Ingredients
Equipment
Method
- Oven Prep: First, get your oven fired up to a hot 240°C / 450°F (220°C fan/convection). Make sure an oven rack is positioned in the upper part of your oven.
- Zucchini Prep: Wash your courgettes, snip off the ends, and slice them. For medium ones, cut them into four long spears (lengthwise). If you're using larger zucchini, slice them into six spears (cut in half first, then each half into three long pieces).
- First Seasoning: Place your zucchini spears directly onto a baking tray. Coat the zucchini spears with 1 tablespoon of the olive oil. Follow with a generous sprinkle of the salt and pepper. Now, mix them gently right on the baking tray, ensuring every piece gets a touch of the seasoning.
- Arrange for Success: Now, line up the seasoned zucchini spears in a couple of rows. Have them snuggled up close and touching, with their skin-side resting on the tray.
- The Golden Touch: Evenly scatter the breadcrumbs over the zucchini, followed by the grated Parmesan. A final little drizzle of the remaining 1 tablespoon of olive oil goes over the top.
- Bake to Perfection: Slide the tray into your preheated oven. Let them bake for about 12 minutes. You're looking for a beautiful golden-brown topping and zucchini that’s tender all the way through, but still holds its shape (no mushiness allowed!).
- Serve & Enjoy: These baked zucchini beauties are best enjoyed hot, straight from the oven!
Notes
Tips for Success:
- High Heat is Key: Don't be tempted to lower the oven temperature; high heat helps the zucchini roast rather than steam, preventing sogginess.
- Don't Overcrowd: Give the zucchini spears some space on the baking sheet for even cooking and browning. Use two trays if necessary.
- Even Slicing: Try to cut your zucchini into pieces of similar thickness to ensure they all cook at the same rate.
- Fresh Parmesan: While pre-grated is convenient, freshly grating your Parmesan cheese often yields better flavor and melt.