35+ Mouthwatering Italian Baked Zucchini Recipes for Every Occasion

Zucchini is one of those versatile vegetables that can be prepared in countless ways, but there’s something truly magical about baking it in Italian-inspired recipes.

Whether you’re craving a light and healthy side dish or a hearty main course, Italian baked zucchini recipes bring out the best in this summer squash.

With a balance of rich flavors from ingredients like Parmesan, mozzarella, basil, and sun-dried tomatoes, these dishes can be as comforting as they are nourishing.

From crispy, cheese-topped zucchini sticks to savory, herb-filled zucchini casseroles, Italian baked zucchini recipes can transform this humble vegetable into a show-stopping meal.

In this blog post, we’ve curated a list of over 35+ Italian baked zucchini recipes to inspire your next meal.

These recipes offer a variety of flavor profiles, from simple and quick bakes to more complex, gourmet dishes.

Whether you’re a seasoned cook or a beginner in the kitchen, these recipes will add an Italian flair to your zucchini dishes.

Let’s explore some of the best ways to bake zucchini, infused with Italian herbs, cheeses, and spices.

35+ Mouthwatering Italian Baked Zucchini Recipes for Every Occasion

Italian baked zucchini recipes offer a world of flavors, turning a simple vegetable into a centerpiece of your meal.

With options ranging from crispy baked zucchini sticks to creamy, cheesy zucchini gratins, there’s a recipe for every taste and occasion.

Whether you’re serving these dishes as appetizers, side dishes, or even a main course, Italian baked zucchini is guaranteed to impress your guests and satisfy your taste buds.

So, if you’re looking to add more vegetables to your diet while still indulging in mouthwatering, comforting meals, these 35+ recipes will give you plenty of delicious options to try!

Get ready to bake up a storm and savor the true taste of Italy with every bite.

Baked Parmesan Zucchini Fries

These crispy, golden baked parmesan zucchini fries are a healthier alternative to traditional fries. Coated with a mixture of parmesan cheese, breadcrumbs, and Italian herbs, they make for a perfect appetizer or side dish. The baking process ensures that the zucchini retains its moisture while the coating becomes delightfully crunchy. Paired with a marinara dipping sauce, these fries bring a delicious Italian twist to your table!

Ingredients:

• 2 medium zucchinis, cut into fries
• 1 cup breadcrumbs
• ½ cup grated parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 large eggs, beaten
• Marinara sauce for dipping

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, combine the breadcrumbs, parmesan cheese, garlic powder, oregano, salt, and pepper.
3. Dip each zucchini fry into the beaten eggs, then coat in the breadcrumb mixture, pressing lightly to ensure the coating sticks.
4. Arrange the coated zucchini fries in a single layer on the baking sheet.
5. Bake for 20-25 minutes, flipping halfway through, until the fries are golden brown and crispy.
6. Serve hot with marinara sauce for dipping.

These baked parmesan zucchini fries are a fantastic way to enjoy the fresh flavors of zucchini while satisfying your craving for crispy, savory snacks. The combination of parmesan and Italian herbs enhances the flavor, making it a perfect accompaniment to a pasta dish or as a standalone treat. Plus, since they are baked instead of fried, you can indulge without the guilt. A true crowd-pleaser that’s easy to prepare and sure to impress!

Baked Zucchini Parmesan Casserole

This baked zucchini parmesan casserole is a comforting, cheesy, and hearty dish that can serve as a main course or a side. With layers of tender zucchini, marinara sauce, and a rich blend of mozzarella and parmesan cheeses, it’s the perfect dish to satisfy your Italian food cravings. The dish is baked to perfection, offering a warm, bubbly, and cheesy bite every time.

Ingredients:

• 3 medium zucchinis, sliced thinly
• 2 cups marinara sauce
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Arrange half of the zucchini slices in the bottom of the prepared baking dish.
3. Spread a layer of marinara sauce over the zucchini, followed by a generous sprinkle of mozzarella and parmesan cheese. Sprinkle some dried basil, oregano, salt, and pepper.
4. Repeat the layers with the remaining zucchini, sauce, and cheese.
5. Cover the dish with aluminum foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
7. Garnish with fresh basil and serve hot.

This baked zucchini parmesan casserole is a comforting dish that beautifully combines the richness of mozzarella and parmesan cheeses with the lightness of zucchini. The marinara sauce ties it all together, making it a satisfying meal for any occasion. Whether served as a side dish alongside a hearty main course or as the star of your dinner, this casserole is guaranteed to become a family favorite. Plus, it’s an excellent way to incorporate more vegetables into your diet in a delicious and flavorful way.

Baked Zucchini Caprese

Inspired by the classic Italian Caprese salad, this baked zucchini Caprese brings together fresh zucchini, juicy tomatoes, mozzarella cheese, and basil in a warm, baked form. The zucchini is baked just enough to soften, while the tomatoes and mozzarella melt into a creamy, satisfying mixture. It’s a light yet flavorful dish that can be served as a side or a light main course, perfect for a summer meal.

Ingredients:

• 4 medium zucchinis, sliced into rounds
• 2 cups cherry tomatoes, halved
• 1 ½ cups fresh mozzarella cheese, cubed
• ¼ cup balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. Layer the zucchini rounds evenly in the bottom of the prepared baking dish. Season with salt, pepper, and dried oregano.
3. Scatter the halved cherry tomatoes and mozzarella cubes over the zucchini.
4. Drizzle olive oil and balsamic vinegar over the top of the vegetables.
5. Bake for 20-25 minutes, until the zucchini is tender and the mozzarella has melted.
6. Garnish with fresh basil leaves and serve immediately.

This baked zucchini Caprese dish is a fresh and flavorful take on the classic Caprese salad, with the added depth and warmth of baked zucchini. The balsamic vinegar brings a tangy contrast to the richness of the mozzarella, while the fresh basil provides an aromatic finish. It’s an easy-to-make, light yet indulgent dish that brings the taste of Italy right to your table. Perfect for a summer dinner, or even as an appetizer for your next gathering!

Baked Zucchini and Ricotta Stuffed Boats

These baked zucchini boats are a delightful, low-carb alternative to traditional stuffed dishes. Hollowed out zucchinis are filled with a creamy ricotta mixture, seasoned with garlic, herbs, and a sprinkle of Parmesan cheese. Once baked, they transform into a savory, satisfying meal that’s perfect for a light lunch or dinner. This recipe brings the best of Italian flavors in a healthy and easy-to-make format.

Ingredients:

• 4 medium zucchinis, halved lengthwise and hollowed out
• 1 cup ricotta cheese
• ½ cup grated parmesan cheese
• 1 clove garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. Scoop out the center of each zucchini half, leaving about ½ inch of the flesh along the edges.
3. In a bowl, mix together the ricotta cheese, parmesan cheese, garlic, basil, oregano, salt, and pepper.
4. Spoon the ricotta mixture into the hollowed-out zucchinis, packing it tightly.
5. Place the stuffed zucchinis in the baking dish and drizzle with olive oil.
6. Bake for 20-25 minutes, until the zucchinis are tender and the stuffing is golden on top.
7. Garnish with fresh parsley and serve hot.

Baked zucchini and ricotta stuffed boats are a perfect blend of creamy, cheesy goodness and fresh vegetable flavors. The soft zucchini pairs wonderfully with the rich ricotta mixture, while the Parmesan cheese adds a savory finish. This dish is ideal for anyone looking for a light yet filling option that doesn’t compromise on flavor. Whether served as a main course or as an appetizer, these zucchini boats offer an Italian-inspired twist on a vegetable dish that’s sure to impress.

Baked Zucchini with Panko and Italian Herbs

This simple yet flavorful baked zucchini recipe is perfect for those who love a crunchy texture and a burst of Italian herbs. Zucchini rounds are coated in a crunchy panko breadcrumb mixture infused with Italian seasonings and baked until golden and crispy. The result is a light and flavorful snack or side dish with an irresistible crunch and a touch of Italian flair.

Ingredients:

• 3 medium zucchinis, sliced into ½-inch rounds
• 1 cup panko breadcrumbs
• ½ cup grated parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, combine the panko breadcrumbs, parmesan cheese, oregano, thyme, garlic powder, salt, and pepper.
3. Dip each zucchini slice into olive oil, then coat with the panko mixture, pressing gently to ensure the breadcrumbs stick.
4. Arrange the coated zucchini slices in a single layer on the prepared baking sheet.
5. Bake for 15-20 minutes, flipping halfway through, until the zucchini is golden brown and crispy.
6. Serve immediately as a snack or side dish.

Baked zucchini with panko and Italian herbs is a delightful way to enjoy zucchini in a crispy, flavorful form. The crunchy panko coating gives the zucchini a satisfying texture, while the blend of Italian herbs adds depth and aroma. This dish is an excellent side for pasta or grilled meats, or a delicious snack on its own. It’s a light yet tasty way to incorporate more vegetables into your diet while still indulging in the flavors of Italy.

Baked Zucchini and Tomato Gratin

This baked zucchini and tomato gratin is a comforting, vegetable-packed dish that combines the freshness of zucchini and ripe tomatoes with the richness of cheese. The zucchini and tomatoes are layered in a baking dish, topped with breadcrumbs, and baked to perfection. The gratin is golden and bubbling, making it a perfect side dish for your Italian-inspired meals. It’s a warm, cheesy delight with just the right balance of freshness from the vegetables.

Ingredients:

• 3 medium zucchinis, sliced thinly
• 2 large tomatoes, sliced
• 1 cup shredded mozzarella cheese
• ½ cup grated parmesan cheese
• 1 cup panko breadcrumbs
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Layer the zucchini and tomato slices alternately in the prepared baking dish, seasoning each layer with salt, pepper, basil, and thyme.
3. In a small bowl, mix the mozzarella and parmesan cheese together. Sprinkle half of the cheese mixture over the layered vegetables.
4. Top with panko breadcrumbs and drizzle with olive oil.
5. Bake for 25-30 minutes, until the top is golden brown and the vegetables are tender.
6. Garnish with fresh basil and serve warm.

Baked zucchini and tomato gratin offers the perfect combination of creamy, cheesy layers with the fresh flavors of zucchini and tomatoes. The baked breadcrumb topping adds a satisfying crunch to each bite, making this gratin a delightful addition to any meal. Whether paired with grilled meats or served as a vegetarian dish on its own, this gratin brings a comforting, Italian-inspired touch to your table. Perfect for both casual dinners and special occasions, it’s a dish that’s sure to be enjoyed by everyone.

Baked Zucchini with Italian Sausage

This baked zucchini with Italian sausage combines the heartiness of ground Italian sausage with the fresh flavors of zucchini for a satisfying, one-dish meal. The zucchini is hollowed out and stuffed with a flavorful mixture of Italian sausage, herbs, and cheese, then baked to perfection. The sausage adds a savory, rich depth to the dish, while the zucchini softens and absorbs all the delicious flavors. It’s a comforting, flavorful dish that brings the best of Italian cooking in a simple yet filling format.

Ingredients:

• 4 medium zucchinis, halved lengthwise and hollowed out
• 1 lb ground Italian sausage
• 1 small onion, diced
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup marinara sauce
• ½ cup shredded mozzarella cheese
• ¼ cup grated parmesan cheese
• Olive oil for drizzling
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. In a skillet, cook the Italian sausage over medium heat, breaking it apart as it cooks. Add the diced onion and garlic, cooking until softened.
3. Stir in the marinara sauce, oregano, basil, salt, and pepper, and cook for an additional 5 minutes.
4. Spoon the sausage mixture into the hollowed-out zucchini halves, pressing gently to pack it in.
5. Place the stuffed zucchinis in the prepared baking dish, drizzle with olive oil, and top with mozzarella and parmesan cheese.
6. Bake for 25-30 minutes, until the zucchini is tender and the cheese is melted and golden.
7. Garnish with fresh basil and serve hot.

Baked zucchini with Italian sausage is a hearty and satisfying dish that makes a perfect weeknight dinner or even a weekend meal. The combination of savory sausage, tangy marinara sauce, and gooey cheese wrapped in tender zucchini creates a flavor-packed dish that’s both comforting and nutritious. This recipe offers a wonderful way to enjoy zucchini in a new, creative way, with the richness of Italian sausage complementing the vegetable perfectly. It’s an easy, one-pan meal that everyone will love.

Baked Zucchini with Ricotta and Spinach

This baked zucchini with ricotta and spinach is a light yet satisfying dish that brings together the freshness of zucchini and spinach with the creamy richness of ricotta cheese. The zucchini is sliced thin and layered with spinach, ricotta, and Parmesan before being baked to perfection. The result is a flavorful, cheesy dish with a delicate balance of textures. It’s an easy-to-make, vegetarian meal that can be served as a main course or a side dish to complement your Italian dinner.

Ingredients:

• 4 medium zucchinis, sliced into ¼-inch thick rounds
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• ½ cup grated parmesan cheese
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for drizzling
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. In a bowl, combine the ricotta cheese, chopped spinach, garlic, oregano, salt, and pepper.
3. Arrange a layer of zucchini slices in the bottom of the baking dish and spread a thin layer of the ricotta-spinach mixture on top.
4. Repeat the layers until all the zucchini and ricotta mixture is used up, finishing with a sprinkle of parmesan cheese on top.
5. Drizzle the top with olive oil and bake for 20-25 minutes, until the zucchini is tender and the top is golden and bubbly.
6. Garnish with fresh basil and serve warm.

Baked zucchini with ricotta and spinach is a flavorful and satisfying dish that’s perfect for anyone looking for a light yet filling vegetarian option. The ricotta and spinach mixture brings a creamy, savory flavor that pairs wonderfully with the tender zucchini. This dish is a great way to enjoy the vibrant, fresh taste of zucchini, and the addition of Parmesan and olive oil gives it that Italian flair. Whether enjoyed as a main or a side dish, it’s a comforting, healthy meal that’s easy to prepare and full of flavor.

Baked Zucchini with Garlic and Herb Butter

Baked zucchini with garlic and herb butter is an incredibly flavorful dish that combines the richness of garlic butter with the freshness of zucchini. The zucchini is sliced and baked with a delicious mixture of garlic, butter, and Italian herbs, resulting in a tender, buttery side dish that’s perfect for any meal. This simple recipe showcases the versatility of zucchini and adds an indulgent, aromatic touch with the garlic and herb butter.

Ingredients:

• 4 medium zucchinis, sliced into rounds
• 4 tablespoons unsalted butter, melted
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix the melted butter, garlic, basil, thyme, salt, and pepper.
3. Arrange the zucchini slices in a single layer on the prepared baking sheet.
4. Drizzle the garlic herb butter over the zucchini slices, making sure each piece is coated evenly.
5. Bake for 15-20 minutes, until the zucchini is tender and golden around the edges.
6. Garnish with fresh parsley and serve immediately.

Baked zucchini with garlic and herb butter is a wonderfully simple yet flavorful side dish that pairs well with almost any main course. The garlic and herb butter infuses the zucchini with rich, savory flavors, making it a perfect complement to Italian-inspired meals. It’s a quick and easy dish to prepare, yet it feels indulgent and comforting. Whether you’re serving it alongside pasta, grilled meats, or as a standalone snack, this baked zucchini is sure to be a hit at your table.

Baked Zucchini Parmesan Sticks

These baked zucchini Parmesan sticks are a healthier take on the classic fried zucchini sticks, delivering all the crispy, cheesy goodness without the extra oil. Coated in a mixture of breadcrumbs, Parmesan cheese, and Italian herbs, the zucchini sticks are baked until golden and crispy. Served with a side of marinara sauce for dipping, these zucchini sticks make for a fantastic appetizer or side dish to any Italian-inspired meal.

Ingredients:

• 3 medium zucchinis, cut into strips (about 3 inches long)
• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 large eggs, beaten
• Olive oil spray
• Marinara sauce for dipping

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, mix together the panko breadcrumbs, Parmesan cheese, oregano, basil, garlic powder, salt, and pepper.
3. Dip each zucchini strip into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to ensure the breadcrumbs stick.
4. Place the coated zucchini sticks in a single layer on the prepared baking sheet and lightly spray with olive oil.
5. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
6. Serve immediately with marinara sauce for dipping.

Baked zucchini Parmesan sticks are the perfect combination of crispy, cheesy, and flavorful. They offer the satisfying crunch of fried zucchini sticks without the added grease, making them a healthier yet equally delicious alternative. The Italian herbs and Parmesan cheese enhance the natural flavors of the zucchini, while the marinara sauce provides a tangy, savory dip. These zucchini sticks make for an excellent appetizer, snack, or side dish, and they’re sure to become a crowd favorite at your next meal.

Baked Zucchini with Mozzarella and Basil

Baked zucchini with mozzarella and basil is a simple yet flavorful dish that highlights the freshness of zucchini paired with melty mozzarella cheese and fragrant basil. This dish is perfect as a light meal or side dish, with the creamy mozzarella providing a rich contrast to the tender zucchini. The addition of fresh basil brings a burst of flavor that complements the other ingredients beautifully. It’s a quick and easy Italian-inspired recipe that’s both comforting and refreshing.

Ingredients:

• 4 medium zucchinis, sliced into ½-inch rounds
• 1 cup shredded mozzarella cheese
• ¼ cup fresh basil leaves, torn
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano
• Balsamic glaze for drizzling (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. Arrange the zucchini slices in the baking dish in a single layer.
3. Drizzle the zucchini with olive oil and season with salt, pepper, and dried oregano.
4. Sprinkle shredded mozzarella cheese evenly over the zucchini slices.
5. Bake for 15-20 minutes, until the zucchini is tender and the cheese is melted and bubbly.
6. Remove from the oven and garnish with torn basil leaves.
7. Optional: Drizzle with balsamic glaze for an extra layer of flavor.

Baked zucchini with mozzarella and basil is a light and flavorful dish that brings together the best of fresh ingredients. The melty mozzarella adds a creamy richness, while the fresh basil infuses the dish with a bright, aromatic flavor. This dish is perfect for those who want something light yet satisfying, and it pairs wonderfully with a variety of Italian meals. Whether served as a side dish, appetizer, or light main course, this simple yet delicious recipe is sure to become a favorite.

Baked Zucchini with Pesto and Pine Nuts

Baked zucchini with pesto and pine nuts is a vibrant, flavorful dish that brings together the freshness of zucchini and the rich, aromatic flavors of pesto. The zucchini is baked until tender, then topped with a generous drizzle of basil pesto and crunchy pine nuts. This Italian-inspired dish is a wonderful way to enjoy zucchini, with the pesto adding a burst of flavor and the pine nuts providing a delightful crunch. It’s perfect as a side dish, appetizer, or even a light main course.

Ingredients:

• 4 medium zucchinis, sliced into ½-inch rounds
• ¼ cup pesto (store-bought or homemade)
• ¼ cup pine nuts
• Olive oil for drizzling
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Arrange the zucchini slices in a single layer on the prepared baking sheet.
3. Drizzle with olive oil and season with salt and pepper.
4. Bake for 15-20 minutes, until the zucchini is tender and golden at the edges.
5. Remove from the oven and drizzle with pesto, spreading it evenly over the zucchini slices.
6. Sprinkle the pine nuts on top and return to the oven for another 5 minutes to toast the pine nuts.
7. Garnish with fresh basil leaves and serve immediately.

Baked zucchini with pesto and pine nuts is a flavorful and light dish that’s perfect for showcasing the deliciousness of zucchini. The pesto brings a burst of fresh, herby flavor, while the pine nuts add a satisfying crunch and nutty richness. This dish is a wonderful way to elevate zucchini and makes for an elegant and easy-to-make side dish. Whether served with pasta, grilled meats, or as part of a Mediterranean spread, this recipe is a great addition to any meal.

Baked Zucchini with Ricotta and Sun-Dried Tomatoes

Baked zucchini with ricotta and sun-dried tomatoes is a flavorful and creamy dish that highlights the contrast between fresh zucchini and the rich, tangy notes of sun-dried tomatoes. The zucchini is layered with a creamy ricotta mixture, then topped with bits of sun-dried tomatoes and herbs for an extra depth of flavor. This recipe is a great way to turn simple ingredients into a mouthwatering dish, offering a balance of creamy texture and savory, slightly tangy flavors. It’s ideal as a side dish or a light vegetarian main course.

Ingredients:

• 4 medium zucchinis, sliced into ½-inch thick rounds
• 1 cup ricotta cheese
• ½ cup sun-dried tomatoes, chopped
• ¼ cup fresh basil, chopped
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• ½ cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. In a bowl, combine the ricotta cheese, chopped sun-dried tomatoes, basil, garlic, oregano, salt, and pepper. Mix until well combined.
3. Arrange the zucchini slices in a single layer in the prepared baking dish.
4. Spoon the ricotta mixture evenly over the zucchini slices, pressing lightly to ensure the filling sticks.
5. Drizzle olive oil over the top of the dish and sprinkle with grated Parmesan cheese.
6. Bake for 20-25 minutes, until the zucchini is tender and the cheese is golden and bubbling.
7. Serve hot, garnished with fresh basil.

Baked zucchini with ricotta and sun-dried tomatoes is a rich and savory dish that combines the freshness of zucchini with the creamy texture of ricotta and the bold, tangy flavor of sun-dried tomatoes. The addition of basil and Parmesan adds an aromatic and savory depth that transforms the dish into a deliciously satisfying meal. This recipe is a fantastic way to elevate simple zucchini, making it a perfect side dish for any Italian-inspired meal or a light vegetarian main.

Baked Zucchini with Panko and Parmesan Crust

Baked zucchini with a panko and Parmesan crust is a crispy, savory side dish that offers the perfect combination of crunch and flavor. The zucchini is coated in a mixture of panko breadcrumbs, Parmesan cheese, and Italian herbs, then baked until golden brown. This recipe brings out the natural sweetness of the zucchini while adding a crispy, cheesy exterior. It’s a perfect side dish to complement grilled meats, pasta, or even as an appetizer.

Ingredients:

• 4 medium zucchinis, sliced into ½-inch rounds
• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 large egg, beaten
• Olive oil spray for coating

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper.
3. Dip each zucchini slice into the beaten egg, then coat it with the breadcrumb mixture, pressing lightly to ensure the coating sticks.
4. Arrange the coated zucchini slices in a single layer on the prepared baking sheet and spray lightly with olive oil.
5. Bake for 20-25 minutes, flipping halfway through, until the zucchini is golden brown and crispy on the outside.
6. Serve immediately as a side dish or appetizer.

Baked zucchini with a panko and Parmesan crust is a crispy, golden treat that’s full of flavor. The combination of panko and Parmesan creates a crunchy exterior that contrasts beautifully with the tender zucchini inside. The garlic and oregano add a savory note, making this dish an ideal accompaniment to pasta, meats, or as a stand-alone snack. It’s a simple, easy-to-make recipe that will surely satisfy your craving for something crunchy and cheesy, all while maintaining a healthy, vegetable-packed base.

Baked Zucchini with Balsamic and Honey Glaze

Baked zucchini with balsamic and honey glaze is a sweet and savory dish that brings out the natural sweetness of zucchini. The zucchini is roasted until tender, then drizzled with a balsamic and honey glaze that balances tangy and sweet flavors perfectly. The glaze caramelizes as the zucchini bakes, creating a rich, flavorful topping. This recipe is perfect for those who love a little sweetness in their savory dishes and makes an excellent side dish or a unique addition to a vegetable medley.

Ingredients:

• 4 medium zucchinis, sliced into rounds
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking sheet.
2. Arrange the zucchini slices in a single layer on the baking sheet.
3. In a small bowl, whisk together the balsamic vinegar, honey, olive oil, thyme, salt, and pepper.
4. Drizzle the balsamic glaze evenly over the zucchini slices.
5. Bake for 20-25 minutes, until the zucchini is tender and the glaze has caramelized.
6. Garnish with fresh parsley and serve warm.

Baked zucchini with balsamic and honey glaze is a unique and flavorful way to enjoy zucchini. The sweet and tangy glaze enhances the natural flavors of the vegetable, creating a perfect balance of savory and sweet. This dish is incredibly easy to prepare, yet the caramelized glaze adds a touch of sophistication that’s perfect for any occasion. Whether served as a side dish to grilled meats or as part of a Mediterranean spread, this zucchini recipe is sure to impress your guests and delight your taste buds.

Note: More recipes are coming soon!