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Baked Zucchini
5 from 21 votes

Baked Zucchini

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.

Servings: 6
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  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.

Notes

  • Finishing with a little lemon juice or zest adds bright acidity.
  • Yellow squash can be used instead of zucchini without changing preparation.