If you are looking for a simple and delicious way to enjoy zucchini, try this oven-baked zucchini recipe with pecorino and basil. It’s crispy, cheesy, and full of flavor. Plus, it’s easy to make and goes well with many dishes. You can use parmesan cheese instead of pecorino, but pecorino adds a more intense and savory taste. You’ll love how these zucchini slices turn out!
Ingredients
- 4-5 medium zucchini, cut into 1/3 inch thick rounds (about 5 cups)
- 2 tablespoons of olive oil
- 1 teaspoon of garlic powder, or 2 cloves of garlic, minced
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 1/4 teaspoon of red pepper flakes (optional)
- 1/4 cup of finely grated pecorino cheese (or parmesan or asiago)
- 6-8 fresh basil leaves, torn
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, toss the zucchini rounds with olive oil, garlic, salt, pepper, and red pepper flakes if using.
- Arrange the zucchini in a single layer on the prepared baking sheet and sprinkle each round with about 1/3 teaspoon of pecorino cheese.
- Bake for 18 minutes or until the zucchini is tender and golden.
- Sprinkle with fresh basil leaves and serve hot or warm.
Enjoy your oven-baked zucchini with pecorino and basil! It’s a great side dish for grilled meats, pasta, salads, or sandwiches. You can also store the leftovers in an airtight container in the refrigerator for up to 3 days and reheat them in the oven or microwave.
