Baked Zucchini Recipes

Easy Baked Zucchini – fresh summer zucchini is sliced into coins and tossed with olive oil, garlic, and herbs then sprinkled with parmesan cheese and oven baked.

Here is a recipe (or more so a how-to) that is sure to become a summer staple!

This zucchini is just about as easy as it gets and of course adding cheese is one of the best ways to turn bland and boring zucchini into something with a crave-able flavor.

And briefly broiling it also helps add some browned depth. It’s all about building up that savory taste.

Simple, fresh ingredients that together easily create something worthy of the quick weeknight dinner rotation. Plus it’s a great way to get kids, and adults, to eat their veggies!

1. Drizzle the zucchini with the Roasted Vegetable Big Three: olive oil, salt, and pepper.
2. Add any other spices you like. My go-to is Italian seasoning. …
3. Add some Parmesan. Because everyone likes Parm.
4. Toss to coat the zucchini evenly.

Baked Zucchini

Fresh summer zucchini is sliced into coins and tossed with olive oil, garlic, and herbs then sprinkled with parmesan cheese and oven baked. It’s one of the best ways to cook zucchini!

Serving Size: 1 serving

Nutrition Facts: calories 147 kcal, Carbohydrate 6 g, Protein 9 g, Fat 10 g, Saturated Fat 4 g, Cholesterol 13 mg, Sodium 329 mg, Fiber 2 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 2 lbs. zucchini ((about 6 small or 4 medium), sliced into 1/2-inch thick rounds)
• 2 Tbsp olive oil
• 2 garlic cloves, (finely minced (2 tsp))
• 1 1/2 tsp Italian seasoning
• 1/2 cup grated parmesan cheese
• Salt and freshly ground black pepper
• 2 Tbsp finely chopped fresh parsley

Instruction:

1. Preheat oven to 350 degrees. For optionally for easier clean up line a rimmed 18 by 13-inch rimmed baking sheet with aluminum foil. Spray baking sheet with non-stick cooking spray.
2. In a small mixing bowl stir together olive oil, garlic, Italian seasoning, salt and pepper (I use about 3/4 to 1 tsp salt and 1/2 tsp pepper).
3. Place zucchini coins in a large mixing bowl. Pour oil mixture over zucchini and toss well until evenly coated.
4. Pour onto baking sheet then spread out into a single layer. Top with parmesan.
5. Bake in preheated oven until just starting to soften about 7 – 9 minutes. Remove zucchini and transfer oven rack closer to broiler. Preheat broiler.
6. Let broil until cheese is golden brown and zucchini is tender, about 2 – 3 minutes longer (keep a close eye on it).
7. Sprinkle with parsley and serve warm.

Easy Baked Zucchini

Perfectly tender crisp zucchini topped with parmesan cheese.

Prep: 5min

Total: 15min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 80 kcal, Carbohydrate 3 g, Protein 4 g, Fat 5 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 141 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 2 medium zucchini (sliced into ½” rounds)
• 1 tablespoon olive oil
• ½ teaspoon Italian seasoning
• salt & pepper to taste
• ⅓ cup parmesan cheese (shredded, divided)

Instruction:

1. Preheat oven to 425°F.
2. Toss zucchini slices with olive oil, seasoning, salt & pepper and about 2 tablespoons of the parmesan cheese.
3. Place on a baking sheet and top with remaining parmesan cheese. Bake 5 minutes.
4. Turn oven to broil, place pan near the top and broil 3-5 minutes or until cheese is melted and zucchini is tender crisp.

Baked Zucchini

Prep: 0 10min0

Total: 0 45min0

Yield: 4 to 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 86, Fat 5g, Saturated Fat 2g, Carbohydrate 7g, Fiber 2g, Sugar 2g, Protein 4g, Cholesterol 4mg, Sodium 219mg

Ingredients:

• 1 teaspoon olive oil
• 1 pound zucchini, sliced 1/4-inch thick, at an angle
• Kosher salt and freshly ground black pepper
• Pinch of Hungarian paprika
• 1/2 cup panko breadcrumbs (Japanese)
• 1/4 cup grated Parmesan cheese
• 8 sprigs fresh thyme, leaves stripped from the stem, lightly chopped
• 1 tablespoon olive oil

Instruction:

1. Heat the oven to 350 degrees F.
2. Brush 1 teaspoon olive oil on the bottom of an 8 by 8-inch baking dish. Arrange the slices of zucchini in the dish with an overlapping pattern in rows or a spiral in a pie dish. Sprinkle with salt, pepper and paprika.
3. To make the topping: In a bowl, stir together the panko breadcrumbs, thyme, Parmesan cheese and season with a sprinkle of salt and a few grinds of pepper. Add 1 tablespoon olive oil and stir until all the breadcrumbs are soaked with the yellow tint of the oil. Sprinkle the topping evenly over the dish and bake until the top is golden brown, 30 to 35 minutes.

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FAQ

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