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Easy Italian recipe for how to make baked Zucchini slices

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It’s already summer and soon zucchinis will be everywhere! Here is a great recipe you can use for how to make Italian baked zucchini slices. And as always, I promise it is super simple… if I can do it so can you!

It’s an easy recipe and requires next to zero cooking skills which means it’s my favorite kind of cooking and I have to share it with you! My version of this recipe is based off a recipe that was featured in La Cucina Italiana back in 2012. (I can’t find the original recipe anymore on their site). In fact, this post was originally written in 2012 and I’m now updating it in 2017! Time flies!

The original recipe called for pancetta (ham) but I omitted it and took the all veggie route.

So, I’m very excited to revisit the recipe and include a new video (shown below) I made to showcase how crazy simple it really is. I know you’ll enjoy this recipe!
The Use of Onions with Baked Zucchini

There are lots of recipes online especially Pinterest that are for baked zucchini as an alternative to frying breaded zucchini that don’t use onion. However, this recipe has us saute a few onions that we then bake the zucchinis on top of.

Zucchini and onion are a great pair in any Italian recipe, so it makes sense to do this. The onions do not overpower the dish, instead it infuses additional fullness in flavor and everything blends together amazingly well! You’ll love it!
This Zucchini Recipe Uses Rosemary



If you follow my recipes and videos (I invite you to join my newsletter by the way for more recipes), you’ll see that I frequently say, “there’s no wrong or right”, or “feel free to adjust quantities or ingredients”.

This recipe is a perfect example with the Rosemary. The rosemary in this recipe gives a nice twist to plain zucchini, and you only add enough to provide a subtle backdrop to the dish.

I recommend using fresh rosemary so the herb pieces aren’t as hard as if you were using dried. However, I’ve done both ways and I just make sure they are chopped very fine.

I recommend using fresh rosemary so the herb pieces aren’t as hard as if you were using dried. However, I’ve done both ways and I just make sure they are chopped very fine.
You can use Basil or other Herbs with the Baked Zucchini

However, rosemary is not the only herb that is well suited for this type of dish. I haven’t tried it with other herbs but I know that basil or parsley or a mix of both would taste great as well. If you haven’t checked out my zucchini bruschetta recipe, it’s awesome.

Alternatively, if you don’t have any herbs or just want to go plain, it will still taste great without.
Other Ingredients Required

All you need for this dish is a few onions (most baked zucchini recipes I see online don’t use onion which makes this recipe even more delicious imo), zucchinis (figure one zucchini per person), breadcrumbs, romano or parmesan cheese, olive oil and rosemary (or another herb). Seriously, is that not simple or what?

I have the step by step instructions below in the recipe itself which you can print out.
How Long to Bake the Zucchini Slices

For this recipe, you bake the slices approximately 45 minutes or until al dente. The consistency you want is to be able to pierce the zucchini easily, but not have it a mushy mush mess.

If you do, don’t sweat it, it’s still fine. But what you are looking for is in my image I show in this post.

The one thing I tend to do is overcook my food, and my last time making this dish I overcooked the zucchini and they were mushy. However, they still tasted fantastic actually, and my husband devoured it despite complaining I used too much oil.
To Layer or Not to Layer the Slices

If you have a large quantity you can overlap the slices like I did in the image. Don’t overlap too much if you have to.

Don’t try to stack the slices, that won’t work, they’ll just get mushy – the same thing that will happen if you overlap too much. I’m pretty sure that’s why my last batch was a bit on the wetter site.

Here’s the Video:



Italian Baked Zucchini Slices with Rosemary

A great zucchini recipe with an Italian flare that is easy and flexible. An awesome way to get your family to eat veggies and like it!
Course Side Dish
Cuisine Italian
Keyword Italian Baked Zucchini Slices with Rosemary
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people

Ingredients

2 chopped onions
3 tbsp olive oil
1/4 cup breadcrumbs
1/4 cup grated Romano cheese
1 tbsp chopped rosemary

Instructions

Start by preheating oven to 375F
Dice the onions and saute in the olive oil of medium heat until tender and transparent (about 5-10 minutes)
Place in a 13x9 baking dish
Slice the zucchinis length-wise about 1/4 inch thick (cut in half for easier serving)
Place the zucchini slices ontop of the onions, overlap if you have to, but not too much.
Mix together the breadcrumbs, cheese, and herbs
Sprinke the breadcrumb mixture over the zucchini slices
Drizzle olive oil over the slices
Bake for approximately 45 minutes until breadcrumbs are golden brown and zucchini is tender but not total mush

Recipe Notes
If you have to keep the dish warm after removing from oven DO NOT cover with foil. This will cause the breadcrumbs to go soft due to the trapped steam. Yep, I know this from experience. Just turn off the oven and let the oven keep them warm - making sure not to over bake them.
Slicing the zucchini slices in half help make it easier to serve

Zucchini is such a great vegetable. You can use this recipe as a side dish to pasta recipes, or meat recipes like chicken or beef. Or use it with a mix of various side dishes.

My personal favorite is serving it with pasta with a marinara sauce because the flavors go well when they get mixed up on the plate – it is just heaven!

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