Baked Parmesan Zucchini

Baked Parmesan Zucchini is a delicious, low-carb dish that combines tender zucchini with a crunchy, cheesy topping, perfect for a keto-friendly dinner. This simple yet flavorful recipe will impress your taste buds while keeping your carb count in check.

Ingredients

• Zucchini - 2 medium (about 300g)
• Grated Parmesan cheese - 50g
• Olive oil - 1 tablespoon (15ml)
• Garlic powder - 1 teaspoon (5g)
• Dried oregano - 1 teaspoon (5g)
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (1g)
• Fresh parsley, chopped - 1 tablespoon (5g)

Steps

1. Preheat your oven to 200°C (400°F).
2. Wash the zucchini and slice them into 1/2 inch thick rounds.
3. In a large bowl, combine the sliced zucchini, olive oil, garlic powder, oregano, salt, and black pepper. Toss until the zucchini is well-coated.
4. Arrange the zucchini slices in a single layer on a baking sheet lined with parchment paper.
5. Sprinkle the grated Parmesan cheese evenly over the zucchini slices.
6. Bake in the preheated oven for 15-20 minutes or until the zucchini is tender and the cheese is golden brown.
7. Remove from the oven, sprinkle with fresh parsley, and serve immediately.

Nutrition

• Calories: 180
• Protein: 8 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 10 mg
• Total Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it ideal for a keto diet.
• Rich in vitamins and minerals, particularly vitamin C and potassium.

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