Recipe video above. This is just a really tasty, quick and easy way to cook zucchini in the oven. For all those times you need a quick veggie side dish! A little sprinkle of parmesan adds great flavour, and breadcrumbs adds a touch of terrific texture.Roasting at a high temp makes the parmesan golden and gets some browning on the zucchini before they turn into watery mush.
Prep time: PT3M
Cook time: PT12M
Rating
4.97 stars (65 reviews)
Keywords
baked zucchini, courgette recipe, how to cook zucchini in the oven, how to cooke courgettes in the oven, zucchini recipe
Ingredients
600g/ 1.2lb zucchinis ((4 large, 5 medium))
2 tbsp olive oil
1/2 tsp each salt and pepper
2 tbsp breadcrumbs
2 tbsp parmesan (, grated (store bought sandy type is best))
Categories
Side Dish
Cuisine
Western
Steps
Preheat oven to 240°C / 450°F (220°C fan) with the oven shelf set high in the oven.
Trim the ends off the zucchini. Cut medium zucchinis in quarters lengthwise, and large ones into sixths (halve then cut each half into 3 lengthwise to make 6 long "wedges").
Pile zucchini on a tray. Drizzle with 1 tablespoon oil, salt and pepper. Toss.
Line up in two rows so they're touching each other, with the skin side down.
Sprinkle evenly with breadcrumbs, then parmesan, drizzle with 1 tablespoon oil.
Bake 12 minutes until the parmesan is golden and zucchini is soft but not soggy.
Serve immediately!
Nutitrion
Serving Size: 1 serving
Calories: 115 kcal
Carbohydrates: 8 g
Protein: 3 g
Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 2 mg
Sodium: 378 mg
Sugar: 4 g
Reviews
Grace on 2026-03-17 (5 stars): Hi Nagi!
This is my daughter's favourite and I've cooked it many times. But somehow, the zucchini tends to stick to the pan, so today I sprinkled some breadcrumbs on the pan and piled the zucchini pieces on them. It worked great! Thanks so much for this recipe!
Skye on 2026-02-18 (5 stars): This is so delicious, my very fussy daughter gobbles them up, my father asked for the recipe. When he made them they tasted different yet equally delicious. Turns out after the oil and lining them up step, he sprinkled powdered chicken stock over them before the breadcrumbs. He said it was a mistake, he couldn’t quite remember the recipe. Very yummy mistake, but don’t need extra salt when using stock powder.
Stacy M on 2026-01-25 (5 stars): These were so tasty and very easy to make. I had them with Brussels sprouts, cube steak and sautéed portobello mushrooms. Will definitely make again!
Lucy on 2026-01-11 (5 stars): Tried this recipe with home grown zucchini. Enjoyed it so much!
Topped with a balsamic drizzle - delicious!
Annie on 2025-08-03 (5 stars): This is a great recipe. Quick easy and very tasty. Loved it!
Mary Reagan on 2025-07-31 (5 stars): This was really delicious. I love zucchini, but my husband does not. He tried this and was shocked at how tasty it was. He really enjoyed it. So glad to have a recipe for zucchini that is not bread! Thank you
J Hanson on 2025-07-15 (5 stars): This was super simple and super tasty!
Kimberley Hupalo on 2025-06-24 (5 stars): Great recipe, it's now a family staple. We've had it three times already!
Kimberley Hupalo on 2025-06-24 (5 stars): Family favourite! We've made it three times already.
Emily on 2025-06-06 (5 stars): These are fantastic! I brush them with oil and press the cut sides on a plate of the Parmesan bread crumb mixture. Even coverage with almost no topping falling off.
