Baked Zucchini is a simple and light recipe that a dear friend taught me years ago. They are simply floured zucchini, seasoned with parmesan, and oil is added only to the last layer, they cook in a few minutes in the oven.
You can easily use it as a vegetarian main course or as a side dish, they are good both hot and at room temperature so you can prepare them in advance.
Personally, I have also used them for appetizers by cutting them into single portions and they were very much appreciated.
For vegetable lovers and especially for dishes appreciated from appetizers to mains, I also recommend
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 109.63 (Kcal)
- Carbohydrates 11.18 (g) of which sugars 0.21 (g)
- Proteins 5.16 (g)
- Fat 5.73 (g) of which saturated 1.79 (g)of which unsaturated 0.77 (g)
- Fibers 1.11 (g)
- Sodium 428.99 (mg)
Indicative values for a portion of 69 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
- 1.1 lbs zucchini
- 0.8 cups all-purpose flour
- 0.5 cups grated parmesan
- to taste salt
- to taste pepper
- to taste thyme
- 2 tbsps extra virgin olive oil
Tools
I recommend a not too small baking pan because they need to gratinate quickly
- 1 Baking pan Tescoma
Preparation
The preparation of baked zucchini is very simple and quick, I only recommend a resting time for the cut zucchini to reduce the amount of water present.
Cut the zucchini into slices not too thick, place them in a colander salting lightly every layer. This will allow the zucchini to lose excess water and you will not need to add salt when seasoning them in the pan. Let the prepared zucchini rest for about 20′, I keep them in the sink but remember they will lose some liquid.
After the resting period, flour the zucchini using a paper bag to make sure the flour adheres everywhere.
Create layers of floured zucchini in the pan trying not to overlap them, and sprinkle each layer with parmesan, pepper, and thyme.
The zucchini layers in the pan should not be more than three for optimal quick cooking, each layer should only be seasoned with parmesan, pepper, and thyme without salt because we used it earlier. Only on the last layer, as you can see from the photo, drizzle the oil before putting them in the oven.
Bake the zucchini in a preheated oven at 450°F for about 20′, they should not burn but only brown as you can see from the photo.
Your baked zucchini are ready to be enjoyed either hot or at room temperature if you want to prepare them in advance.
NOTES
The baked zucchini I propose are a light and simple dish to prepare, which can be enjoyed from appetizers to mains because they are delicious even at room temperature.
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