A quick, simple, and delectable recipe for zucchini. The Parmesan and herbs pair perfectly with the strong flavor that the sesame adds. For those who enjoy a little spice in their side dishes, cayenne pepper offers a little kick.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 medium zucchini, quartered and cut into 1/2-inch slices
- 2 tablespoons olive oil
- ¼ teaspoon sesame oil
- 2 teaspoons sesame seeds
- 2 tablespoons Parmesan cheese
- ¼ teaspoon cayenne pepper
- ½ teaspoon garlic salt
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, toss the zucchini with the olive oil, sesame oil, sesame seeds, Parmesan cheese, cayenne pepper, and garlic salt. Spread in a single layer on a baking sheet.
- Bake 20 minutes in the preheated oven, until lightly browned.
Nutrition Facts
| Calories | 90 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 270 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Double this recipe for an adequate portion size
I doubled the zucchini, left the oil the same for single recipe, spices used were a dash of cayenne, and zatar. baked it for about 18 minutes @400 is. I would definitely make it again.
This is absolutely fantastic. It’s my go to side vegetable now. Like another reviewer said the cooking time was off. Cook only 10-11 mins, so it’s not mushy. Thank you for this wonderful recipe!
I doubled the batch and am so glad because this was delicious! Did not alter at all, but did broil for a few minutes at the end of the cook time to get that delicious crunch.
I used 2 zucchini and put it on the grill in a veggie pan on a hot summer day. I will make this again, but will add the Parmesan just before they are done to keep some cheesy flavor. I used half the olive oil and 1/4 t garlic powder in place of the garlic salt.
My husband and I ate it all up. Did as other reviewers suggested and only cooked for 12 minutes. I think ten would have been good. Next time might cut back on the cayenne (personal preference ). Great recipe! This is definitely going to be a regular .
Very good! We like zing in our dishes, but the cayenne was overwhelming. Will reduce it or use different spice next time. Would consider broiling a short time to crisp up or bake at higher heat.
This is a regular recipe for us in the summer. Love it!
Good stuff. Sesame was overpowering and I’ll probably cut the sesame oil in half next time.
Good stuff. Sesame was overpowering and I’ll probably cut the sesame oil in half next time.
When I first looked at this recipe I thought the ingredient combinations seemed very weird. But, since I had all the ingredients, I thought what the heck – give it a try! So glad I did. Somehow the Asian and Italian oils and ingredients meld together to make a wonderful , crunchy vegetable dish. Honestly, I don’t understand the comment from ” Most helpful positive review” on cooking 20 minutes at 400 degrees coming out mushy. I’ve made this several times and that never happened.
Easy change up for Zucchini- nice change
I’ve made this many times, with and without the sesame seeds and Parmesan, and using varying amounts of cayenne. It’s delicious any way you make it. I think the sesame oil and garlic salt are the two keys to the dish’s special flavor. I also usually halve the olive oil, as it turns out a bit oily for me when made as written.
Tasty! Easy! Followed recipe but did grind a bit of coarse salt before placing into oven. Put in broiler the last two minutes.
Stellar recipe exactly as it is written. Will use this again and a again. Whole family loved it,
I made this recipe over some spaghetti for a main dish instead of a side. Just a few changes: 2 zucchini, 1 1/2 times the oils and seasonings, no sesame seeds (we didn’t have any), and freshly grated Romano cheese (again, we were out of parm). The cooking time and temp was perfect since the recipe was doubled. We also sautéed up some garlic in olive oil and tossed it with the pasta before topping it with the zucchini. Very yummy. 🙂
I’ve made this recipe dozens of times and it is perfect as written. It is now a family favorite!
Sesame Parmesan Zucchini Haiku: “Way too much oil. Baking time was too long too. Squishy and greasy.” So sad that our zucchini turned out to be an oily smoosh; guess I should’ve read the reviews about reducing oil and reducing either the temperature or the baking time. I prefer my veggies a little on the al dente side, but these zucchini slices were just way too mooshy for me altogether. I’d make again w/ all of the recommended edits.
Thought this was good – added panko bread crumbs for some more crunch – very good.
Added to much oil, should have read the reviews. Added Cajun and baked at 400 for 15 then broiled for 4. Finished it off with frying a little and can’t stop eating them.
This recipe was okay – I ate it but my husband wouldn’t because it calls for too much oil. The seasoning is excellent, love the sesame seeds. Make sure you reduce the amount of oil in half.