Baked Zucchini with Truffle Oil is the perfect easy side dish! Delicious and quick way to eat up your zucchini crop.
No matter how many times I try to remind myself not to over-buy zucchini, I still somehow always end up leaving the grocery store with a few. I'm lucky enough to have friends who also grow zucchini in their gardens, so it's one of those vegetables I probably would never have to buy again and still have plenty.
But alas, I buy it anyway.
Confession: This recipe was supposed to be for parmesan zucchini spears. But I either got a funky shaped zucchini or my vegetable-cutting skills are not up to par (probably the latter) because I ended up with some very odd-shaped spears.
So I decided just to keep cutting.
Then I saw the truffle oil and changed my mind to make truffle oil zucchini fries!
Then I remembered you'd have to bread the zucchini to make fries, which I didn't feel like doing.
Since I still wanted to use the truffle oil, I ended up with these baked zucchini pieces. They still make a delicious side dish.
And that is the story of how this recipe evolved. In case you were wondering.
So while these are not super crispy like fries or super pretty like perfectly-cut zucchini spears, they do only require 3 ingredients and about 20 minutes.
I first made this with 1 tablespoon of truffle oil which was a bit much. So I recommend 2 teaspoons instead, especially since good truffle oil is not cheap.
I will probably end up trying out the other zucchini recipe ideas another day. Since I'll always have zucchini to use!
Recommended and useful items for this baked zucchini with truffle oil recipe:
- 1 large zucchini (mine were about 2 inches long and 1/2 inch thick, cut into even pieces)
- 2 teaspoons truffle oil
- 1/8 teaspoon sea salt
- Preheat the oven to 375°F.
- On a baking sheet or cast iron pan, put the zucchini pieces in and cover with the truffle oil. Toss to combine.
- Sprinkle with salt.
- Bake for about 20 minutes or until zucchini is tender or slightly browned.
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