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Baked Zucchini with Garlic and Pecorino

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

4.7 from 6 reviews

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

Ingredients

  • 45 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) 
  • 68 torn basil leaves

Instructions

  1. Preheat oven to 425F
  2. 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.  
  3. 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. 
  4. 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! 

Nutrition

Keywords: baked zucchini, crispy baked zucchini, baked zucchini with parmesan, baked zucchini recipe,

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