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Oven Baked Zucchini with Parmesan Breadcrumbs Recipe

Baked Zucchini with Garlicky Parmesan Bread Crumbs - a simple easy vegetarian side dish that is baked in the oven. Kid-friendly and Gluten-free adaptable.

4.9 from 139 votes
35 mins
Total Time
4
servings
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Oven Baked Zucchini with Parmesan Breadcrumbs

How to Make the Best Oven Baked Zucchini with Parmesan Breadcrumbs

This oven baked zucchini with parmesan breadcrumbs is the ultimate way to transform simple summer squash into an irresistible side dish. The zucchini roasts until perfectly tender while the garlicky, cheesy breadcrumb topping crisps up to golden perfection under high heat.

What makes this recipe so special is the combination of textures and flavors. You get the soft, caramelized zucchini underneath a blanket of crunchy parmesan breadcrumbs infused with fresh thyme, lemon zest, and a hint of chili flakes. It’s sophisticated enough for company but easy enough for a weeknight dinner.

This vegetarian side dish pairs beautifully with grilled chicken, roasted fish, or alongside pasta. It’s also kid-friendly thanks to the melty cheese topping, and can easily be made gluten-free by swapping in GF panko. Best of all, it comes together in under 40 minutes with minimal hands-on time.

Oven Baked Zucchini with Parmesan Breadcrumbs

Oven Baked Zucchini with Parmesan Breadcrumbs

Baked Zucchini with Garlicky Parmesan Bread Crumbs - a simple easy vegetarian side dish that is baked in the oven. Kid-friendly and Gluten-free adaptable.

4.9 from 139 votes
CourseSide Dish
CuisineAmerican
Keywordbaked zucchini, baked zucchini with parmesan, baked zucchini with breadcrumbs, vegetarian side dish
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings4 servings
Calories156kcal
AuthorChristina Hill
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Ingredients

Zucchini

Parmesan Breadcrumb Topping

Instructions

Prepare the Zucchini

  1. Preheat oven to 425F.
  2. Cut zucchini in half lengthwise, careful to cut down the middle so each side is the same size. Place in a medium bowl, drizzle with a little olive oil (just enough to lightly coat), toss, and season with salt and pepper.
  3. Place on a parchment-lined sheet pan and bake until fork tender and golden, about 22-30 minutes depending on size.

Make the Topping

  1. While the zucchini is baking, make the Garlic Parmesan Breadcrumb topping: In a medium bowl, add everything but the oil. Mix well, using your fingers making sure garlic is very evenly distributed.
  2. Add the oil last, just enough to lightly coat, and mix again with fingers. Set aside.

Finish and Serve

  1. When zucchini is fork-tender, take out of the oven and increase heat to 475F.
  2. Top with the Parmesan Bread Crumb topping, using it all up.
  3. Bake 5-8 minutes or until deeply golden, melty, and fragrant.
  4. Garnish with fresh thyme sprigs and serve immediately.

Notes

  • Use 3-4 medium-sized zucchini if small ones aren't available.
  • For a gluten-free version, use gluten-free panko breadcrumbs.
  • Cherry tomatoes can be added to the sheet pan alongside the zucchini for extra color and flavor.
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