Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, parmesan stuffed baked zucchini. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Parmesan stuffed baked Zucchini is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Parmesan stuffed baked Zucchini is something which I’ve loved my whole life.
To get started with this particular recipe, we must 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
- Take 1 tablespoon olive oil
- Make ready 1 teaspoon seasoning salt
- Get 1 pinch garlic salt
- Get parmesan cheese (flaked if possible)
See the healthier recipe with video now. These easy, cheesy baked zucchini chips are addictive. They are perfect for kids and adults alike. These Baked Parmesan Zucchini Crisps are a healthy treat - perfect for an appetizer or just a snack!
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.
They are baked, not fried and always a crowd pleaser! These baked parmesan zucchini crisps are the perfect appetizer! They're healthier than their deep fried counterpart, crispy, cheesy and so easy. Top the zucchini boats with the parmesan and mozzarella, and bake until melted and bubbly. The sliced zucchini is baked with Parmesan cheese, basil, oregano, tomatoes, and other ingredients.
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