Baked zucchini is a delicious and healthy side dish that anyone can make. It is quick, simple, and packed with flavor. Perfect for busy weeknights or casual gatherings, this dish brings out the natural sweetness of zucchini with a crispy, cheesy topping.
Why Make This Recipe
Making baked zucchini is a great way to enjoy fresh vegetables without spending a lot of time in the kitchen. It’s also a fantastic option for those looking to eat more plant-based meals or for anyone wanting to use up extra zucchini from their garden. Plus, it pairs well with almost any main course, making it a versatile addition to your meal rotation.
How to Make Quick and Easy Baked Zucchini
Ingredients
- 600g/ 1.2lb zucchinis (4 large, 5 medium)
- 2 tbsp olive oil
- 1/2 tsp each salt and pepper
- 2 tbsp breadcrumbs
- 2 tbsp parmesan (grated, store-bought sandy type is best)
Directions
- Preheat your oven to 240°C / 450°F (220°C fan) and set the oven shelf high.
- Trim the ends off the zucchini. For medium zucchinis, cut them into quarters lengthwise. For large zucchinis, cut them in half, then slice each half into three long “wedges.”
- Pile the zucchini pieces on a tray. Drizzle with 1 tablespoon of olive oil, salt, and pepper. Toss them until they are evenly coated.
- Arrange the zucchini in two rows, making sure they touch each other with the skin side down.
- Sprinkle the zucchini evenly with breadcrumbs and then with grated parmesan. Drizzle the remaining 1 tablespoon of olive oil on top.
- Bake for 12 minutes until the parmesan is golden and the zucchini is soft but not soggy.
- Serve immediately!
How to Serve Quick and Easy Baked Zucchini
Baked zucchini is best served hot, right out of the oven. You can enjoy it as a side dish with grilled chicken, fish, or pasta. It also makes a great appetizer or snack on its own!
How to Store Quick and Easy Baked Zucchini
If you have leftovers, let the zucchini cool completely before placing it in an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving again.
Tips to Make Quick and Easy Baked Zucchini
- For extra flavor, add herbs like oregano or basil to the breadcrumbs.
- If you prefer a crunchier topping, you can broil the zucchini for the last minute of baking.
- Feel free to use different types of cheese or add a sprinkle of chili flakes for some heat.
Variation
For a gluten-free option, substitute breadcrumbs with crushed gluten-free crackers or almond flour. You can also add sliced tomatoes or bell peppers to the tray for a colorful veggie medley.
FAQs
Q: Can I use small zucchinis for this recipe?
A: Yes, small zucchinis work well too. Just cut them into thicker slices rather than wedges.
Q: How do I know when the zucchini is done baking?
A: The zucchini should be tender and the parmesan should be golden and crisp.
Q: Can I prepare this dish ahead of time?
A: You can prep the zucchini and season them ahead of time. Just bake them right before serving for the best texture.
Baked Zucchini
Ingredients
Main Ingredients
- 600 g 600g/ 1.2lb zucchinis (4 large, 5 medium)
- 2 tbsp 2 tbsp olive oil
- 0.5 tsp 1/2 tsp each salt and pepper
- 2 tbsp 2 tbsp breadcrumbs Use standard breadcrumbs or gluten-free substitutes if needed.
- 2 tbsp 2 tbsp parmesan (grated) Store-bought sandy type is best.
Instructions
Preparation and Baking
- Preheat your oven to 240°C / 450°F (220°C fan) and set the oven shelf high.
- Trim the ends off the zucchini. For medium zucchinis, cut them into quarters lengthwise. For large zucchinis, cut them in half, then slice each half into three long ‘wedges.’
- Pile the zucchini pieces on a tray. Drizzle with 1 tablespoon of olive oil, salt, and pepper. Toss them until they are evenly coated.
- Arrange the zucchini in two rows, making sure they touch each other with the skin side down.
- Sprinkle the zucchini evenly with breadcrumbs and then with grated parmesan. Drizzle the remaining 1 tablespoon of olive oil on top.
- Bake for 12 minutes until the parmesan is golden and the zucchini is soft but not soggy.
- Serve immediately!
