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In the realm of healthy eating, finding a dish that satisfies both the palate and the nutritional requirements can often feel like a daunting task. Enter Baked Parmesan Crusted Zoodles, a delightful recipe that offers a contemporary twist on classic pasta dishes while embracing the goodness of fresh vegetables. This dish is not only a low-carb alternative, but it also allows you to indulge in the comforting flavors of cheese and herbs, all while keeping your meal light and vibrant.

Baked Parmesan Crusted Zoodles

Discover the deliciousness of Baked Parmesan Crusted Zoodles, a healthy and flavorful twist on traditional pasta. This recipe highlights zucchini noodles combined with rich Parmesan cheese, crispy panko, and aromatic herbs, delivering a satisfying crunch and vibrant taste. Perfect for a low-carb meal, zoodles allow you to enjoy the essence of Italian cuisine without compromising your dietary goals. Enjoy this nutritious dish alongside marinara or your favorite protein for a complete meal. Try it today!
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Ingredients
  

4 medium-sized zucchinis (zoodles)

1 cup grated Parmesan cheese

1 cup panko breadcrumbs

2 large eggs

2 cloves garlic, minced

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2 tablespoons olive oil

Fresh parsley, 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: Transform the zucchinis into zoodles using a spiralizer or a julienne peeler. Place the zoodles into a clean kitchen towel and twist the towel to squeeze out the excess moisture. This step is essential for achieving a crispy texture during baking.

      Make the Coating: In a large bowl, mix together the grated Parmesan cheese, panko breadcrumbs, minced garlic, Italian seasoning, salt, and freshly ground black pepper. Stir the mixture well to ensure the seasonings are evenly distributed.

        Prepare the Egg Mixture: In a separate bowl, crack the eggs and beat them vigorously until the mixture is frothy. This will help the coating stick better to the zoodles.

          Coat the Zoodles: Take each zoodle and dip it into the egg mixture, ensuring it is thoroughly coated. Next, roll the zoodle in the Parmesan-breadcrumb mixture, pressing gently to ensure the coating adheres well. Arrange the coated zoodles in a single layer on the prepared baking sheet.

            Drizzle with Olive Oil: Once all the zoodles are coated and laid out, drizzle them with the olive oil. This will aid in crisping up the crust during the baking process.

              Bake: Transfer the baking sheet to the preheated oven and bake for 15-20 minutes. Keep an eye on them; you’re looking for a golden-brown crust and tender zoodles.

                Serve: After baking, remove the zoodles from the oven and allow them to cool for a few minutes. Garnish with freshly chopped parsley for a pop of color. Serve warm. For a delicious enhancement, pair these zoodles with marinara sauce for dipping if desired.

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