Baked Zucchini with Breadcrumbs and Parmesan

Name: Baked Zucchini with Breadcrumbs and Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Zucchini Romanesco 4.4 cups; Breadcrumbs 0.67 cup; Parmigiano Reggiano PDO cheese 1.4 oz; Water ¼ cup; Extra virgin olive oil 3 tbsp; Fine salt 1 tsp; White pepper to taste; Garlic 1 clove

it de es fr br

Lactose Free
Vegetarian

Difficulty: Average
Prep time: 10 min
Cook time: 30 min
Serving: 4
Cost: Very low

PRESENTATION

Recipe by
Nicola Sorrentino

Let's talk about a dish that really captures the essence of Italian home cooking: baked zucchini with breadcrumbs and Parmesan. Picture this: slices of zucchini arranged like a neat, flower-like circle, topped with a generous layer of zucchini with breadcrumbs and grated Parmesan. As it bakes, the top gets golden and crispy, and your kitchen fills with a mouthwatering aroma. And listen, in Italy, zucchini is a staple, showing up in dishes like sformato, polpette, and frittata. But this zucchini parmesan is way way better for being so light and simple.

It combines cheesy goodness with fresh veggies without feeling heavy—perfect for lunch, a picnic, or a quick snack. I mean, no one ever complains when there’s a plate of this on the table. Really, who would?

Regional variations add a twist—fresh herbs or a dash of black pepper for some kick—but the focus is always on the tender, moist zucchini beneath that crispy topping. Some folks enjoy it with a scoop of yogurt-based tzatziki or on toasted bread for a special touch. And you know what? A drizzle of extra virgin olive oil right before serving adds a real Italian flair.

The beauty of this baked zucchini recipe is its versatility. Seriously good stuff. It’s great for anyone wanting to eat more veggies without sacrificing flavor. You get a bit of everything: crunch, cheese, and fresh zucchini in each bite. Whether you call it parmesan crusted zucchini or just a trusty zucchini side dish, it pairs beautifully with grilled meat, pasta, or even on its own. Honestly, this style of oven-baked zucchini is a staple in Italian kitchens, beloved year after year for being both tasty and fresh. So... Next time you're hunting for a dish that's both comforting and bright, remember this classic—it just works every time, and your taste buds will thank you! For sure.

How to prepare Baked Zucchini with Breadcrumbs and Parmesan

To prepare baked zucchini with breadcrumbs and Parmesan, start by trimming the zucchini 1. Slice them into rounds 2, then place them in a bowl and pour in almost all the extra virgin olive oil 3.

Season them with a pinch of salt 4, a dash of white pepper 5, and mix well to combine the dressing 6.

Now for the breading. In a bowl with the breadcrumbs, crush the garlic clove 7. Add the grated Parmesan 8 and mix with a spoon 9.

Pour almost all of the breading over the zucchini 10, mix well 11, and arrange them on a round baking tray lined with parchment paper 12.

Once arranged in a circular pattern, brush the zucchini with a mix of water and the remaining extra virgin olive oil 13. Before baking, add the reserved breading 14. Bake in a static oven at 392°F for 25 minutes, then continue for another 5 minutes in grill mode for a delicious gratin finish. The baked zucchini with breadcrumbs and Parmesan are ready 15!

Storage

The baked zucchini with breadcrumbs and Parmesan can be stored in the refrigerator for a couple of days.

Once cooked, they can be frozen.

Advice

For a richer version, you can add some cubes of sweet scamorza cheese among the zucchini slices. To add fragrance to your zucchini tray, you can sprinkle the surface with chopped aromatic herbs like sage, thyme, and rosemary.

For the translation of some texts, artificial intelligence tools may have been used.