This Italian-inspired recipe is quick and easy, and you can make it with simple pantry staples. The breadcrumbs are seasoned with herbs, garlic, and olive oil and transform into a crisp, golden, and tasty topping.
Zucchini
We use green zucchini, but you can use many other zucchini varieties for this recipe. Try summer squash, yellow crookneck, yellow squash, yellow zucchini, grey zucchini, and costata romanesco.
Breadcrumbs
Any breadcrumbs work for this recipe. Substitute gluten-free breadcrumbs to make the recipe gluten-free.
Olive oil
We like to use extra virgin olive oil because it’s the healthiest and most flavorful choice. Substitute regular olive oil for extra virgin.
Dried herbs
It’s best to use dried herbs instead of fresh herbs to mix with the breadcrumbs because fresh herbs can burn in the oven. We use dried thyme and dried rosemary. Other excellent options include dried basil, oregano, parsley, and Italian seasoning.
Garlic
You can use garlic powder or grated fresh garlic.
Salt and Pepper
Use sea salt or kosher salt and freshly ground black pepper. For some spice, add a pinch or two of chili powder or red pepper flakes.
Garnish
We use fresh Italian parsley and lemon wedges. Arrange the slices on a baking tray or sheet pan lined with parchment paper, brush them with olive oil, and season with a few pinches of salt and black pepper. Bake at 400°F or 200°C in the center rack of the oven for 15 to 20 minutes until the zucchini is tender-crisp. 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 a bite, then reduce cooking time.Keep in mind that zucchini has a high water content. The longer the zucchini bakes, the more water is released, and the mushier the zucchini gets.
2. Make the topping
You can make the topping while the zucchini bake. In a mixing bowl, add breadcrumbs, salt, pepper, garlic powder, your dried herbs of choice (we use thyme and rosemary), and extra virgin olive oil, and mix well. Take the zucchini out of the oven and top with one to two tablespoons of breadcrumb mixture.
3. Grill until crispy
Put back in the oven with the broiler function and gratin until golden brown and toasted (1 to 2 minutes) Arrange on a serving platter and enjoy as a starter or side dish. If you like, add freshly chopped parsley and a squeeze of lemon juice. 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. For even more recipe ideas, check out Louise’s list, which has 20+ easy zucchini recipes.
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