Name: Roasted Zucchini with Parmesan
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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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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

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.
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.
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.
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.
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

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.