Zucchini parm is a great summer side dish or appetizer; it is especially good as a side with pasta, so you can use the zucchini to sop up extra pasta sauce. You also can serve it as a snack or appetizer, alone or with a side of marinara or ranch dressing.
Pour bread crumbs, a pinch of garlic powder and a pinch of Parmesan cheese into a gallon-sized plastic storage bag. Whisk two eggs in a shallow bowl. Cut the zucchini in half, then cut each half into quarters. Dredge each piece in the egg mixture. Place a few pieces at a time in the bag, seal it and shake until all of the the zucchini is coated. Spread the breaded zucchini onto a greased baking sheet and bake at 400 F for about 20 minutes. Serve immediately.
This is a really easy way to prepare zucchini as a side dish for nearly any dinner. Simply slice the zucchini (no need to remove the skin) and place it in a hot pan with margarine or olive oil. Cover the pan and let it cook for 10 to 15 minutes, then remove the lid and cook for a few more minutes to let the zucchini crisp up a bit. Sprinkle it with salt and paper. Other possible toppings include sprinkled cheese, garlic salt, tomato sauce, lemon juice or fresh herbs.
Grilled zucchini is great for a summer meal. It's a nice complement to chicken or fish, and you don't have to heat up the kitchen to cook dinner. Simply cut the ends off of zucchini and slice it lengthwise into strips. Brush both sides with olive oil, then sprinkle with salt and pepper to taste. Throw it on the grill right along with your favorite meat or veggies and cook until it's as tender as you like. Try it with red onions and red peppers -- or any combination of vegetables you prefer.
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