Low Sodium Baked Zucchini with Parmesan and Herbs
Savor the delicious simplicity of *Low Sodium Baked Zucchini with Parmesan and Herbs*, a healthy side dish bursting with flavor and perfect for any meal. This low-sodium recipe pairs thinly sliced zucchini with a medley of aromatic herbs like oregano and thyme, all lightly brushed in heart-healthy olive oil. Finished with a sprinkle of fresh Parmesan for a rich, savory touch, this dish is baked to tender, golden perfection. With just 15 minutes of prep and minimal cleanup, it's an easy and wholesome way to bring more vegetables to your table. Garnished with fresh parsley, these cheesy, herbaceous zucchini slices are as visually appealing as they are tasty. Perfect for those seeking a low sodium, vegetarian-friendly option, it's a versatile addition to your healthy eating repertoire!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons extra-virgin olive oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.25 teaspoon black pepper
- 0.5 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
Wash the zucchini thoroughly and pat them dry. Cut off the ends and slice each zucchini into 1/4-inch thick rounds.
In a large bowl, combine the sliced zucchini with olive oil, garlic powder, onion powder, dried oregano, dried thyme, and black pepper. Toss until all slices are evenly coated with the oil and spices.
Arrange the zucchini slices in a single layer on the prepared baking sheet. Ensure they do not overlap for even baking.
Bake in the preheated oven for about 20 minutes, until the zucchini is tender and just starting to brown.
Remove the zucchini from the oven, and sprinkle the grated Parmesan cheese evenly over each slice. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and slightly golden brown.
Once done, take them out of the oven and allow them to cool slightly for a couple of minutes.
Transfer the zucchini slices to a serving platter, garnishing with freshly chopped parsley before serving.
Enjoy your low sodium baked zucchini with Parmesan and herbs as a flavorful and healthy side dish!
Nutrition Facts
Calories |
1025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 9264 mg | 403% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 54.6 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1457 mg | 112% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1978 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
