Baked Zuchini Recipe
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.
Ingredients
- 3 whole Zucchini
- 2 tbsp Olive Oil
- 3 tbsp Panko Breadcrumbs
- 1/3 cup Parmesan Cheese
- 1 tsp Garlic Powder
- 1/2 tsp Salt
- 1/2 tsp Pepper
Instructions
- Preheat your oven to 400°F / 200°C. Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
- 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.
- 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.
- 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.
- 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.
Notes
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.
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