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In the world of culinary innovation, few dishes have captured the hearts of health-conscious food lovers quite like Baked Parmesan Crusted Zoodles. This delightful recipe transforms zucchini into a satisfying pasta alternative, offering a flavorful dish that's not only easy to prepare but also a feast for the senses. As more people seek out low-carb options without sacrificing taste, zoodles are quickly becoming a staple in many kitchens, and for good reason. The appeal lies not only in their versatility but also in their ability to deliver a crunchy texture paired with a cheesy, savory flavor that rivals traditional pasta dishes.

Baked Parmesan Crusted Zoodles

Discover the deliciously healthy world of Baked Parmesan Crusted Zoodles, a fantastic pasta alternative made from zucchini. This easy recipe offers a satisfying crunch and cheesy flavor, perfect for low-carb or gluten-free diets. Rich in vitamins and fiber, zucchini transforms into a nutritious dish that's versatile and appealing. Enjoy these zoodles baked to perfection, whether as an appetizer, side, or main meal, and elevate your dining experience with every bite.
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Ingredients
  

4 medium zucchinis (for zoodles)

1 cup freshly grated Parmesan cheese

1 cup panko breadcrumbs

2 large eggs

2 cloves garlic, minced

1 teaspoon dried Italian seasoning

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2 tablespoons olive oil

Fresh parsley, finely chopped (for garnish)

Optional: Marinara sauce for dipping

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). To make cleanup a breeze, line a baking sheet with parchment paper.

    Prepare the Zoodles: Take your medium zucchinis and spiralize them using a spiralizer or a julienne peeler to create long, noodle-like strands. Place the zoodles in a clean kitchen towel and gently squeeze to remove as much moisture as possible; this will help them achieve a crunchy texture when baked.

      Prepare the Coating: In a large mixing bowl, combine the grated Parmesan cheese, panko breadcrumbs, minced garlic, Italian seasoning, salt, and black pepper. Stir well until all the dry ingredients are evenly mixed.

        Create the Egg Wash: In a separate bowl, crack open the eggs and whisk them until they are frothy and well combined. This will serve as the binding agent for the coating.

          Coat the Zoodles: Take each zoodle and first dip it into the egg wash, ensuring it is fully submerged. Next, roll it in the Parmesan-breadcrumb mixture, pressing gently to make sure the coating sticks well. Line the coated zoodles in a single layer on the prepared baking sheet.

            Add Olive Oil: Once all the zoodles are coated and neatly arranged, drizzle the olive oil over them. This will aid in achieving a golden and crispy crust during baking.

              Bake the Zoodles: Place the baking sheet into your preheated oven and bake for 15-20 minutes. Keep an eye on them, and remove the zoodles once they are golden brown and tender.

                Serve: After baking, take the zoodles out of the oven and allow them to cool for a few minutes. Garnish with freshly chopped parsley for a pop of color and serve warm. If you like, pair them with a side of marinara sauce for dipping, making for a deliciously satisfying treat.

                  Prep Time, Total Time, Servings: 15 mins | 35 mins | 4 servings