Crispy Parmesan Roasted Zucchini
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Every summer, zucchini takes over my kitchen. This is one of the easiest ways to turn a pile of it into something totally craveable.
The combo of oil, seasonings, and parmesan makes these slices crispy on the edges and tender on the inside. And the wire rack trick? Total game changer. You don’t even need to flip them. Just toss, roast, dip, and done.
Whether it’s dinner, snacking, a veggie side dish or something in between, this recipe always gets devoured.
Fun fact: Zucchini is actually a type of summer squash and grows like crazy in warm weather. You’ll find this yummy vegetable in almost every farmers market between June and August.
Got zucchini? Try grilled zucchini with lime, or Zucchini Risotto (with bacon) Zucchini Fritters too
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- Crispy, cheesy, and easy. Basically everything good in one pan.
- No flipping needed. Just slice, season, roast, done.
- Ready in under 30 minutes. Aka weeknight hero status.
- Crowd-friendly and kid-approved. Even the picky ones go back for more.
Fun fact: Zucchini is actually a type of summer squash and grows like crazy in warm weather. You’ll find it in almost every farmers market between June and August.
What to serve Roasted Zucchini with
Serve with grilled chicken, steak, or burgers. It also makes a fun little snack with a bowl of ranch or tzatziki on the side.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Zucchini squash. Medium ones slice up nice and even so you don’t end up with mushy edges. You can also use yellow squash. You can also make zucchini spears (just cut the zucchini into quarters longways.
- Olive oil. Helps everything get golden and delicious. Plus, it makes the seasonings stick.
- Garlic and onion powder. All the flavor, none of the chopping or crying.
- Smoked paprika. Brings a cozy, smoky vibe without being overpowering.
- Parmesan cheese. Freshly grated parmesan cheese if you can swing it. It melts better and tastes way more awesome.
- Fresh parsley. Totally optional, but it makes everything look a little more put together. Even if dinner’s chaos. Any fresh herbs will do!
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How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped: Preheat oven to 425°F. Line a sheet pan or large baking sheet with aluminum foil or parchment paper, then place a wire rack on top. Lightly spray the rack with cooking spray. Slice the zucchini into ½-inch rounds. You can also cut zucchini into zucchini sticks or spears. See the notes.
Mix the seasoning: In a small bowl, whisk together olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
Toss the zucchini: Add zucchini rounds to a large bowl. Pour the seasoned oil over the top and toss to coat evenly.
Arrange and top: Arrange the zucchini in a single layer on the wire rack. Sprinkle with parmesan cheese.
Roast: Cook for 12 to 15 minutes, until zucchini is tender and the parmesan is golden brown and crisp.
Garnish and serve: Sprinkle with parsley if using. Serve warm with dipping sauce on the side.
FAQs
It allows air to circulate around the zucchini so you avoid soggy zucchini. You can roast directly on parchment, but the bottoms will be softer.
Nope. There is no need to peel zucchini, every. The skin softens in the oven and helps the slices hold together.
Totally. Panko sprinkled on top adds crunch. Place zucchini under the broiler to get extra brown.
Kylee’s Notes
- Mix the oil and seasonings before tossing with the zucchini so every slice gets flavor.
- Spread the zucchini out so it roasts instead of steaming.
- Broil for the last minute or two if you love those golden, crispy edges.
- Add Italian seasoning or red pepper flakes if you’re feeling fancy.
- Serve it right away while it’s hot and crispy.
- Line your pan to make cleanup way easier.
- Leftovers? Toss them in pasta, wraps, or just snack on them straight.
How to store leftovers
Refrigerator
Store cooled slices in an airtight container for up to 3 days. Skip the freezer. Zucchini turns mushy once thawed.
More recipes to love
- Pan Roasted Brussels Sprouts. Roasted Brussels sprouts, paired with delicate shallots, salty bacon and a bit of parmesan – YES PLEASE
- Roasted Broccoli. The unsung hero of weeknight dinner sides. This easy recipe is hands-off and super delicious! If you want your family to eat broccoli and LOVE it, give this a try!
- Squash Casserole. A very easy side, this au gratin style Squash Casserole comes together quickly while you cook other things! Decadent, creamy and garlicky – this will be the star of any dinner!
- ALL SIDES
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Parmesan Roasted Zucchini
Ingredients
- 4 medium zucchini sliced into ½-inch rounds
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- salt and pepper to taste
- ½ cup grated parmesan cheese
Instructions
- Get prepped: Preheat oven to 425°F. Line a baking sheet with foil or parchment, then place a wire rack on top. Lightly spray the rack with cooking spray. Slice 4 medium zucchini into ½-inch rounds.
- Mix the seasoning: In a small bowl, whisk together 2 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon smoked paprika, salt and pepper.
- Coat the zucchini: Add zucchini slices to a large bowl. Pour the seasoned oil over the top and toss to coat evenly.
- Arrange and top: Place zucchini in a single layer on the wire rack. Sprinkle with ½ cup grated parmesan cheese.
- Roast: Bake for 12 to 15 minutes, until zucchini is tender and the parmesan cheese is golden and crisp.
- Garnish and serve: Sprinkle with parsley if using. Serve warm with dipping sauce on the side.
Notes
- Mix the oil and seasonings before adding to zucchini for even flavor
- Use a wire rack for airflow and extra crisp
- Space out slices so they roast, not steam
- Broil the last 1 to 2 minutes for extra browning
- Add Italian seasoning or red pepper flakes if you want to mix it up
- Serve immediately for the best texture
- Line the baking sheet for easier cleanup
- Save leftovers and toss them in pasta or a wrap
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
