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!
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Cut in quarters or sixths lengthwise – minimal chopping!
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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;
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Drizzle with oil – just 2 teaspoons or so – then bake 12 minutes in a super hot oven….
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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.
I like that the zucchini didn’t go soggy
We did these as a side with the (sort-of-Asian) honey soy baked drumsticks (and some quick pickled carrots) and it worked really well.
Yum! I added the garlic and onion powder and used dried oregano🩵. I used the grill with fan setting on the highest and laid them on a rack. 10 min and they were perfect! 🙏
Loved this! I had a few zucchinis that needed to be cooked and the oven on anyway and I’m so pleased I tried this! Who knew zucchini could be so delicious??
This recipe was quick, easy and flavourful! Husband agreed. Will definitely make again! Thanks for the recipe.
This recipe is a great concept! However, I have a few tips that might make it a bit more tasty and successful. I would add some healthy shakes of both onion and garlic powder, of course to taste. Also, in order to keep the zucchini from getting too soft, set oven to broil. You have to watch very carefully. Maybe start at just a few minutes and then check every 30 seconds or so.
I love this recipe… I made a dipp with some a plain Greek yogurt, mayo and some vinegar( I was out of lemon juice or I would have used that) a big of garlic and onion powder and Italian seasoning that was perfect for it.
I’m trying it with asparagus the right now…. It’s still in the over but I can already tell it’s going to work really well!
Great flavor but I overcooked them to get them browned on top and they ended up soggy. Next time I will just broil at the end. I’ll be trying again this week!
I made this zucchini and everyone loved it. I did exactly as your recipe stated and bake for 12 minutes at 450°F. Unfortunately when I went to pull the pan out it did not get that nice golden brown color on top. So I put it back in the oven and put it on broil for about Two minutes I think and got the color. I need it. My oven cooks pretty close to the temperature you select so I’m not sure why it didn’t brown. But as I said, it turned out really great, and we all loved it.
Yumyumyum!
Fabulous way to have zucchini. So easy and tasty! Added some herbes de provence for that little extra.
Thank you, this easy quick recipe after a long day at work just finished off the dish.
Quick, easy and tasty. A great way to serve zucchini.
I love this recipe, I think I could just eat zucchini for dinner! I cook it in the airfryer, just preheat it spray with olive oil & let it sit for a couple of minutes to “set” before firing it up – otherwise you end up with breadcrumbs & Parmesan flying everywhere 😂
Have made this recipe about 5 times now. Its super easy and delicious. Great way to serve zucchini as a side dish.
A great “welcome zucchini” side. The base recipe is really solid. The tweaks I made only enhanced the flavor: Italian seasoning, crushed red pepper and garlic powder with the salt and pepper. I also used oil spray vs oil for browning. Almost too easy to be this yummy! Thanks so much!
Aw hello darling Dozer, please give him a hug from me Nagi. I’m already eyeing up these zucchs and your roast carrots for my CHRISTMAS visitors, they look so yum and nutritious Nagi yum
Absolutely delicious, and so easy! I used Pecorino Romano, and added some dried Oregano to the breadcrumbs. I made this for my parents, and they loved it too! Thanks Nagi!
This recipe is a family favorite! We like the sharpness of pecorino romano instead of Parmesan. Thanks for this recipe!
I am so happy that you liked it Chris! N x
You are a great cook with a great website. 2-3 times a week I get one of your meals from any country and they are excellent. Thanks for sharing your expertise.
Don’t u think salting the zucchini first will sweat out alot of water.. let it sit for hr then squeeze with towel?
My daughter loves zucchini. Check my math . . . 3 large zucchinis each cut into 8 pieces, that’s what 24 pieces. Two people. 3 left over slices. Needless to say, it was a hit.