The baked gratin zucchini is a really easy and quick side dish to prepare, ready in 10 minutes. You only need a few ingredients: breadcrumbs, grated Pecorino or Parmesan, salt, pepper, and oil. Then bake for 25 minutes. It’s a perfect summer side dish, especially for those with a lot of zucchinis in their garden, but it’s great all year round, maybe paired with meat or fish dishes. They’re also delicious on their own! If you also like zucchinis, you can try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 1Person
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Baked Gratin Zucchini
- 1 zucchini
- 1 tablespoon extra virgin olive oil
- 1 tablespoon pecorino cheese (grated)
- to taste salt
- to taste black pepper
- to taste dried oregano
- 2 tablespoons breadcrumbs (light)
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 to ensure uniform slices. Now place the zucchinis in a bowl, add 1 tablespoon of extra virgin olive oil, 1 tablespoon of grated Pecorino Romano, 2 light tablespoons of breadcrumbs, a bit of dried oregano, and add salt and pepper to taste. Mix everything well with a spoon.
Preheat the static oven to 356°F (180°C). Now take a baking tray lined with parchment paper, place all the zucchinis without overlapping, so they become nice and crispy. Drizzle with a bit more extra virgin olive oil and bake for about 25 minutes.
Check the cooking often because being thin, they might cook in less time, and it depends a lot from oven to oven. Remove from the oven and let cool a bit before serving.
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.
