Crispy Cheesy Baked Zucchini
Tender baked zucchini wedges with a lightly crisp breadcrumb and cornmeal coating, finished with melted mozzarella. An easy oven-baked zucchini recipe made without frying or an egg wash.
Ingredients
- 2 lb (900 g) zucchini
- 1 teaspoon salt for the zucchini
- 2 tablespoons breadcrumbs
- 2 tablespoons cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt for the coating
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground coriander
- 10.5 oz (300 g) shredded mozzarella cheese
Instructions
- Prepare the zucchini: Cut the zucchini into even wedges. Sprinkle with 1 teaspoon salt and let them rest for a few minutes, until a little moisture appears on the surface.
- Make the coating: In a shallow bowl, combine the breadcrumbs, cornmeal, paprika, garlic powder, 1 teaspoon salt, black pepper, and coriander.
- Coat the zucchini: Roll each zucchini wedge in the seasoned breadcrumb mixture, pressing lightly so the coating sticks to the surface.
- Arrange on the pan: Place the coated zucchini in a single layer on a parchment-lined baking sheet.
- Bake the zucchini: Bake at 400°F (200°C) for 25 minutes, until the zucchini is tender and the coating is lightly golden.
- Add the mozzarella: Remove the baking sheet from the oven and sprinkle the shredded mozzarella evenly over the zucchini.
- Finish baking: Return the pan to the oven and bake for another 5 minutes, until the mozzarella is melted and lightly golden on top.
- Serve: Serve warm, while the cheese is melted and the coating has its best texture.
Notes
- Mozzarella is the cheese used in this recipe, but Monterey Jack, mild cheddar, or a mozzarella-cheddar blend can also be used.
- Let the salted zucchini rest only for a few minutes. You want just enough moisture on the surface to help the breadcrumb and cornmeal coating stick.
- For the best texture, serve the baked zucchini shortly after it comes out of the oven.
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