Description
A quick and flavorful baked zucchini recipe featuring a crispy parmesan and pecorino cheese topping, seasoned with garlic powder and basil. Perfect as a healthy side dish for any meal, this recipe requires just 20 minutes from prep to table.
Ingredients
Scale
Zucchini
- 3 small or 2 medium zucchini
Seasonings and Oils
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon basil
- Salt and pepper to taste
Cheese
- 1/2 cup grated parmesan and pecorino cheese (or just parmesan)
Instructions
- Preheat the oven: Preheat your oven to 450°F (230°C) or 400°F (200°C) with a fan setting, placing the rack one shelf above the center for optimal heat distribution.
- Prepare the zucchini: Wash and dry the zucchini thoroughly, then cut them into thick slices about 1/2 inch (1 1/4 cm) thick to ensure even cooking and a satisfying texture.
- Season the zucchini: Arrange the zucchini slices on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently to coat all slices evenly.
- Add seasoning and cheese: Evenly sprinkle the zucchini slices with garlic powder and basil. Then, generously top each slice with the grated parmesan and pecorino cheese.
- Bake: Place the baking sheet in the oven and bake for about 9 minutes, allowing the zucchini to cook through and the cheese to start melting.
- Broil for a golden finish: Switch your oven to the broiler setting and broil the zucchini for an additional 2-3 minutes until the cheese is bubbly and golden brown. Keep a close eye to prevent burning.
- Serve: Remove from the oven and serve immediately while hot and crispy. Enjoy your delicious baked parmesan zucchini as a delightful side dish.
Notes
- Use a fan-assisted oven if available to ensure even cooking.
- Adjust the thickness of zucchini slices to your preference, but thinner slices will cook faster.
- For a lower-fat version, reduce the amount of olive oil.
- Try seasoning with fresh herbs like parsley or oregano for variation.
- Watch the broiler carefully, as cheese can burn quickly.
