There’s something about roasted zucchini that just makes dinner feel complete. It’s easy, flavorful, and light—but when you add parmesan, it turns into this beautiful, golden, cheesy side that you’ll want to eat straight off the pan. That’s exactly what happens every time I make this dish. Whether it’s a casual weeknight meal or a quick veggie fix with pasta, these parmesan roasted zucchini rounds always disappear fast from the table.
Why I Make This on Repeat
I love a good veggie medley, but there are days when I just want to keep it simple—and zucchini steps up beautifully for that. It’s one of those vegetables that plays well with anything, especially during the warmer months when it’s at its best.
This recipe keeps things simple: just zucchini, a few dried spices, and some freshly grated parmesan. That’s it. No fussy prep, no fancy gadgets. Just toss everything in a bowl, spread it on a hot pan, and let the oven do the magic.
And let’s be real—zucchini on its own is pretty mellow. That’s why I spice it up with garlic, onion powder, and a pinch of chili flakes. It transforms into something that’s not just good-for-you but genuinely delicious.
A Quick Note About Zucchini
Technically, zucchini is a fruit—but in our kitchens, we treat it like a veggie. It’s one of the most versatile ingredients I keep on hand. I’ve used it in everything from savory sides to muffins. You can roast it, sauté it, spiralize it into noodles, even shred it into baked goods. But when I want something low-effort and high reward, roasting with a bit of cheese always wins.
What You’ll Need
Here’s what I grab when I’m making this:
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Zucchini: Pick ones that are firm with smooth, dark green skin. No soft spots.
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Olive oil: I like using extra virgin olive oil for flavor and richness.
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Seasonings: Garlic powder, onion powder, red pepper flakes, salt, and black pepper.
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Parmesan cheese: Freshly grated is key—it melts into the zucchini and gives it that nutty, savory crust.
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Fresh parsley: Totally optional, but I love adding it at the end for color and freshness.
You could easily switch out parsley for basil or chives depending on what’s growing in your herb pot.
Let’s Roast Some Zucchini
1. Preheat and Prep Your Pan
Set your oven to 425°F and place your baking sheet inside to preheat too. This trick helps you get a good sear on the bottom of the zucchini right from the start.
2. Make the Seasoning Mix
In a small bowl, stir together the garlic powder, onion powder, chili flakes, salt, pepper, and olive oil. It should smell amazing already.
3. Toss the Zucchini
Slice your zucchini into rounds and toss them in a large bowl with the seasoned oil. Make sure every piece gets coated—this is where the flavor comes from.
4. Roast
Carefully arrange the zucchini slices on your hot baking sheet in a single layer—no overlapping. Sprinkle them generously with parmesan.
5. Bake Until Golden
Roast for 30 to 35 minutes, until the zucchini is golden brown on the edges and tender in the middle. The parmesan should be melted and starting to crisp up. Finish with a sprinkle of chopped parsley.
What to Serve With It
This roasted zucchini fits in just about anywhere. I often make it to go with:
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Grilled chicken or fish
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A big bowl of pasta – especially something garlicky or tomato-based
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Homemade pizza night – a veggie side balances out all the cheese
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Eggs – I’ve even had it with a poached egg on top for a quick lunch
It’s also perfect for summer dinners on the patio. Just a big plate of this, some crusty bread, and a glass of something cold.
Leftovers and Storage Tips
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Best served warm: Right out of the oven is when they’re at their crispiest.
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To store: Keep any leftovers in an airtight container in the fridge for up to 3–4 days.
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To reheat: Pop them back in a 350°F oven to warm through. They’ll soften a bit, but still taste great.
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Cold option: Leftover slices are lovely cold tossed into a salad or grain bowl the next day.
Parmesan Roasted Zucchini
Golden, crispy-edged zucchini rounds topped with savory Parmesan—this is the kind of side dish that quietly steals the spotlight.
Ingredients
- 2 pounds zucchini, sliced into ½-inch thick rounds
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛–¼ teaspoon red pepper flakes (adjust to taste)
- ⅓ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 425°F and place a baking sheet inside while it heats up.
- In a small bowl, stir together the salt, pepper, onion powder, garlic powder, and red pepper flakes. Add olive oil to the bowl and mix to combine.
- Toss the zucchini slices in a large mixing bowl with the seasoned oil mixture, making sure each piece is coated well.
- Carefully remove the hot baking sheet from the oven and arrange the zucchini slices in a single layer—avoid overlapping for even roasting.
- Sprinkle grated Parmesan over the top of the zucchini, then slide the pan back into the oven.
- Roast for about 30 minutes, or until the edges are golden and the zucchini is tender.
- Finish with a scattering of fresh parsley and serve immediately.
Notes
- Try swapping in yellow squash or mix it with the zucchini for a bit of color.
- These are best served warm, straight from the oven.
- Leftovers? Store them in an airtight container in the fridge for 3–4 days. Reheat in a 350°F oven, or toss cold into a salad for something different.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 132Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 7mgSodium 471mgCarbohydrates 8gFiber 3gSugar 4gProtein 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.
Frequently Asked Questions
Do I need to salt zucchini before roasting?
Nope! Since we’re roasting at high heat on a hot pan, you don’t need to draw out the moisture first. That’s more helpful when sautéing.
Should I line the pan?
Skip the foil or parchment here. Letting the zucchini touch the hot metal directly helps it brown better and prevents sogginess.
Can I use yellow squash instead?
Absolutely. You can even mix them both for color and variety.
Can I make this ahead of time?
You can slice the zucchini and mix the seasoning earlier in the day. Just wait to roast until you’re ready to serve for the best texture.
This recipe is one of those easy wins you can keep in your back pocket. It’s simple enough for a weeknight but flavorful enough for guests. Once you make it a couple of times, you’ll probably start riffing on it with whatever seasonings or cheese you’ve got lying around. Let me know how you make it yours!
Try other Zucchini recipes:
