Baked Zucchini
User Reviews
5
21 reviews
Excellent
Baked Zucchini
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Baked Zucchini features zucchini slices tossed in olive oil with garlic, Italian seasoning, and fresh ground salt and pepper, then topped with Parmesan cheese and baked until tender with a golden crust. A brief broil finishes the dish to brown the cheese and enhance flavor. Fresh parsley adds a herbaceous touch before serving.
Description
This recipe uses sliced zucchini seasoned with minced garlic, Italian seasoning, salt, and pepper, all coated in olive oil. The zucchini rounds are spread in a single layer on a baking sheet and sprinkled with grated Parmesan cheese. Baking at 350°F softens the zucchini while melting the cheese.
After initial baking, the pan is moved closer to the broiler to brown the Parmesan, creating a crispy golden top while the zucchini becomes tender. Freshly chopped parsley is added at the end to imbue brightness and color.
Lemon juice or zest can be added for a subtle acidity. Yellow squash can substitute for zucchini if desired.
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Ingredients
- 2 lbs. zucchini (about 6 small or 4 medium), sliced into 1/2-inch thick rounds
- 2 Tbsp olive oil
- 2 garlic finely minced (2 tsp, cloves
- 1 1/2 tsp Italian seasoning
- 1/2 cup grated Parmesan Cheese
- salt freshly ground
- black pepper freshly ground
- 2 Tbsp parsley finely chopped, fresh
Instructions
- 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.
- 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).
- Place zucchini coins in a large mixing bowl. Pour oil mixture over zucchini and toss well until evenly coated.
- Pour onto baking sheet then spread out into a single layer. Top with parmesan.
- Bake in preheated oven until just starting to soften about 7 - 9 minutes. Remove zucchini and transfer oven rack closer to broiler. Preheat broiler.
- Let broil until cheese is golden brown and zucchini is tender, about 2 - 3 minutes longer (keep a close eye on it).
- Sprinkle with parsley and serve warm.
Notes
- Finishing with a little lemon juice or zest adds bright acidity.
- Yellow squash can be used instead of zucchini without changing preparation.
Genuine Reviews
User Reviews
Overall Rating
5
21 reviews
Excellent
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