Description
Italian Baked Zucchini is a delicious and easy side dish made with fresh zucchini, garlic, Italian herbs, and two types of cheese, baked to perfection.
Ingredients
- 4 medium zucchini, sliced into 1/4-inch rounds or half-moons
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon red pepper flakes, optional
- 1 tablespoon fresh lemon juice, optional
Instructions
- Preheat your oven to 400°F. Lightly grease a large baking dish or rimmed baking sheet with olive oil or nonstick cooking spray.
- Wash the zucchini thoroughly and pat dry with paper towels. Trim off the ends, then slice into evenly sized rounds or half-moons.
- Place the sliced zucchini in a large bowl. Add the olive oil, minced garlic, Italian seasoning, garlic powder, onion powder, salt, black pepper, and red pepper flakes if using. Toss until the zucchini is evenly coated with the seasonings.
- Spread the zucchini in a single layer on the prepared baking sheet or baking dish. Sprinkle the Parmesan cheese over the zucchini.
- Bake for 15 minutes, or until the zucchini begins to soften and the edges start turning golden.
- Remove the dish from the oven and sprinkle the shredded mozzarella evenly over the zucchini. Return to the oven and bake for another 5–10 minutes, until the cheese is melted and bubbly and the zucchini is fork-tender.
- Remove from the oven and allow the zucchini to rest for 2–3 minutes. Sprinkle with fresh parsley and finish with a little lemon juice if desired. Serve warm as a flavorful side dish.
Notes
- Choose firm zucchini: Medium-sized zucchini tend to have fewer seeds and less moisture than oversized ones.
- Dry thoroughly: Excess water can make the finished dish soggy.
- Do not overcrowd the pan: Use two baking sheets if necessary.
- Add cheese near the end: This helps prevent the mozzarella from over-browning before the zucchini is cooked.
- Avoid overbaking: Zucchini softens quickly, so check it toward the end of the cooking time.
- Use freshly grated Parmesan: It generally melts and tastes better than shelf-stable grated cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg