BAKED ZUCCHINI RECIPES FOR WEIGHT LOSS

Baked Zucchini recipes are fun dishes to make your summer memorable. It is an opportunity for you to try out new zucchini recipes for your appetizer, side dish, and main dish. This recipe is weight loss friendly and very healthy for both kids and adults. It is quite flavorful and delicious. Baked zucchini recipes are easy to prepare and do not involve much technological equipment. Some of these recipes are below. Try them out

Baked Parmesan Recipes

1.    Baked Parmesan Zucchini

A healthy, nutritious, and perfect oven-roasted stick.

Preparation time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Serves: 4

Ingredients

• ¼ teaspoon of garlic powder
• 2 tablespoons of olive oil
• 4 zucchini
• ½ cup of freshly grated parmesan
• 2 tablespoons of chopped fresh parsley leaves
• ½ teaspoon of dried oregano
• Kosher salt and freshly ground black pepper
• ½ teaspoon of dried thyme
• ½ teaspoon of dried basil

Preparation

1. Firstly, preheat your oven at 350 degrees F. then, use a non-stick spray to coat a cooling rack and place it on a baking sheet.
2. Next, combine thyme, parmesan, basil, garlic powder, pepper, salt, oregano to taste.
3. Then, place your zucchini on the prepared sheet. Drizzle olive oil on it and sprinkle parmesan mixture over it.
4. Now, place it in the oven, bake it for 15 minutes. After that, broil for 3 minutes until it is crisp and golden brown.
5. Finally, serve immediately, garnished with parsley.

Nutritional facts

Fat 11.2g; Carbohydrate 6.8g; Protein 7.5g; calories 151g.

2.    Baked Zucchini with Mozzarella

This recipe is easy and addictive. It would be best if you cut your zucchini into ½ inch thick, season and bake.

Preparation time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Serves: 8

Ingredients

• 2 cups of shredded mozzarella cheese
• Seasoning salt
• 2 medium-sized or 5 small zucchini

Preparation

1. First of all, slice your zucchini into ¼ – ½ inch pieces
2. Then, place them flat on a large cookie sheet, sprinkle your salt seasoning.
3. Next, bake at 350 for 10-15 minutes or until it becomes crisp-tender. Then, remove it from the oven and sprinkle mozzarella cheese over it.
4. After baking, turn the oven to broil and place the cookie sheet bake into the oven to bubble and get browned.
5. It should take about 5 minutes to bake. Meanwhile, watch it closely.
6. After 5 minutes, bring it out and serve immediately.

Nutritional facts

Fat 8g; Carbohydrate 2g; Protein 9g; calories 123g.

3.    Parmesan Panko Crusted Baked Zucchini

Crispy rounds, flavored with breadcrumbs and cheese, served as a side dish or appetizer. You can eat it with any of your favorite dipping sauce.

Preparation time: 10minutes

Cook time: 20 minutes

Total time: 30 minutes

Serves: 4

Ingredients

• 1/2 cup of panko
• 1 tablespoon of chopped fresh thyme
• ¾ teaspoon of kosher salt
• 2 tablespoons of chopped fresh chives
• ½ teaspoon of black pepper
• 2 ounces parmesan cheese
• 1/3 cup of unsalted butter
• 2 medium zucchini
• 2 tablespoons finely chopped fresh flat-leaf parsley

Preparation

1. First of all, preheat your broiler to high heat with the oven rack in the middle of the oven.
2. Then, combine thyme, pepper, salt, parsley, panko, parmesan, chives in a medium-sized bowl and mix well.
3. Next, mix zucchini slices and melted butter until it is evenly coated. Remove zucchini from the butter, allowing the excess oil to drip.
4. Then, dip the zucchini in a panko mixture and arrange them on a rimmed baking sheet.
5. Now, broil it in the preheated oven for at least 3 minutes on each side or until zucchini gets crispy and turns golden brown.

Nutritional facts

Fat 12g; Carbohydrate 5g; Protein 7g; calories 115g.

4.    Zucchini Lasagna

In this recipe, the texture of your vegetable is preserved, and the finished dish doesn’t get soggy. It is quite hearty and comforting.

Preparation time: 1 hr 15 minutes

Cook time: 1 hr 15 minutes

Total time: 2 hrs 30 minutes

Serves: 8

Ingredients

• Kosher salt
• 2 garlic cloves
• 1 tablespoon of tomato paste
• 2 ½ pounds of zucchini
• 1 medium yellow onion
• 3 tablespoons of extra virgin olive oil
• Black pepper
• 1 cup of freshly grated Parmigiano -Reggiano cheese
• Two 14.5-ounce cans of whole plum tomatoes
• 1 ½ cups of fresh ricotta cheese
• 1/8 teaspoon of crushed red pepper
• 1 teaspoon of minced thyme
• 1 ½ cups of coarsely grated mozzarella
• ¼ cup of basil leaves
• 1 large egg
• 1 ¾ cups of grated provolone cheese

Preparation

1. Firstly, preheat your oven to 375 degrees. Then, set the 2 wire racks over 2 rimmed baking sheets.
2. Next, arrange your sliced zucchini in a single layer on the racks. Brush over it with 1 tablespoon of salt and black pepper.
3. Now, roast the vegetable for about 40 minutes or until it gets tender and lightly brown.
4. Then, heat the leftover oil in a medium saucepan. When it shimmers, add garlic, onion, salt, and black pepper and cook for 7 minutes over medium heat.
5. Next, stir the tomato paste for a minute, add chopped tomatoes, red pepper, and simmer. Occasionally stir while cooking.
6. When the sauce gets thick or after 20 minutes, add black pepper and salt. Combine ricotta, thyme, basil, egg, and a cup of parmesan in a medium bowl. Season with black pepper and salt, then increase the oven temperature.
7. Now, grease a 2-quart baking dish with oil. Put ¾ cup of tomato sauce in the dish, arrange zucchini in a single layer.
8. Then, spread a cup of ricotta mixture over the zucchini, sprinkle 1/3 provolone, and mozzarella. Spread a cup of tomato sauce, another layer of zucchini, the remaining ricotta mixture, sprinkle provolone and mozzarella.
9.  Next, add tomato sauce, remaining zucchini slices, and remaining provolone and mozzarella. Arrange all in layer and order above.
10. Lastly, place the baking dish on the baking sheet. Then, bake zucchini lasagna for 35 minutes. When it starts to bubble and turnbrown, remove it and let it stand for 20 minutes before serving.

Nutritional facts

Fat 10g; Carbohydrate 4g; Protein 6g; calories 108g.

5.    Smoky Baked Zucchini Chips with Whipped Feta

This recipe is a quick stir together with salty feta and creamy labneh. It can be served with grilled meat or vegetables.

Preparation time: 1 hr 35 minutes

Cook time: 30 minutes

Total time: 2 hrs 5 minutes

Serves: 4

Ingredients

• 4 ½ tablespoons of extra virgin olive oil
• 2 medium zucchini
• Cooking spray
• ½ cup of labneh
• 1 ¾ teaspoon of kosher salt
• ½ teaspoon of Aleppo pepper
• 1 small garlic clove
• ¼ teaspoon of lemon zest
• Thinly sliced fresh mint
• 4 ounces of feta cheese
• 1 teaspoon of za’atar

Preparation

1. First of all, preheat the oven at 275 degrees F. Place your oven racks in the top third and lower third of the oven.
2. Then, combine zucchini slices, 2 tablespoons of oil, za’atar, 1 teaspoon of salt, Aleppo in a medium bowl, and mix until it has been evenly coated.
3. Next, arrange your zucchini slices on 2 wire racks in a single layer. Lightly coat it with cooking spray.
4. Now set your racks inside 2 rimmed baking sheets. Then, bake in a preheated oven until it is crispy and golden brown. It should be ready in about an hour and 45 minutes at most.
5. Meanwhile, turn over your rack after 45 minutes. Leave it to cool for 20 minutes while you combine garlic, feta, labneh in a food processor and process it for 2 minutes.
6. Stop and scrape down all the sides of your bowl halfway through the process. Then add lemon zest, ¾ teaspoon of salt, and lemon juice. While it runs, pour 2 tablespoons of oil through the food chute. Now,  process it for about 10 seconds more.
7. Transfer it into a bowl and keep it in the refrigerator for at least an hour or 3 days.
8. Then, drizzle the remaining half tablespoon of oil over the dip and garnish with za’atar, mint, Aleppo.
9. Lastly, serve with zucchini chips.

Nutritional facts

Fat 9g; Carbohydrate 7.2g; Protein 8g; calories 125g.

6.    Prosciutto Wrapped Baked Zucchini with Balsamic Drizzle

This recipe is quick and easy; it makes a light summer main dish. You can choose to prepare it in the oven or fire up your grill.

Preparation time: 20 minutes

Cook time: 15 minutes

Total time: 35 minutes

Serves: 6

Ingredients

• 1 1/8 teaspoons of kosher salt
• 2 ½ tablespoon of olive oil
• 1 small shallot
• 3 small zucchini
• ¼ teaspoon of black pepper
• 2 garlic cloves
• 6 slices of prosciutto
• 1 tablespoon of balsamic glaze
• ½ cup of loosely packed fresh flat
• 1 tablespoon of finely chopped seeded red Fresno Chile

Preparation

1. First of all, preheat your oven to 400 degrees F.  Slice your zucchini into 1/8 inch thick slices.
2. Then, combine zucchini, 2 tablespoons of oil, garlic, chile, shallot, pepper, 1 teaspoon of salt in a large bowl.
3. Mix it well, and rub the mixture on the cut side of your zucchini. Wrap each zucchini piece with 2 prosciutto pieces, arrange and cut it side up on your parchment paper-lined baking sheet.
4. Next, bake your zucchini till it is crisp-tender or in about 16 minutes. Then, increase the temperature to high and broil until it begins to char and prosciutto is crisp and char in 4 minutes.
5. Now, transfer your zucchini into a serving plate. Add parsley to the remaining ½ tablespoon of salt and 1/8 teaspoon of salt. Top your zucchini with parsley mixture and drizzle with glaze.

Nutritional facts

Fat 9g; Carbohydrate 6g; Protein 11g; calories 127g.

With these recipes, you can never go wrong with having the best meal for your family.