Broiled zucchini is an easy and flavorful last-minute side dish to add to your dinner menu. Thick sliced zucchini is lightly seasoned, covered in parmesan cheese, and broiled until golden.
Is your cooked zucchini always turning into a soggy mess? You may want to give broiled zucchini a try. Broiled zucchini is lightly seasoned and topped with parmesan cheese that turns out golden brown and crispy under the broiler.
Zucchini is a quick-cooking, high water content vegetable that can easily go from firm to mushy in minutes. Since it cooks quickly, broiling is a great method to help prevent soggy zucchini.
Serve broiled zucchini with your next weeknight meal - it's ready in 15 minutes or less and pairs perfectly with your favorite main course. I recommend serving this with my turkey zucchini meatballs.
Ingredients and substitutions
- Zucchini - You'll need about 3 medium zucchini, or about 1.5 pounds, for this recipe. Yellow summer squash would work as a substitute.
- Parmesan cheese - I highly recommend using freshly grated parmesan cheese from a block, rather than pre-grated cheese in a canister. Pre-grated cheeses are often coated in anti-clumping powders that add a grainy texture and prevent cheese from melting evenly.
- Oil - Olive oil can be substituted with your favorite cooking oil you keep on hand, like avocado oil or vegetable oil.
- Seasoning - Salt, pepper, and garlic powder add flavor to your zucchini.
- Arrange your oven rack in the top third of the oven, ideally within about 6 inches of the broiler.
- Line your baking sheet with foil for easy cleanup. Parchment paper can burn under the broiler and cheese can stick to an unlined baking sheet.
- Pat your zucchini dry before adding oil and seasoning. Once sliced, zucchini rounds will "sweat" as they sit, releasing water. Excess water sitting on your zucchini can cause them to turn out mushy in the oven.
- Do not walk away while food is sitting under the broiler! The broiler element of your oven can reach around 500 to 550 degrees Fahrenheit and will burn food quickly if left unattended. The broiler cooks zucchini very quickly and should be monitored the entire time.
Frequently asked questions
How do you keep zucchini from turning out soggy? Zucchini is made of over 90% water, so when it's overcooked it will become soggy and mushy. Pat your zucchini slices dry before adding oil and seasoning. Then, make sure not to overcook the slices under the broiler. Your cooked zucchini should be firm and the cheese melty and golden on top.
Do I need to peel my zucchini? No, the peel of the zucchini is edible and there's no need to peel it off before broiling. It also contains plenty of nutrients like fiber, potassium, and vitamin A that you'd be missing out on by peeling it off.
How long should you broil zucchini? Broil your zucchini slices for about 3-4 minutes on the first side. Flip, top with cheese, and broil for another 1-2 minutes, or until the cheese is melted, golden, and bubbly.
- 3 medium zucchini, about 1.5 pounds
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup (50 g) parmesan cheese
- Move oven rack to top third of the oven, ideally within about 6 inches of the broiler.
- Line a baking sheet with foil and set aside.
- Slice zucchini into ½ inch thick slices and pat dry with a paper towel. Add to a bowl and top with olive oil, garlic powder, salt, and pepper. Toss to evenly coat.
- Turn on broiler to preheat for a minute. Arrange zucchini slices in a single layer on prepared baking sheet.
- Broil zucchini for about 3-4 minutes on first side. Remove from oven, flip, and cover with parmesan cheese. Broil for another 1-2 minutes, or until cheese is melted, golden brown, and bubbly.
- Leftover zucchini will keep for 3-4 days in a tightly sealed container in the refrigerator.
- Parchment paper can burn under the broiler, so I recommend using foil instead.
- Zucchini will take longer to cook if more than 6 inches from the broiler.