Zucchini Broiled With Garlic And Mozzarella transforms a simple summer vegetable into a crispy, golden side dish ready in under 25 minutes. Topped with melted mozzarella and a savory parmesan-panko crust, it pairs beautifully with pistachio crusted salmon with lemon and za'atar.
Zucchini Broiled With Mozzarella At A Glance
- ⏱️ Total Time: 25 minutes (10 min prep + 15 min cook)
- 🍽️ Servings: 4
- 🌿 Cuisine Type: Mediterranean
- 🧀 Flavor Profile: Caramelized zucchini with savory garlic, melted mozzarella, a golden parmesan-panko crust, and a bright finish of lemon zest and castelvetrano olives
- 📋 Dietary Info: Gluten-free (with GF panko) - contains dairy (mozzarella, Parmesan) and anchovies; omit anchovies for a pescatarian-friendly version or add a splash of fish sauce for depth
- 📦 Storage Notes: Refrigerate in an airtight container for up to 3 days; reheat under the broiler for 1-2 minutes to revive the crust
- ⭐ Why You'll Love It: A fast, flavor-forward side that turns summer zucchini into something genuinely crave-worthy - weeknight simple, dinner-party presentable
Save And Summarize This Recipe
If zucchini is your go-to summer vegetable, there are plenty of ways to keep it interesting. These Roasted Zucchini Slices are a great weeknight staple, while Zucchini with Feta adds a tangy, creamy finish to a simple side. For something a little more substantial, this Quinoa Salad with Zucchini works well as a light lunch or a side for entertaining.
Jump to:
The broiler and oven are your best tools for coaxing deep flavor out of vegetables with minimal effort. Roasted Cauliflower brings a nutty, savory element that works on any Mediterranean table, while Peppers with a Balsamic Glaze add color and a touch of sweetness to a spread. For a heartier option, Eggplant Parmesan delivers the same cheesy, golden payoff with a little more substance.
Key Ingredients
You will need the following ingredients to make Broiled Zucchini:
- Panko - Panko's light texture creates a crunch that regular breadcrumbs just can't match. I also tested this with plain breadcrumbs and Italian breadcrumbs. I liked the crunch of panko the best.
- Anchovy Fillets - Anchovy fillets melt and build a rich umami depth without tasting fishy. It's my secret shortcut to savory complexity that lifts this dish. I tested this dish without the anchovies but loved the added flavor. If you leave out the anchovies you can add some fish sauce or balsamic vinegar.
- Extra‑Virgin Olive Oil - A high‑quality extra‑virgin olive oil brings peppery fruitiness and healthy fats that boost both flavor and nutrition. I drizzle it over the zucchini before broiling so each slice crisps beautifully. I also love adding a drizzle over the finished dish, but this is optional.
See the recipe card for quantities.
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Variations
- Cherry Tomatoes - Scatter halved cherry tomatoes over the zucchini along with the olives after broiling or serve it with the Tomato Confit.
- Swap Cheeses - Use crumbled feta or goat cheese instead of mozzarella for a tangy, Mediterranean twist like the Marinated Feta.
How To Make Zucchini Broiled: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Slice the zucchini and lay it on a sheet pan. Brush with olive oil and season with salt. Broil until golden, flipping halfway through.
Step 2: Prepare the crust by combining the panko, anchovies, garlic, red pepper, parmesan, herbes de Provence, and salt. Then add olive oil and mix.
Step 3: Sprinkle with mozzarella cheese and top with the panko mixture.
Step 4: Bake the zucchini in a 500 degree oven, about 4 minutes, until golden.
Recipe Tips
- Line The Pan - A bit of foil or parchment makes life easy. You'll spend less time scrubbing.
- Room‑temperature Zucchini - Let cold zucchini sit out for 10 minutes so it cooks more evenly under high heat.
- Season Boldly - Don't be shy with salt and pepper. The hot broiler concentrates flavors, so a little extra now pays off later.
Gwen's Pro Tip
Keep an eye on the zucchini - Broilers move fast. Stay nearby and watch for golden spots so you catch it before it goes from caramelized to charred. If your broiler runs hot on one side, give the pan a quarter turn halfway through for uniform color.
Zucchini Broiled FAQ's
Position your oven rack about 3-6 inches below the broiler element so the heat caramelizes without burning too fast.
Two things help: pat the zucchini dry before it goes on the pan, and let it come to room temperature for about 10 minutes first. Moisture is the enemy of caramelization.
No. The skin holds the zucchini together under high heat and contains most of its nutrients. Leave it on.
More Side Dishes To Enjoy
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Thank you!
Gwen
Zucchini Broiled With Garlic And Mozzarella
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Ingredients
- 2 medium zucchini sliced in half lengthwise
- extra-virgin olive oil as needed
- flaky sea salt
- ¼ cup gluten-free panko bread crumbs or regular panko
- ¼ cup Parmesan cheese grated
- 2 anchovy fillets minced
- ½ garlic clove minced or grated
- ¼ teaspoon herbes de Provence or dried oregano or za'atar
- pinch red pepper flakes to taste
- 2 ounces mozzarella grated or shredded (about a half cup)
- black pepper to taste
- 2 tablespoons castelvetrano olives or kalamata olives, chopped
- 1 tablespoon parsley chopped
- 1 lemon zested
Instructions
- Heat the broiler.
- Brush a rimmed sheet pan with olive oil.
- Lay the zucchini cut side down on the sheet pan. Brush with olive oil and season with salt.2 medium zucchini, extra-virgin olive oil, flaky sea salt
- Broil until golden in spots, about 4 minutes.
- Flip the zucchini and continue to broil, about 5 minutes, until golden brown.
- Preheat the oven to 500℉.
- In a small bowl, combine the panko, Parmesan, anchovies, garlic, herbes de Provence, red pepper flakes and a pinch of salt.¼ cup gluten-free panko bread crumbs, ¼ cup Parmesan cheese, 2 anchovy fillets, ½ garlic clove, ¼ teaspoon herbes de Provence, pinch red pepper flakes
- Add 1 tablespoon of olive oil.
- Using your hands, rub the oil and the mixture together to combine.
- Sprinkle the zucchini with the mozzarella cheese.2 ounces mozzarella
- Sprinkle the panko mixture on top. Drizzle with more olive oil.
- Bake until the cheese melts and the panko is golden, about 5 minutes.
- Remove from the oven and place on a serving plate.
- Drizzle with olive oil, sprinkle with black pepper, and top with the olives and parsley. Sprinkle the lemon zest on top. Serve.black pepper, 2 tablespoons castelvetrano olives, 1 tablespoon parsley, 1 lemon
Gwen Wolken says
A weeknight staple!