Description
A quick and easy baked zucchini recipe featuring tender zucchini wedges topped with crispy parmesan and breadcrumbs. Perfect as a delicious and healthy side dish ready in 15 minutes.
Ingredients
Units
Scale
Zucchini
- 600 g zucchini (about 4 large or 5 medium)
Seasoning and Topping
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp breadcrumbs
- 2 tbsp grated parmesan cheese (preferably sandy type)
Instructions
- Preheat Oven: Preheat your oven to 240°C / 450°F (220°C fan) and position the oven shelf high to prepare for baking the zucchini.
- Prepare Zucchini: Trim the ends off the zucchinis. For medium zucchinis, cut them into quarters lengthwise. For large zucchinis, first halve them lengthwise, then cut each half into 3 long wedges, making 6 wedges per large zucchini.
- Toss Zucchini with Oil and Seasoning: Place all zucchini pieces on a tray. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, then toss gently to coat all pieces evenly.
- Arrange on Tray: Line the zucchini wedges up in two rows on the tray so they are touching each other, positioning them skin side down for even cooking.
- Add Toppings: Evenly sprinkle the breadcrumbs over the zucchini, followed by the grated parmesan cheese. Drizzle the remaining 1 tablespoon of olive oil over the top to help crisp the topping.
- Bake: Place the tray in the oven and bake for 12 minutes until the parmesan turns golden and the zucchini becomes soft but still holds its shape without becoming soggy.
- Serve: Remove from the oven and serve immediately as a flavorful side dish.
Notes
- Use a sandy type of parmesan cheese for the best texture and flavor.
- If you prefer, substitute breadcrumbs with panko for extra crunch.
- Adjust seasoning to taste by adding garlic powder or Italian herbs for additional flavor.
- Serve alongside grilled meats or as part of a vegetarian meal.
- Do not overcrowd the tray to ensure even baking and proper crispiness of toppings.
