Baked Parmesan Zucchini with barlicky parmesan breadcrumbs- a simple, easy vegetarian side dish that is baked in the oven. Kid-friendly and GF adaptable.
Why You’ll Love This Baked Zucchini
Here’s a very simple recipe for baked zucchini that no one seems to tire of. It’s fast and easy to whip up, letting the oven do most of the work.
Perfect for these first weeks of the busy school year. And I’ve found, even the most finicky vegetable eaters seem to gravitate towards these- because seriously, what’s not to like about garlicky parmesan breadcrumbs? Kids love these guys!
Parmesan Crusted Zucchini Ingredients
- Zucchini: use 6-7 small ones or 3-4 medium-sized, sliced in half lengthwise (or sub summer squash)
- Extra Virgin Olive oil
- Cherry tomatoes: optional, see notes
- Panko or gluten-free panko
- Cheese: shredded parmesan or pecorino and shredded mozzarella
- Fresh thyme leaves ( or 1/2 teaspoon dried)
- Fresh garlic cloves: finely minced (use a garlic press) or grated
- Lemon zest: adds a nice brightness
- Salt and Black Pepper
- Chili flakes – optional, for a nice kick.
How to Make Baked Parmesan Zucchini
1. Cut zucchini in half lengthwise. Coat with olive oil and season with salt and pepper and roast in a 425°F oven until just fork tender. Add a few cherry tomatoes for color if you like!
2. While they are baking, stir the bread crumb topping ingredients together in a medium bowl.
3. Once tender, load up the zucchini with the breadcrumb mixture, then return them to the oven and bake the zucchini 5-7 minutes until golden and melty.
What to Serve with Baked Parmesan Zucchini
Serve with our easy baked chicken breast recipe, or this dijon salmon recipe, and a big kale salad!
Storage
Leftovers will keep up to 3-4 days in an airtight container in the refrigerator and can be reheated in a 350°F oven or microwaved.
Hope you enjoy this baked parmesan zucchini, and please remember to rate it for us below! xoxo
More Zucchini Recipes you'll love!
Oven Baked Zucchini with Parmesan Breadcrumbs
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4
- Category: vegetable side dish, side, vegetarian
- Method: Baked
- Cuisine: Northwest
- Diet: Vegetarian
Description
Baked Zucchini with Garlicky Parmesan Bread Crumbs- a simple easy vegetarian side dish that is baked in the oven. Kid-friendly and Gluten-free adaptable.
Ingredients
- 4–5 small zucchini ( or 3–4 medium-sized) sliced in half lengthwise (see notes)
- olive oil to coat
- salt and pepper to taste
- 1 cup cherry tomatoes – optional, see notes
Parmesan Bread Crumb Topping:
- 1/2 cup panko or toasted bread crumbs ( or GF Panko)
- 1/4 cup shredded parmesan or pecorino ( or an Italian blend is nice)
- 1/2 cup shredded mozzarella ( or melty cheese)
- 1 tablespoon fresh thyme leaves ( or 1/2 teaspoon dried)
- 2 fat garlic cloves finely minced ( use a garlic press) or grated
- zest of one lemon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon chili flakes
- 1–2 tablespoons olive oil
Instructions
425 F oven
Cut zucchini in half legnthwise, careful to cut down the middle to each side is the same size. Place in a medium bowl, drizzle with a little olive oil ( just enough to lightly coat), toss, season with salt and pepper.
Place on a parchement- lined sheet pan and bake until fork tender and golden, about 22-30 minutes depending on size.
While this is baking make the Garlic Parmesan Breadcrumb topping: In a medium bowl, add everything but the oil. Mix well, using your fingers making sure garlic is very evenly distributed. Add the oil last just enough to lightly coat and mix again with fingers. Set aside.
When zucchini is fork-tender, take out of the oven, increase heat to 475F.
Top with the Parmesan Bread Crumb topping using it all up.
Bake 5-8 minutes or until deeply golden, melty and fragrant.
Garnish with fresh thyme sprigs.
Notes
Smaller, 6-inch zucchini work best here! Try to cut the zucchini so both sides are a similar thickness. Try to pick zucchini that are roughly the same size. This will help ensure even cooking.
For color, you could add a cup of cherry tomatoes to the roasting pan along side zucchini and use as a garnish!
Nutrition
- Serving Size: 2
- Calories: 156
- Sugar: 2.4 g
- Sodium: 437.3 mg
- Fat: 7.6 g
- Saturated Fat: 1.8 g
- Carbohydrates: 13.8 g
- Fiber: 1.9 g
- Protein: 9.4 g
- Cholesterol: 6.1 mg
Perfect baked zucchini recipe. Thanks!
Great to hear!
Omg this is the best baked parmesan zucchini! I love love love this! thankyou.
So glad to hear it Reva!
This baked Zucchini is so incredible! Easy and delicious, our kids devoured them and always ask for more! I appreciate using your method, because any size zucchini will work-I’ve used small ones and even large ones, letting them cook longer before adding the bread crumbs. Such a great versatile recipe that everyone in our family loves- thanks!
Great!
We loved it! Great recipe. We added a seasoning called Martha’s Mix that adds a tinge of lime as well, and a slight kick. Did that instead of the salt and pepper. It was great, but we are going to try it the exact way below also. And we made extra mix to try it over asparagus tomorrow.
Sounds yummy!
If you are adding the cherry tomatoes to the sheet pan should they be tossed with a olive oil and or any seasoning?
Yes, I usually do toss with olive oil, salt and pepper.
This was absolutely fantastic! Thanks so much for this recipe! I made it exactly as the recipe dictated with 3 medium zucchini’s and the only thing I would change is to reduce the red pepper flakes a bit. I have leftover crumb mix and will use that again in a day or two! The cherry tomatoes on the side (I added them to the pan after the topping was added) was a beautiful addition too.
So happy you liked this!
We made these tonight to go with some penne ala vodka. We loved it, but it was too much chili flakes & a little too much bread crumb topping. We had 3 TBS of mix left over easily. I would definitely make this again but play around with the topping ratios.
Thanks Maria- also depends on the size of the Zucchini. You can always mound topping up higher to use all. 🙂
Gorgeous and so fresh
Great to hear Lyndsay!
I prepared the recipe and truly enjoyed the flavor! Will try again!
Great to hear Veronica!
This was soooo good! I’m watching my calories at the moment, so I only did half of the panko/cheese mixture, but that turned out to be plenty and it was totally delicious! This wll be a staple in our home 🙂
Thanks Ina!
What is the best way to reheat these?
To keep them crunchy- I would bake at 350F. 🙂
can the mixture be refrigerated and prepared in advance?
Yes, absolutely. Great idea!
thanks, im a vegetarian so any ideas what the left over mixture can be used for apart from zucchini?
You can use it on anything, seriously! over pasta, over soup, etc…
You are such a fine cook! I really enjoy making your recipes (the zucchini are broiling in the oven as I write); As I don’t live in the States, I am not too familiar with tomatillo salsa, enchiladas, black beans and so forth.
But I adapt my cooking to yours with what I have in my garden or at the market. I already told you and I repeat it: be blessed, dear Lady! Liliane from France (Alsace)
Thanks so much- I need all the blessings I can get! I appreciate your kind words and you being here Liliane. xoxo
So tasty- whole family loved this.
I love your recipies. They are creative. Healthy unique and always turn out beautifully thank you!
Thanks Tati!
Il ove your recipes and tried many they delish
Keep posting 💕👍
Thanks so much!