Description
This Quick and Easy Baked Zucchini recipe offers a delicious and healthy side dish featuring tender zucchini wedges baked to perfection with a crispy parmesan and breadcrumb topping, ready in just 15 minutes.
Ingredients
Vegetables
- 600g / 1.2 lb zucchinis (4 large or 5 medium)
Oils and Seasonings
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Toppings
- 2 tbsp breadcrumbs
- 2 tbsp parmesan cheese, grated (store-bought sandy type recommended)
Instructions
- Preheat the Oven: Preheat your oven to 240°C / 450°F (220°C fan) and position the oven rack high in the oven to ensure even heat exposure.
- Prepare the Zucchini: Trim the ends off the zucchinis. Cut medium zucchinis into quarters lengthwise, and large zucchinis into sixths by halving them and then cutting each half into three long wedges.
- Season the Zucchini: Place the zucchini wedges on a tray and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Toss gently to coat evenly.
- Arrange on Tray: Line the zucchini wedges up in two rows, ensuring they are touching each other and have the skin side down for optimal roasting.
- Add Toppings: Evenly sprinkle the breadcrumbs over the zucchini, followed by the grated parmesan. Drizzle the remaining 1 tablespoon of olive oil on top to help the toppings brown.
- Bake: Bake the zucchini in the preheated oven for 12 minutes or until the parmesan turns golden brown and the zucchini becomes soft but retains its shape without becoming soggy.
- Serve: Remove from oven and serve immediately to enjoy the crispy texture and fresh flavors.
Notes
- Using a sandy type of store-bought parmesan cheese helps achieve the best crispy topping texture.
- Arrange the zucchini wedges skin-side down to prevent sticking and to facilitate even cooking.
- Consume immediately after baking for the best texture and flavor.
- You can experiment with seasoning by adding herbs such as thyme or oregano for added flavor.