Parmesan Roasted Zucchini
These Parmesan Roasted Zucchini are a light but super tasty Italian side dish you can have on the table in 20 minutes.
Using just four ingredients, this is a great side for dishes like baked Italian sausage and chicken sorrentino. Pile golden brown, cheesy zucchini onto a platter, and you’ll have everyone asking for seconds!
Why you will love this recipe
- Quick and Easy: As I have for many years, you’ll find that this recipe for Parmesan Roasted Zucchini will become your go-to side! When you need something quick. This is it! When you need something tasty. This is it! When you need something everyone will love, this is it!
- Simple ingredients, big flavor: This recipe for Parmesan Roasted Zucchini doesn’t include a long list of ingredients. In fact, it’s just basically zucchini with Parmesan topping. And, just like my Italian zucchini fritters, the Parmesan makes it taste so amazingly delicious!
- No fuss, no mess: The best part about this delicious veggie recipe is that there is no standing over a stove sauteing or frying. Just cut, top with Parmesan and seasonings, and straight into a hot oven! It’s as simple as that!
- Healthy family favorite: I’ve always wanted to get more nutritious food into my family, but it’s also got to be tasty, which is why these Parmesan Roasted Zucchini are a staple at our table.
- Maximize your oven time: Do as I do and turn the oven on for some roasted garlic and rosemary potatoes or roast potatoes and broccoli. While they cook, prepare some ricotta stuffed mushrooms and these zucchini to pop into the oven in the final 15 minutes. Tasty food for the family, plus being super efficient!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredient
With just 4 ingredients (including salt!), you can prepare an Italian side dish everyone will love!
- Zucchini – look for small to medium-sized zucchini no more than 7 inches (about 18cm) long. Leave the large ones – they’ll be watery and flavorless. Fresh zucchini are shiny and feel firm. Choose the ones that have no cuts or bruises. Purchase extra zucchini so you can also make Spaghetti alla Nerano, which is a family fave!
- Parmesan Cheese – buying a block and grating it yourself is always best. Shredded Parmesan won’t melt the same way, but it could work in a pinch.
- Olive oil – regular or light is fine.
- Salt – just regular salt, nothing fancy.
Instructions
Follow my easy instructions to learn how to roast zucchini in your own kitchen.
This recipe has got to be one of the easiest and quickest veggie dishes. Just get the oven nice and hot, preheat to 425ºF (220ºC), and line a shallow baking sheet with parchment paper.
Now, you’ll need to wash and dry the zucchini. Then, cut off the stem and discard it.
Slice the zucchini in half lengthwise and arrange the cut side on the baking tray. Don’t crowd them. There should be plenty of room to roast and not stew. Brush the cut surface with olive oil, then sprinkle with salt.
Evenly distribute the finely grated Parmesan cheese over the cut surface of the zucchini. Roast in the oven for 12-15 minutes or until the cheese is golden brown and the zucchini are tender.
Marcellina’s Hint
You could keep the stem on for presentation, but it’s generally not eaten, even though they are edible.
Variations
I have made this Parmesan Roasted Zucchini recipe for many years just like this because it’s so simple and quick, but occasionally, I like to change it up a little. Here are a couple of options you might like to try, too.
- Spicy – A pinch of red pepper flakes adds some heat.
- Extra flavor – Shake a little Italian seasoning or garlic powder before topping with cheese so it doesn’t burn.
- Parmesan Cheese – Substitute Pecorino Romano cheese instead.
- Tangy freshness – Squeeze some fresh lemon juice when the Parmesan Roasted Zucchini comes out of the oven.
Tips for Success
Making Parmesan Roasted Zucchini is simple and quick, but you’ll have great results if you follow my tips.
- Firstly, use a large baking sheet so that the zucchini are not crowded. Have a look at the photos to understand what I mean. Also, the baking sheet must not have high sides, or the moisture from the zucchini won’t evaporate, and it will be soggy.
- Preheat the oven to the correct temperature. To “roast” instead of “bake”, the temperature must be quite high, and the oven must be hot.
- Next, use finely grated Parmesan cheese from a block for the best results. I have never tried this recipe with shredded Parmesan. It might be okay, but I can’t guarantee it.
- Importantly, don’t leave the salt out. Zucchini is a mild vegetable (or fruit if you want to be technical), and the correct seasoning makes all the difference.
- Finally, arrange the zucchini cut side up so the moisture evaporates. This also gives a big, flat surface to pile on plenty of Parmesan cheese. Plus, larger pieces are less likely to overcook and turn mushy.
FAQ
If zucchini are crowded on the baking sheet, they will sweat and stew instead of roasting. Use a baking sheet with low sides and give the zucchini plenty of room. If you double the recipe, use two baking sheets.
While I have never tested this Parmesan Roasted Zucchini recipe in an air fryer, I think it would work well.
No. Parmesan Roasted Zucchini don’t freeze well.
Serving Suggestions
These Parmesan Roasted Zucchini are the perfect side dish to pair with anything! But, if you want my suggestion, I always serve these with my Italian chicken cutlets and my chicken spiedini. Both are excellent combinations.
They’ll also be delicious with roasted or grilled meat, as well as braises like this Italian braised chicken. Actually, I challenge you to resist picking at these before they get to the table. Yes, these Parmesan Roasted Zucchini are that good!!
More side dishes
Instant Pot Cauliflower – quick and simple
Roasted Brussels Sprouts and Carrots – with balsamic vinegar and maple syrup
Rice Stuffed Tomatoes – an Italian classic
Ricotta Stuffed Zucchini – if you love this Parmesan Roasted Zucchini recipe, you’ll love these
Crispy Prosciutto – just yum!
Made this recipe?
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Roasted Zucchini with Parmesan
Ingredients
- 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
Instructions
- 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 oil½ 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.
Notes
- 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.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Two preteen grandsons helped me prep. I let them choose seasonings. They baked just right in hot oven. They got Eaten!! I’d say choose slender zucchini if possible, and Don’t overcook!! Given that, even the two fatter Zucchini we baked were just juicier, still very tasty. Yay for this recipe!! Thanks.
Bernadette, I’m thrilled! Your grandsons loved them. I’d say that’s success!
That was delicious!! Thank you. I did sprinkle on some fresh chopped dill and parsley, but other than that I just followed your directions.
You’re welcome, Mike! Extra herbs are always a bonus!
Served these with crumbed steak for dinner. Absolutely delicious and so quick and easy to make.
Thanks Ros! Glad you love them!
Such an easy recipe! This sounds so delicious. Great way to use up zucchini from the garden!
The best recipes are the easiest ones. This recipe for roasted zucchini is just perfect. We had it as an afternoon snack, and I had to make a second batch.
Ooh that’s fun to have these for an afternoon snack!
This roasted zucchini recipe was so delicious! I loved how easy it turned out in the oven! I will be roasting them like this every time!
These are my fav quick recipe for zucchini, too!
We all need lots of zucchini recipes this time of year. The perfect side dish to any bbq. Makes a great appetizer too.
Excellent side dish for a bbq!
I love how quick and easy this zucchini was to make! My family devoured it! Definitely my new favorite way to make zucchini now
Glad you loved these, Lilly!
Yummo! This is so easy and so delicious! Thanks Marcellina!
Glad you love it too, Megan!
This has been my go-to zucchini recipe since you published it! It so easy to make and so delicious. I may go extra heavy on the parmesan. 🙂
These look so good, love that they are low in carbs too. Making these for a family dinner this weekend, can’t wait.
Looks delicious! What a great summertime recipe when there is quite an abundance of zucchini. I am all for cheese and this sounds like a perfect pairing.
i made this for my main meal and it was amazing! i love how tasty it was while enjoy veggies
My daughter loves roasted zucchini! Never made them with Parmesan. Will make them next weekend, so she can try something new!
Roasting veggies really brings out their flavor, especially with zucchini.
Sure does, Karen!
Love this kind of roasted vegetable dish! I’ve made all kinds of vegetables this way. It’s a great way to intensify the flavors, especially with a relative “bland” veg like zucchini, it works wonders.
So true, Frank. And while I had small children it meant lots of quick, easy veggies that they loved – just like this recipe.