Oven roasted zucchini with panko bread crumbs and parmesan cheese. This easy to make vegetable side dish will be a dish you'll make again and again.
Zucchini is probably one of the most versatile vegetables. You can slice it raw and add to salads, you can bread it and fry it and make fried zucchini. You can shred it and make a gazillion different recipes including zucchini pancakes, zucchini muffins, zucchini bread and chicken stuffed with zucchini.
And then we can just make zucchini the star of the dish by making this oven roasted zucchini! Talk about simple and delicious! This recipe roasts the zucchini first. Then the zucchini is filled with bread crumbs and parmesan cheese and everything is roasted again until golden brown.
You don't have to wait just for summer and garden fresh zucchini to make this recipe. Lucky for us, zucchini is available year round in most areas!
How to make roasted zucchini
A complete list of instructions is available below! Just scroll to the bottom!
Bake - Slice the zucchinis in half lengthwise. Use a spoon to scoop out the seeds. Drizzle on olive oil and bake cut side down in a preheated oven for minutes.
Fill - Mix panko bread crumbs, parmesan cheese and seasonings together. Divide between prepared zucchinis and place on top of zucchinis. Sprinkle with additional parmesan cheese.
Bake Again - Place back in the oven for another 10 minutes until bread crumbs are golden brown.
Serve - Serve right from the oven or while still warm. Top with chopped parsley, if desired.
Tips and variations
- Select zucchinis similar in size
- For a softer zucchini, cook for an additional 5 minutes
- Use Italian style panko bread crumbs
- Substitute bread crumbs for the panko bread crumbs
- Use fresh thyme or finely chopped fresh rosemary
- Replace the parmesan cheese with finely grated sharp white cheddar cheese
Roasted Zucchini goes perfectly with
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Roasted Zucchini
Equipment
Ingredients
- 3 zucchini (medium sized)
- 2 tablespoons olive oil
Filling
- ½ cup panko bread crumbs
- 1 teaspoon fresh parsley (finely chopped)
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- ¼ cup grated parmesan cheese
- 2 tablespoons grated parmesan cheese (for sprinkling on top)
Instructions
- Preheat oven to 400 degrees
- Slice zucchini in half lengthwise, from end to end
- Scoop out seeds leaving a channel in center of zucchini
- Place zucchini on a baking sheet. Drizzle with olive oil on both sides. Turn zucchini cut side down and roast in 400 degree oven for 6-8 minutes.
Filling
- While zucchini is cooking, mix together all filling ingredients
- Remove zucchini from oven and turn zucchini with cut side facing up
- Place filling on each zucchini. Sprinkle with remaining parmesan cheese
- Return tray to the oven and bake for an additional 10 minutes, until filling is golden brown
- Serve hot or while still warm. Top with additional freshly chopped parsley.
Notes
Tips and variations
- Select zucchinis similar in size
- For a softer zucchini, cook for an additional 5 minutes
- Use Italian style panko bread crumbs
- Substitute bread crumbs for the panko bread crumbs
- Use fresh thyme or finely chopped fresh rosemary
- Replace the parmesan cheese with finely grated sharp white cheddar cheese
Dawn - Girl Heart Food says
We have Thanksgiving coming up next week and these roasted zucchini would be perfect! Such a fun and delicious recipe, Kathy! Pinned!
David @ Spiced says
This looks delicious, Kathy! We often end up grilling zucchini or sautéing them in a skillet, but we get tired of that after a while. So.much.zucchini. This idea of roasting them with Panko is excellent!
Kathy says
Grilling them is one of our favorite ways too, but I do like variety. Like you said - so much zucchini!!!
Mary Ann | The Beach House Kitchen says
How easy are these?! Perfect way to use up the end of summer zucchini! Pinned!