Crispy Parmesan and Lemon Thyme Accordion Zucchini
Fresh zucchini sliced accordion-style, brushed with garlic butter, lemon, and thyme, then baked until tender with a crispy golden Parmesan crust. A simple yet stunning side dish ready in under 35 minutes.
Ingredients
- 4 medium zucchini washed and ends trimmed
- ½ cup Parmesan cheese freshly grated
- 2 tbsp unsalted butter melted
- 1 tbsp olive oil
- 3 cloves garlic freshly minced
- 1 lemon zested and juiced
- 1 tbsp fresh thyme leaves plus extra to garnish
- ½ tsp salt or to taste
- ¼ tsp black pepper freshly cracked
Instructions
Group 1 — Prepare the Zucchini
- Preheat your oven to 200°C (400°F) and lightly grease a baking dish or sheet pan.
- Place each zucchini on a cutting board. Lay a chopstick or wooden spoon handle along each side to act as a guide, then make even slices across the top at roughly 3–4mm intervals, stopping before you cut all the way through. The zucchini should fan out slightly but remain intact at the base.
Group 2 — Make the Butter Mixture
- In a small bowl, combine the melted butter, olive oil, minced garlic, lemon zest, fresh thyme leaves, salt, and black pepper. Stir until well mixed.
Group 3 — Season the Zucchini
- Place the scored zucchini in the prepared baking dish. Brush the butter mixture generously over the top and into the gaps between each slice, making sure every layer gets coated.
- Sprinkle the grated Parmesan evenly over each zucchini, pressing lightly so it settles into the slices.
Group 4 — Bake
- Transfer to the preheated oven and bake for 25–30 minutes, until the zucchini is completely tender when pierced with a knife and the Parmesan is golden and crispy at the edges.
Group 5 — Finish and Serve
- Remove from the oven and squeeze fresh lemon juice over the top. Scatter a few extra thyme leaves to garnish and serve immediately straight from the pan.
Notes
- Knife tip: Using chopsticks or spoon handles on either side of the zucchini prevents you from cutting all the way through — a simple trick that makes accordion slicing much easier.
- Cheese: Freshly grated Parmesan gives you the best melt and crispy edges. Pre-grated works in a pinch but won't brown quite as well.
- Customise it: Add a pinch of chili flakes for heat, tuck small pieces of mozzarella between the slices for extra richness, or scatter seasoned breadcrumbs on top for added crunch.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 180°C or in an air fryer to bring the crispiness back. Avoid microwaving and do not freeze.
- Serving ideas: Pairs well with grilled chicken, steak, roasted salmon, lamb, pasta, or any vegetarian main.
Nutrition Facts
- Calories: 165 kcal
- Carbohydrates: 7g
- Protein: 7g
- Fat: 13g
- Saturated Fat: 6g
- Sodium: 380mg
- Fiber: 2g
- Sugar: 4g