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Preheating the oven is a crucial step in achieving that perfect crispy texture for your Baked Parmesan Crusted Zoodles. The ideal temperature for baking zoodles is 425°F (220°C). This high heat helps to quickly evaporate any excess moisture from the zoodles while crisping up the breadcrumb coating. A properly preheated oven ensures that the zoodles cook evenly and prevents them from becoming soggy, which is a common issue when baking vegetables. To preheat, simply set your oven temperature and allow it to heat fully before placing your dish inside. This step is essential for achieving the best results with your baked zoodles.

Baked Parmesan Crusted Zoodles

Discover the deliciousness of Baked Parmesan Crusted Zoodles, the perfect low-carb alternative to pasta! This recipe transforms zucchini into zoodles, offering a nutritious and satisfying meal that’s both comforting and healthy. Baked to perfection with a crispy Parmesan crust, these zoodles are a versatile option for family dinners or meal prep. Packed with vitamins and fiber, they’ll keep you feeling full without the guilt. Try this delightful dish 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: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

    Prepare the Zoodles: Using a spiralizer or a julienne peeler, create zoodles from the zucchinis. Place the zoodles in a clean kitchen towel and squeeze out excess moisture, as this will help them crisp up during baking.

      Make the Coating: In a large bowl, combine the grated Parmesan, panko breadcrumbs, minced garlic, Italian seasoning, salt, and pepper. Mix well to evenly distribute the seasonings.

        Egg Mixture: In a separate bowl, beat the eggs until frothy.

          Coat the Zoodles: Dip each zoodle into the egg mixture, ensuring it’s fully coated. Then, roll the zoodle in the Parmesan-breadcrumb mixture, pressing gently to adhere. Arrange the coated zoodles on the prepared baking sheet.

            Drizzle with Olive Oil: Once all zoodles are coated and arranged, drizzle them with olive oil to help them crisp up during baking.

              Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the crust is golden brown and the zoodles are tender.

                Serve: Once baked, remove from the oven and allow to cool slightly. Garnish with freshly chopped parsley and serve warm. You can pair these zoodles with marinara sauce for dipping if desired.

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