This crispy and savory dish is ready to serve in less than an hour and is perfect for any meal!
If you are looking for an easy vegetable side dish, you have to try our Crispy Baked Zucchini! Made with a handful of simple ingredients, this recipe isn’t only delicious it’s an excellent lower-carb option.
WOT we love about this recipe: You can easily make this gluten-free by using gluten-free panko bread crumbs. We also love that it is perfectly season-less. It’s one of those dishes you can enjoy all year long and serve with just about anything.
Crispy Baked Zucchini
Servings 6
Ingredients
- 3 small zucchinis
- Extra Virgin Olive Oil
- ¼ cup panko or GF panko
- ¼ cup parmesan cheese, grated
- 2 cloves of garlic, minced
- 1 tbsp fresh parsley or basil, chopped
- Sea salt
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Trim and slice each zucchini in half lengthwise. Scoring the top of the zucchini is optional. Place the zucchini in the baking dish, drizzle a little extra virgin olive oil on top, and a pinch of sea salt. Bake in the oven for 35-40 minutes or until the zucchini is golden brown.
- While zucchini is baking, combine the panko, grated cheese, minced garlic, and chopped parsley or basil in a small bowl. Set aside.
- When the zucchini is golden brown, remove from oven and sprinkle the top of each zucchini with the cheese mixture. Drizzle extra virgin olive oil on top and return to the oven. Continue baking until the cheese and bread crumb topping is golden brown and crispy, about 10 minutes.
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!
All photos by Lorianne DeVita
