How do I cook zucchini without it getting soggy?

When slicing the zucchini, be sure to cut even pieces so that the zucchini bakes evenly. You also want to give the zucchini slices enough space between each piece so they can caramelize and crisp up instead of simply steaming. Keep an eye on the zucchini while baking, being mindful not to over-bake the dish.

Is baked zucchini healthy?

Yes! Zucchini is full of vitamins, minerals, and antioxidants. It is particularly high in vitamin A, which supports vision and the immune system. It is also high in fiber and water content, both of which support a healthy digestive system.

Why is my baked zucchini bitter?

If you use too large of a zucchini the flavor can end up being bitter due to the excess seeds. Look for small or medium zucchini. If the dish is bitter, you can try adding some extra salt at the end.

How do I get moisture out of zucchini before baking?

You can salt the zucchini rounds and place in a colander for 30 minutes or lay out on paper towels for 20-40 minutes to draw out excess moisture. This step is optional, but can help the zucchini get extra crispy while baking.

Can I cut the zucchini into different shapes?

Instead of disks, you could slice lengthwise or make zucchini fries by cutting zucchini spears!

Baked Zucchini

Name: Baked Zucchini Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4-5 medium zucchini, sliced into 1/3 inch thick disks (about 5 cups); 2 tablespoons olive oil; 1 teaspoon granulated garlic powder, or 2 finely minced cloves; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon Aleppo Chili Flakes (or regular chili flakes ); 1/4 cup finely grated pecorino cheese (or sub parmesan or asiago); 6-8 torn basil leaves

Description

Baked Zucchini with Pecorino and Basil- a crispy flavorful zucchini side dish that is simply irresistible and pairs well with many things!

Ingredients

4–5 medium zucchini, sliced into 1/3 inch thick disks (about 5 cups)
2 tablespoons olive oil
1 teaspoon granulated garlic powder, or 2 finely minced cloves
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon Aleppo Chili Flakes (or regular chili flakes )
1/4 cup finely grated pecorino cheese (or sub parmesan or asiago)
6–8 torn basil leaves

Instructions

Preheat oven to 425F
Slice the zucchini into 1/3 inch disks. Place in a bowl and drizzle with the olive oil, sprinkle with salt, garlic powder, pepper and optional chili flakes. Place in a single layer on a parchment-lined sheet pan. Lightly sprinkle each slice with 1/3 teaspoon grated pecorino.
Bake in the oven 18 minutes, check, and if need be, rotate, or tent lightly with foil (if getting too dark) and continue baking 5-10 minutes until fork tender. You want tops nicely golden and crispy with tender middles.
Place on a plater and scatter with the torn basil leaves. Enjoy!

Notes

Pecorino rather than parmesan really elevates this, but parmesan works too!

TIP: A quick, easy way to grate a block of pecorino cheese, is to break it apart into small chunks and pulse it in a food processor until it becomes a fine crumb. Store in an air-tight container in the fridge for up to 2 weeks. Nice to have on hand!

If you like extra crispy, feel free to swap add a couple of tablespoons of panko to the cheese, spray the tops with olive oil spray.

Nutrition

Serving Size:
Calories: 122
Sugar: 0.1 g
Sodium: 500 mg
Fat: 10.9 g
Saturated Fat: 3.5 g
Carbohydrates: 1.8 g
Fiber: 0.4 g
Protein: 5.1 g
Cholesterol: 14.8 mg