Zucchini Broiled With Garlic And Cheese transforms zucchini into a crispy, crunchy sensation in under 25 minutes. Broiled until caramelized, these zucchini are topped with a mixture of gluten-free panko and mozzarella. Whether you need a speedy weeknight side or a crowd‑pleasing dish, this delivers an instant wow factor.
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Broiling zucchini is a flavor fast‑track. The intense, direct heat caramelizes the edges into a golden crisp while leaving the inside tender and juicy. It needs almost no oil cooks fast. This simple technique turns zucchini into a standout side that tastes like summer on a plate.
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For another simple zucchini side, check out my Zucchini with Feta or the Gluten Free Zucchini Muffins. This recipe is similar to a classic parmesan cheese recipe like an Eggplant Parmesan.
Ingredients
You will need the following ingredients to make zucchini broiled with cheese:
Ingredient Notes
- Gluten‑Free Panko - Panko’s light texture creates a crunch that regular breadcrumbs just can’t match. I chose a gluten‑free version so everyone at the table can enjoy them. I also tested this with plain breadcrumbs and Italian breadcrumbs. I liked the crunch of panko the best. You can use regular panko as well.
- 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.
Variations
- Cherry Tomatoes - Scatter halved cherry tomatoes over the zucchini along with the olives after broiling.
- Swap Cheeses - Use crumbled feta or goat cheese instead of mozzarella for a tangy, Mediterranean twist.
- Panko Alternatives - Swap gluten‑free panko for crushed almonds or hazelnuts to add a nutty crunch and extra protein.
How To Make Broiled Zucchini: 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.
Confidence 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.
I love roasting vegetables for dinner. Roasting or broiling brings out the sweetness of a vegetable like in the Heirloom Carrot recipe or the Roasted Brussels and Carrots.
Frequently Asked Questions
Position your oven rack about 3–6 inches below the broiler element so the heat caramelizes without burning too fast.
Keep any extra in an airtight container in the fridge for up to 3 days, then refresh under the broiler for 1–2 minutes before serving.
What To Pair With Zucchini
Let me know your thoughts on this Broiled Zucchini With Garlic And Cheese by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Zucchini Broiled With Garlic And Cheese
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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 ozs mozzarella grated or shredded (about a half cup)
- black pepper to taste
- 2 tbsps 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 ozs 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 tbsps castelvetrano olives, 1 tablespoon parsley, 1 lemon
Gwen Wolken says
A weeknight staple!