Broiled Zucchini

"This is a very simple yet tasty side dish. It is a Semi-cooked hot vegetable that gives a totally different taste and texture to cooked zucchini. I created this dish years ago because I did not care for the taste and texture of soft cooked zucchini. This has been a family favorite ever since. I am giving the ingredients for one serving and you can simply multiply it for the number you wish to make."
photo by loof751 photo by loof751
photo by loof751
Ready In:




  • Wash off zucchini, cut off ends and split lengthwise.
  • Lay the split pieces of zucchini cut side up in a lightly greased baking dish.
  • Pour over the butter or oil.
  • Sprinkle the cheese evenly over the cut edge.
  • Sprinkle with spices.
  • Broil just until the zucchini slices get a lovely light brown on the top.
  • Remove from the broiler, it will be cooked ala-dente' with about half of the crunch still in it.
  • It is easiest to eat with a sharp knife handy to cut into small chunks for each bite -- but make sure you get some of the spices and cheese with each bite -- hm-m-m-m.

Questions & Replies

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  1. Maven in the Making
    Fabulous! So easy and fast! Perhaps I sliced it thinner or broiled it longer but it was really good! I'll be making this a lot more often! Thank you!
  2. ladyfingers
    Always on the lookout for a QUICK vegetarian lunch, this recipe was right up my alley. Not only do the chunks taste great, but it turned out to be a very filling & satisfying meal. Like CarrolJ, I enjoy crispy vegetables, and these had just the right "crunch." Not only will they be lunchtime meals for one, but a dinnertime side dish for all. Plan to make enough for everyone--these will disappear quickly. I sprinkled leftover fresh tomato bruschetta over one plank--that tasted good too. Bacon bits also sound like a nice addition, but that's not quite vegetarian, is it?
  3. Tim S.
    Excellent! Small point on the description of the texture; it’s “al dente”, not “ala dente” ??
  4. Susan C.
    I typically don't like zucchini, but this really makes a nice combo of crunch from the cheese (I used fresh parmesan) and semi-soft zucchini. Ps: using a mandolin slicer made it extra easy and fun.
  5. VLizzle
    Excellent! I love the combination of textures because the zucchini is cooked, slightly soft but still keeps the crunch. First time I made it as is - perfect. I have since experimented and today I made it without the cheese and substituted oregano for the paprika and then sliced it into thick moons to be added to a pasta salad with roasted red peppers, roasted onions, Kalamata olives, Feta cheese and Greek dressing - delicious. Thanks for posting.



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