Parmesan Roasted Zucchini: Crispy Mediterranean Perfection Recipe
This Parmesan Roasted Zucchini recipe delivers crispy, golden zucchini spears coated with a savory blend of Parmigiano-Reggiano, panko breadcrumbs, garlic, and fresh Mediterranean herbs. Roasted to perfection in the oven, these zucchini spears make a deliciously light and flavorful side dish or appetizer that’s quick and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Zucchini
- 4 medium zucchini (about 2 lbs)
Coating
- 4 tablespoons extra virgin olive oil
- 1 cup finely grated Parmigiano-Reggiano (4 oz)
- 1/2 cup panko breadcrumbs
- 3 cloves fresh garlic, minced
- Freshly ground black pepper, to taste
- Salt, to taste
- Fresh thyme or oregano, chopped (about 2 tablespoons)
Instructions
- Preheat Oven: Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare Zucchini: Wash the zucchini thoroughly and cut into 1-2 inch spears on the bias for a nice presentation and even cooking.
- Dry Zucchini: Use a clean kitchen towel to pat the zucchini dry well, removing excess moisture to ensure the coating sticks and becomes crispy.
- Make Coating Mixture: In a bowl, combine the finely grated Parmesan cheese, panko breadcrumbs, minced garlic, and half of the chopped fresh herbs. This mixture provides a flavorful, crispy crust.
- Toss Zucchini with Oil and Seasoning: In a separate bowl, lightly toss the zucchini spears with olive oil, salt, and freshly ground black pepper to season and help the coating adhere.
- Coat Zucchini: Evenly coat each zucchini spear with the Parmesan and breadcrumb mixture, pressing gently to adhere the crust.
- Arrange on Baking Sheet: Lay the coated zucchini in a single layer on the prepared baking sheet. Make sure pieces do not touch to allow even roasting and crisping.
- Roast: Roast in the preheated oven for 15 to 20 minutes until the zucchini turn golden, crisp, and lightly browned. Flip the spears halfway through cooking for even crispness.
- Garnish and Serve: Once roasted, sprinkle the remaining fresh herbs over the zucchini and serve hot for best flavor and texture.
Notes
- If you prefer a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs.
- For a stronger herb flavor, add additional fresh thyme or oregano according to your taste.
- Make sure to dry the zucchini thoroughly before coating to avoid sogginess.
- Serving as an appetizer or side dish, pair with a fresh salad or grilled proteins.
- Leftovers can be stored in the refrigerator and reheated in the oven to maintain crispiness.
Keywords: Parmesan zucchini, roasted zucchini, baked zucchini, Mediterranean side dish, crispy zucchini, vegetable appetizer
