Fans of mushrooms must try this Johnsonville dish! Johnsonville Italian Sausage tastes great when combined with cream cheese, Parmesan cheese, lemon, and garlic to make a dish that is sure to please. When you’re hosting family and friends, these stuffed mushrooms are ideal as an appetizer.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 3 small zucchini, sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- ½ cup Italian-seasoned bread crumbs
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons fresh oregano
Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
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- Place zucchini in a bowl. Drizzle olive oil over zucchini and stir to coat; add bread crumbs and toss to coat.
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- Spread coated zucchini onto a baking sheet. Sprinkle Parmesan cheese and oregano over coated zucchini.
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- Bake in the preheated oven until zucchini chips are tender and cheese is browned, about 15 minutes.
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- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Nutrition Facts
| Calories | 143 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 311 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
The crumbs were great. But the zucchini didn’t get crispy. It’s like it wasn’t even present. I had increased the temperature to 425, and baked for 25 minutes. Maybe my expectations were too high?
I agree with tge other comments about cooking time. I did 400 for 30 minutes..not a great photo as this was all that was left..lol
I made this recipe with Zucchini and Yellow Squash. I used Panko instead of bread crumbs. It was awesome! My husband loved it. Told me to make it often!!
I was sceptical, but they turned out great, I’ll be adding some chilli and garlic powder, for my taste and bake them for about 20-25 min, but the taste was incredible .
I made these and they tasted great. I wanted to get a picture while they came out of the oven but the family started to grab them because they smelt so good! I did get a picture of my plate! All I did different ( because I like salt) I added a little salt.
The recipe was great, the only change I would do is bake if for 450 for about 45 minutes to get it crispy.
As mentioned in other reviews, I used pre-grated parm mixed with the breadcrumbs and baked at 400 for 30 minutes. Even then, I found the zucchini still a bit soggy so I finished them under the broiler for another 3 minutes. We didn’t have Italian breadcrumbs so I added Italian seasoning and a couple dashes of salt free Greek seasoning.
I didn’t have oregano so used thyme from my garden. They were great. The zucchini didn’t get crispy but the bread crumbs did. No complaints – great, easy & tasty!
I made mine with beaten egg instead of oil. Dunk in the egg first. Just as good without the cheese.
disappointing
Excellent
I used panco instead of bread crumbs (I put them in the food processor first) and liked the taste. The zucchini itself was soggy instead of crunchy. Next time I will fry them.
They were good and they smelled great while baking. They were not super crispy but I didn’t expect them to be since they were baked. I may try putting them on a baking rack on my cookie sheet next time. i think they will get crispier that way.
This is a great recipe. The only changes I made with the following, I used non-stick canola oil cooking spray instead of coding the slices in olive oil, instead of bread crumbs I used crushed saltine crackers, and instead of oregano I used general Italian seasoning and also a sprinkle of garlic powder right before adding the parmesan cheese. Also I cut up a few pats of butter and put in the bottom of the pan prior to baking because my girlfriend originally wanted the zucchini fried and I wanted them baked so this was kind of a compromise I added the butter so that they would get the same flavor as they would frying.
I am unable to download a great photo of this recipe. I made some alterations bc I’m very allergic to zucchini but I used Bok Choy instead, and did not have “amino acid” on hand either but I used all of the ingredients lists and I baked it at 350•F for 40 minutes, making sure the begs were still crisp and I needed to gently flip the veggies so as to not disturb the shape or richness in flavour “the spices had to offer” this awesome taste and combustion of heat, and freshness and aroma that filled my kitchen. I truly enjoyed this dish, and my leftovers are still crisp, and slightly crisp yet still full of flavour, that I will try this recipe again, using another type of vegetable. Maybe: Broccoli, Asparagus, Parsnip and carrots with cabbage wedges, I’ll let you know if this works well. Enjoy!!!!
These had a great flavor but didn’t turn out crispy at all. I did the 15 minutes at 350 and they were mushy. I did an additional 5 minutes in the air fryer at 400, which helped a little. Next time I’ll try baking at a higher heat.
WOW! I HATE VEGGIES AND i love these i made them for a friend i was taking dinner to lined them in a single layer divided by parchment paper. Then the ones i made myself i added cayenne pepper because i love the heat and WOW! yum! i LOVE THESE i was shocked they were so good and that i loved them. Thanks so much.
They are delicious!!!!
They are delicious!!!!
Very tasty…. I wonder if I cooked it longer if the zucchini would crisp up more like chips.
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