Here’s one of those simple little dishes that quietly steal the show—baked zucchini slices with golden, crispy Parmesan on top. They’re fast, budget-friendly, and honestly, way more delicious than you’d expect from such a humble veggie. Whether you’re serving these with grilled meats, pasta, or just as a snack straight off the tray (guilty), you’re going to love how easy and flavorful they are.
Zucchini, But Better
Let’s be real—zucchini on its own doesn’t bring much to the table. It’s mild, watery, and not exactly exciting. But roast it in a hot oven with good olive oil, plenty of seasoning, and a heavy-handed sprinkle of Parmesan? You’ve got something you’ll want to make again and again. The cheese melts and crisps up beautifully, while the zucchini softens just enough to stay juicy without turning mushy.
Why You’ll Love This Recipe
Here’s why this one’s a keeper:
- Thick rounds of zucchini roast up tender on the inside with crisp edges.
- A hot oven ensures the Parmesan turns golden and savory.
- It’s an easy side that doesn’t require any fancy ingredients or equipment.
- Kid-friendly, picky-eater-approved, and quick enough for weeknights.
Ingredients You’ll Need
- Zucchini – Look for firm, unblemished zucchini that are similar in size so they cook evenly.
- Olive Oil – Helps the zucchini roast properly and helps the seasoning stick.
- Seasonings – A simple mix of garlic powder, cayenne (just a pinch), oregano, and salt does the trick. Don’t have oregano? Swap in Italian seasoning, thyme, or even a little rosemary.
- Parmesan Cheese – Freshly grated is best. It melts and crisps up better than the pre-grated stuff.
Common Questions About Zucchini
Do I need to peel zucchini before cooking?
Nope! The skin is tender and totally edible. Just give it a rinse and it’s ready to go.
What’s the best way to slice zucchini?
For this recipe, slice the zucchini into ½-inch rounds. You can also cut it into half-moons, strips, or spiralize it depending on how you’re using it. But for this one, thick coins give the perfect texture.
How do I keep zucchini from going soggy in the oven?
That’s the trickiest part with zucchini—it’s full of water. The key is to roast it at a high temperature and not leave it in the oven too long. You want it tender, not mushy.
How to Make Baked Zucchini Slices
Step 1: Preheat your oven to 425°F.
Step 2: In a mixing bowl, toss the zucchini slices with olive oil, garlic powder, oregano, cayenne, and salt until well coated.
Step 3: Add the grated Parmesan and give everything one last gentle toss.
Step 4: Spread the slices out in a single layer on a baking sheet. Don’t overcrowd them or they’ll steam instead of roast.
Step 5: Roast for 5 minutes, then switch to broil and cook for another 2–3 minutes, just until the cheese is bubbling and turning golden brown. Keep an eye on it—things go fast under the broiler!
How to Serve
These zucchini slices go with just about anything. Serve them alongside:
- Grilled chicken, steak, or fish
- Pasta dishes
- Roasted potatoes or rice
- Or just enjoy them on their own with a squeeze of lemon on top for a little zing
They’re also great tucked into wraps or sandwiches for a cheesy veggie layer.
Storing and Reheating
If you’ve got leftovers, store them in an airtight container in the fridge for up to 2 days. Just note that they’ll lose a bit of their crispiness. To reheat, pop them back in a hot oven or toaster oven for a few minutes rather than microwaving—it helps bring back some of that roasted texture.
Baked Zucchini Slices
These quick and crispy baked zucchini slices are topped with melted Parmesan cheese, herbs, and spices. They're a great addition to any meal—versatile, budget-friendly, and appealing even to picky eaters.
Ingredients
- 2 zucchini, sliced into ¼-inch rounds
- 1 tablespoon olive oil
- ¼ teaspoon oregano (or thyme, Italian seasoning, or herbs de Provence)
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven to 425°F.
- In a large bowl, toss the zucchini slices with olive oil, oregano, and garlic powder until evenly coated. Add the Parmesan cheese and toss again to coat.
- Arrange the zucchini in a single layer on a baking sheet.
- Roast for 5 minutes, until zucchini is nearly tender.
- Turn on the broiler and cook for an additional 2 minutes, until the Parmesan is bubbling and golden brown.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 98Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 11mgSodium 361mgCarbohydrates 5gFiber 1gSugar 2gProtein 5g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Sometimes the simplest recipes are the ones we come back to again and again—and this is definitely one of those. Zucchini + cheese + high heat = magic. Keep this one in your back pocket for busy nights, picky eaters, or whenever you’ve got a couple of zucchinis hanging out in the fridge looking for a purpose.
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