Parmesan zucchini

Summer to me is zucchini on the grill. No vegetable complements grilled steak, chicken, or fish better than this mild summer squash. Of course there are a plethora of ways to prepare this versatile veggie. I like to shred it into oatmeal, spiralize it into noodles and add it to my quick breads.

Today I've prepared it in a way that resembles that of fried zucchini- just with a healthy twist. I've coated them with a parmesan herb mixture and brushed them with a little olive oil to achieve the right amount of crisp and texture. Unlike their fried counterparts, this is lower in saturated fats and packs more of the good stuff like monounsaturated fat, a little calcium and protein.

I recommend preparing this dish with a classic summer protein like grilled chicken or fish. Since this veggie side is a little denser than your traditional tossed salad, I recommend pairing with a leaner source of protein. Hope you enjoy!!

Zucchini: This summer squash boasts vitamin C, magnesium, and fiber. Grate into salads or make into zucchini bread for a delicate and mild taste of summer.

Parmesan: Parmesan cheese is a good source or protein and calcium. A little bit goes a long way. Besides being critical for bone health, calcium is involved in many basic processes including muscle contraction, hormone secretion, nerve signal transmission and heartbeat regulation.


  • 2 zucchini
  • 1 tbsp olive oil
  • 1/3 cup grated Parmesan
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • Salt and pepper, to taste


  1. Preheat the oven to 350 F
  2. Quarter zucchini lengthwise and brush with olive oil.
  3. In a large bowl, combine Parmesan, thyme, basil, salt and pepper.
  4. Coat zucchini with mixture and place on a lined baking sheet.
  5. Bake for 15 minutes.

The post Parmesan Zucchini first appeared on Nutrition by Mia

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