Roasted Zucchini with Sage Bread Crumbs

Preparation info

  • Difficulty


  • Serves


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I like a recipe that is simple, straightforward, and tasty. I like a recipe that I can understand the first time I read it. This one meets all my criteria. There’s not much to think about, but it will keep you wanting more. Roasted zucchini slices are topped with savory, toasty herbed bread crumbs. You can’t get it wrong.


  • 3 large zucchini, cut into rounds
  • ¼ inch (6 mm) thick
  • ¾ cup (3 oz/90 g) dried bread crumbs
  • 4 fresh sage leaves
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 handful of pine nuts (optional)
  • 3 tablespoons extra-virgin olive oil or 2 tablespoons unsalted butter, melted, plus oil or melted butter for brushing
  • Kosher salt and freshly ground pepper


Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Spread the zucchini in an even layer on the prepared baking sheet. Cover with aluminum foil, place in the oven, and cook for 10 minutes.

Meanwhile, in a mini food processor, combine the bread crumbs, sage leaves, garlic powder, ginger, nutmeg, pine nuts (if using), oil, and ¼ teaspoon each salt and pepper. Process until the mixture is crumbly, like sand.

Remove the zucchini from the oven and reduce the oven temperature to 350°F (180°C). Brush the slices with a little oil and sprinkle evenly with the crumb topping. Roast until the crumbs are golden brown, about 15 minutes longer.

Serve right away or at room temperature. If preparing in advance, let the zucchini cool completely, then cover with plastic wrap and store in the fridge for up to 1 day. Reheat in a 300°F (150°C) oven for 30 minutes.