Here’s a really quick & easy baked zucchini recipe that takes 3 minutes to prep. Also known as courgettes, this speedy side dish goes down like this: Cut zucchinis lengthwise, toss with oil, salt & pepper. Sprinkle with parmesan and breadcrumbs, 12 minutes in a hot oven. Delicious!
Quick Baked Zucchini recipe
This recipe is just a really fast way to cook zucchini in the oven that’s extremely tasty. For all those times you don’t have time to salt, squeeze, grate, slice, dredge, batter and fry.
You just need a super quick veggie side dish. Right?
I hear you. Enter – quick and easy baked zucchini! With crispy golden crunchy parmesan bits!
What you need
Here’s what you need: 500g / 1 lb (or so) zucchini, 2 tablespoons each breadcrumbs and parmesan (store bought!), oil, salt and pepper. Just a bit of parmesan adds terrific savoury flavour and a touch of breadcrumbs adds welcome texture. The two little things that makes this quick recipe so good!
How to bake zucchini / courgettes in the oven (quickly!)
Now the fun part – showing you how this is so quick and easy. Lining them up together on the tray is my trick for capturing 99% of the parmesan and breadcrumbs without the hassle of dredging / coating!
Cut in quarters or sixths lengthwise – minimal chopping!
Toss with oil, salt & pepper, line them up next to each other, then sprinkle the breadcrumbs and parmesan straight on top. Because they’re touching, it “catches” most of the parmesan and breadcrumbs;
Drizzle with oil – just 2 teaspoons or so – then bake 12 minutes in a super hot oven….
Until the parmesan becomes golden and the zucchini is tender but not mushy. Voila! Speedy Baked Zucchini!
What to serve with zucchini
As a veggie side, this baked zucchini will go with almost any meal, though I don’t see it alongside Asian food! In the spirit of “quick and easy”, try it on the side of one of these speedy main dishes:
But hand on heart, most of the tray you see was my lunch on that day. You will start eating them, and you won’t stop! – Nagi x
Watch how to make it
See how quick and easy this baked zucchini really is!
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Quick and Easy Baked Zucchini
Ingredients
- 600g/ 1.2lb zucchinis (4 large, 5 medium)
- 2 tbsp olive oil
- 1/2 tsp each salt and pepper
- 2 tbsp breadcrumbs
- 2 tbsp parmesan , grated (store bought sandy type is best)
Instructions
- Preheat oven to 240°C / 450°F (220°C fan) with the oven shelf set high in the oven.
- Trim the ends off the zucchini. Cut medium zucchinis in quarters lengthwise, and large ones into sixths (halve then cut each half into 3 lengthwise to make 6 long “wedges”).
- Pile zucchini on a tray. Drizzle with 1 tablespoon oil, salt and pepper. Toss.
- Line up in two rows so they’re touching each other, with the skin side down.
- Sprinkle evenly with breadcrumbs, then parmesan, drizzle with 1 tablespoon oil.
- Bake 12 minutes until the parmesan is golden and zucchini is soft but not soggy.
- Serve immediately!
Nutrition Information:
Life of Dozer
I can assure you he doesn’t clamp down on zucchinis like he does this toy.
This is a great recipe. Quick easy and very tasty. Loved it!
This was really delicious. I love zucchini, but my husband does not. He tried this and was shocked at how tasty it was. He really enjoyed it. So glad to have a recipe for zucchini that is not bread! Thank you
This was super simple and super tasty!
Great recipe, it’s now a family staple. We’ve had it three times already!
Family favourite! We’ve made it three times already.
These are fantastic! I brush them with oil and press the cut sides on a plate of the Parmesan bread crumb mixture. Even coverage with almost no topping falling off.
I like you zucchini recipe
A. You make this the day before a bake it the next day
Delicious & so easy. New family favorite. Going to try it with asparagus.
It’s the most delicious zucchini I ever tasted. I added some shredded mozzarella on top
Delicious and super simple! I used a lemon infused olive oil for a bit of extra flavour with no extra effort required, but I imagine it’s pretty tasty even with the plain olive oil. We have so many zucchinis at the moment so glad to have a new way to use some of them!
Made this last night, and it was a hit! Included some very finely chopped shallots and dried mixed herbs to the topping, as these are all things that came out of my garden anlong with the courgettes, so I love to use them. Fantastic result. Thank you for the great recipe!
these are quick n easy and a great way to use up excess zucchini from our garden! BUT, the topping keeps falling off the wedges, so next time i am going to cut the top slightly flat so that the cheese & crumb have something to sit on!
Try cooking in a smaller dish where they crowded in, then the topping should stay on.
Try putting them into a smallish oven proof dish or tin so they are touching with no room for falling, the topping should stay on top.
Was looking for a green veg side dish to go with my christmas lasagna (no more turkey) & found your zucchini recipe. and it’s perfect! Thankyou
Yet another great recipe from Nagi. They were delicious, healthy and so easy to make
Made these tonight were absolutely delicious and my guests loved them too
Made these tonight. Followed the recipe, but cooked in my air fryer. They were delicious! Will definitely make them again. 😊
As the title notes – quick and easy. And delicious too. I added garlic and onion powder and we used ranch dressing for dipping. A great side dish. Thanks!
Making this for the 4th time. It’s a hit and great for the glut of zucchini c9ming out of garden. Thanks
So easy and so delicious, love your recipes. Stories about Dozer are great so glad he has made a good recovery, Please keep up the good work