“Choose young, tender zucchini to make this summery side dish.”
1hr 5mins

Ingredients Nutrition


  1. Cut the zucchini in half lengthwise. Scoop out and discard the soft seeds inside. Sprinkle the zucchini halves lightly with salt then put them on a wooden board, cut side down for 20 minutes. This will let some of the liquid drain away.
  2. Heat the oven to 350°F Put the herbs in a bowl with the garlic, breadcrumbs and cheese. Add half the oil while mixing with a fork and season.
  3. Oil a shallow baking dish large enough to hold all the zucchini halves in a single layer. Wipe down the zucchini to remove the excess liquid and lay them in a dish cut-side up. Spoon a little of the herb mixture over each half, and drizzle a little oil over the halves.
  4. Cover the dish with foil and bake for 15 minutes. Remove the foil and continue baking until the zucchini are tender and crisp on top (another 10-20 minutes depending on size).
  5. Drizzle the zucchini with a little oil as they come out of the oven. Serve warm or at room temperature.

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