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Home » Sides » Roasted Zucchini with Parmesan

Roasted Zucchini with Parmesan

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
February 7, 2022
4.78 from 63 votes


Last Updated February 7, 2022 | 1 Comment

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Roasted Zucchini Pinterest pin
Roasted Zucchini Pinterest pin
Roasted Zucchini Pinterest pin

This Roasted Zucchini Recipe is so delicious and so easy to make. Ready in about 20 minutes, fresh zucchini squash is tossed with olive oil, simple seasonings, and grated parmesan cheese then roasted in the oven until tender. The perfect weeknight side dish.

Small white plate filled with roasted zucchini with parmesan cheese.

Oven Roasted Zucchini

There are countless variations of roasted zucchini out there, but this version is my favorite. The ingredients are super simple but so flavorful and it’s ready in less than 20 minutes – about as long as it takes to cook chicken breasts in the air fryer or bake salmon in the oven.

I love this recipe year-round, but it’s especially useful in the summer months when zucchini is in season and everyone you know is giving it away for free. Less hands-on than sauteed zucchini, the parmesan cheese is what really brings life to this otherwise simple vegetable.

Bowl filled with sliced zucchini drizzled with olive oil and second image of a bowl filled with sliced zucchini drizzled with olive oil, seasoning, and grated parmesan cheese.

How Long to Roast Zucchini

  • How long to roast zucchini at 400°F – approximately 10-12 minutes (plus 2 minutes broil)
  • How long to roast zucchini at 425°F – approximately 8-10 minutes (plus 2 minutes broil)
  • How long to roast zucchini at 450°F – approximately 6-8 minutes (plus 2 minutes broil)

Note: Cooking time will vary based on the type of oven used and how thick each zucchini was sliced.

Zucchini slices on a baking sheet seasoned with salt, pepper, paprika, garlic, and topped with grated parmesan cheese.

How to Roast Zucchini

  1. Preheat the oven and prepare baking sheets: Preheat the oven to 450°F and line baking sheets with foil. You may only need just one baking sheet, but for 2 pounds of zucchini, I usually need two.
  2. Prepare the zucchini: Wash and dry each zucchini then trim the woody base, or end, from each. There is no need to peel before cooking, zucchini skin is very thin and actually helps prevent the zucchini from becoming too mushy. Cut zucchini into 1/2-inch thick rounds.
  3. Season: Toss the zucchini with olive oil, salt, black pepper, garlic powder, smoked paprika, and 1/4 cup of grated parmesan cheese in a large bowl.
  4. Arrange the zucchini slices on the prepared baking sheets: Place them in a single, non-overlapping layer. Top with the remaining 1/2 cup of parmesan cheese.
  5. Roast the zucchini: Roast for 6-8 minutes, then broil for an additional 2 minutes.

Roasted Zucchini Recipe Tips

  • You can make this recipe with zucchini and yellow squash.
  • Slice the zucchini so that they are roughly equal thickness – about 1/2 inch. This allows for even cooking.
  • Allow space between each zucchini on the baking sheet. This helps prevent steaming and sogginess.
  • Try adding different seasonings like Italian seasoning or taco seasoning.
Baking sheet with roasted zucchini slices seasoned with salt, pepper, paprika, and parmesan cheese.

More Roasted Side Dish Recipes

  • Roasted Asparagus Recipe
  • Garlic Roasted Potatoes
  • Roasted Acorn Squash
  • Oven Roasted Delicata Squash Recipe
  • Simple Roasted Eggplant Recipe
  • Roasted Brussels Sprouts and Sweet Potatoes
Small white plate filled with roasted zucchini with parmesan cheese.

Have you tried making this Roasted Zucchini Recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

Small white plate filled with roasted zucchini with parmesan cheese.

Roasted Zucchini with Parmesan

4.78 from 63 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
This Roasted Zucchini Recipe is so delicious and so easy to make. Ready in about 20 minutes, fresh zucchini squash is tossed with olive oil, simple seasonings, and grated parmesan cheese then roasted in the oven until tender.
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish, Snack, Vegetables
Cuisine American
Servings 6 as a side
Calories 102 kcal

Ingredients
 
 

  • 2 pounds zucchini - cut into ½-inch thick rounds
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ¾ cup grated parmesan cheese
  • fresh minced parsley
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Instructions
 

  • Preheat the oven to 450°F and line 2 large baking sheets with aluminum foil. Set aside.
  • Transfer the zucchini to a large bowl. Drizzle the zucchini with olive oil and season with salt, black pepper, garlic powder, smoked paprika, and 1/4 cup of grated parmesan cheese. Gently toss zucchini to coat.
  • Arrange the zucchini on the baking sheet in a single layer. Top with the remaining grated parmesan cheese.
  • Cook zucchini on the center rack for 6-8 minutes, then broil for an additional 2 minutes or until the cheese is golden brown (this happens quickly, so don't walk away).
  • Garnish with minced parsley, if desired. Best served immediately.

Jessica’s Notes

  • This recipe is best enjoyed immediately.
  • Storage: Keep leftovers stored in an airtight container and in the refrigerator for up to 3-4 days.
  • Reheating: You may reheat roasted zucchini in the microwave until heated through or on a baking sheet in a preheated 400 degrees f oven.
  • Freezing: This recipe does not freeze well.
  • This recipe is low-carb and gluten-free.

Nutritional Information

Calories: 102kcal | Carbohydrates: 6g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 591mg | Potassium: 417mg | Fiber: 2g | Sugar: 4g | Vitamin A: 452IU | Vitamin C: 27mg | Calcium: 164mg | Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Oven Roasted Zucchini, Roasted Zucchini, Roasted Zucchini Recipe, Roasted Zucchini with Parmesan
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

216 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. JB says

    November 17, 2022 at 7:27 am

    5 stars
    My family raved about this. I only made one modification, using a dairy-free Parmesan-style cheese, and was thrilled with the result. This is definitely going to be a go-to during the coming winter months.

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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