Baked Zucchini with Parmesan and Sun-Dried Tomatoes: A Taste of the Mediterranean

Looking for a simple yet incredibly flavorful side dish that practically bursts with Mediterranean sunshine? This Baked Zucchini with Parmesan and Sun-Dried Tomatoes recipe is exactly what you need. It’s an effortlessly elegant way to transform humble zucchini into a vibrant, cheesy, and deeply satisfying dish. The tender texture of baked zucchini, combined with the salty tang of Parmesan and the concentrated sweetness of sun-dried tomatoes, creates a symphony of flavors that will delight your taste buds.

This versatile recipe is perfect whether you’re serving it alongside grilled chicken, roasted fish, or simply enjoying it as a light lunch. It’s a fantastic option for a busy weeknight meal, yet it’s special enough to grace any dinner party table. Plus, it’s a brilliant way to use up that abundant summer zucchini!

Why You’ll Love This Recipe

• Quick & Easy: Minimal prep and baking time mean a delicious dish in under 30 minutes.
• Flavorful: A wonderful blend of savory, sweet, and tangy notes.
• Healthy: A great way to incorporate more vegetables into your diet.
• Versatile: Pairs well with almost any main course or stands alone.

Ingredients

You’ll find precise measurements in both imperial and metric units below, so you can easily cook this no matter where you are in the world!

Equipment

• Baking sheet
• Large mixing bowl
• Small bowl
• Grater (for Parmesan)
• Sharp knife

Step-by-Step Cooking Instructions

Get ready to transform simple zucchini into a star dish with this easy process!

1. Preheat & Prep Zucchini:

   Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper for easy cleanup.

   Wash the zucchini and pat it dry. Trim off the ends. You can either slice the zucchini into ½-inch (1.25 cm) thick rounds or cut it lengthwise into spears, whichever you prefer. For this recipe, rounds often work well as they provide more surface area for the toppings.

2. Toss with Flavor:

   In a large mixing bowl, combine the sliced zucchini with 1 tablespoon (15 ml) of olive oil, minced garlic, dried oregano, salt, and black pepper. If you like a little kick, add the red pepper flakes now. Toss everything gently until the zucchini slices are evenly coated.

3. Arrange & Top:

   Spread the seasoned zucchini in a single layer on your prepared baking sheet. Try not to overcrowd the pan; if necessary, use two baking sheets.

   In a small bowl, combine the chopped sun-dried tomatoes, grated Parmesan cheese, fresh breadcrumbs, and chopped fresh parsley. Drizzle the remaining 1 tablespoon (15 ml) of olive oil over this mixture and toss gently to combine.

4. Bake to Perfection:

   Evenly sprinkle the sun-dried tomato, Parmesan, and breadcrumb mixture over the zucchini slices on the baking sheet.

   Bake for 15-20 minutes, or until the zucchini is tender-crisp and the topping is golden brown and bubbly. Keep an eye on it, as oven temperatures can vary.

5. Serve & Enjoy:

   Carefully remove the baking sheet from the oven. Garnish with a little extra fresh chopped parsley if desired. Serve immediately and watch it disappear!

Cooking Tips and Variations

• Don’t Overcook: Zucchini cooks quickly! To avoid soggy zucchini, bake it until it’s tender but still holds its shape.
• Even Slices: Aim for consistent thickness in your zucchini slices or spears for even cooking.
• Cheese Please: Feel free to use other hard, salty cheeses like Pecorino Romano for a different flavor profile.
• Herb Variations: Try fresh basil or thyme in place of or in addition to parsley and oregano.
• Add Protein: For a more substantial dish, you can sprinkle some cooked, crumbled sausage or finely chopped cooked chicken over the zucchini before baking.
• Vegan/Dairy-Free Option: Omit the Parmesan and use a plant-based breadcrumb topping or nutritional yeast for a cheesy flavor.
• Spicier Kick: Increase the amount of red pepper flakes to your liking.

Nutritional Information (Approximate)

Per serving (assuming recipe yields 4 servings)

• Calories: Approx. 200-220 kcal
• Protein: Approx. 8-10g
• Fat: Approx. 14-16g
• Carbohydrates: Approx. 10-12g

Disclaimer: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

FAQs

• Q: Can I use frozen zucchini for this recipe? A: It’s generally best to use fresh zucchini. Frozen zucchini tends to release a lot of water when baked, which can make the dish watery. If you must use frozen, thaw it completely and squeeze out as much excess water as possible before tossing with oil and spices.
• Q: How do I store leftovers? A: Store any leftover baked zucchini in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. The topping might lose some crispiness, but the flavor will still be delicious.
• Q: Can I prepare this dish ahead of time? A: You can slice the zucchini and prepare the topping mixture ahead of time, storing them separately in the refrigerator. Assemble and bake just before serving for the best results.

This Baked Zucchini with Parmesan and Sun-Dried Tomatoes recipe is a testament to how simple ingredients can create truly memorable flavors. It’s a fantastic way to enjoy vegetables and adds a touch of Mediterranean flair to any meal. We hope you love making and sharing this delightful dish as much as we do!

Do you have any favorite zucchini recipes? Share them in the comments below!