Roasted zucchini with a light and crisp breadcrumb topping is a delicious side dish the whole family will love.
This Italian-inspired recipe is quick and easy, and you can make it with simple pantry staples.
The breadcrumbs are seasoned with herbs, garlic, and olive oil and transform into a crisp, golden, and tasty topping.
Ingredients for roasted zucchini
Quantities are in the recipe box at the bottom of the page.
Zucchini
We use green zucchini, but you can use many other zucchini varieties for this recipe.
Try summer squash, yellow crookneck, yellow squash, yellow zucchini, grey zucchini, and costata romanesco.
Breadcrumbs
Any breadcrumbs work for this recipe.
Substitute gluten-free breadcrumbs to make the recipe gluten-free.
Olive oil
We like to use extra virgin olive oil because it’s the healthiest and most flavorful choice.
Substitute regular olive oil for extra virgin.
Dried herbs
It’s best to use dried herbs instead of fresh herbs to mix with the breadcrumbs because fresh herbs can burn in the oven.
We use dried thyme and dried rosemary. Other excellent options include dried basil, oregano, parsley, and Italian seasoning.
Garlic
You can use garlic powder or grated fresh garlic.
Salt and Pepper
Use sea salt or kosher salt and freshly ground black pepper. For some spice, add a pinch or two of chili powder or red pepper flakes.
Garnish
We use fresh Italian parsley and lemon wedges.
How to make roasted zucchini
1. Slice and bake
Preheat the oven to 400°F or 200°C. Wash and dry the zucchini, then cut them lengthwise into three or four slices.
Arrange the slices on a baking tray or sheet pan lined with parchment paper, brush them with olive oil, and season with a few pinches of salt and black pepper.
Bake at 400°F or 200°C in the center rack of the oven for 15 to 20 minutes until the zucchini is tender-crisp.
Baking time depends on the following:
1) Thickness of your zucchini. Larger zucchini might take a few minutes longer. Smaller ones might be done in just over 10 minutes.
2) Your preferences. If you like softer zucchini, bake them longer. If you want your zucchini with a bite, then reduce cooking time.
Keep in mind that zucchini has a high water content. The longer the zucchini bakes, the more water is released, and the mushier the zucchini gets.
2. Make the topping
You can make the topping while the zucchini bake.
In a mixing bowl, add breadcrumbs, salt, pepper, garlic powder, your dried herbs of choice (we use thyme and rosemary), and extra virgin olive oil, and mix well.
Take the zucchini out of the oven and top with one to two tablespoons of breadcrumb mixture.
3. Grill until crispy
Put back in the oven with the broiler function and gratin until golden brown and toasted (1 to 2 minutes)
Arrange on a serving platter and enjoy as a starter or side dish. If you like, add freshly chopped parsley and a squeeze of lemon juice.
Questions
Zucchini has a high water content, so it’s inevitable that it will get a little soggy when roasted. Some tips to help you get it less wet:
1) Get very fresh zucchini that are hard to the touch.
2) Roast at a high temperature of 400°F or 200°C.
3) Roast for a short time, for 10 to 15 minutes.
At a temperature of 400°F or 200°C, zucchini takes 10 to 20 minutes to cook in the oven, depending on how thick you cut it. Thinner slices take as little as 10 minutes. Zucchini boats can take up to 20 minutes.
Pierce it with a fork. The fork should slide in but with some resistance from the zucchini. The zucchini flesh should not be mushy but tender-crisp.
Season the zucchini with salt before baking. This will make them more flavorful.
If you think your zucchinis are very watery, drain excess water before cooking them.
To do so, cut the zucchini as desired, then arrange them on a baking sheet lined with kitchen paper, sprinkle them with a few pinches of coarse sea salt, and wait 15 to 30 minutes for the salt to drain the water out of the zucchini.
Pat the zucchini dry with kitchen paper and proceed with the recipe.
Storage
Make ahead: While you can enjoy this recipe at room temperature or reheat it, we think it’s most delicious when freshly baked because the breadcrumbs stay crisp.
Refrigerator: Let the zucchini cool down completely before storing them in the fridge for 3 to 4 days. I recommend wrapping them in plastic or keeping them in an airtight container.
Freezer: This recipe is not suitable for freezing.
Reheating: Warm leftovers in the microwave or in the air fryer. You can also serve it at room temperature.
More Zucchini Recipes
Some of our readers’ favorite zucchini recipes are stuffed zucchini with ricotta, zucchini boats with lentils, zucchini fritters, and banana zucchini bread.
For even more recipe ideas, check out Louise’s list, which has 20+ easy zucchini recipes.
Roasted Zucchini
Ingredients
- 4 medium zucchini about 1½ pounds
- 2 teaspoons extra virgin olive oil
- ½ teaspoon salt or more to taste
- 2 twists black pepper
For the breadcrumbs topping
- ¾ cup breadcrumbs
- 2 tablespoons extra virgin olive oil
- ½ teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Optional Garnishes
- 2 tablespoons flat-leaf parsley chopped
- 4 wedges of lemon
Instructions
- BAKE ZUCCHINI: Preheat the oven to 400°F or 200°C. Trim tips and cut 4 medium zucchini lengthwise into three or four slices.Arrange slices on a baking tray lined with parchment paper and brush them with 2 teaspoons extra virgin olive oil, ½ teaspoon salt, and 2 twists black pepper.Bake for 15 to 20 minutes until tender-crisp.
- MAKE TOPPING: In a mixing bowl, add ¾ cup breadcrumbs, 2 tablespoons extra virgin olive oil, ½ teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon garlic powder, ½ teaspoon salt, and ⅛ teaspoon black pepper, and mix with the tip of your fingers.Take the zucchini out of the oven and top with one to two tablespoons of breadcrumb mixture.
- MAKE IT CRISP: Put back in the oven with the broiler function and grill it for 1 to 2 minutes or until golden brown and crispy.Arrange on a serving platter and enjoy as a starter or side dish. Garnish with 2 tablespoons flat-leaf parsley and 4 wedges of lemon.
Video
Thanks so much for the stuffed zucchini recipe. I have made various recipes for stuffed zucchini but now I needed one without cheese and without meat for family and friends who have dietary restrictions. This recipe is just in time for Father’s Day dinner with family and friends. Thank you so much.
Hi Paula, I’m delighted to hear you like the zucchini (and that it fits into a family dinner too). Thank you for taking the time to comment. Cheers, Nico