Baked Zucchini with Parmesan (Kid-Friendly!)
This Easy Baked Parmesan Zucchini makes a delicious gluten free side dish for summer time!
Equipment
- 1 baking sheet lined with parchment paper
Ingredients
- 3 medium zucchini
- 1 1/2 Tbsp olive oil
- 1/2 tsp onion powder
- 1/4 to a 1/2 tsp sea salt
- 1/4 cup shredded parmesan cheese
Instructions
- Preheat oven to 400 degrees on convection setting.
- Wash zucchini and pat dry. Dice the zucchini into uniform pieces that are about .75 inches cubes. Smaller pieces result in more flavorful zucchini!
- Line a baking tray with parchment paper. Scatter the diced zucchini across the tray. Make sure that the tray is not crowded to insure proper baking. (If your tray is crowded it may result in mushy zucchini).
- Drizzle the diced zucchini with olive oil. Use a spoon to toss the zucchini a bit to coat the pieces.
- Sprinkle the zucchini evenly with onion powder and salt. Sprinkle with half of the shredded parmesan cheese.
- Bake at 400 degrees on a convection setting for 20 minutes. Add the other half of your parmesan cheese halfway through the cooking time. When the zucchini is cooked through and tender, it is ready to eat!
Notes
If you are using large zucchini, do not include any large seeded portions or any mushy flesh. Firm diced zucchini will yield the best results. If needed, cut out those large soft seedy portions and discard them.