This baked zucchini is so easy to make, covered in a light coating of crunchy breadcrumbs and Parmesan! This veggie is at its best roasted in a hot oven. Oh hey, it’s the vegetable of the season: zucchini! There are so many creative ways to use this veggie, from casserole to chocolate cake. One of our new favorites though, is this baked zucchini! It’s the opposite of soggy or slimy: coat this tasty veggie lightly with breadcrumbs and a little Parmesan cheese. Even better, it’s not so labor intensive as zucchini fries (where you dip in flour and egg): so you get the best of both worlds! Pop it in the oven and it’s a tasty and easy side dish for summer meals. Here’s what to do!Want a quicker way to cook zucchini? Try Perfect Sauteed Zucchini.How to season baked zucchiniHere’s the thing about this green vegetable. Zucchini contains over 90% water. Wow! Not only does it give off a lot of water when it cooks, it needs quite a bit of seasoning. Ever bitten into a zucchini and it tastes watery and bland? This is exactly what we don’t want. Here are the seasonings that will cover your zucchini in the best savory Mediterranean flavors:Dried oreganoOnion powderGarlic powderItalian style bread crumbsGrated Parmesan cheeseThere are a few things to note about these breadcrumbs (you can also skip them if desired). Here’s what to know!Use Italian Panko or breadcrumbs, or this substituteThis recipe uses Italian style Panko or breadcrumbs, not plain. What’s the difference? Italian breadcrumbs are made with seasonings and salt. This gives them quite a bit of extra flavor when you use them. Italian breadcrumbs and panko are easy to find at most grocery stores. If you can’t find it, here’s a substitute:Use 1/2 regular panko or make homemade breadcrumbs.Mix in 1/4 teaspoon kosher salt. Because you’re already adding Italian-style seasonings to the zucchini, you won’t lose much without the seasonings in the breadcrumbs.Don’t want to use breadcrumbs in your baked zucchini? No problem.Not into breadcrumbs? Or do you eat a gluten
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