Try roasted zucchini with parmesan for the perfect summer side dish. This baked zucchini recipe is low-carb, allergen-friendly, ready in less than 30 minutes, and goes with everything!

Overhead view of roasted zucchini with parmesan on plate with blue and white pattern

 

There’s certainly no shortage of ways to use an over-abundance of summer zucchini—Zucchini Tortillas or Zucchini Fries, and of course, the ever-popular zucchini bread. But I also love sticking to this simple, tried-and-true roasted zucchini with Parmesan. Not only is it easy, but it’s also a side that goes with a wide variety of different main dishes.

This roasted zucchini recipe requires very little effort—the main thing is to make sure your zucchini slices are uniformly cut for even cooking. If you have a mandoline slicer, this makes quick, even cuts easy and quick. Unlike some other zucchini recipes, you don’t have to salt or press the moisture out because we let the high roasting temperature take care of that.

Why You’ll Love Roasted Zucchini With Parmesan

This is the kind of side dish that you’ll find yourself making again and again! Here’s what makes it so good:

  • Healthy. Like most vegetables, zucchini is packed full of vitamins and nutrients to help your body and mind! This roasted zucchini recipe is an easy way to pack more veggies into your diet.
  • Versatile. Pile them onto your plate as a side dish with your favorite protein, or serve them as a snack or appetizer with a dipping sauce.
  • Customizable. Add fresh herbs, swap the zucchini for yellow summer squash, try that gourmet smoked sea salt you got for Christmas—there’s a lot of room for experimentation!
  • Delicious. By thinly slicing the zucchini and cooking it at high heat, the water bakes off and you’re left with concentrated flavor. No soggy zucchini here!
Closeup of roasted zucchini with parmesan on silpat

What You’ll Need

Here are all the ingredients you need to make roasted zucchini with Parmesan. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.

  • Zucchini – Medium zucchini are best; large zucchini have bigger seeds and less flavor, while small zucchini means you’ll spend more time slicing.
  • Extra-virgin olive oil – Swap for avocado oil or your preferred cooking oil if you like.
  • Garlic – mince finely for the best flavor in every bite.
  • Kosher salt – Kosher salt crystals are larger than table salt, so if you substitute table salt, you’ll want to use a little bit less.
  • Black pepper – Freshly cracked will give you the best flavor.
  • Grated Parmesan cheese – Fresh cheese (as opposed to the shelf-stable kind) will melt the best.

How to Make Roasted Zucchini with Parmesan

Although you don’t need a mandoline slicer, it will be helpful here. Other than that, all you’ll need is a rimmed baking sheet!

Overhead view of seasoned zucchini slices arranged on silpat
Overhead view of roasted zucchini with parmesan on silpat, after adding cheese
Overhead view of roasted zucchini slices topped with parmesan
  1. Slice and Season – Cut your zucchini into even slices, anywhere from 1/4-inch to 1/2-inch thick (obviously thicker slices will take a bit longer than the thinner slices). Toss the zucchini slices with olive oil, garlic, salt, and pepper. Place in a single layer on a large, rimmed baking sheet, making sure to not overcrowd the pan.
  2. Bake – Place the pan in a preheated 425 degrees F oven and bake for 8-10 minutes. Check the tenderness with a fork and remove when the slices are perfect for your preferences.
  3. Add Parmesan & Broil – Remove the pan from the oven and sprinkle parmesan over the top of your baked zucchini slices. Turn the broiler on high and place the pan on the top rack of the oven. Broil for 30-60 seconds… Watch very closely and remove when parmesan begins to brown. Careful, it can burn quickly!

What to Serve with this Baked Zucchini Recipe

I love to serve this roasted zucchini recipe with: 

Leftovers can be used in this Grilled Zucchini Hummus Wrap for an easy, healthy meal prep lunch, too.

Storage and Reheating

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • I do not recommend freezing this recipe. Zucchini has so much water, the freezing and thawing process will turn the texture into mush.
  • For best results, reheat them in a 350ºF oven or air fryer. Your microwave will work in a pinch, but the zucchini is likely to be soggy. 
Closeup of roasted zucchini with parmesan on silpat
Overhead view of roasted zucchini with parmesan on plate with blue and white pattern

Tips and Variations

Follow these tips and you’ll have perfect roasted zucchini with Parmesan!

  • Cut the zucchini thin. I recommend cutting the zucchini into 1/4-inch rounds. If you slice them thicker, the cooking time will be longer. It’s also important that they’re all the same thickness so they finish cooking at the same time.
  • Do not overcrowd the pan. Spacing the zucchini out will help it cook evenly and allow the moisture to evaporate. If you crowd the slices, they’ll steam and get soft.
  • Wait before adding the cheese. This gives you the best texture and ensures the cheese will not be overcooked.
  • Make it Italian-style. Season the zucchini with Italian seasoning and squeeze fresh lemon juice over the slices just before serving.
  • Try it with Cajun seasoning. Use your favorite all-purpose Cajun seasoning for a kick.
  • Swap the olive oil for pesto. Skip the olive oil and spices and instead toss the zucchini in 2 tablespoons of pesto, then top the slices with Asiago instead of Parmesan. 

Roasted Zucchini FAQ

How do you keep zucchini from getting soggy when roasting?

I’ve found the best way is to slice the zucchini thinly and then roast it at a high temperature. This bakes off the moisture, keeping the zucchini from getting soggy.

Do you need to peel zucchini before baking?

There’s no need to peel zucchini before baking. The skin is thin, edible, and mild in flavor.

Are overgrown zucchini good to eat?

Overgrown zucchini is not desirable for roasting, since it usually has large seeds and at best, they’re flavorless, and at worse, they’re bitter. The best zucchini for baking are those that are about 6 inches long and 2 inches in diameter. Save the overgrown zucchini for bread and muffins!

More Great Recipes

Closeup of roasted zucchini with parmesan on silpat

Get the Recipe: Parmesan Roasted Zucchini

Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
Yield: 4 servings
Author: Annie Holmes
This easy parmesan roasted zucchini is the low-carb side dish you will want twice a week! This versatile baked zucchini recipe only requires a handful of ingredients and less than 30 minutes. You're going to love these cheesy baked zucchini slices!
4.62 from 26 ratings
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Ingredients
 

  • 3 medium zucchini, sliced into rounds (about 4 cups)
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 teaspoons minced garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated parmesan cheese

Equipment

Instructions
 

  • Preheat the oven to 425 degrees F.
  • Toss the zucchini with the olive oil, garlic, salt and pepper. Place in a single layer on a large baking sheet.
  • Bake the zucchini 8-10 minutes until tender.
  • Remove the zucchini from the oven and top with the parmesan. Turn the broiler on high and place the zucchini on the top rack of the oven. WATCH CLOSELY and remove from the oven as soon as the parmesan begins to brown.

Notes

Net carbs are 3.9 g per serving
Serving: 0.75 cup (1/4 of the recipe), Calories: 114kcal, Carbohydrates: 5.4g, Protein: 5.7g, Fat: 8.5g, Cholesterol: 7.2mg, Sodium: 336mg, Fiber: 1.5g, Sugar: 3.8g
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