Roasted Zucchini with Garlic Crumble (Printable Version)
Crisp-topped roasted zucchini with garlic, herbs, lemon zest and Parmesan — an easy Mediterranean side.
# Ingredient List:
→ Zucchini
01 - 4 medium zucchini, sliced into 1/2-inch rounds
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
→ Garlic Herb Crumble
05 - 1/2 cup fresh breadcrumbs (from high-quality bread)
06 - 2 tablespoons unsalted butter, melted
07 - 2 garlic cloves, finely minced
08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
10 - 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
11 - 1/3 cup grated Parmesan cheese
12 - Zest of 1 lemon
13 - Pinch of red pepper flakes (optional)
# How to Make It:
01 - Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - Toss the zucchini slices with olive oil, salt, and black pepper. Arrange rounds in a single layer on the prepared baking sheet.
03 - In a mixing bowl, combine breadcrumbs, melted butter, minced garlic, chopped parsley, basil, thyme, Parmesan cheese, lemon zest, and red pepper flakes if using. Mix thoroughly until the mixture is evenly moistened.
04 - Distribute the garlic herb crumble evenly over the zucchini rounds.
05 - Roast in the center of the oven for 25 to 30 minutes, or until the zucchini is fork-tender and the crumble turns golden brown and crisp.
06 - Serve immediately, garnished with extra fresh herbs or a squeeze of lemon juice as desired.
# Expert Advice:
01 -
- It's a smart way to use up extra zucchini while making something that feels effortlessly special.
- Each bite delivers a contrast of tender squash and a shatteringly crisp, garlicky crumb you won't want to share.
02 -
- Overcrowding the pan makes everything steam—give your zucchini breathing room for real crispiness.
- Let the crumble sit for a moment after mixing so the flavors meld before sprinkling it on.
03 -
- Let the crumble brown deeply but don't walk away—those final minutes go from golden to burnt fast.
- Use a microplane for lemon zest—it gets more aromatic oils and really lifts the dish.