Roasted Zucchini with Parmesan

There are plenty of ways to roast zucchini, but this garlic-Parmesan version is the one I make most often. Thick zucchini rounds are seasoned with garlic and smoked paprika, roasted at high heat, and finished under the broiler until tender with a golden Parmesan topping. Best of all, it is ready in less than 15 minutes – about the same amount of time it takes to cook chicken breasts in the air fryer or bake salmon in the oven.

I make this roasted zucchini recipe year-round, but it is especially useful during the summer when zucchini is in season and friends, neighbors, or the garden keep producing more than you know what to do with. It is less hands-on than sautéed zucchini, and the Parmesan adds a salty, savory finish that turns this simple vegetable into a side dish everyone actually wants to eat.

Ingredients and Substitutions

This roasted zucchini recipe uses just a handful of ingredients, but the size of your zucchini, how finely you grate the Parmesan, and how lightly you coat the rounds with oil all affect the final texture.

• Zucchini: Whenever possible, I try to make this recipe with small to medium zucchini. They tend to be firmer, less seedy, and less watery than very large zucchini. There’s no need to peel them. If you are using an oversized garden zucchini, cut it in half lengthwise, remove any large or spongy seeds, and slice it into 1/2-inch-thick half-moons.
• Olive oil: One tablespoon is enough to lightly coat 2 pounds of zucchini without making it greasy. Toss thoroughly so the rounds are evenly coated rather than adding more oil. You may substitute avocado oil or another neutral, high-heat cooking oil.
• Garlic powder: Garlic powder will coat the zucchini more evenly than fresh minced garlic and it’s less likely to burn in the hot oven or under the broiler.
• Smoked paprika: Adds warm, smoky flavor and a deeper golden color without making the zucchini spicy. You can substitute sweet paprika, but the finished dish will have a milder, less smoky flavor.
• Parmesan cheese: Finely grated Parmesan clings to the zucchini and melts more evenly than thick shreds. Mix 1/4 cup into the seasoned zucchini, then sprinkle the remaining 1/2 cup over the top before roasting. Pecorino Romano also works, but it is sharper and saltier, so consider reducing the salt slightly.
• Salt: This recipe uses kosher salt, which distributes evenly, especially when using it to season a large batch of zucchini. If using fine table salt, start with a little less. Also note, Parmesan is naturally salty, so resist adding more until you have tasted the finished dish.

How to Roast Zucchini

1. Prepare the Oven and Pans: Preheat the oven to 450°F and position the oven racks in the upper and lower thirds of the oven. Line two large rimmed baking sheets with aluminum foil. Using two pans gives the full 2 pounds of zucchini enough room to roast without overcrowding and steaming.
2. Slice the Zucchini: Wash and thoroughly dry the zucchini, then trim off both ends. Cut the zucchini into even 1/2-inch-thick rounds. For this recipe, it’s important to slice them the same thickness so that they will finish cooking at approximately the same time.

3. Season: Transfer the zucchini to a large bowl. Add the olive oil, salt, black pepper, garlic powder, smoked paprika, and 1/4 cup of the finely grated Parmesan. Gently toss until the rounds are lightly and evenly coated.

3. Arrange the Zucchini in a Single Layer: Divide the zucchini between the prepared baking sheets. Arrange the rounds in a single, non-overlapping layer, leaving a little space between them whenever possible. Sprinkle the remaining 1/2 cup of Parmesan evenly over the zucchini.

5. Roast First: Roast the zucchini for 6 to 8 minutes, switching the positions of the pans once so they cook evenly. There is no need to flip the zucchini; keeping the rounds undisturbed also helps the Parmesan stay in place while it roasts. The rounds should be tender enough to pierce with a fork but still hold their shape.
6. Then Broil: Remove one pan from the oven and move the other to the upper rack. Broil for about 2 minutes, or until the Parmesan is melted and golden brown. Repeat with the second pan. Garnish with fresh parsley, if desired, and serve immediately. The zucchini will continue to soften as it sits.

How to Keep Roasted Zucchini From Getting Soggy

Properly roasted zucchini should have tender centers that still hold their shape, lightly browned edges, and golden Parmesan on top. These simple steps help prevent the rounds from steaming or becoming overly soft.

• Dry the zucchini thoroughly: After washing the zucchini, pat it completely dry before slicing. Any water left on the surface creates extra steam in the oven and makes it harder for the zucchini and Parmesan to brown.
• Choose small or medium zucchini: Smaller zucchini tend to be firmer, less seedy, and less watery than oversized zucchini. If you are using a large garden zucchini, remove any large or spongy seeds before slicing.
• Do not crowd the pans: Divide the zucchini between two large baking sheets and arrange the rounds in a single, non-overlapping layer. Leaving a little space between the pieces allows hot air to circulate so the zucchini roasts rather than steams.
• Use a fully preheated 450°F oven: High heat cooks the zucchini quickly and encourages browning before too much moisture is released. Make sure the oven has reached the correct temperature before adding the baking sheets.
• Watch for visual signs of doneness: Remove the zucchini when the rounds are tender enough to pierce with a fork but still hold their shape. Do not wait until they look completely soft or liquid begins pooling on the baking sheet.
• Broil only until the Parmesan is golden: Use the broiler to brown the cheese, not to continue cooking the zucchini. Watch closely and remove each pan as soon as the Parmesan melts and turns lightly golden.
• Serve immediately: Roasted zucchini continues to soften and release moisture as it sits. For the best texture, garnish and serve it as soon as it comes out of the oven.

What to Serve with Roasted Zucchini

Roasted zucchini is an easy vegetable side dish that works with just about any protein, pasta, or grain-based meal. I make this recipe a few times a month – at least! Here are some of my favorite pairings:

• Chicken: Serve it with simple oven-baked chicken breasts, easy air fryer chicken thighs, or alongside my crispy oven roasted chicken legs with potatoes for an easy weeknight dinner.
• Fish and seafood: The mild flavor of zucchini pairs especially well with shrimp, baked cod, or my reader favorite mahi mahi with lemon garlic sauce.
• Steak and pork: Pair it with weeknight-friendly garlic butter steak bites, baked pork chops, or pork tenderloin along with roasted potatoes or mashed potatoes for a complete meal.
• Pasta: Serve alongside your favorite pasta dish, or add the roasted zucchini directly to pasta with homemade basil pesto, marinara, or creamy Alfredo sauce.
• Vegetarian meals: Add it to grain bowls, quinoa, couscous, or farro, or serve it with a frittata or other egg-based dish.

Roasted Zucchini FAQs