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!

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

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.

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

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

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

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