Baked Parmesan Zucchini Rounds
Sure, here is a recipe for Baked Parmesan Zucchini Rounds, rewritten in the style of Serious Eats: **Zucchini Parmesan Rounds** **Total time:** 15 minutes **Ingredients:** * 1 large zucchini * 1/4 cup all-purpose flour * 1/2 cup grated Parmesan cheese * 1/4 teaspoon garlic powder * 1/4 teaspoon onion powder * 1/4 teaspoon dried oregano * 1/4 teaspoon salt * 1/4 teaspoon black pepper * 1/4 cup olive oil * 1/4 cup shredded mozzarella cheese **Instructions:** 1. Preheat oven to 400 degrees F (200 degrees C). 2. Slice zucchini into 1/2-inch thick rounds. 3. In a shallow dish, combine flour, Parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper. 4. Dip zucchini rounds into flour mixture, turning to coat both sides. 5. Place zucchini rounds in a single layer on a greased baking sheet. 6. Drizzle with olive oil. 7. Bake for 10-12 minutes, or until zucchini is tender and golden brown. 8. Sprinkle with mozzarella cheese and bake for an additional 2-3 minutes, or until cheese is melted and bubbly. 9. Serve immediately. **Backstory:** Zucchini Parmesan Rounds are a quick and easy way to get your zucchini fix. They're perfect for a summer side dish or a light lunch. The secret to this recipe is the Parmesan cheese coating, which gives the zucchini rounds a crispy, cheesy exterior. The mozzarella cheese adds a gooey, melted center. These zucchini rounds are also a great way to use up leftover zucchini. If you have a few zucchini that are about to go bad, simply slice them up and make a batch of these rounds. They'll be gobbled up in no time. **Why it works:** * The flour coating helps to absorb the moisture from the zucchini, which prevents the rounds from becoming soggy. * The Parmesan cheese coating gives the rounds a crispy, cheesy exterior. * The mozzarella cheese adds a gooey, melted center. * Baking the rounds at a high temperature helps to caramelize the zucchini and give it a golden brown color.
Long ago, in the sun-drenched hills of Tuscany, lived a young woman named Sofia. She was a talented cook, and she had a particular fondness for zucchini. One day, while she was experimenting in the kitchen, she created a new dish that would become a classic: Zucchini Parmesan Rounds. Sofia's Zucchini Parmesan Rounds were an instant hit with her family and friends. They loved the crispy, cheesy exterior and the gooey, melted center. Sofia's zucchini rounds were so popular that she soon began selling them at the local market. Sofia's Zucchini Parmesan Rounds quickly became a favorite among the locals. People would come from miles around to buy her delicious rounds. Sofia's business flourished, and she was able to open her own restaurant. Today, Zucchini Parmesan Rounds are a popular dish all over the world. They are a delicious and easy way to enjoy zucchini. Sofia's original recipe has been passed down through generations, and it is still used by many cooks today. **Why it works:** * The flour coating helps to absorb the moisture from the zucchini, which prevents the rounds from becoming soggy. * The Parmesan cheese coating gives the rounds a crispy, cheesy exterior. * The mozzarella cheese adds a gooey, melted center. * Baking the rounds at a high temperature helps to caramelize the zucchini and give it a golden brown color.
Baked Parmesan Zucchini Rounds Baked Parmesan Zucchini Rounds Baked Parmesan Zucchini Rounds Baked Parmesan Zucchini Rounds
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 large zucchini
  • 1/4 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 1/4 cup shredded mozzarella cheese
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Slice zucchini into 1/2-inch thick rounds.
  3. In a shallow dish, combine flour, Parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper.
  4. Dip zucchini rounds into flour mixture, turning to coat both sides.
  5. Place zucchini rounds in a single layer on a greased baking sheet.
  6. Drizzle with olive oil.
  7. Bake for 10-12 minutes, or until zucchini is tender and golden brown.
  8. Sprinkle with mozzarella cheese and bake for an additional 2-3 minutes, or until cheese is melted and bubbly.
  9. Serve immediately.
Why It Works
  • The flour coating helps to absorb the moisture from the zucchini, which prevents the rounds from becoming soggy.
  • The Parmesan cheese coating gives the rounds a crispy, cheesy exterior.
  • The mozzarella cheese adds a gooey, melted center.
  • Baking the rounds at a high temperature helps to caramelize the zucchini and give it a golden brown color.