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Baked Zucchini with Garlicky Parmesan Breadcrumbs- a simple easy vegetarian side dish that is baked in the oven. Kid-friendly and GF adaptable.
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!
Small zucchini seem to work best for this recipe- but whatever size you use, make sure they are evenly sized to ensure even cooking time. Coat with olive oil and season with salt and pepper and roast in a 425 F oven until fork tender.
While they are baking stir the topping ingredients together!
Make the simple Garlic Parmesan Bread Crumb topping and load them up. Then bake the zucchini again 5-7 minutes until golden and melty.
How simple is that?
For a little boost of color, I like to add cherry tomatoes to the same baking pan- letting them burst in the oven. Garnish with a few sprigs of thyme.
Baked Zucchini Baked Zucchini with Garlicky Parmesan Bread Crumbs- a little quickie for you!
Baked Zucchini with Garlicky Parmesan Breadcrumbs
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4 1x
- Category: vegetable side dish, side, vegetarian
- Method: Baked
- Cuisine: Northwest
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.
- 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 tablespoon olive oil
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.
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!
- 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
Keywords: Baked zucchini, baked zucchini with parmesan, baked zucchini with breadcrumbs
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
So happy you liked this!
We made these tonight to go with some penne ala vodka. We liked 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 🙂
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!
Il ove your recipes and tried many they delish
Keep posting 💕👍
Thanks so much!