Baked zucchini and carrots au gratin, making the vegetables crisp and very tasty.
In just under half an hour, you’ll get a light and appetizing side dish, tasty, colorful, and easy to prepare. Perfect for accompanying meat or fish main courses.
Everyone loves the recipe for baked zucchini and carrots au gratin for a very simple reason, they are absolutely delightful.
This side dish is absolutely delicious with the crispy coating and the soft, tasty inside that wonderfully accompanies a good main course.
Zucchini is the perfect base for many dishes.
We have previously seen how to have them available all year round with small preservation tricks.
Their delicate flavor makes them a good match for main courses or as a condiment for delicious and wholesome first courses.
Just think of the zucchini and salmon salad, or the zucchini meatloaf. No matter how you decide to use these vegetables, you can never go wrong. Today, we will see how to use them as the main stars to create an appetizing appetizer or side dish.
Then there’s the joy of using seasonal vegetables, letting your imagination run wild with what you find in the fridge.
You can season them with classic oil, salt, pepper, and herbs, or with spices like paprika. Depending on the season, you can choose the vegetables you prefer, depending on taste and occasion.
Get inspired by what you have at home; for example, you can add onions, pumpkin, fennel, peppers, or anything else you like.
Recipe for two cooking methods: oven or air fryer.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4/6
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 151.91 (Kcal)
- Carbohydrates 14.61 (g) of which sugars 3.06 (g)
- Proteins 5.48 (g)
- Fat 8.88 (g) of which saturated 2.13 (g)of which unsaturated 1.04 (g)
- Fibers 2.56 (g)
- Sodium 465.39 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Zucchini and Carrots Au Gratin
- 5 zucchini
- carrots (3)
- 2 Tropea red onions
- as needed extra virgin olive oil
- salt
- 2 oz oz breadcrumbs
- 1 oz oz Parmigiano Reggiano DOP
- 1 tbsp chopped parsley
- as needed pepper
Tools
- Baking dish
- Parchment paper
- Bowl
Steps for Baked Zucchini and Carrots Au Gratin
To start, wash and clean all the zucchini and then cut them into sticks.
Try to cut all the sticks the same size so they cook evenly.
Also, they should not be very thick, so they cook easily.
While the carrots should be sliced into rounds.
The onions into rings.
Prepare the coating by adding grated Parmesan to the breadcrumbs/bread crumbs, pepper, and chopped parsley.
Give it a good stir.
To coat, put some vegetable sticks in a bowl at a time, pour a little extra virgin olive oil and mix to coat them well.
Pass them in the coating, pressing it on well, and finally place them on a baking tray lined with parchment paper.
When the tray or trays are complete, add salt, a good drizzle of extra virgin olive oil, oregano, and some garlic cloves.
Baking. Bake in a preheated fan oven at 392°F for 25 minutes.
Halfway through cooking, swap the trays. Adjust according to your oven; they should be nicely golden.
“Air Frying. Set your air fryer to 374°F and cook for about 12-15 minutes to achieve an even golden color”.
If using an air fryer, you can use small trays lined with paper.
Cook for about 12-15 minutes until evenly golden”.Halfway through cooking, remove the air fryer basket and turn all the vegetables over.
Once cooked, place the vegetables on a serving platter. Excellent as both a side dish and an appetizer.
Enjoy your meal
Advice
They keep for at most one day covered with plastic wrap. However, they are best served shortly after preparation to appreciate the softness of the bread.
Cooking time depends on the thickness of the vegetables.
The thicker you cut them, the more time they will need in the oven. So, I advise not to overdo it with the size of the slices.
If you want to make the recipe more indulgent, but less light, you can prepare a mix of breadcrumbs and grated cheese to sprinkle over the vegetables before baking.
Then finish cooking with the grill mode to achieve a tasty gratin.
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FAQ
What can I do to prevent some vegetables from remaining soggy?
Try to spread the vegetables well in the tray without overfilling it. This way, cooking will be even.
Can I freeze them once they’re cooked?
I do not recommend freezing.
Air fryer cooking, please give time and temperature?
Set your air fryer to 392°F and cook the vegetable sticks for 15 minutes. Remember to shake halfway through cooking and give 2 sprays of oil (a trick to make them extra crispy). No need for parchment paper, actually avoid it if you want crispy vegetables and quick cooking.
You can cook other types of vegetables this way, but be mindful of the cooking times, as they are not all the same.
