Parmesan Baked Zucchini
Zucchini wedges roasted at high heat under a golden topping of breadcrumbs and Parmesan.
Equipment
- Rimmed baking tray
- Parchment paper
Ingredients
Main Ingredients
- 1 ¼ lb zucchini 4 large or 5 medium, about 600 g
- 2 tbsp olive oil divided
- ¼ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp breadcrumbs regular or gluten free
- 2 tbsp grated Parmesan dry, finely grated
Instructions
Cooking
- Heat. Move a rack to the top position and heat the oven to 450 degrees F.
- Cut. Trim the zucchini. Quarter medium ones lengthwise, or halve large ones and cut each half into 3 long wedges.
- Coat. Toss the pieces on a tray with 1 tablespoon of the oil, the salt, and the pepper.
- Arrange and top. Set the pieces skin side down in 2 touching rows, sprinkle with breadcrumbs and Parmesan, and drizzle with the remaining oil.
- Bake. Roast for 12 minutes, until the topping is golden and the zucchini is tender but not soggy.
Notes
Substitutions: Use gluten free crumbs, crushed gluten free crackers, or almond flour in place of breadcrumbs.
Tips: Add dried oregano to the crumbs, or broil for the last minute for extra crunch while watching closely.
Storage: Refrigerate in an airtight container for up to 3 days. Do not freeze. Reheat on a tray in a hot oven to 165 degrees F.