Quick & Easy Baked Zucchini
A delightful and comforting side dish featuring tender, roasted zucchini with a savory topping of breadcrumbs and parmesan, quick to prepare for busy weeknights or special meals.
Ingredients
Main Ingredients
- 2 lbs fresh zucchini (about 4-5 medium-sized) Look for firm, glossy zucchinis that yield slightly when pressed.
- 2 tablespoons olive oil A high-quality olive oil adds richness and depth.
- 1/2 teaspoon salt Accent the natural sweetness of the zucchini.
- 1/2 teaspoon black pepper Freshly ground adds a zesty kick.
- 2 tablespoons plain dry breadcrumbs For crunch; ensure they are light and airy.
- 2 tablespoons grated parmesan cheese Adds a savory flavor complementing the zucchini.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Wash the zucchini under cool running water, then trim off both ends.
- Cut them into 1/4-inch thick rounds for even cooking.
Seasoning
- Arrange the zucchini slices in a single layer on the baking sheet.
- Drizzle olive oil over the slices and toss gently to coat.
- Season with salt and pepper, sprinkling evenly.
- In a small bowl, mix breadcrumbs and grated parmesan, then sprinkle generously over the zucchini rounds.
Baking
- Bake for 15-20 minutes or until the zucchini is tender and the topping is golden brown.
- Let cool for 2-3 minutes before serving, and garnish with fresh herbs if desired.
Notes
For best results, choose heavy zucchinis and evenly slice for consistent cooking. Avoid overcrowding the baking sheet for optimal roasting.