Italian-style baked zucchini recipe

Italian-Style Baked Zucchini

prep time
cook time
total time
makes
6 servings

Save loads of calories by skipping the starchier sides and serving baked zucchini instead. Our baked  recipe makes a filling side dish that’s not only tasty like a veggie pizza, but also has great health benefits. It’s your chance to sneak a little fiber and vitamin C into the kids’ diet!

You’ll need three ripe zucchinis for this recipe. Choose those that are nearly firm, uniformly green in color and not too long. You’re not looking for the county fair winner—just a few that are 6-8 inches long. Our baked zucchini with panko is one dish you’ll be happy to serve second helpings of.

Italian-Style Baked Zucchini

what you'll need
  • 3 zucchini, rinsed and halved lengthwise
  • 2 tsp olive oil
  • 1 cup panko or homemade breadcrumbs
  • 1 1/4 tsp garlic salt
  • 1 1/4 tsp oregano
  • 1/2 cup Parmesan cheese
  • 1 cup cherry tomatoes, sliced
  • salt and pepper, to taste
Nutrition Facts
Italian-Style Baked Zucchini
Amount Per Serving
Calories 102 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 5mg 2%
Sodium 356mg 15%
Potassium 327mg 9%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 2g
Protein 5g 10%
Vitamin A 15%
Vitamin C 34%
Calcium 11%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.
let's do it
  1. Preheat the oven to 425 degrees.
  2. Place zucchini on baking pan skin side down and brush with olive oil.
  3. Mix panko, garlic salt, oregano and Parmesan cheese in bowl.
  4. Sprinkle panko or breadcrumbs mixture over the zucchini.
  5. Spread sliced cherry tomatoes on top of the zucchini.
  6. Bake for 15-20 minutes or until browned.
Cheryl Says

Panko is a type of breadcrumb commonly used in Asian dishes. It contains no crusts, has larger flakes and tends to be more coarse and crispier than ordinary breadcrumbs.

Italian-style baked zucchini recipe

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