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!
- Cut in quarters or sixths lengthwise – minimal chopping!
- 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;
- Drizzle with oil – just 2 teaspoons or so – then bake 12 minutes in a super hot oven….
- 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.
Could this be done in an air fryer? If so, would it be a shorter cook time?
Hi Heather, I haven’t tried to be honest but I’d love to know if you give it a go! N x
I made this last night served with your rissoles and mashed potato. It was lovely. I normally just do the boring old roasted zucchini, but this really made it interesting and a much nicer texture. Thanks!
I just love this recipe Nagi !! Will always make sure I have Panko and Parmesan on hand for when I want to make this recipe again and again !!!!
yummy
Another great one thanks Nagi, had it tonight as a simple Vegetable side dish with tuna pasta and it was yummy !
I know just by reading this recipe it is going to be awesome. And now I am going to have to bookmark your site. I can easily adapt most of your recipes to my allergy to all things mammal, Aphla Gal allergy. Your recipes add some zing to my dinners. I am so glad I found your site.
I’m so glad you can adapt them Robin, that’s awesome to hear! N X
will be trying this for sure when courgettes are back to a reasonable price here – they are obscenely expensive at the moment!!! (NZ $25.99 / kg)
WHAT??!!! *she screeches* Zucchinis are such good value year round here in Australia! Expensive is $8/kg. Cheap is $1.50/kg!!!
I know right?? This time of year we generally import them from Queensland but there’s some sort of bug on them this year which has brought a stop to things. They’ve gone up anther $2 / kg since my original comment
*cries*
Loved! Our garden is exploding with zucchini and I’m always looking for ways to incorporate in meals, not just baked goods. Even my husband, who is not a zucchini lover, went back for more. A keeper!
I am new to your blog and must say that I am so grateful to have found you! (and Dozer) My husband and I really appreciate the veg recipes. It has completely changed our way of cooking, and I sleep better! Thank you.
I love hearing this – that’s fantastic Frances! N x
Thank you Nagi for those spectacular veggie recipes. I must know how scrumptious they are because everything you post is made that way. That is why I keep following you even though we’ve gone vegan 🌱 hey you can get feta that’s yummy and make sausage and stuff… just saying…. 😊 But you are the real thing when it comes to technique and flavour. Those roasted carrots were devoured before I realised I should triple the recipe! Don’t even talk about the eggplant 🍆
That’s so great to hear Petra, lots of my recipes can easily be converted with vegan substitutes! N x
“also called courgettes”… Actually, courgette is just ‘zucchini’ in French. So I mean it’s not wrong, but ALL zucchini dishes are called courgette in French, not just this one. In fact “zucchini” is just a misspelling of “zucchine” (Italian) which just means ‘squash’.
With all due respect Joey, this a food blog, not a linguistics chat room!
Made these yesterday Nagi and they were delicious; light, crunchy textured and savory. Thanks for a great side!
We need a like button!!!!
I am doing this again tonight but added some chilli flakes. Am also trying it on top of broccoli, hope it’s good. I loved it the first time I did it following your recipe to an T!
Made these last night. Omg they where so easy and so tasty. We ate them all up in a few minutes. Will be making them again at weekend
Please make these great recipies easy to. Share. All re so good sounding. Thankyou
Delicious! So easy to fix bland taste Of zucchini, Thank YOU.I always roast/ brown them before use Inc for soups but your Way will add so much favourite to rizotto, soups just about anything. Stay Safe and keep Dozer moving.
Yes definitely Vera, I hope you try it and love it! N x
This was such a quick and easy way to fix zucchini! It was very good! We will definitely make it again
I’m so glad you enjoyed it Melissa! N x
Love it- This is My fav kind of vegetable side. Something simple you can toss into the oven alongside roasted chicken, potatoes, etc. Thanks a million AGAIN, Nagi!!
Yes 100% Laurie – and it’s so addictive! N x
I cooked this tonight for dinner and it was very tasty, everyone enjoyed. Thank you for the delicious recipies Nagi.
You’re so welcome Jane! N x
Made the zucchini. Very good. Also love the pictures of Dozer.
Thanks so much Maxine 😀
you can’t buy these squash Nagi unless ya live in Italy or near there !! you have to grow them !! I was giving you a tip on a great veggie and offering you seed. ya gotta try these. Im sure you did not read my message ya would not have given that answer
Thank you so much for the focus on veggies. As a vegetarian, I am always looking for new recipes to cook. I have made zuke boats for a long time, but this is definitely quicker and great light summer fare.
You’re so welcome Linda! N x
I use Italian summer squash easy to grow way way better than zucchini. crunchy nutty flavor. Rampacanti. is one makes great pickles too. Dinapoli is the other. ya gotta grow these. y’all. Chef Ill send you the seed.
You could definitely sub with squash if you prefer – depends on which varieties are available in your location! N x