Baked Zucchini
A quick and healthy side dish featuring zucchini topped with crispy, cheesy goodness, perfect for busy weeknights or casual gatherings.
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!
Notes
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. 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.