Baked Zucchini Recipe - Food.com (2024)

126

photo by The Food Gays

1. Wow .. 35 minutes seems so long .. won't they get mushy??

   carlye

Reviews

1. Love this. If you salt your zucchini slices and let them rest for 20 to 30 minutes, some of the moisture will drain off and make for a crispier result after baking. This will keep them from becoming mushy.

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   IFortuna

2. I added some garlic powder and garlic salt to this recipe, and it was absolutely divine (not to mention easy). I ate a whole pan by myself in 2 minutes! This will be a frequent dish in my kitchen.

   PennyLane22

3. We doubled the recipe..thinking I was going to have some left over for 2 of us. Was I wrong. These were fantastic and really easy. Note to self: you can make these ahead of time but tossing the zucchini into a bag and leaving until ready to dump on the cookie sheet. It worked great! Thanks for my new summer recipe for all that zucchini I plan on picking up on sale :)

   TishT

4. This was fabulous! I don't follow directions well, but I melted a chunk of margarine in a bowl, added garlic powder, salt, pepper, oregano, and basil, and stirred in my zucchini coins little by little before throwing them in my ungreased Pyrex. It was delicious - I made a HUGE batch, and I'm glad! My mother, who won't eat anything that looks like it might have a veggie in it, went for thirds!!! My 12 month old loved it, too, and so did the pickiest one of all (ME!). Thanks for this recipe - I'll definitely be making it again and again!

   xDxxTx

5. I tossed my zucchini with the oil and oregano and added 1TB each of flour and seasoned bread crumbs with 2TB of parmesan cheese. I laid out on baking sheet as instructed but baked at 375 as others had suggested and they came out great. Thanks for posting.

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   mamadelogan

see 113 more reviews

Tweaks

1. I love recipes like this that you can "make your own". I used fresh basil instead of oregano, Asiago cheese instead of Parmesan, olive oil instead of butter, and Adobo seasoning in the olive oil that I brushed on ahead of time, instead of salt/pepper afterward. Basically, I used what I had on hand - as well as yellow squash in addition to green zucchini - and it worked wonderfully. Thanks for the basics Kaarin, sometimes the building blocks are all we need to get the idea and then take off running from there!

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   Mary M.

2. Great!!! I made it with Italian Seasoning instead of Oregano, as another reviewer had suggested. It was easy, delicious, and the house smelled great!

   Robs415

3. This recipe was AMAZING! I just started liking zucchini and made this as a side and it turned out great. I used olive oil instead of butter and was generous on the cheese. The parmesan gets super crunchy - this recipe could be used as a finger food for a party or as a side. My boyfriend loves them!

   erinmmurtha

4. These were excellent!! We used fresh oregano from our garden. We halved the recipe since there was only the two of us. We used olive oil instead of butter. Watch your cooking time, as ours turned out a little over done, but still delicious. Next time, I will reduce the cooking time and maybe try some Panko bread crunbs on top. Really yummy Kaarin....Thank you!!

   theanna

5. Hard to believe that something so easy to prepare can be this delicious and healthy. I prepared the recipe exactly as directed, using olive oil instead of butter. Thanks Kaarin, for an awesome recipe that can be put together in a snap; this will be a regular in our household.

   Weeziepoo

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