Italian-Style Baked Zucchini

Serve our Italian-style baked zucchini with panko breadcrumbs as a healthy side or add chicken chunks and make it a main meal!

Course side dishes

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 102

Author Cheryl Najafi

Ingredients

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

Instructions

Preheat the oven to 425 degrees.
Place zucchini on baking pan skin side down and brush with olive oil.
Mix panko, garlic salt, oregano and Parmesan cheese in bowl.
Sprinkle panko or breadcrumbs mixture over the zucchini.
Spread sliced cherry tomatoes on top of the zucchini.
Bake for 15-20 minutes or until browned.

Notes

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.

Nutrition