If you’re looking for a side dish that’s healthy, irresistibly tasty, and comes together in just 20 minutes, Parmesan Roasted Zucchini is about to become your weeknight hero! This simple bake brings together tender zucchini, golden parmesan, and a burst of fresh parsley for a dish that’s as vibrant as it is satisfying.
Why You’ll Love This Recipe
- Ridiculously Quick: From prepping to serving, Parmesan Roasted Zucchini takes just 20 minutes, making it a lifesaver for busy nights.
- Big Flavor, Few Ingredients: Just a handful of pantry staples transforms ordinary zucchini into something truly crave-worthy.
- Crowd-Pleaser: Even veggie skeptics can’t resist the crispy, cheesy goodness packed into every tender bite.
- Versatile & Wholesome: It’s naturally low-carb, gluten-free, and fits beautifully as a side, snack, or even a party appetizer.
Ingredients You’ll Need
Every ingredient in this Parmesan Roasted Zucchini recipe plays a delicious part. With just a few simple, fresh staples, you’ll enjoy melt-in-your-mouth veggies with crisp edges and loads of savory flavor.
- Zucchini (3 medium): Choose firm, dark green zucchini for the best texture and flavor—they’re the star of this show!
- Olive Oil (1 tablespoon): A drizzle helps the zucchini caramelize and keeps everything beautifully golden.
- Garlic Powder (1 teaspoon): Adds a warm, savory kick that pairs perfectly with the parmesan without overpowering the delicate zucchini.
- Parmesan Cheese (¼ cup, divided): Freshly grated parmesan creates an irresistible cheesy crust—save a little for that final flourish!
- Fresh Parsley (1 tablespoon, chopped): Brings a pop of color and freshness right before you serve.
Variations
Parmesan Roasted Zucchini is fabulously flexible! Don’t be afraid to play with flavors or adapt it to what’s on hand—this recipe loves a little creativity, whether you’re looking for a vegan option or want to mix up the seasoning.
- Spicy Kick: Add a sprinkle of crushed red pepper flakes or a dash of cayenne before baking for a touch of heat.
- Lemon Zest Twist: Grate fresh lemon zest over the finished zucchini for a bright, zippy finish.
- Go Vegan: Swap the parmesan for nutritional yeast and drizzle with a little extra olive oil to keep things vegan and just as delicious.
- Italian Style: Mix a pinch of dried oregano and basil into the parmesan to give your zucchini a classic Italian flair.
How to Make Parmesan Roasted Zucchini
Step 1: Prep the Oven and Baking Sheet
Preheat your oven to 400°F (204°C) and lightly grease a baking sheet with half of the olive oil. A well-oiled pan ensures the zucchini slices don’t stick and helps develop that golden, roasted base you’ll crave.
Step 2: Slice and Arrange the Zucchini
Cut your zucchini into ½-inch thick rounds. Arrange the slices in a single layer on the prepared baking sheet. Uniform thickness is key for even roasting—thicker slices turn out juicier, thinner slices get extra crisp.
Step 3: Season and Add Cheese
Brush each zucchini slice with the remaining olive oil. Sprinkle on the garlic powder and most of the parmesan cheese, saving a tablespoon or so for the very end. This first layer of cheese bakes into a savory, lacy crust.
Step 4: Bake, Broil, and Finish
Slide the baking sheet into the oven and bake for 9 minutes. Then, kick on the broiler for 1 minute—watch closely!—to get the parmesan golden brown and crisp. Finish with the reserved cheese and a generous shower of fresh parsley.
Pro Tips for Making Parmesan Roasted Zucchini
- Cut for Consistency: Use a sharp knife (or mandoline) and aim for slices all the same thickness—this keeps every piece perfectly cooked, not soggy or overdone.
- Give Them Space: Spread zucchini rounds out on your baking sheet. Overlapping leads to limp veggies instead of that craveable golden edge you want.
- Freshly Grated is Best: Grate your own parmesan, if possible. Pre-grated cheese often has anti-caking agents that prevent the best melty, crisp top.
- Broil with Care: As soon as the broiler goes on, stay close! Just 60 seconds is all it takes to transform your Parmesan Roasted Zucchini from tasty to truly unforgettable.
How to Serve Parmesan Roasted Zucchini
Garnishes
The final sprinkle of fresh parsley adds a pop of color and a hint of herbal brightness, but feel free to experiment—try fresh basil, a touch of lemon zest, or even a dusting of extra parmesan for a richer bite.
Side Dishes
Parmesan Roasted Zucchini pairs beautifully with nearly any main—think roast chicken, grilled fish, or classic pasta dishes. It also shines next to a hearty grain salad or alongside a bowl of your favorite tomato soup.
Creative Ways to Present
For a party platter, fan the zucchini slices on a big board with a ramekin of homemade marinara for dipping. Or, thread them on skewers, alternating with cherry tomatoes, for a playful appetizer twist. They even make a dreamy veggie sandwich filling!
Make Ahead and Storage
Storing Leftovers
Leftover Parmesan Roasted Zucchini keeps well in an airtight container in the refrigerator for up to 3 days. The texture does soften a bit, but the flavor remains completely delicious!
Freezing
While you technically can freeze cooked zucchini, it tends to become watery once thawed. This recipe is best enjoyed fresh, but if you need to freeze, lay slices in a single layer, freeze till solid, and store in zip-top bags for up to 2 months.
Reheating
For the crispiest results, reheat your Parmesan Roasted Zucchini under the broiler or in a hot oven (about 400°F) for just a couple minutes. The microwave works in a pinch but will make the zucchini soft.
FAQs
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Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash can be swapped in without any extra changes. The flavor is mild and the texture is similar, so your Parmesan Roasted Zucchini (or squash!) will be just as tasty.
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Why won’t my zucchini get crispy?
The key is to cut your slices evenly, avoid overcrowding the pan, and finish under the broiler. Too much zucchini on the sheet or slices that are unevenly thick can lead to steaming instead of roasting.
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Can I make Parmesan Roasted Zucchini ahead of time?
You can slice and season the zucchini a few hours ahead, then bake right before mealtime. For the best texture, broil and garnish just before serving so everything stays crisp and fresh.
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How do I keep the parmesan from burning under the broiler?
Keep a close eye during broiling—just 1 minute is plenty. If your broiler is especially hot, you can leave the zucchini a bit further from the element or check after 30 seconds for that perfect golden finish.
Final Thoughts
I hope you’ll give this Parmesan Roasted Zucchini a spot in your weekly rotation. It’s fast, fresh, and so rewarding—just the kind of recipe you’ll find yourself coming back to anytime you want to make veggies the star of your table. Enjoy every savory, crispy bite!
Print
Parmesan Roasted Zucchini Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 Servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple and delicious recipe for Parmesan Roasted Zucchini that makes a perfect side dish or snack. Crispy zucchini slices seasoned with garlic powder, Parmesan cheese, and fresh parsley.
Ingredients
Zucchini:
- 3 Zucchini
Olive Oil:
- 1 tablespoon
Garlic Powder:
- 1 teaspoon
Parmesan Cheese:
- 1/4 cup divided
Fresh Parsley:
- 1 tablespoon chopped
Instructions
- Preheat Oven: Heat your oven to 400 degrees Fahrenheit. Grease a baking sheet with half of the olive oil.
- Prepare Zucchini: Cut zucchini into ½ inch slices and arrange on the baking sheet.
- Season Zucchini: Brush slices with remaining olive oil, sprinkle with garlic powder and most of the Parmesan.
- Bake: Bake for 9 minutes, then broil for 1 minute for a crispy top.
- Finish: Sprinkle with reserved Parmesan and chopped parsley before serving.
Notes
- Uniform Slices: Cut zucchini uniformly for even cooking.
- Don’t Overcrowd: Spread zucchini in a single layer for crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 83 kcal
- Sugar: 4g
- Sodium: 113mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 4mg
