Home » Sides and Salad Recipes » Roasted Zucchini

Roasted Zucchini

These Roasted Zucchini with Parmesan are a light but super tasty Italian side dish you can have on the table in 20 minutes.

Using just four ingredients, this is a great side for dishes like Baked Italian Sausage and Chicken Sorrentino. Pile a platter with roasted zucchini, and you’ll have everyone asking for seconds!

Pile of roasted zucchini on a white plate with fresh zucchini in background.
A flavorful side for any dish!

Why you will love this recipe

  • Quick and Easy: As I have done for many years, you’ll find this recipe for Roasted Zucchini will become your go-to side! When you need something quick. This is it! When you need something tasty. This is it! When you need something everyone will love, this is it!
  • Simple ingredients, big flavor: This recipe for roasted zucchini doesn’t use a long list of ingredients. In fact, it’s just basically zucchini with Parmesan topping. And, just like my Italian Zucchini Fritters, the Parmesan makes it taste so amazingly delicious! 
  • No fuss, no mess: The best part about this delicious veggie recipe is that there is no standing over a stove sauteing or frying. Just cut, top with Parmesan and seasonings, and straight into a hot oven! It’s as simple as that!
  • Healthy family favorite: I’ve always wanted to get more nutritious food into my family, but it’s also got to be tasty, which is why this is a staple at our table. 
  • Maximize your oven time: Do as I do and turn the oven on for some Roasted Garlic and Rosemary Potatoes or Roast Potatoes and Broccoli. While they cook, prepare some Ricotta Stuffed Mushrooms and these zucchini to pop into the oven in the final 15 minutes. Tasty food for the family, plus being super efficient! 

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.

Ingredient

Ingredients for this recipe as in the recipe card.

With just 4 ingredients (including salt!), you can prepare an Italian side dish everyone will love!

  • Zucchini – look for small to medium-sized zucchini that are no more than 7 inches long (about 18cm). Leave the large ones – they’ll be watery and flavorless. Fresh zucchini are shiny and feel firm. Choose the ones that have no cuts or bruises. Purchase extra zucchini so that you can also make Spaghetti alla Nerano, which is a family fave!
  • Parmesan Cheese – buying a block and grating it yourself is always best. However, failing that, store-bought, finely grated parmesan will do the trick. Shredded Parmesan won’t melt the same way, but it could work in a pinch.
  • Olive oil – regular or light is fine.
  • Salt – just regular salt, nothing fancy.

Instructions

This Roasted Zucchini recipe has got to be one of the easiest and quickest veggie dishes. Just get the oven nice and hot, preheat to 425ºF/220ºC, and line a shallow baking tray with non-stick paper.

Now, you’ll need to carefully wash and dry the zucchini. Then, cut off the stem and discard.

Brushing upturned zucchini halves with oil.

Slice the zucchini in half lengthwise and arrange the cut side on the baking tray. Don’t crowd them. There should be plenty of room to roast and not stew. Brush the cut surface with olive oil, then sprinkle with salt.

Finely grated Parmesan cheese on upturned zucchini halves.

Evenly distribute the finely grated Parmesan cheese over the cut surface of the zucchini. Roast in the oven for 12-15 minutes or until the cheese is golden brown and the zucchini are tender.

    Marcellina’s Hint: You could keep the stem on for presentation, but it’s generally not eaten even though they are edible.

    Variations

    I have made this roasted zucchini recipe for many years just like this because it’s so simple and quick, but occasionally, I like to pimp it up a little. Here are a couple of options you might like to try, too.

    • Spicy – A pinch of red pepper flakes adds some heat.
    • Extra flavor – Shake a little Italian seasoning or garlic powder before topping with the cheese so it doesn’t burn.
    • Parmesan Cheese – Substitute Grana Padano instead.
    • Tangy freshness – Squeeze some fresh lemon juice when the roasted zucchini comes out of the oven. 

    Tips for Success

    Close up of a pile of cheese topped roasted zucchini halves.

    Making roasted zucchini is simple and quick, but you’ll have great results if you follow my tips.

    • Firstly, use a baking tray that is large enough that the zucchini are well-spaced apart. Have a look at the photos to understand what I mean completely. Also, the baking tray must not have high sides, or the moisture from the zucchini won’t evaporate, and they will become soggy.
    • Preheat the oven to the correct temperature. To “roast” instead of “bake”, the temperature must be quite high and the oven hot.
    • Next, use finely grated Parmesan cheese for best results. I have never tried this recipe with shredded parmesan. It might be okay, but I can’t guarantee it.
    • Importantly, don’t leave the salt out. Zucchini is a mild vegetable (or fruit if you want to be technical), and correct seasoning makes all the difference.
    • Finally, arrange the zucchini cut side up so that the moisture evaporates. This also gives a big, flat surface to pile on plenty of Parmesan cheese. Plus, larger pieces are less likely to overcook and turn mushy.

    FAQ

    Why are my roasted zucchini soggy?

    If zucchini are crowded in the baking pan, they will sweat and stew instead of roasting. Some recipes use a cooling rack to elevate the zucchini. However, I have never found this necessary. Instead, use a baking pan with very shallow sides and give the zucchini plenty of room. If you double the recipe, use two baking pans.

    Can I use this recipe to make air fryer zucchini?

    While I have never tested this recipe in an air fryer, I think it would work well.

    Can this recipe be frozen?

    No. Freezing this recipe won’t work.

    Serving Suggestions

    These Roasted Zucchini are going to be a perfect side dish with anything! But, if you want my suggestion, I always serve these with my Italian Chicken Cutlets and my Chicken Spiedini. Both are excellent combinations.

    They’ll also be delicious with all roasted or grilled meat plus braises like this Braised Chicken. Actually, I challenge you to resist picking at these before they get to the table. Yes, these roasted zucchini are that good!!

    More side dishes

    Instant Pot Cauliflower – quick and simple
    Roasted Brussels Sprouts and Carrots – with balsamic vinegar and maple syrup
    Rice Stuffed Tomatoes – an Italian classic
    Stuffed Zucchini with Ricotta – if you love these roasted zucchini, you’ll love these
    Asparagus Wrapped with Prosciutto  – a great spring side

    Made this recipe?
    Please let me know if you liked it by leaving a ★★★★★ star rating and a review below. And remember to subscribe to my newsletter – it’s free!

    pile of cheese topped zucchini on a white plate.

    Roasted Zucchini Recipe

    This recipe for roasted zucchini doesn’t use a long list of ingredients. In fact, it’s just basically zucchini with Parmesan topping.
    5 from 96 votes
    Print Pin Review
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings:4 people
    Author: Marcellina

    Ingredients

    • 4 (17 ½ oz/ 500 grams) medium zucchini
    • 3 teaspoons olive oil more if needed
    • ½ teaspoon salt or to taste
    • cup (¾ oz/20 grams) finely grated Parmesan cheese or Parmigiano Reggiano Cheese

    Instructions

    • Preheat oven to 425ºF/220ºC and line a large shallow baking tray with non stick paper.
    • Carefully wash and dry zucchini.
      4 (17 ½ oz/ 500 grams) medium zucchini
    • Slice the zucchini in half and arrange cut side up on baking tray.
    • Brush or drizzle oil over zucchini halves then sprinkle with salt.
      3 teaspoons olive oil
      ½ teaspoon salt
    • Scatter zucchini evenly with Parmesan cheese covering all the cut surface.
      ⅓ cup (¾ oz/20 grams) finely grated Parmesan cheese
    • Roast for 15 minutes or until tender and the cheese is golden brown. Check tenderness by inserting a fork into the zucchini.
    • Serve immediately.

    Notes

    Tips for Success
    • Use a large, shallow baking tray so that zucchini aren’t crowded and the moisture can evaporate easily.
    • Preheat the oven to the right temperature.
    • Use finely grated Parmesan Cheese for best results.
    • Don’t forget the salt. If it’s bland, it probably needs salt.
    • Arrange zucchini cut side up and don’t be tempted to cut into smaller pieces.
    Tried this recipe? Give it a star rating and leave a comment below!

    Nutritional Estimate Per Serving

    Calories: 96kcal | Carbohydrates: 6g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 434mg | Potassium: 522mg | Fiber: 2g | Sugar: 5g | Vitamin A: 464IU | Vitamin C: 35mg | Calcium: 124mg | Iron: 1mg

    Nutritional Disclaimer

    Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

    Similar Posts

    5 from 96 votes (84 ratings without comment)

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    26 Comments

    1. 5 stars
      Two preteen grandsons helped me prep. I let them choose seasonings. They baked just right in hot oven. They got Eaten!! I’d say choose slender zucchini if possible, and Don’t overcook!! Given that, even the two fatter Zucchini we baked were just juicier, still very tasty. Yay for this recipe!! Thanks.

    2. 5 stars
      That was delicious!! Thank you. I did sprinkle on some fresh chopped dill and parsley, but other than that I just followed your directions.

    3. 5 stars
      The best recipes are the easiest ones. This recipe for roasted zucchini is just perfect. We had it as an afternoon snack, and I had to make a second batch.

    4. 5 stars
      This roasted zucchini recipe was so delicious! I loved how easy it turned out in the oven! I will be roasting them like this every time!

    5. 5 stars
      We all need lots of zucchini recipes this time of year. The perfect side dish to any bbq. Makes a great appetizer too.

    6. 5 stars
      I love how quick and easy this zucchini was to make! My family devoured it! Definitely my new favorite way to make zucchini now

    7. 5 stars
      This has been my go-to zucchini recipe since you published it! It so easy to make and so delicious. I may go extra heavy on the parmesan. 🙂

    8. 5 stars
      These look so good, love that they are low in carbs too. Making these for a family dinner this weekend, can’t wait.

    9. Looks delicious! What a great summertime recipe when there is quite an abundance of zucchini. I am all for cheese and this sounds like a perfect pairing.

    10. 5 stars
      My daughter loves roasted zucchini! Never made them with Parmesan. Will make them next weekend, so she can try something new!

    11. Love this kind of roasted vegetable dish! I’ve made all kinds of vegetables this way. It’s a great way to intensify the flavors, especially with a relative “bland” veg like zucchini, it works wonders.