Description
A quick and easy recipe for Baked Parmesan Zucchini featuring tender zucchini slices coated with olive oil, garlic, basil, and a golden, cheesy parmesan topping. Perfect as a healthy side dish or a light snack, ready in just 20 minutes.
Ingredients
Scale
Vegetables
- 3 small or 2 medium zucchini
Seasonings and Oils
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon basil
- Salt and pepper to taste
Cheese
- 1/2 cup grated parmesan and pecorino cheese (or just parmesan)
Instructions
- Preheat the oven: Set your oven to 450°F (230°C) or 400°F (200°C) with the fan if you prefer convection baking. Position the rack one shelf above the center to ensure even heat distribution.
- Prepare the zucchini: Wash and dry the zucchini thoroughly. Slice them into thick pieces about 1/2 inch (1 1/4 cm) thick to hold their shape while baking.
- Season the zucchini: Arrange the zucchini slices on a baking sheet. Drizzle the olive oil over them and season with salt and pepper. Toss gently to coat evenly, then spread the slices out in a single layer across the baking sheet.
- Add seasoning and cheese: Sprinkle garlic powder and basil evenly over the zucchini slices. Top everything with the grated parmesan and pecorino cheese, ensuring good coverage for a flavorful crust.
- Bake and broil: Place the baking sheet into the preheated oven and bake for 9 minutes. Then turn on the broiler and cook for an additional 2-3 minutes until the cheese melts and turns bubbly and golden brown. Keep a close eye to avoid burning.
- Serve: Remove from the oven and let cool briefly. Serve your delicious Baked Parmesan Zucchini warm as a savory side dish or snack.
Notes
- You can substitute pecorino with all parmesan if preferred.
- Use a convection fan setting if you want a crisper finish without broiling.
- For a lower-fat version, reduce olive oil slightly or use a spray.
- Keep an eye on the broiler step to prevent burning the cheese topping.
- This dish pairs well with grilled meats or pasta dishes.
