This baked zucchini is so easy to make, covered in a light layer of crunchy breadcrumbs and parmesan cheese! These vegetables are best roasted in a hot oven.
Oh look, it’s the vegetable of the season: zucchini! There are many creative ways to use this vegetable, from casseroles to chocolate cake. However, one of our new favorites is this Baked Zucchini! It’s the opposite of mushy or slimy: lightly coat these hearty veggies with breadcrumbs and a little Parmesan cheese. Best of all, it’s not as hassle-free as zucchini fries (where you dip them in flour and egg): so you get the best of both worlds! Pop in the oven and it’s a delicious and easy side dish for summer meals. Here’s what to do!
Want to cook zucchini faster? Try the perfectly sautéed zucchini.
How to season zucchini in the oven
Here’s the thing about these green veggies. Zucchini contains more than 90% water. Wow! Not only does it release a lot of water when cooking, it also needs a little seasoning. Have you ever bitten into a zucchini and it tasted watery and bland? That’s exactly what we don’t want. Here are the spices that will coat your zucchini with the best savory flavors of the Mediterranean:
- Dried oregano
- onion powder
- garlic powder
- Italian breadcrumbs
- Grated parmesan
There are a few things to note about these breadcrumbs (you can skip them if you like). Here’s what you need to know!
Use Italian panko or breadcrumbs, or these substitutes
This recipe uses panko, or Italian breadcrumbs, not plain. What is the difference? Italian breadcrumbs are made with spices and salt. This gives them a bit more flavor when you use them. Italian breadcrumbs and panko are easy to find at most grocery stores. If you can’t find it, here’s a replacement:
- Use ½ regular panko or make homemade breadcrumbs.
- Mix in ¼ teaspoon kosher salt. Since you’re already adding Italian seasoning to the zucchini, you’re not losing much without the seasoning in the breadcrumbs.
Don’t want to use breadcrumbs in your baked zucchini? No problem.
Not in the breadcrumbs? Or do you follow a gluten-free diet? You can absolutely bake zucchini without them. Here’s what to do:
- Leave out the breadcrumbs.
- After cooking, toss the zucchini with grated parmesan!
Note: There are many gluten-free or panko breadcrumbs on the market today, so you can use them for this gluten-free recipe as well.
Grated or grated parmesan cheese
For some reason I have a hard time remembering the difference between grated parmesan and grated parmesan, even after cooking for a living for so long. What you need for this recipe:
- Grated parmesan : It’s powdered cheese that looks like snow! You can use either the shaker or the container(s). It’s what you need in this recipe because it blends in with the texture of the breadcrumbs.
- Grated Parmesan Cheese: The grated parmesan looks like small sticks of parmesan. It is ideal for garnishing salads and soups. You could use it here in a pinch, but it looks different. See roasted zucchini and squash.
How to make roasted/baked zucchini: some tips!
Here are some tips for preparing these baked zucchini, aka roasted zucchini! Alex and I tried making zucchini fries and found they took a little time. You have to dip the zucchini in the flour and egg before the breadcrumbs, and they end up being rubbery and messy. (If you have a great zucchini fries method, let us know!) So for these baked zucchini, we were inspired to make them like fries, but without the fuss. They get a light coating of breadcrumbs for a bit of crunch, but they’re not fully coated like french fries. Here’s what you need to know:
- First mix some breadcrumbs with oiled zucchini. Not everyone will like zucchini: it doesn’t matter! The same applies when you put them on the baking sheet. So…
- Shift the breadcrumbs that fall onto the baking sheet to the top of the zucchini. Just quickly move the piles of breadcrumbs onto the top of the zucchini. It doesn’t have to be perfect.
- Finally, sprinkle more dry breadcrumbs and Parma on top. Then there is a cool layer of crumbs.
- Cook until tender (watch them). The cooking time depends precisely on the delicacy of the courgettes: so be careful! You want it to be just tender: crispy and watery, but not too mushy. Taste when you need to gauge doneness!
Main courses that accompany baked zucchini
OK, you’ve got your fried zucchini: what do you serve it with? It’s easier to serve with dishes that don’t use the oven. Here are some good main courses that go well together:
More zucchini recipes
Summer is synonymous with zucchini recipes! Here are some we recommend you try:
This baked zucchini recipe is…
Vegetarian. For gluten-free, use gluten-free breadcrumbs or panko, or omit the breadcrumbs.
The description
This baked zucchini is so easy to make, covered in a light layer of crunchy breadcrumbs and parmesan cheese! These vegetables are best roasted in a hot oven.
- 1 1/2 zucchini pound (3 medium small)
- 1½ tablespoons olive oil
- ½ cup Italian panko or breadcrumbs, divided
- 6 tablespoons grated parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon oregano
- ¾ teaspoon kosher salt
- Preheat the oven to 425 degrees Fahrenheit.
- Cut the zucchini into rings 1/4 inch thick. In a large bowl, mix it with olive oil, garlic powder, onion powder, oregano, and kosher salt. (If using regular breadcrumbs, stir in a generous ¼ teaspoon salt.) In the bowl, add ¼ cup breadcrumbs and 3 tablespoons grated Parmesan and mix.
- Line 2 baking sheets with parchment paper. Arrange the veggies in a single layer on the baking sheets, then use your fingers to quickly place any crumbs that fall on the sheet onto the zucchini slices (it doesn’t have to be perfect). Sprinkle with the remaining ¼ cup dry breadcrumbs (spread between both sheets) and 3 tablespoons grated parmesan.
- Roast until tender, 15 to 20 minutes. If your oven is uneven, change trays after 7-8 minutes. Let cool slightly before serving.
- Category: garnish
- Method: Cooked
- Kitchen: American
- Diet: vegetarian
