This Parmesan Roasted Zucchini is crispy, cheesy, and totally irresistible. It’s the easiest way to turn fresh zucchini into a golden, oven-roasted side dish in 15 minutes—quick enough for busy nights, delicious enough for dinner parties!
Zucchini is a summer favorite, and roasting it brings out its sweet, earthy flavor. Add Parmesan cheese, garlic, and a few pantry staples, and you’ve got a veggie side dish that’s anything but boring. This one-pan recipe is perfect for using up garden zucchini or pairing with weeknight favorites like grilled fish or pasta.
If you're into simple sides, you’ll also want to try my Honey Roasted Parsnps And Carrots or Air Fryer Zucchini Fritters.
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💖 Why This Recipe Works
- Crispy on the outside, tender on the inside—thanks to the high-heat roast
- Uses simple ingredients for big flavor in under 25 minutes
- Pairs perfectly with everything from grilled chicken to pasta or steak
⭐ Star Ingredients
- Zucchini – Go for firm, medium zucchini—those big ones can be watery. Patting them dry before roasting helps them crisp instead of steam, which makes all the difference.
- Parmesan Cheese – Freshly grated is key! It melts into a golden crust and adds that perfect salty, nutty bite. I always use Parmigiano-Reggiano for the best flavor and texture.
- Garlic Powder – It gives deep, even flavor without burning like fresh garlic can at high heat. Just a light sprinkle brings that warm, savory vibe that makes this dish so moreish.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Try zucchini and cherry tomatoes for a burst of color and juicy sweetness
- Mix in sliced carrots or potatoes for a heartier vegetable side dish
- Swap Parmesan for Asiago or Pecorino Romano for a sharper flavor
- Use onion powder or Italian seasoning instead of garlic powder for a twist
- Make it dairy-free with nutritional yeast or vegan Parmesan
- Turn it into a sheet pan dinner by adding chicken or shrimp to roast alongside
If you love savory, veggie-packed sides like this, you’ll also enjoy my Cheesy Mashed Cauliflower or Baked Spaghetti Squash with Parmesan.
🔪 How To Make Parmesan Roasted Zucchini
- Step 1: Preheat your oven to 400°F and lightly grease a baking sheet with olive oil. Slice the zucchini into ½-inch thick rounds and pat dry with a paper towel.
- Step 2: Brush or spray with olive oil, then season with garlic powder, salt, pepper, and most of the Parmesan (reserve a little for later).
- Step 3: Place the baking sheet in the oven. Roast for 9–10 minutes, then switch to broil for 1–2 minutes until crispy and golden on top.
- Step 4: Top with reserved Parmesan and fresh parsley, then serve hot and crispy!
💡Hint: Don’t skip drying the zucchini slices—removing moisture helps them crisp instead of steam.
👩🍳 Expert Tips
Want that next-level crispy zucchini with loads of flavor? These quick tricks make a big difference:
- Preheat your baking sheet – Pop the pan in the oven while it heats. That sizzle when the zucchini hits the hot surface? Instant caramelization and extra crispiness.
- Salt before roasting – Lightly salt your zucchini slices and let them sit for 10–15 minutes, then pat them dry. This draws out excess moisture so they roast—not steam.
- Finish with lemon zest or herbs – A sprinkle of lemon zest or chopped parsley after roasting adds freshness, aroma, and that final pop that makes it feel gourmet.
💭 FAQs
Yes! Air fry at 375°F for 8–10 minutes. You’ll still get that golden, crispy finish with even less oil.
Yes, you can definitely use an oil spray instead of regular olive oil for roasting zucchini.
Oil spray can help evenly coat the zucchini slices with a lighter layer of oil, which is great if you’re looking to reduce the overall fat content of the dish. It also ensures a more uniform and mess-free application, helping the Parmesan and seasonings adhere well to the zucchini while promoting even crisping during roasting.
Just make sure to spray both the baking sheet and the zucchini slices thoroughly to prevent sticking and to achieve that delicious golden crust.
Not ideal—zucchini loses its texture after freezing. Best to enjoy fresh or repurpose leftovers into veggie pasta or omelets.
Store Parmesan Roasted Zucchini in an airtight container in the refrigerator for up to 3 days.
💖 Serving Suggestions
Serve this cheesy roasted zucchini with:
- Grilled Chicken or Chilean Seabass for a light and healthy main.
- Creamy pasta like Shrimp Spaghetti for a satisfying contrast.
- Fluffy garlic rice or a quinoa salad bowl for a hearty vegetarian meal.
- Sliced sirloin steak—cheesy zucchini cuts the richness beautifully.
- Tossed into a chopped Italian salad or on top of a veggie pizza.
🍽 Try These Zucchini Recipes
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Parmesan Roasted Zucchini
Ingredients
- 3 Zucchini
- 1 tablespoon Olive Oil
- 1 teaspoon Garlic Powder
- ¼ cup Parmesan Cheese divided
- 1 tablespoon Fresh Parsley chopped
Instructions
- Heat your oven to 400 degrees Fahrenheit. Lightly grease a baking sheet with half of the olive oil.
- Cut the zucchini into ½ inch thick slices and arrange them on the prepared baking sheet.
- Brush the slices with the remaining olive oil. Then, sprinkle them with garlic powder and most of the Parmesan cheese, saving a tablespoon for later.
- Place the baking sheet in the oven and bake for 9 minutes.
- After baking, switch the oven to broil on high and broil the zucchini for 1 minute to get a nice, crispy top.
- Take the zucchini out of the oven, sprinkle with the reserved Parmesan, and add the freshly chopped parsley for a burst of color and freshness.
Crispy, cheesy, and utterly addictive—this Parmesan roasted zucchini is the ultimate way to elevate your veggie game! Perfectly golden with a hint of garlic, it's a side dish that steals the spotlight.