Roasted Zucchini with Parmesan – Simple, Savory & Oven-Roasted

Zucchini gets a bad rap for being bland, but a hot oven and a little Parmesan turn it into something crave-worthy. This recipe brings out zucchini’s natural sweetness, adds a salty crunch, and keeps the prep easy. You’ll get tender centers, lightly crisp edges, and a golden cheese crust that tastes like summer.

It’s weeknight-friendly, budget-friendly, and pairs with just about anything. Make it once, and it will become your go-to side.

What Makes This Special

• Quick and simple: A few ingredients and about 20 minutes in the oven.
• Balanced texture: Tender inside with lightly crisp, cheesy edges.
• Everyday ingredients: Zucchini, olive oil, Parmesan, garlic, and seasoning.
• Versatile: Serve with grilled chicken, pasta, salmon, or a grain bowl.
• Reliable results: The method avoids soggy zucchini and keeps flavors bright.

Ingredients

• 4 medium zucchini (about 2 pounds), ends trimmed
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt (plus a pinch more to taste)
• 1/4 teaspoon freshly ground black pepper
• 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
• 1/2 teaspoon dried Italian seasoning (or a mix of dried oregano and thyme)
• 1/3 cup freshly grated Parmesan cheese
• Optional: 1/4 teaspoon red pepper flakes for a little heat
• Optional garnish: lemon zest, chopped fresh parsley or basil

Instructions

1. Preheat the oven: Set it to 425°F (220°C). A hot oven is key for browning and keeping the zucchini from steaming.
2. Prep the pan: Line a large rimmed baking sheet with parchment for easy cleanup.

   Use a sheet big enough to spread the zucchini in a single layer.

3. Slice the zucchini: Cut each zucchini lengthwise into quarters, then into 2-inch batons. Aim for even thickness so they roast at the same rate.
4. Season: In a large bowl, toss zucchini with olive oil, salt, pepper, garlic, and Italian seasoning. If using red pepper flakes, add them now.
5. Spread it out: Arrange zucchini cut sides down in a single layer with a little space between pieces.

   Crowding causes steaming.

6. Roast: Bake for 12–14 minutes until just tender and lightly golden on the bottoms.
7. Add Parmesan: Sprinkle the grated Parmesan evenly over the zucchini. Return to the oven for 3–5 minutes, until the cheese melts and turns golden.
8. Finish and serve: Transfer to a platter. Taste and add a pinch more salt if needed.

   Garnish with lemon zest and herbs if you like. Serve hot.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
• Reheat: Use a skillet over medium heat or a 400°F oven for 5–7 minutes to revive texture. The microwave works in a pinch but will soften the zucchini.
• Freeze: Not recommended.

  Zucchini holds a lot of water and turns mushy once thawed.

• Make-ahead tips: Slice zucchini and grate Parmesan up to 24 hours in advance. Store separately and roast just before serving.

Why This is Good for You

• Light and nutrient-rich: Zucchini is low in calories and provides vitamin C, potassium, and fiber.
• Healthy fats: Olive oil adds heart-friendly monounsaturated fats and helps absorb fat-soluble nutrients.
• Protein and calcium: Parmesan contributes a little protein along with calcium for bones.
• Balanced approach: Roasting concentrates flavor without heavy sauces, so you get satisfaction without excess.

Pitfalls to Watch Out For

• Cutting pieces too thin: Thin slices overcook fast and get limp. Stick to batons or thicker half-moons.
• Overcrowding the pan: If pieces touch or overlap, they steam.

  Use two sheets if needed.

• Skipping the hot oven: Lower temperatures lead to pale, watery zucchini. 425°F is your friend.
• Adding cheese too early: Parmesan can burn before the zucchini is tender. Roast first, then add cheese near the end.
• Not salting enough: Zucchini is mild. A proper pinch of salt makes the flavors pop.

Variations You Can Try

• Lemon-Pepper: Add 1 teaspoon lemon zest and 1 teaspoon freshly cracked pepper after roasting, plus a squeeze of lemon.
• Garlic-Herb Panko: Toss 1/4 cup panko with 1 tablespoon olive oil and a pinch of garlic powder; sprinkle on with the Parmesan for extra crunch.
• Spicy Parmesan: Use 1/2 teaspoon red pepper flakes and finish with a drizzle of chili oil.
• Caprese Twist: After roasting, scatter halved cherry tomatoes and torn basil, then shave a bit of Parmesan on top.
• Smoky Parmesan: Add 1/2 teaspoon smoked paprika to the seasoning for a subtle BBQ vibe.
• Parmesan-Romano Mix: Use half Parmesan, half Pecorino Romano for a sharper bite.
• Zucchini Rounds: Slice into 1/2-inch rounds, roast cut-side down, then flip and add cheese for coins with crisp edges.

FAQ

Do I need to salt the zucchini beforehand to draw out moisture?

For this recipe, no.

The high oven temperature and proper spacing handle excess moisture. Pre-salting can help for very watery zucchini, but it’s optional here.

Can I use summer squash instead of zucchini?

Yes. Yellow summer squash roasts similarly.

Mix and match for color and the same timing will work.

What kind of Parmesan should I use?

Use freshly grated Parmigiano Reggiano or a good-quality domestic Parmesan. Pre-shredded tends to be drier and may not melt as nicely.

How do I make it crispier?

Roast on a metal sheet without silicone mats, leave space between pieces, and finish under the broiler for 1–2 minutes after adding Parmesan. A light panko sprinkle can also add crunch.

Can I make this dairy-free?

Yes.

Skip the Parmesan and finish with toasted breadcrumbs, roasted nuts, or a sprinkle of nutritional yeast for a savory note.

What if I only have garlic powder?

Use 1/2 teaspoon garlic powder in place of fresh garlic. It distributes evenly and won’t burn as easily.

How do I scale the recipe?

Double everything and use two baking sheets. Rotate the pans halfway through roasting for even browning.

Will this work in an air fryer?

Yes.

Cook at 400°F in a single layer for about 8–10 minutes, adding Parmesan in the last 2–3 minutes. Work in batches to avoid crowding.

Final Thoughts

Roasted Zucchini with Parmesan is the kind of side that quietly steals the show. It’s fast, flavorful, and easy to adapt to whatever else you’re cooking.

Keep the heat high, the pieces evenly cut, and the pan uncrowded for the best texture. With a little Parmesan and a squeeze of lemon, zucchini becomes something you’ll want on repeat all season long.