Easy Low Fat Zucchini Parmesan Recipes

ZUCCHINI PARMESAN

Steps:

• Preheat oven to 425 degrees.
• Dip zucchini slices in egg and then coat with breadcrumb mixture and bake on cookie sheets drizzled with olive oil until golden brown, approximately 10 minutes on each side.
• Spread a thin layer of marinara sauce on the bottom of a 9x9 inch baking dish.
• Put one layer of"breaded" zucchini slices on top and coat with more sauce and a generous sprinkling of both cheeses.
• Repeat this procedure to use up all the zucchini.
• Cover with tin foil and bake approximately 30 minutes or until top layer of cheese is melted at 375 degrees.
• MANGIA!

OVEN-ROASTED PARMESAN ZUCCHINI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 15 1/2x10 1/2-inch rimmed baking pan with vegetable cooking spray.
• Mix olive oil, Parmesan cheese, salt, garlic powder, and pepper together in a large bowl. Add zucchini and toss to coat. Spread zucchini in a single layer on the prepared pan.
• Bake, uncovered, in the preheated oven until zucchini is tender but not too soft, 15 to 18 minutes.

NO-FRY EASY ZUCCHINI PARMESAN

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease an 8-inch baking pan.
• Heat oil in a large skillet over medium-low heat. Add garlic; cook and stir until fragrant, about 1 minute. Add zucchini, oregano, salt, and black pepper. Increase heat; cook and stir until zucchini is almost soft, about 7 minutes. Drain excess liquid and transfer to the prepared baking pan.
• Sprinkle Parmesan cheese and Mexican cheese blend over zucchini.
• Bake in the preheated oven until cheese has melted and starts to turn brown, about 7 minutes.

LOW-FAT OVEN BAKED ZUCCHINI CRISPS

Steps:

• Heat the oven to 425°F. Lightly oil a heavy cookie sheet or ovenproof griddle and place on a rack in the middle third of the oven to heat.
• While the oven and pan heat, prepare the zucchini coins by cutting them and placing them on paper towels. Sprinkle lightly with salt and allow to sit for about 5 minutes or until you see drops of moisture forming on the top; blot the moisture up with additional paper towels.
• Place the breadcrumbs in a wide bowl and mix in the cheese. In another bowl place the lightly beaten egg whites. Using one hand, dip each coin into the egg white, coating both sides then drop into the breadcrumb mixture. Using the other hand (the dry hand) turn the coins to cover both sides with the breadcrumb mixture. Place on a wire rack as you complete all of the coins.
• Once all the coins are done and the cookie sheet is hot, remove it from the oven and place the coins uniformly on the sheet, return to the oven and bake for 10 minutes; turn the coins and bake for 5 - 10 minutes more, depending on how soft you want the inside - the outside will remain crispy. Serve as a snack or side dish. Yummy plain or dipped in Ranch or Green Goddess dressing.

EASY LOW FAT ZUCCHINI PARMESAN

Steps:

• Line a cookie sheet with aluminum foil, then spray with non-stick cooking spray.
• Spray zucchini with the Becel and place it in a bag with the parmesan cheese and skake to coat it well.
• Broil for a few minutes, watching carefully because ovens vary, until the cheese starts to brown.
• Enjoy it while it's warm!
• Make a larger batch for a delicious and healthy side dish for any meal! Your family will love it!
• Number of Servings: 1.

BAKED ZUCCHINI PARMESAN

Steps:

• Preheat oven to 400 degrees
• Slice zucchini slices (about 1/2″ thick)
• Place zucchini in a large bowl and drizzle with olive oil
• Shake to coat zucchini with olive oil
• Add parmesan cheese, salt and pepper.
• Shake to coat.
• Place in a single layer on a large rimmed baking sheet lined with aluminum foil or a silicone baking mat.
• Sprinkle with an additional 2 tablespoons of parmesan cheese
• Bake in preheated oven for 10-15 minutes, finish on a low broil for another couple of minutes.