Roasted Zucchini
Servings: 4 - 6 people as a side dish
- 4 medium (4 medium) zucchini about 1½ pounds
- 2 teaspoons (2 teaspoons) extra virgin olive oil
- ½ teaspoon (½ teaspoon) salt or more to taste
- 2 twists (2 twists) black pepper
For the breadcrumbs topping
- ¾ cup (120 grams) breadcrumbs
- 2 tablespoons (2 tablespoons) extra virgin olive oil
- ½ teaspoon (½ teaspoon) dried thyme
- 1 teaspoon (1 teaspoon) dried rosemary
- 1 teaspoon (1 teaspoon) garlic powder
- ½ teaspoon (½ teaspoon) salt
- ⅛ teaspoon (⅛ teaspoon) black pepper
Optional Garnishes
- 2 tablespoons (1 handful) flat-leaf parsley chopped
- 4 wedges of (4 wedges) lemon
- 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.
Nutritional information is an estimate for 1 serving of roasted zucchini out of 4.
SUBSTITUTIONS
Breadcrumbs: Substitute gluten-free breadcrumbs for gluten-free.
Dried thyme: Substitute dried oregano, basil, or Italian seasoning.
Dried rosemary: Substitute fresh rosemary (finely chopped), fresh sage (finely chopped), or dried sage.
Garlic powder: Substitute one to two grated garlic cloves.
Garnishes: Substitute dill, mint, or basil for parsley.
TIPS
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 some bite, then bake them a few minutes less.
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.
