If you think zucchini is bland, this recipe is here to change your mind forever. We’re transforming the humble summer squash into a side dish that’s irresistibly delicious: tender-crisp on the inside with a crunchy, savory, golden-brown parmesan crust on the outside.

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Baked Zucchini Video

Here’s a great video that shows the fundamentals of making baked zucchini. The core technique is very similar to our method.

Just remember to follow our recipe for the specific ingredients and cooking times to get that perfect crispy crust!

Cuisine: Western
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4–5 as a side

Why You’ll Love It

• Perfectly Tender-Crisp, Never Soggy: Our secret is twofold: a slightly more moderate oven temperature and patting the zucchini dry to remove excess moisture before roasting.
• A Foolproof Golden-Brown Crust: By pre-mixing the breadcrumbs and parmesan, we ensure an even, crunchy coating that bakes to perfection without burning.
• Incredible Flavor: Using freshly grated Parmesan, Panko breadcrumbs, and a touch of garlic powder elevates this simple dish from good to absolutely amazing.
• Quick and Versatile: From prep to plate in under 30 minutes, it’s a lifesaver on busy weeknights.

Ingredients

• Zucchini (600g / 1.2 lbs): You’ll want about 2-3 medium-sized zucchini. Look for ones that are firm to the touch with smooth, vibrant green skin. Smaller zucchini tend to have fewer seeds and a more delicate flavor.
• Olive Oil (2 tbsp): A good quality extra-virgin olive oil will add a lovely, subtle peppery flavor.
• Panko Breadcrumbs (3 tbsp): This is our top choice for an extra-light and crispy texture. If you only have regular breadcrumbs, they will work too!
• Parmesan Cheese (1/3 cup, freshly grated): This is a game-changer. Ditch the pre-shredded or powdered kind. Grating your own from a block of Parmesan gives you incredible nutty, salty flavor and it melts beautifully without the anti-caking agents found in packaged cheese.
• Garlic Powder (1 tsp): Adds a wonderful savory depth that complements the zucchini and cheese perfectly.
• Salt & Black Pepper: To taste. We recommend starting with ½ tsp of each and adjusting as needed.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F / 200°C. Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.

Step 2: Prepare the Zucchini

Wash and trim the ends off the zucchini. Cut each one in half lengthwise, then slice each half into 2-3 long wedges, about ¾-inch thick. The key is to keep the pieces relatively uniform in size for even cooking.

Crucial Tip: Place the zucchini wedges on a paper towel and pat them thoroughly dry. Zucchini holds a lot of water, and removing the surface moisture is the most important step to prevent them from steaming and becoming soggy.

Step 3: Season the Zucchini

In a large bowl, toss the dry zucchini wedges with 1.5 tablespoons of olive oil, salt, and pepper. Make sure every piece is lightly coated. Arrange the zucchini in a single layer on your prepared baking sheet with the skin-side down.

Important: Do not overcrowd the pan! Leave a little space between each wedge. This allows hot air to circulate, which roasts the zucchini instead of steaming it. Use two pans if necessary.

Step 4: Prepare and Add the Crispy Topping

In a separate small bowl, combine the Panko breadcrumbs, freshly grated parmesan, and garlic powder. Mix well. This ensures every pinch of topping has the perfect ratio of ingredients.

Sprinkle this mixture evenly over the top of the zucchini wedges. Drizzle with the remaining ½ tablespoon of olive oil—this helps the topping get extra golden and crispy.

Step 5: Roast to Perfection

Place the baking sheet in the preheated oven and roast for 18-22 minutes. The zucchini is done when it is tender enough to be easily pierced with a fork and the topping is a deep golden brown.

For an extra-crispy finish, you can switch the oven to the broiler for the last 1-2 minutes, but watch it carefully to prevent burning!

Step 6: Serve Immediately

This dish is best enjoyed hot from the oven while the cheese is melted and the topping is at its crispiest.

Variations and Additions to Try

• Add Some Heat: Mix ¼ to ½ teaspoon of red pepper flakes into the breadcrumb mixture for a spicy kick.
• Fresh Herb Finish: After roasting, toss with freshly chopped parsley or basil for a burst of fresh flavor.
• Lemony Brightness: Grate the zest of one lemon over the zucchini right after it comes out of the oven.
• Change the Cheese: Try using a blend of Parmesan and Pecorino Romano for a sharper flavor, or even Asiago.
• Italian Seasoning: Add 1 teaspoon of dried Italian seasoning to the breadcrumb mix.

Serving and Storage Tips

• Serving Suggestions: This baked zucchini is a fantastic side for grilled chicken or fish, steak, or a simple pasta dish with marinara sauce. It’s also delicious on its own as a healthy appetizer.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: For the best results, reheat the zucchini in an oven or air fryer at 375°F (190°C) for 5-7 minutes until warmed through and the topping is crisp again. Avoid the microwave, as it will make them soggy.

Frequently Asked Questions (FAQs)

Why did my baked zucchini turn out soggy?
This is the most common issue and it’s usually caused by too much moisture. To guarantee a crisp result, make sure you pat the zucchini wedges completely dry with a paper towel before tossing them with oil. Also, don’t overcrowd the pan—give the zucchini space to roast, not steam.

Can I make this in an air fryer?
Yes! An air fryer is perfect for this recipe. Preheat your air fryer to 375°F (190°C). Arrange the prepared zucchini in a single layer in the basket (you may need to work in batches). Air fry for 8-12 minutes, or until golden brown and tender.

Can I make this recipe gluten-free?
Absolutely. Simply substitute the Panko breadcrumbs with your favorite gluten-free panko or regular gluten-free breadcrumbs. The rest of the ingredients are naturally gluten-free.

What other vegetables can I use?
This method works wonderfully with other vegetables. Try it with yellow summer squash, asparagus spears, broccoli florets, or green beans. You may need to adjust the cooking time slightly depending on the vegetable.

Can I prepare this ahead of time?
You can do the prep work ahead. Slice the zucchini and prepare the breadcrumb mixture up to a day in advance, storing them in separate airtight containers in the refrigerator. When you’re ready to cook, pat the zucchini dry and proceed with the recipe as written. It’s best served fresh for maximum crispiness.

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