25+ Irresistible Greek Baked Zucchini Recipes for Every Occasion

Zucchini is one of those versatile vegetables that can be transformed into a multitude of delicious dishes, especially when it comes to Greek cuisine.

Rich in flavors and nutritional benefits, baked zucchini is a staple in many Greek households, often gracing dinner tables as a hearty side dish or a satisfying vegetarian main course.

With its subtle sweetness and ability to absorb flavors, zucchini serves as the perfect canvas for a variety of ingredients—from fresh herbs and cheese to spices and grains.

In this article, we have compiled a mouthwatering collection of 25+ Greek baked zucchini recipes that will inspire your next culinary adventure.

Whether you’re looking for a quick weeknight meal, a crowd-pleasing appetizer, or a light and healthy option for a summer gathering, these recipes showcase the incredible versatility of baked zucchini.

From comforting casseroles to crunchy fritters, each dish brings a taste of the Mediterranean right into your kitchen.

Let’s dive in and explore the delightful world of Greek baked zucchini!

25+ Irresistible Greek Baked Zucchini Recipes for Every Occasion

In conclusion, baked zucchini is a fantastic way to celebrate the fresh and vibrant flavors of Greek cuisine.

With over 25 mouthwatering recipes at your fingertips, you have the perfect opportunity to experiment with different combinations of ingredients, textures, and flavors.

Whether you’re a long-time fan of Greek food or just beginning to explore its delicious offerings, these recipes will inspire you to embrace the humble zucchini in new and exciting ways.

So gather your ingredients, preheat your oven, and prepare to indulge in the delightful and wholesome world of Greek baked zucchini!

Baked Zucchini with Feta and Oregano

This classic Greek recipe combines the freshness of zucchini with the salty, rich flavor of feta cheese and the earthy aroma of oregano. The dish is simple yet bursting with Mediterranean flair, making it perfect as a side or light meal. The crispy baked zucchini melds perfectly with the creamy feta, creating a dish that’s both comforting and healthy.

Recipe:

Ingredients:

• 4 medium zucchini, thinly sliced
• 1/3 cup olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 1 clove garlic, minced
• Fresh parsley, chopped for garnish
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the zucchini slices in olive oil, minced garlic, dried oregano, salt, and pepper.
3. Spread the zucchini slices evenly on a baking sheet lined with parchment paper.
4. Bake for 20 minutes, flipping halfway through until zucchini is tender and golden brown around the edges.
5. Remove from the oven and sprinkle the crumbled feta cheese on top.
6. Return to the oven for another 5 minutes, just until the feta starts to soften and melt slightly.
7. Once out of the oven, squeeze fresh lemon juice over the zucchini and garnish with chopped parsley.

This baked zucchini with feta and oregano is a true testament to the beauty of simple Greek ingredients. The balance of tangy lemon, salty feta, and fresh zucchini results in a light yet satisfying dish. Serve with warm pita or as a side to grilled meats for an authentic Mediterranean experience.

Greek-Style Baked Zucchini with Tomatoes and Olive Oil

A wonderfully rich dish inspired by the rustic flavors of Greek home cooking, this baked zucchini features juicy tomatoes and high-quality olive oil. The slow baking process brings out the sweetness of the tomatoes and enhances the flavor of the zucchini, while fresh herbs provide aromatic depth. This is a simple yet hearty dish that’s perfect for a casual family dinner.

Recipe:

Ingredients:

• 4 medium zucchini, thickly sliced
• 3 large ripe tomatoes, chopped
• 1/4 cup extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme or oregano
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large baking dish, spread a thin layer of olive oil and layer the sliced zucchini.
3. Add the chopped tomatoes, onion, and garlic on top of the zucchini.
4. Drizzle the remaining olive oil over the vegetables, and season with thyme, salt, and pepper.
5. Cover the dish with aluminum foil and bake for 35-40 minutes, until the vegetables are tender.
6. Remove the foil and bake uncovered for an additional 10-15 minutes, until the top is slightly caramelized and browned.
7. Garnish with fresh basil or parsley before serving.

Greek-style baked zucchini with tomatoes is a healthy and flavorful dish that highlights the natural sweetness of ripe tomatoes and the mild flavor of zucchini. The slow-roasting method deepens the flavors, resulting in a heartwarming Mediterranean dish that’s perfect alongside fresh bread or a salad. It’s simple, wholesome, and embodies the spirit of Greek home cooking.

Baked Zucchini with Tzatziki and Herbs

For those who love both zucchini and the tangy, refreshing flavor of Greek tzatziki, this dish is the perfect combination. Baked zucchini is served alongside a dollop of homemade tzatziki sauce, allowing the creamy yogurt and fresh herbs to complement the roasted vegetable flavors. This dish is light, healthy, and a great way to add a touch of Mediterranean to your table.

Recipe:

Ingredients:

• 4 small zucchinis, cut into thick rounds
• 2 tbsp olive oil
• 1 tsp dried dill or oregano
• Salt and pepper to taste
• 1 cup Greek yogurt
• 1/2 cucumber, grated and drained
• 1 garlic clove, minced
• 1 tbsp fresh dill or mint, chopped
• Juice of 1/2 lemon

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place zucchini rounds on a baking sheet and drizzle with olive oil. Season with dried dill, salt, and pepper.
3. Bake for 25-30 minutes, turning halfway through, until the zucchini is tender and golden brown.
4. While the zucchini is baking, make the tzatziki by combining Greek yogurt, grated cucumber, minced garlic, chopped herbs, and lemon juice. Mix well and chill in the fridge until ready to serve.
5. Remove the zucchini from the oven and allow to cool slightly.
6. Serve the baked zucchini with a generous spoonful of tzatziki on the side.

This baked zucchini with tzatziki and herbs is a fresh and flavorful dish that highlights the best of Greek cuisine. The crisp zucchini pairs perfectly with the cool, creamy tzatziki, making it a delightful appetizer or snack. Light, refreshing, and satisfying, this dish captures the essence of Mediterranean simplicity and healthfulness.

Greek Baked Zucchini with Halloumi and Fresh Herbs

This recipe marries the delicate flavors of baked zucchini with the rich, salty character of halloumi cheese. Halloumi’s firm texture and unique flavor profile make it the perfect complement to the tender zucchini. Enhanced by a blend of fresh herbs, this dish is bursting with Mediterranean goodness. It’s ideal as a vegetarian main or as a robust side dish for any Greek-inspired meal.

Recipe:

Ingredients:

• 4 medium zucchini, sliced lengthwise
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 200g halloumi cheese, sliced
• 1 clove garlic, minced
• Fresh mint or parsley, chopped for garnish
• Juice of 1/2 lemon

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the zucchini slices with olive oil, garlic, oregano, thyme, salt, and pepper.
3. Arrange the zucchini slices in a single layer on a baking sheet.
4. Bake for 20 minutes, until the zucchini is golden brown.
5. Remove from the oven, lay halloumi slices on top of the zucchini, and return to the oven for another 10 minutes, until the halloumi is browned and crisp.
6. Once baked, sprinkle with fresh mint or parsley and drizzle with lemon juice before serving.

Greek baked zucchini with halloumi offers a delightful contrast in textures—soft, caramelized zucchini and crispy, savory halloumi. This dish embodies the hearty simplicity of Mediterranean cuisine, making it an easy yet impressive addition to your table. The fresh herbs and lemon elevate the flavors, making every bite a savory delight.

Baked Stuffed Zucchini with Ground Lamb and Rice

This traditional Greek recipe brings together zucchini stuffed with a savory mixture of ground lamb, rice, and aromatic herbs. Slow-baked to perfection, the zucchini becomes tender while the filling takes on a rich, robust flavor. It’s a satisfying dish that’s perfect for a complete meal, packed with the heartwarming flavors of Greece.

Recipe:

Ingredients:

• 4 large zucchini, halved and hollowed out
• 300g ground lamb
• 1/2 cup uncooked rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/2 cup tomato sauce
• 1/2 cup water

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté onions and garlic until soft.
3. Add ground lamb and cook until browned. Stir in cinnamon, oregano, salt, pepper, and uncooked rice.
4. Once the rice is coated and slightly toasted, remove from heat and stir in parsley.
5. Fill the hollowed zucchini halves with the lamb and rice mixture.
6. Place the stuffed zucchini in a baking dish, pour tomato sauce and water over the top, cover with foil, and bake for 45-50 minutes until the zucchini is tender and the rice is fully cooked.
7. Garnish with more fresh parsley before serving.

Baked stuffed zucchini with lamb and rice is a hearty and flavorful dish, perfect for a comforting meal. The combination of tender zucchini and aromatic lamb filling, enriched with spices and herbs, creates an authentic Greek culinary experience. Serve this dish with a side of Greek salad or warm bread to complete the meal.

Greek Lemon Baked Zucchini with Potatoes and Garlic

This simple and rustic recipe pairs zucchini with potatoes, lemon, and garlic to create a classic Greek baked dish. It’s light yet filling, with zesty lemon bringing out the natural sweetness of the vegetables. This is a great side dish for roasted meats or seafood, or a perfect vegetarian main course for a light, wholesome meal.

Recipe:

Ingredients:

• 4 medium zucchini, cut into thick rounds
• 3 medium potatoes, peeled and sliced into wedges
• 1/3 cup olive oil
• Juice of 2 lemons
• 3 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, toss the zucchini and potato slices with olive oil, garlic, lemon juice, oregano, salt, and pepper.
3. Spread the mixture in an even layer in a large baking dish.
4. Cover with foil and bake for 35-40 minutes until the vegetables are tender.
5. Remove the foil and bake uncovered for an additional 10-15 minutes until the potatoes and zucchini are golden brown.
6. Garnish with fresh thyme or parsley before serving.

This Greek lemon baked zucchini and potatoes recipe is a vibrant and wholesome dish that embodies the flavors of the Mediterranean. The tangy lemon and earthy garlic balance the sweetness of the vegetables, making it a delicious accompaniment to a variety of meals. Whether served as a side dish or as a standalone vegetarian option, it’s sure to satisfy!

Greek Baked Zucchini with Kalamata Olives and Sun-Dried Tomatoes

This dish features the bold flavors of kalamata olives and sun-dried tomatoes, perfectly complementing tender baked zucchini. It’s a Mediterranean delight, combining sweet, salty, and savory elements in every bite. The zucchini soaks up the rich flavors of the olives and tomatoes, creating a vibrant and flavorful side or light main dish.

Recipe:

Ingredients:

• 4 medium zucchini, sliced into rounds
• 1/4 cup olive oil
• 1/2 cup Kalamata olives, pitted and halved
• 1/3 cup sun-dried tomatoes, chopped
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cloves garlic, minced
• Fresh basil or parsley, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the zucchini slices with olive oil, garlic, oregano, salt, and pepper.
3. Spread the zucchini in a single layer on a baking dish.
4. Sprinkle the Kalamata olives and sun-dried tomatoes evenly over the zucchini.
5. Bake for 25-30 minutes, or until the zucchini is tender and slightly browned around the edges.
6. Remove from the oven and garnish with fresh basil or parsley before serving.

This Greek baked zucchini with Kalamata olives and sun-dried tomatoes is an explosion of flavors. The salty olives and tangy sun-dried tomatoes balance the mild zucchini, while fresh herbs add brightness. It’s an easy, colorful dish that brings a taste of the Mediterranean to your table, perfect as a side dish or light meal.

Baked Zucchini with Spinach and Feta in Phyllo

A variation on the classic Greek spinach pie, this baked zucchini dish incorporates the mild, creamy flavors of zucchini alongside spinach and feta, wrapped in crispy phyllo pastry. The dish is light yet satisfying, with the rich filling of spinach and feta perfectly balanced by the crispy phyllo layers. It’s ideal for a light lunch or as an impressive appetizer for gatherings.

Recipe:

Ingredients:

• 2 medium zucchini, grated and drained
• 1 cup spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 2 cloves garlic, minced
• 1/4 cup fresh dill, chopped
• 1/4 cup olive oil
• 8 sheets phyllo dough
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the grated zucchini, chopped spinach, feta, ricotta, garlic, dill, salt, and pepper.
3. Brush a baking dish with olive oil and layer four sheets of phyllo, brushing each with olive oil as you layer.
4. Spread the zucchini and spinach mixture evenly over the phyllo.
5. Layer the remaining four sheets of phyllo on top, again brushing each sheet with olive oil.
6. Bake for 30-35 minutes, or until the phyllo is golden brown and crisp.
7. Allow to cool slightly before slicing and serving.

Baked zucchini with spinach and feta in phyllo is a delightful and crunchy twist on a traditional Greek favorite. The flaky phyllo pairs perfectly with the savory filling, making this dish both indulgent and wholesome. Whether served as an appetizer, side, or light main course, this recipe brings a taste of Greece to any meal.

Baked Zucchini Casserole with Bechamel

This creamy and comforting zucchini casserole is inspired by the flavors of Greek moussaka. Layers of zucchini are baked with a rich and silky béchamel sauce, creating a luscious dish that’s satisfying and flavorful. The creamy béchamel provides a delicious contrast to the baked zucchini, making it a perfect dish for a family dinner or a special occasion.

Recipe:

Ingredients:

• 4 medium zucchini, thinly sliced
• 1/4 cup olive oil
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups milk, warmed
• 1/2 cup grated Parmesan or Kefalotyri cheese
• 2 eggs, beaten
• 1/2 tsp nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the zucchini slices with olive oil, salt, and pepper, and arrange them in a single layer on a baking sheet.
3. Bake for 15-20 minutes, until the zucchini is tender and lightly golden.
4. While the zucchini is baking, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.
5. Gradually whisk in the warm milk, stirring continuously to avoid lumps. Cook until the sauce thickens.
6. Remove from heat, stir in the grated cheese, nutmeg, and season with salt and pepper.
7. Temper the beaten eggs by adding a spoonful of the warm béchamel sauce to the eggs, then slowly stir the egg mixture back into the béchamel.
8. In a greased baking dish, layer the baked zucchini slices and pour the béchamel sauce over the top.
9. Bake for 25-30 minutes, or until the top is golden and bubbly.
10. Let cool slightly before garnishing with parsley and serving.

This baked zucchini casserole with béchamel is a rich and comforting dish that brings the classic flavors of Greece to your table. The creamy sauce enhances the natural sweetness of the zucchini, making every bite indulgent. Serve this casserole as a main course or as a side for a hearty, satisfying meal.

Greek Baked Zucchini with Feta and Fresh Tomatoes

This vibrant dish is a celebration of Mediterranean flavors, featuring baked zucchini layered with fresh tomatoes and crumbled feta cheese. The sweetness of the tomatoes balances the savory notes of feta and the earthiness of oregano. It’s a light, colorful, and nutritious meal that makes an excellent side dish or a vegetarian main course for summer dining.

Recipe:

Ingredients:

• 4 medium zucchini, sliced into rounds
• 3 large tomatoes, sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cloves garlic, minced
• Fresh basil or parsley, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the zucchini slices with olive oil, garlic, oregano, salt, and pepper.
3. Arrange half of the zucchini in a baking dish, followed by a layer of tomato slices.
4. Sprinkle half of the crumbled feta cheese over the zucchini and tomatoes.
5. Repeat the layers with the remaining zucchini, tomatoes, and feta.
6. Bake for 25-30 minutes until the zucchini is tender and the feta is golden and bubbly.
7. Garnish with fresh basil or parsley before serving.

Greek baked zucchini with feta and fresh tomatoes is a simple yet satisfying dish that highlights the flavors of fresh produce and rich feta cheese. The baked zucchini and tomatoes meld beautifully with the herbs and feta, creating a light yet hearty dish that’s perfect for a quick dinner or as a side to grilled meats.

Baked Zucchini with Garlic Yogurt Sauce

This dish combines the mild flavor of baked zucchini with a tangy and creamy garlic yogurt sauce, adding a refreshing element to the dish. The simplicity of this recipe makes it a go-to for busy weeknights, while still delivering the vibrant flavors of the Mediterranean. It’s a perfect side dish for roasted meats, grilled fish, or a stand-alone light meal.

Recipe:

Ingredients:

• 4 small zucchinis, cut into thick rounds
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup Greek yogurt
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 1 tbsp fresh dill or mint, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss zucchini rounds with olive oil, oregano, salt, and pepper, and arrange on a baking sheet.
3. Bake for 20-25 minutes, until golden and tender.
4. While the zucchini is baking, mix Greek yogurt, minced garlic, lemon juice, and fresh herbs in a small bowl. Season with salt to taste.
5. Remove the zucchini from the oven and let cool slightly.
6. Serve the baked zucchini with a generous dollop of garlic yogurt sauce on the side.

Baked zucchini with garlic yogurt sauce is a refreshing and flavorful dish, perfect for those seeking a light and healthy meal. The creamy garlic yogurt pairs beautifully with the roasted zucchini, offering a delightful contrast in flavors. It’s simple, satisfying, and an easy way to incorporate Greek-inspired flavors into your everyday meals.

Greek-Style Baked Zucchini with Chickpeas and Lemon

This hearty and nutritious dish combines tender baked zucchini with chickpeas and a zesty lemon dressing, bringing together the best of Mediterranean flavors in a single dish. With protein-packed chickpeas and the freshness of lemon, this meal is filling while still light and refreshing. Perfect for a vegetarian main course or as a healthy side.

Recipe:

Ingredients:

• 4 medium zucchini, cut into rounds
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• Juice of 1 lemon
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the zucchini and chickpeas with olive oil, garlic, cumin, oregano, salt, and pepper.
3. Spread the mixture in an even layer on a baking sheet.
4. Bake for 25-30 minutes until the zucchini is tender and lightly browned.
5. Remove from the oven and toss with lemon juice and fresh parsley.
6. Serve warm or at room temperature as a side dish or a light main course.

Greek-style baked zucchini with chickpeas and lemon is a fresh, hearty, and healthy dish that brings together protein-rich chickpeas with the bright flavors of lemon and parsley. The baked zucchini adds sweetness and texture, while the lemon dressing ties everything together with a refreshing tang. It’s perfect for a light, nutritious meal or as a Mediterranean-inspired side dish.

Baked Zucchini Fritters with Tzatziki Sauce

These baked zucchini fritters are a delightful way to enjoy the fresh taste of zucchini in a healthy, crispy format. Paired with a creamy tzatziki sauce, these fritters make for an excellent appetizer or snack, providing a satisfying crunch without the added oil from frying. They are not only tasty but also a great way to incorporate more vegetables into your diet.

Recipe:

Ingredients:

• 4 medium zucchini, grated and excess moisture squeezed out
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 2 large eggs
• 1/4 cup green onions, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried dill
• Salt and pepper to taste
• 1/4 cup olive oil for drizzling

For the Tzatziki Sauce:

• 1 cup Greek yogurt
• 1/2 cucumber, grated and drained
• 1 clove garlic, minced
• 1 tbsp fresh dill, chopped
• Juice of 1/2 lemon
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the grated zucchini, flour, Parmesan cheese, eggs, green onions, garlic, dill, salt, and pepper. Mix until well combined.
3. Form the mixture into small patties and place them on the prepared baking sheet. Drizzle olive oil over the fritters.
4. Bake for 25-30 minutes, flipping halfway through, until the fritters are golden brown and crispy.
5. Meanwhile, prepare the tzatziki sauce by mixing the Greek yogurt, grated cucumber, garlic, dill, lemon juice, and salt in a bowl. Chill in the refrigerator until ready to serve.
6. Serve the baked zucchini fritters warm, accompanied by tzatziki sauce for dipping.

Baked zucchini fritters with tzatziki sauce are a delicious and healthy way to enjoy zucchini in a fun format. The crispy exterior and tender interior, combined with the refreshing tzatziki, make for a perfect snack or appetizer. This dish showcases the versatility of zucchini and adds a delightful touch of Greek flavor to your table.

Greek Baked Zucchini with Quinoa and Herbs

This wholesome dish features baked zucchini filled with a hearty mixture of quinoa, fresh herbs, and spices. The nutty flavor of quinoa, combined with the freshness of the herbs, creates a delightful filling that elevates the zucchini to a nutritious main course. It’s a perfect option for a vegetarian meal that is both satisfying and packed with flavor.

Recipe:

Ingredients:

• 4 medium zucchini, halved and hollowed out
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix the cooked quinoa, cherry tomatoes, red onion, parsley, oregano, salt, and pepper. Stir in half of the feta cheese.
3. Stuff the hollowed zucchini halves with the quinoa mixture and place them in a baking dish.
4. Drizzle olive oil over the stuffed zucchini and sprinkle with the remaining feta cheese.
5. Bake for 30-35 minutes, or until the zucchini is tender and the filling is heated through.
6. Allow to cool slightly before serving.

Greek baked zucchini with quinoa and herbs is a wholesome and flavorful dish that beautifully showcases the versatility of zucchini. The combination of nutty quinoa, fresh vegetables, and crumbled feta creates a delightful stuffing that not only tastes great but is also healthy. This dish is perfect for a light dinner or as a nutritious side for any meal.

Baked Zucchini with Garlic and Parmesan Crust

This baked zucchini with garlic and Parmesan crust is an easy and satisfying dish that makes for a perfect side or snack. The garlic-infused breadcrumbs and Parmesan cheese create a crunchy topping that enhances the natural sweetness of the zucchini. It’s a fantastic way to enjoy zucchini while adding a delightful crunch to your meal.

Recipe:

Ingredients:

• 4 medium zucchini, sliced into rounds
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1 tsp dried Italian herbs (such as oregano or basil)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
2. In a bowl, combine breadcrumbs, Parmesan cheese, minced garlic, Italian herbs, salt, and pepper. Drizzle with olive oil and mix well.
3. Arrange the zucchini rounds in the greased baking dish. Spoon the breadcrumb mixture over the zucchini, pressing down gently to adhere.
4. Bake for 25-30 minutes, or until the topping is golden brown and the zucchini is tender.
5. Garnish with fresh parsley before serving.

Baked zucchini with garlic and Parmesan crust is a deliciously simple dish that elevates the humble zucchini into a crunchy, flavorful treat. The combination of garlic and cheese creates an irresistible topping that pairs perfectly with the tender zucchini beneath. This dish is perfect as a side for grilled meats or as a healthy snack on its own. Enjoy the vibrant flavors and delightful texture this recipe has to offer!

Note: More recipes are coming soon!