Baked Zucchini de Provence Recipe - Allrecipes.com
Baked Zucchini de Provence Recipe
  • READY IN 55 mins

Baked Zucchini de Provence

Recipe by  

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

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

Directions

  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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Sep 27, 2008

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
Aug 04, 2011

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-aholics.) Maybe the squash was turning or we just didn't care for the herbs de provance with the squash. The topping was amazing and our favorite part. I didn't have crackers so I used the panko breadcrumbs that we did have in the cabinet. I'll try this again and see if the strange bitterness was from the seasoning or the squash.

 

38 Ratings

Feb 02, 2009

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 just gave it a light sprinkling of salt and pepper. I made this two ways--one with the Herbes de Provence as called for, and the other with a Tuscan seasoning blend. While both were good, I much preferred the Tuscan seasoning. This was a nice departure from the typical, sauteed zucchini.

 
Sep 26, 2008

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 alternative to cheesy casseroles/boring steamed veggies. will definitely make again.

 
Oct 01, 2008

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. Could use less oil also.

 
Sep 30, 2008

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 use as much oil for drizzling. Everyone loved it, even the kids!!! (herb de Provence can be found in the herb and spice section of your grocery.)

 
Sep 26, 2008

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!

 
Jun 01, 2009

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 came across this gem. While we're not the biggest fans of using lavender in dinner, this baked zucchini recipe could use any sort of spice blend. This was the highlight of dinner, and is going to be our preferred method of serving zucchini. We almost ate it all before the chicken finished cooking!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 250 kcal
  • 13%
  • Carbohydrates
  • 8.1 g
  • 3%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 22.6 g
  • 35%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 1131 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Baked Zucchini Chips

See how to make crispy, low-calorie baked zucchini chips.

How to Make Baked Acorn Squash

See a simple recipe for delicious roasted acorn squash.

Cream Cheesy Zucchini

See how to make a creamy, delicious zucchini side dish.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States