Baked gratin zucchini is a really easy and quick side dish to prepare. It takes 10 minutes and requires few ingredients: just breadcrumbs, grated pecorino or grated parmesan, salt, pepper, and oil. Then bake for 25 minutes. It’s a perfect summer side dish, especially for those who have a lot of zucchinis in the garden and don’t know how to use them best, but it’s perfect in all seasons, perhaps to pair with meat or fish dishes. They are also delicious on their own! If you also like zucchinis, you can try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 1 Person
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for preparing baked gratin zucchini
- 1 zucchini
- 1 tablespoon extra virgin olive oil
- 1 tablespoon pecorino (grated)
- to taste salt
- to taste black pepper
- to taste dried oregano
- 2 tablespoons breadcrumbs (scarce)
Tools
- Spoons
- Baking Tray
- Parchment Paper
- Mandoline
- Knife
- Bowl
Steps to make baked gratin zucchini
To prepare baked gratin zucchini, first wash the zucchinis well, remove the ends, and slice them thinly with either a knife or a mandoline. I used the latter for uniform slices. Now, place the zucchinis in a bowl, add 1 tablespoon of extra virgin olive oil, 1 tablespoon of grated pecorino romano, 2 scant tablespoons of breadcrumbs, a bit of dried oregano, then add salt and pepper to taste. Mix everything well with a spoon.
Preheat the static oven to 356 degrees Fahrenheit. Now take a baking tray lined with parchment paper, place all the zucchinis without overlapping to make them crunchy, drizzle with a bit more extra virgin olive oil, and bake for about 25 minutes.
Check the cooking often as they are thin and might cook faster, depending on the oven. Remove from the oven, let them cool slightly, then serve.
Storage and Tips
You can store baked gratin zucchini for up to 2 days in the refrigerator in an airtight container.
If you don’t want grated pecorino, you can opt for parmesan.
