Baked Parmesan Zucchini

Baked Parmesan zucchini first found its way into my kitchen when I had an overflowing garden basket and barely 20 minutes to make a side dish so I grabbed a few zucchinis and a block of Parmesan then tossed them together with seasoning and popped them in the oven. What came out was so golden and flavorful that I barely got to plate it before everyone dove in.

Since then it’s been my secret weapon for quick dinners and last-minute guests because it’s the kind of recipe that feels fancy but takes no effort at all. With crisp edges and cheesy tops it’s everything I want in a roasted veggie simple, bold, and crowd-pleasing.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Zucchini – The base veggie that bakes tender and holds the cheesy topping well.
• Parmesan cheese – Creates a golden, crispy crust that’s full of umami flavor.
• Olive oil – Helps the zucchini roast evenly and keeps it from drying out.
• Garlic powder – Adds a savory layer of seasoning.
• Black pepper – Balances the richness with a touch of spice.
• Salt – Enhances all the other ingredients.

Tools You’ll Need

• Cutting board and knife – For slicing the zucchini into rounds.
• Mixing bowl – To toss the zucchini in oil and seasonings.
• Baking sheet – Where the magic happens – it helps get those crisp edges.
• Parchment paper or baking spray – To prevent sticking and make cleanup easy.
• Oven – Roasts the zucchini to golden perfection.

Instructions

Step 1:

I start by preheating the oven to 425°F and lining a baking sheet with parchment paper for easy cleanup.

Step 2:

Next, I slice the zucchini into ¼-inch thick rounds, making sure they’re all similar in size so they cook evenly.

Step 3:

In a bowl, I toss the zucchini slices with a drizzle of olive oil, garlic powder, salt, and pepper until everything is well coated.

Step 4:

Then I arrange the slices in a single layer on the baking sheet and sprinkle each one generously with grated Parmesan cheese.

Step 5:

I bake them for 15-20 minutes or until the cheese is melted and golden and the zucchini is tender.

Step 6:

After baking, I let them cool for a few minutes before serving – they’re great warm or at room temp!

Tips

If you like a crispier texture, try broiling the zucchini for an extra 2-3 minutes at the end.

You can also add a pinch of crushed red pepper or smoked paprika for a spiced-up version.

For extra flavor, I sometimes toss in fresh herbs like parsley or basil after baking.

Ways to Serve

Serve as a side dish with grilled chicken, steak, or fish.

Add to grain bowls or pasta dishes for texture and flavor.

Include in a veggie platter with dips like hummus or tzatziki.

Use leftovers in wraps or sandwiches the next day!

Frequently Asked Questions

Can I make baked Parmesan zucchini ahead of time?

Yes, but they’re best fresh. You can reheat them in the oven to bring back some crispiness.

Do I need to peel the zucchini?

Nope – I always leave the peel on for texture, color, and nutrients.

What kind of Parmesan should I use?

I recommend freshly grated Parmesan – it melts better and has more flavor than the pre-shredded kind.

See You in the Kitchen

I hope you give this baked Parmesan zucchini a try it’s the kind of simple, cheesy side that turns any meal into something special. Let me know if you tweak it or serve it in a creative way I love hearing your spins on it!

Happy Cooking!

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