. Cut the zucchinis in half, then cut each half in half again lengthwise, then into quarters. You should have 16 sticks per zucchini.
-
Spread the zucchini sticks onto paper towels or a dry kitchen towel. Lightly pat dry. Let rest on the towels while you prepare the coating.
-
Combine Panko, Parmesan, Italian seasoning, salt, and pepper in a shallow plate or bowl. Set aside.
-
Mix the yogurt and milk on a shallow plate.Note: The thickness of the yogurt varies from brand to brand, so if it is still too thick after mixing with the milk, feel free to add more milk, one tablespoon at a time, until the mixture is mostly runny.
-
Place the zucchini sticks in a bowl and add the flour. Toss until well covered.
-
Working in batches, dip the flour-covered zucchini sticks into the yogurt mixture (shake off any excess yogurt), then dredge in the Panko mixture, pressing it to coat.
-
Arrange the zucchini on the baking sheet. Line up the sticks so that they are near each other and all fit, but make sure they do not touch. Repeat with remaining zucchini. Lightly but thoroughly coat the zucchini with the cooking spray.
-
Bake for 15 – 20 minutes, or until golden brown and crisp.
-
Serve immediately, garnished with parsley, if desired.
Storing: Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Freezing: To freeze, place the cooked fries on a baking sheet in a single layer and freeze until solid. Transfer to a freezer bag and store for up to 2 months. Reheat directly from frozen in the oven or air fryer. Reheat in a preheated (400º F – 200º C) oven or air fryer for a few minutes to retain crispiness. Food Allergy Swaps:- Dairy-Free: Use nutritional yeast instead of Parmesan cheese and plant-based yogurt and milk.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend and use gluten-free Panko.
- Cut Evenly: Slice the zucchini into even sticks to ensure uniform cooking.
- Dry Well: Pat the zucchini sticks dry to remove excess moisture, which helps them get crispy.
- Preheat: Always preheat your oven or air fryer for the best results.
- Don’t overcrowd: Bake the fries in a single layer for the best results. If needed, use multiple baking sheets or racks to ensure they have enough space to crisp up properly.
- Kwon your oven: Every oven is different, so baking times should always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
- Eat immediately! Zucchinis are made up of 95% water, and they release that water quickly after being cooked. This means the longer they sit, the softer they get. For the best texture, enjoy these zucchini fries right away.
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the coating mixture for a spicy version.
- Herby Twist: Mix in some fresh or dried herbs like basil or oregano for extra flavor.
- Extra Cheesy: Sprinkle additional Parmesan cheese on top before baking.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Calories: 212kcalCarbohydrates: 29gProtein: 11gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 1227mgPotassium: 393mgFiber: 2gSugar: 6gVitamin A: 439IUVitamin C: 19mgCalcium: 258mgIron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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