Ingredients

1 ½ pounds zucchini (about 3 medium)

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon black pepper

2 teaspoons Italian seasoning

1 cup freshly grated Parmesan cheese (divided)

Fresh lemon juice and zest (optional)

¼ cup mayonnaise

2 garlic cloves (finely minced)

1 tablespoon lemon juice (from 1-2 lemons)

Instructions

Step 1: Preheat the oven to 400°F.

Step 2: Cut the zucchini into roughly 3-inch pieces by slicing each zucchini into quarters lengthwise, then cutting those pieces in half widthwise. Each zucchini should yield about 8 pieces.

Step 3: Place the zucchini pieces in a large bowl. Drizzle with olive oil and toss to coat evenly. Sprinkle with salt, black pepper, and Italian seasoning, tossing again to distribute the seasonings well.

Step 4: Line a baking sheet with parchment paper and set a wire rack on top. Pour half of the Parmesan cheese into a shallow bowl. Press the flat side of each zucchini piece into the cheese, flip, and coat the other flat side as well. Arrange the coated zucchini in a single layer on the wire rack, leaving a little space between each piece.

Step 5: Bake the zucchini for 10-12 minutes until they start to soften.

Step 6: Switch your oven to broil and cook for an additional 4-5 minutes. Rotate the pan as needed to prevent burning. The Parmesan crust should turn a golden brown color.

Step 7: Remove from the oven and let the zucchini rest for 5 minutes. If desired, squeeze fresh lemon juice and sprinkle lemon zest over the top before serving.

Step 8 (optional): In a small bowl, whisk together mayonnaise, minced garlic, and lemon juice. Serve this lemon-garlic mayo alongside the crusted zucchini for dipping.

Tips & Variations

For a spicier kick, add a pinch of red pepper flakes to the seasoning mix.

Use gluten-free breadcrumbs mixed with Parmesan for added crunch if desired.

Try swapping Parmesan for Pecorino Romano for a sharper flavor.

To keep the zucchini crispier, place on a wire rack rather than directly on the baking sheet during baking.

Fresh herbs like parsley or basil sprinkled on top before serving add a nice fresh aroma.

FAQs

Can I use frozen zucchini for this recipe?

Fresh zucchini works best because it holds its shape and texture when baked. Frozen zucchini tends to release water and become soggy, so it’s not recommended for this crusted preparation.

Is it necessary to use a wire rack for baking?

Using a wire rack allows air to circulate around the zucchini pieces, helping the Parmesan crust crisp evenly. If you don’t have one, you can bake directly on parchment paper but expect softer crusts on the side touching the sheet.