Description
These baked parmesan zucchini rounds are a delicious and healthy snack or side dish. They feature tender zucchini slices coated with a flavorful blend of parmesan cheese and seasonings, then baked until golden and crispy. This recipe offers a satisfying crunch without the need for frying, making it a lighter alternative that still delivers great taste and texture
Perfect for a quick appetizer or a tasty addition to any meal, these zucchini rounds are easy to prepare and sure to please both kids and adults alike
Ingredients
– 1 cup Arborio rice
– 4 cups vegetable broth, kept warm
– 1 cup mushrooms, sliced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 3/4 cup grated Parmesan cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions
In a large pan, heat olive oil over medium heat. Add the chopped onion and cook until translucent.
Stir in the minced garlic and sliced mushrooms, cooking until mushrooms are softened.
Add the Arborio rice to the pan and stir well to coat the rice with the oil and vegetables.
Begin adding the warm vegetable broth one ladle at a time, stirring frequently.
Wait until the liquid is mostly absorbed before adding the next ladle of broth.
Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
Stir in the heavy cream and grated Parmesan cheese, mixing until well combined and creamy.
Season with salt and pepper to taste.
Garnish with chopped fresh parsley if desired.
Serve hot.
Notes
Bake until golden brown
avoid overcrowding the pan for even crispiness
let cool slightly to firm up
use fresh zucchini for best texture
serve immediately for optimal crunch
- Prep Time: 30
- Cook Time: 20
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