Roasted Parmesan Zucchini

Roasted Parmesan zucchini was something I threw together one summer evening when I had more zucchini than ideas. I was craving something savory, crispy, and easy, so I sliced the zucchini, tossed it in olive oil, and sprinkled on Parmesan and seasonings. As soon as it came out of the oven golden and bubbling, I knew I had found my new favorite side dish.

Since then, I’ve made it for everything from casual dinners to summer cookouts, and it always disappears fast. The edges get crispy, the centers stay tender, and the salty Parmesan adds the perfect savory touch. It’s simple, quick, and the kind of recipe I turn to when I want vegetables that taste like a treat.

Ingredients

• Here’s what I use for this recipe. You can adjust the seasonings to match your preferences!
• Zucchini – The main star, mild and perfect for roasting.
• Olive oil – Helps everything crisp up and adds flavor.
• Parmesan cheese – Creates a golden, cheesy crust as it bakes.
• Garlic powder – Adds a savory depth without overpowering.
• Black pepper – Balances the richness with a little heat.
• Salt – Enhances the natural flavor of the zucchini.
• Fresh parsley – For a fresh, bright garnish at the end.

Tools You’ll Need

• Baking sheet – For roasting the zucchini evenly.
• Parchment paper or foil – Keeps cleanup simple and prevents sticking.
• Sharp knife – To slice the zucchini into uniform rounds.
• Mixing bowl – To coat the zucchini in oil and seasonings.
• Tongs or spatula – For flipping and serving the slices.
• Grater – To finely shred the Parmesan if using a block.

Instructions

Step 1: Preheat the oven

I preheat the oven to 425°F and line a baking sheet with parchment paper. This helps keep everything from sticking and makes cleanup super easy.

Step 2: Slice the zucchini

I slice the zucchini into even rounds about ¼ inch thick so they roast evenly and crisp up nicely around the edges.

Step 3: Season the zucchini

In a bowl, I toss the zucchini with olive oil, garlic powder, salt, and pepper. Then, I lay the slices in a single layer on the baking sheet.

Step 4: Add Parmesan

Next, I sprinkle a generous amount of grated Parmesan on top of each slice. I don’t skimp this is what gives it that golden, cheesy crunch!

Step 5: Roast

I bake the zucchini for 15–18 minutes until the cheese is golden and the edges of the zucchini are slightly browned. For extra crispiness, I broil it for the last 1–2 minutes, watching closely.

Step 6: Garnish and serve

Right out of the oven, I sprinkle chopped parsley on top and serve them warm. They’re best enjoyed fresh while still crispy.

Tips

If you want extra crunch, I sometimes mix a little panko with the Parmesan before sprinkling. I also like using a microplane to get super fine cheese it melts and crisps faster. For a flavor boost, try adding Italian seasoning or crushed red pepper flakes to the mix!

Ways to Serve

As a side with grilled chicken, steak, or fish.

Stacked into sandwiches or wraps for texture.

On a snack tray with marinara for dipping.

Tossed into pasta dishes or salads for extra flavor.

Frequently Asked Questions

Can I make Roasted Parmesan Zucchini ahead of time?

It’s best served fresh, but you can prep the zucchini slices and store them in the fridge, then bake right before serving.

Can I use other cheeses besides Parmesan?

Yes, but Parmesan gives the best crisp texture. Asiago or pecorino can work too.

How do I keep it from getting soggy?

Make sure to slice evenly, don’t overcrowd the pan, and roast at a high temperature. You can also salt the zucchini lightly and pat it dry before baking.

See You in the Kitchen

I hope you give this roasted Parmesan zucchini a try! It’s quick, cheesy, and seriously addictive. Let me know how it turns out or what seasoning twist you try I’m always excited to hear your creations.

Happy Cooking!

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