Oven-baked courgettes with breadcrumbs and Parmesan

Ingredients

• 1000 gRomanesco courgettes
• 80 gbreadcrumbs
• 40 gParmigiano Reggiano DOP
• 50 gwater
• 40 gextra-virgin olive oil
• 5 gfine salt
• to tastewhite pepper
• 1 clovegarlic

Instructions

1. 1

   Prepare the courgettes

   Trim the ends from the courgettes and slice them. Put the slices in a bowl and pour over almost all of the extra-virgin olive oil.

2. 2

   Season the slices

   Add a pinch of salt and a pinch of white pepper, then toss well so the seasoning coats the courgettes.

3. 3

   Mix the topping

   Crush the garlic clove into a bowl with the breadcrumbs. Add the grated Parmesan and stir to combine.

4. 4

   Coat and arrange

   Pour almost all of the breadcrumb mixture over the courgettes and mix well. Arrange them on a round baking tray lined with baking paper.

5. 5

   Bake until golden

   Arrange the courgettes in a star shape. Brush them with a mixture of the water and the remaining olive oil, then scatter over the reserved breadcrumb mixture. Bake in a conventional oven at 200°C for 25 minutes, then grill for a further 5 minutes until gratinated.

What are baked courgettes with breadcrumbs?

This is a simple Italian-style way to bake courgettes with a savoury, crisp coating. Romanesco courgettes are a ridged Italian variety, and here they are paired with Parmesan, garlic and breadcrumbs.

The method works by coating the slices before baking and adding a little water and oil to help the topping brown. Arranging the slices in a round tray also makes the dish easy to bring straight to the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 9g protein, 22g carbs, 14g fat.

The courgettes provide most of the carbohydrates and fibre, while the breadcrumbs add further carbohydrate. Olive oil supplies most of the fat, and Parmesan contributes protein as well as some fat. Pair a serving with a protein-rich main and a fresh salad to make a more balanced plate.

Choosing the ingredients

Romanesco courgettes: choose firm ones with smooth, unblemished skin. Slice them evenly so they soften at a similar rate.

Breadcrumbs and Parmesan: finely grated Parmesan helps the crumbs cling and adds a salty, savoury flavour. Use finely grated cheese rather than thick shavings for a more even coating.

Olive oil and garlic: the oil helps the coating brown, while crushed garlic distributes its flavour through the crumbs. Keep some oil aside for brushing before baking.

Getting an even coating

First toss the slices with oil and seasoning, then mix in almost all of the breadcrumb mixture. Use your hands or a large spoon to turn the slices gently so the coating reaches their surfaces.

Reserve some crumbs to scatter on top after arranging the courgettes. This gives the exposed surface an extra layer that can crisp under the grill.

Arranging the slices

Star shape: place the slices in a single, slightly overlapping layer around the round tray. Avoid piling them up, as crowded slices are more likely to soften than brown.

Brushing mixture: combine the 50 g of water with the remaining olive oil and brush it over the arranged courgettes. Add the reserved crumbs afterwards so they stay on top.

Checking texture and colour

The courgettes should be tender after 25 minutes at 200°C, while the breadcrumbs begin to turn golden. The final 5 minutes under the grill brown the Parmesan topping.

Grills can colour food quickly, so keep an eye on the tray during this final stage. Stop when the surface is golden and crisp rather than waiting for a deep brown colour.

Serving the dish

Serve the courgettes hot as a side with grilled fish, chicken or beans, or pair them with a simple salad for a lighter meal. The Parmesan and breadcrumbs make the topping rich and savoury, so a fresh, acidic side can balance it.

Let the tray stand briefly before serving so the slices are easier to lift without disturbing their arrangement.

Recipe notes & tips

• Slice the courgettes to a similar thickness for more even cooking.
• Grate the Parmesan finely so it mixes easily with the breadcrumbs.
• Line the tray with baking paper to make serving and clearing up easier.
• Keep the slices in a single layer so the topping has room to brown.
• Watch closely during the final 5 minutes under the grill.

Variations

• Add dried herbs: mix oregano or thyme into the breadcrumbs for an herby flavour.
• Use black pepper: replace the white pepper with freshly ground black pepper.
• Try another hard cheese: use finely grated Grana Padano in place of the Parmesan.
• Add chilli: stir a pinch of chilli flakes into the breadcrumb mixture for gentle heat.
• Serve with lemon: squeeze a little lemon over the courgettes just before serving.

Common mistakes to avoid

• Uneven slices: cut the courgettes to a similar thickness so they cook at the same pace.
• Crowded tray: arrange the slices in one layer so they can brown rather than steam.
• Using all the crumbs at once: reserve some to scatter on top for a more substantial crust.
• Skipping the oil and water brush: combine them and brush over the slices to help the topping brown.
• Leaving the grill unattended: check frequently during the final 5 minutes to prevent scorching.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in an oven at 180°C until hot; the topping may be less crisp after storage.

Frequently asked questions