Ingredients
Method
- Preheat the oven to 240°C / 450°F (220°C fan) with the oven shelf set in the highest position.
- Trim the zucchini ends and slice lengthwise into quarters for medium sizes or sixths for large sizes to create long wedges.
- Place the zucchini on a baking tray, drizzle with 1 tablespoon of oil, season with salt and pepper, and toss to coat.
- Arrange the wedges skin-side down in two rows so that they are touching each other.
- Distribute the breadcrumbs and parmesan evenly over the zucchini, then drizzle with 1 tablespoon of oil.
- Bake for 12 minutes until the parmesan is golden and the zucchini is tender but not soggy.
- Serve immediately.
Nutrition
Notes
Ingredient Swap: I sometimes use panko instead of regular breadcrumbs for a more pronounced crunch that my family really loves.
Avoiding Sogginess: Make sure your oven is fully preheated to that high temperature before sliding the tray in, as this is the secret to getting tender zucchini without it turning into mush.
Serving Suggestion: I always keep a lemon wedge handy to squeeze over the top right before serving because that hit of acid makes the parmesan flavor really sing.
Storage and Reheating: If you find yourself with leftovers, skip the microwave and use a hot skillet for a minute or two to bring back the crispiness of the topping.
Flavor Variation: I have found that adding a pinch of garlic powder or dried oregano to the breadcrumb mixture adds a lovely Mediterranean depth to the dish.
Placement Tip: I arrange the wedges skin-side down so the flesh is fully exposed to the heat, which helps the cheese and crumbs form a perfect golden crust.
Cutting Technique: I learned the hard way to cut the wedges as evenly as possible so they all finish cooking at the exact same time without the smaller ones burning.