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CINNAMON THYME ROASTED ZUCCHINI WITH PARMESAN CHEESE

Are you looking for a delicious and healthy side dish that will impress your family and friends? Look no further than this recipe for Cinnamon Thyme Roasted Zucchini with Parmesan Cheese.
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Prep Time 5 minutes
Cook Time 15 minutes
1 minute
Total Time 21 minutes
Course Side Dish
Cuisine American, Italian
Servings 6

Ingredients
  

For roasting the zucchini

  • 4 medium zucchini about 1½ pounds
  • 2 teaspoons extra virgin olive oil
  • ½ teaspoon salt or more to taste
  • 2 twists black pepper

For the breadcrumbs topping

  • ¾ cup breadcrumbs
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Optional Garnishes

  • 1 handful flat-leaf parsley
  • 4 wedges of lemon

Instructions
 

  • Roast the Zucchini
  • Preheat the oven to 400°F or 200°C. Wash and dry 4 medium zucchini, trim the end, and cut each zucchini into 3 slices.
  • Arrange the slices on a baking tray lined with parchment paper, brush them with 2 teaspoons extra virgin olive oil, and season with ½ teaspoon salt and 2 twists black pepper.
  • Bake at 400°F or 200°C in the center rack of the oven for 15 to 20 minutes or until tender-crisp.
  • Don't overcook the zucchini, or they will get mushy and watery.
  • Breadcrumbs Topping
  • To a small bowl, add ¾ cup breadcrumbs, 2 tablespoons extra virgin olive oil, ½ teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
  • Mix well with a spoon or with the tips of your fingers.
  • Take the zucchini out of the oven, and add about a tablespoon of breadcrumbs mixture on top of the zucchini.
  • Put back in the oven, with the broiler function turned on, and gratin until the breadcrumbs get golden, toasted, and crunchy (1 to 3 minutes).
  • Arrange on a serving platter and enjoy as a starter or side dish.
  • Serve with 1 handful flat-leaf parsley (chopped) and 4 wedges of lemon.

Notes

Nutritional information is an estimate for 1 roasted zucchini with breadcrumbs out of 4 zucchini.
VARIATIONS
For oven baked zucchini with parmesan check out the "variation chapter" above.
SUBSTITUTIONS
Breadcrumbs: sub parmesan; check out "variation chapter".
Dried thyme: sub dried oregano, basil, or Italian seasoning.
Dried rosemary: sub fresh rosemary (finely chopped), fresh sage (finely chopped), or dried sage. 
Garlic powder: sub one to two garlic cloves, minced or grated.
Garnishes: sub dill, mint, or basil for parsley.
TIPS
Baking time depends on the following:
1) Thickness of your zucchini. Larger zucchini might take a few minutes longer. Smaller ones might be done in just over 10 minutes.
2) Your taste. If you like softer zucchini, bake them longer. If you want your zucchini "al dente," then bake them a few minutes less.
MAKE AHEAD & STORAGE
Make ahead: while you can enjoy this recipe at room temperature or reheat it, we think it's most delicious when freshly baked because the breadcrumbs stay crisp.
Refrigerator: let the zucchini cool down completely before storing them in the fridge for 3 to 4 days. I recommend wrapping them in plastic or keeping them in an airtight container.
Freezer: this recipe is not suitable for freezing.
 
Reheating: warm leftovers in the microwave. You can also serve this recipe at room temperature.