Baked Parmesan Zucchini
Prep time:
Cook time:
Total time:
  • Olive oil
  • 1 stem of fresh rosemary or 1 teaspoon dried rosemary
  • 12 oz baby zucchini or 4 zucchini, quartered lenghtwise
  • Salt to taste
  • Pepper to taste
  • 1 teaspoon lemon juice
  • ¼ cup of parmesan cheese
  • ¼ cup of panko (Japanese bread crumbs)
  1. Preheat oven to 430F (225C).
  2. In a ziploc bag add 2 tablespoon of olive oil, 1 teaspoon of salt, sprinkle of pepper, lemon juice and a piece of fresh rosemary. Seal the bag and use fingers to press and rub the rosemary to infuse the oil with it.
  1. In a bowl, add all the zucchini with the rosemary infused olive oil dressing and toss until the they are lightly coated.
  2. Place parmesan and panko on a plate and mix to combine them. Gently but firmly press each piece of zucchini (side without the skin) onto the the parmesan and panko mix as shown in picture.
  1. Line tray with baking paper.
  2. Layout zucchini in single layer with parmesan facing up
  1. Place into oven and bake 10-15 minutes or until tender and golden brown
  2. Broil for 2-3 minutes, or until crisp and golden brown.
  3. Serve immediately, drizzle with lemon juice and Hollandaise sauce if desired.
Recipe by VeggieCravings at