For those of us watching our carb intake, this soup is fantastic. Despite having no milk or cream at all, it is delicious and delightfully creamy. With the cheese garnish and without the cheese, the soup is also delicious for ovo-lacto vegetarians and those who follow a strict vegetarian diet.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 zucchini, sliced
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons freshly grated Parmesan cheese
- 2 tablespoons dry bread crumbs
- 1 teaspoon chopped fresh oregano
- salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish or line a baking sheet with parchment paper.
- Combine zucchini slices and olive oil in a large bowl and toss to coat well.
- Mix Parmesan cheese, bread crumbs, oregano, salt, and pepper in a second bowl or shallow dish. Dip oiled zucchini into bread crumb mixture and arrange close together on the baking sheet.
- Bake in the preheated oven for 30 to 40 minutes, turning after 20 minutes so they brown evenly.
- You can also use dried oregano instead of fresh.
Nutrition Facts
| Calories | 106 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 130 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I thought that this was good, it was served with the Italian Sausage, Onion and Green Pepper recipe as a side, but I would’ve liked the zucchini to be a bit crisper. Next time I will turn the heat up to 375 or even 400. This would be a great recipe for gardeners who grow zucchini. Also, I found that it was easier to drop the zucchini into a bag of the bread crumbs to coat the slices.
Great way to serve zucchini – the family loved it.
So easy and so delicious! It’s fun to start zucchini season with a new recipe!
I couldn’t get the breadcrumb mixture to stick so I just sprinkled it on top.
This was delicious!! The only thing I changed was I substituted a tsp of garlic salt in place of regular salt. It was so good that 2 nights later I repeated the recipe with broccoli florets. The zucchini I did in a 11×7 glass baking dish and the broccoli spread out on a sprayed cookie sheet for the browning. Delish!!!
I found this to be too bland for our tastes (and we generally eat bland things).
This is a great side dish when your pressed for time. It’s easy. It goes with a variety of main dishes because it has a mild flavor. I like the crunchiness of the bread crumbs and cheese.
This was a big hit! I combined everything together along with garlic powder. We needed a new zucchini dish and this was perfect. Thank You!
I really liked how the bread crumbs made the zucchini get nice and crispy in the oven. I love zucchini in general, and it was nice to change it up. The only thing I didn’t like about this recipe
I wish I had not sliced it quite as thin as it appeared in the photo, but it was good.
Hubby & I Loved it!! Made it exactly as written. Always good to have a quick & easy & delicious veggie to go with dinner.
Delicious, the only thing i did was not use the cheese.I cut the zucchini into circles. tossed them with the oil and sprinkled the rest over. Will make again. Thank you for the recipe.