Baked Zucchini

Ingredients

• 907 g (2 lb; about 6 small or 4 medium), sliced into 1.3 cm (½-inch) roundszucchini
• 30 ml (2 tbsp)olive oil
• 2 cloves, finely minced (10 ml/2 tsp)garlic
• 7.5 ml (1½ tsp)Italian seasoning
• About 50 g (½ cup), gratedParmesan cheese
• To tastesalt and freshly ground black pepper
• About 8 g (2 tbsp), finely choppedfresh parsley

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F). For easier cleaning, you can line a rimmed 46 × 33 cm (18 × 13-inch) baking sheet with foil. Coat the sheet with non-stick cooking spray.

2. 2

   Mix the seasoning

   In a small bowl, stir together the olive oil, garlic, Italian seasoning, salt and pepper. The recipe uses about ¾–1 teaspoon salt and ½ teaspoon pepper.

3. 3

   Coat the zucchini

   Put the zucchini rounds in a large bowl, pour over the oil mixture and toss until evenly coated.

4. 4

   Arrange and top

   Spread the zucchini in a single layer on the baking sheet, then scatter the Parmesan over the top.

5. 5

   Bake until softening

   Bake in the preheated oven for about 7–9 minutes, until the zucchini is just starting to soften. Remove the tray and move the oven rack nearer the grill; preheat the grill.

6. 6

   Grill until golden

   Grill for a further 2–3 minutes, until the cheese is golden and the zucchini is tender. Keep a close eye on it.

7. 7

   Finish and serve

   Sprinkle with parsley and serve warm.

What is baked zucchini?

Baked zucchini is a straightforward American-style side dish of sliced summer squash cooked in the oven. This version layers garlic, Italian seasoning and Parmesan over the rounds for savoury flavour and a browned, cheesy finish.

The method works because the zucchini gets a short bake before a brief spell under the grill. That helps tenderise the slices while giving the cheese time to colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 147 calories, 9g protein, 6g carbs, 10g fat.

The zucchini supplies most of the carbohydrates, while olive oil and Parmesan contribute much of the fat. Parmesan also provides the protein in this side dish; serve it alongside a protein-rich main and a grain or other filling accompaniment to round out the plate.

Choosing and slicing the zucchini

Even rounds: Slice the zucchini into pieces about 1.3 cm thick so they cook at roughly the same rate. The recipe allows for small or medium zucchini; the important point is consistent thickness.

Freshness: Choose firm zucchini with unblemished skin. There is no need to peel it before slicing.

Seasoning the rounds

Oil mixture: Stir the olive oil, minced garlic, Italian seasoning, salt and pepper together before tossing. This distributes the garlic and herbs across the zucchini rather than leaving them concentrated in a few spots.

Parmesan: Add the grated cheese after spreading the coated rounds on the tray. It sits on top and can brown under the grill.

Getting the texture right

Single layer: Spread the rounds out so they are not piled on top of one another. Crowding can make it harder for them to cook evenly.

Doneness: After 7–9 minutes, the zucchini should only be beginning to soften. The extra 2–3 minutes under the grill finishes it; watch for tender slices and golden cheese.

Timing the oven and grill

Short bake: The first stage is deliberately brief, so check the zucchini at the 7-minute mark if your slices are on the thinner side.

Close attention: Move the rack nearer the grill for the final stage and keep watch throughout. The cheese can go from golden to too dark quickly.

What to serve alongside

For a balanced plate, serve the zucchini with a protein such as roast chicken, grilled fish or beans, and add a grain or bread if you want a more substantial meal.

Its garlicky, cheesy flavour also pairs well with pasta or other roasted vegetables. Serve it warm while the Parmesan is freshly browned.

Recipe notes & tips

• Cut the zucchini rounds to a consistent thickness for more even cooking.
• Toss thoroughly so the garlic and herb oil coats all the slices.
• Spread the rounds in one layer across the baking sheet.
• Check the zucchini after 7 minutes, especially if the slices are thin.
• Stay beside the oven during grilling, as the cheese browns quickly.
• Add the parsley just before serving for a fresh finish.

Variations

• Add chilli: Sprinkle a little chilli flakes into the oil mixture for gentle heat.
• Use fresh herbs: Replace some of the Italian seasoning with chopped fresh herbs.
• Try another hard cheese: Use a similar finely grated hard cheese in place of Parmesan.
• Add lemon: Finish with a little lemon zest for a brighter flavour.
• Make it dairy-free: Leave out the Parmesan for a simpler garlic-and-herb version.

Common mistakes to avoid

• Uneven slices: Cut the rounds to a similar thickness so some do not turn soft well before others.
• Crowded tray: Arrange the zucchini in a single layer to help it cook evenly.
• Too much baking: Stop the first stage when the slices are just beginning to soften.
• Unwatched grilling: Keep the tray in sight during the final 2–3 minutes because the cheese can brown fast.
• Clumped seasoning: Stir the oil, garlic and herbs together before tossing the zucchini.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven or toaster oven until warmed through; the zucchini may be softer than when freshly made.

Frequently asked questions