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Baked Zucchini de Provence

Rated as 4.29 out of 5 Stars

"This wonderful seasonal side dish has a rich meaty flavor even though it's completely vegetarian!"
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Ingredients

55 m servings 250 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Cook

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  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Arrange a layer of zucchini slices into the bottom of a 9-inch pie pan so they slightly overlap one another; drizzle with 1 tablespoon olive oil and season with some of the sea salt and herbes de Provence. Repeat layering until the zucchini is all used.
  3. Bake in the preheated oven for 30 minutes.
  4. While the zucchini bakes, stir together the breadcrumbs, Parmesan cheese, and 3 tablespoons olive oil in a bowl; season with salt and pepper. Spread evenly over the baked zucchini and return to oven 10 minutes more; serve hot.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 250 calories; 22.6 g fat; 8.1 g carbohydrates; 4.4 g protein; 6 mg cholesterol; 1034 mg sodium. Full nutrition

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Reviews

Read all reviews 37
  1. 48 Ratings

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Most helpful positive review

Maybe explaining what is in Herbes de Provence would help those who can't find it in their stores. It contains a mix of ,dried Fennel, Rosemary, Thyme, and Lavender.

Most helpful critical review

I used a mandolin to slice my zucchini evenly. I followed the recipe almost exactly, except that my herbs de provence were with garlic. (This works for my boyfriend and I as we are both garlic...

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Maybe explaining what is in Herbes de Provence would help those who can't find it in their stores. It contains a mix of ,dried Fennel, Rosemary, Thyme, and Lavender.

I really liked this! What a great presentation and I loved the crunchy bread crumb/cheese topping. I didn't EVEN pay attention to the amount of salt called for--it was obviously salt overkill. ...

i made this with the veggies that were on sale this week -- asparagus and yellow bell peppers -- and used only about 1/2 the olive oil. veggies stayed firm, FANTASTIC flavor, refreshing alterna...

Great flavor but extremely salty! I thought that 2 tsp. salt was too much and fortunately reduced it to 1 tsp. - and it was still extremely salty. Next time I'll probably reduce to 1/4 tsp. Cou...

If you're looking for a little different zucchini recipe, this is it! I arranged the zucchini in a beautiful quiche dish for a beautiful presentation. Followed the directions, but maybe didn't...

I love these roasted veggies dishes. In France, we call them "tians". You can put just about any vegetable in them, whatever's in season. Thanks for this recipe!

I was cooking up a triple threat of herbs de provence for my wife, as she doubted we could ever use our jar of lavender. I already had a recipe for chicken and rice, so I needed a vegetable, and...

This was pretty good. The top was the best part, so I think next time I'll add parmesan to all the layers instead of just the top. Also, after I finished cutting my zucchini, I noticed that ther...

I used a mandolin to slice my zucchini evenly. I followed the recipe almost exactly, except that my herbs de provence were with garlic. (This works for my boyfriend and I as we are both garlic...