Roasted Zucchini with Parmesan

5 from 96 votes

This recipe for Parmesan roasted zucchini doesn’t use a long list of ingredients. In fact, it’s just basically zucchini with Parmesan topping.

Prep Time5

Cook Time15

Total Time20

Servings: people

4 (17 ½ oz/ 500 grams) medium zucchini
3 teaspoons olive oil (more if needed)
½ teaspoon salt (or to taste)
⅓ cup (¾ oz/20 grams) finely grated Parmesan cheese (or Parmigiano Reggiano Cheese)

Preheat oven to 425ºF/220ºC and line a large shallow baking tray with non stick paper.
Carefully wash and dry zucchini.
4 (17 ½ oz/ 500 grams) medium zucchini
Slice the zucchini in half and arrange cut side up on baking tray.
Brush or drizzle oil over zucchini halves then sprinkle with salt.
3 teaspoons olive oil, ½ teaspoon salt
Scatter zucchini evenly with Parmesan cheese covering all the cut surface.
⅓ cup (¾ oz/20 grams) finely grated Parmesan cheese
Roast for 15-20 minutes or until tender and the cheese is golden brown. Check tenderness by inserting a fork into the zucchini.
Serve immediately.

Tips for Success

Use a large, shallow baking tray so that the zucchini aren't crowded and the moisture can evaporate easily.
Preheat the oven to the correct temperature.
Finely grated Parmesan Cheese from a block for the best results. Pre-grated cheese never melts as well.
Don't forget the salt. If it's bland, it probably needs salt.
Arrange zucchini cut side up, and don't be tempted to cut into smaller pieces.
Roasting time depends on the size of the zucchini. Insert a fork into the zucchini to check if they are done.