Zucchini has always been one of my favorite vegetables. This baked zucchini recipe is fast and easy to make, and a delicious side or main dish for dinner or parties. A single serving is considered low FODMAP.
Zucchini (3) peeled & sliced
Bread crumbs 1 cup or more
Parmesan cheese (1tsp)
Olive oil as needed
Wash, peel and slice your zucchini and set aside
Preparing bread crumb mixture:
I make my own bread crumbs and use the clubhouse Italiano seasoning.
In a bowl mix your bread crumbs, I usually measure a cup, add your Parmesan cheese. With a fork give good mix and add olive oil until you get the texture of graham cracker crumbs when making cheese cake.
On each zucchini front and back spread this mixture over pressing gently so it stays.
Place on cookie sheet
Bake 450 degrees until cooked. Depending on how thick your slices are, I keep mine in oven for 20-30 minutes.
Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.