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This easy roasted zucchini recipe is one of my favorite ways to turn fresh zucchini into a delicious side dish. Thick zucchini rounds are roasted in a hot oven until fork-tender, then briefly broiled until the garlic-Parmesan topping is melted and golden. It’s simple, flavorful, and perfect for just about any dinner.
Zucchini is my favorite veggie side dish. I cook it all the time year-round – which translates to about twice a week – rotating between today’s easy oven-roasted zucchini recipe and simple sautéed zucchini with garlic and butter. If you’ve cooked zucchini before, you probably learned pretty quickly that it’s mostly water. This is great – until it isn’t.
Zucchini can go from perfectly tender to watery and mushy when it’s overcooked. That’s why I recommend salting and draining zucchini noodles before cooking them. Lucky for us, I haven’t found that extra step necessary (or especially helpful) when roasting zucchini. Instead, the key to perfectly roasted zucchini comes down to four things: thick-cut rounds, roasting at high heat, a quick broil to finish, and being extra careful NOT to overcook them.
Of course, seasoning also helps. In fact, what really makes this roasted zucchini recipe so special is the Parmesan. I mean, all that water needs a little flavor, am I right? What better way to do just that than with a little salty cheese and garlic?
Quick Look: Roasted Zucchini Recipe
- Method: Roast 1/2-inch zucchini rounds at 450°F for 6-8 minutes, then briefly broil until the Parmesan is melted and golden. No breading or flipping required.
- Flavor: Savory, garlicky, and slightly smoky, with plenty of salty, nutty Parmesan flavor.
- Texture: Fork-tender zucchini that holds its shape, with melted, lightly browned Parmesan on top and around the edges.
- Total time: Approximately 25 minutes (10 minutes prep, 15 minutes cooking), plus oven preheating.
- Good to know: There’s no need to salt and drain the zucchini beforehand. Divide the zucchini rounds between two baking sheets to prevent steaming, and watch closely when broiling.
- Perfect for: Busy weeknights, summer zucchini season, and anytime you need a simple, flavorful vegetable side.
Table of Contents
Reader Comment
“This recipe is fantastic! I have made 3 times this week and can’t get enough.” – Tamie
Ingredients and Substitutions
For the complete list of ingredients and measurements, see the recipe card at the bottom of the post.
- 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: Just one tablespoon is enough to lightly coat two pounds of zucchini. You want the rounds evenly coated, not swimming in oil. Avocado oil or another neutral, high-heat cooking oil works too.
- 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 a little smoky flavor and beautiful color without making the zucchini spicy. Regular sweet paprika also works, but you’ll lose some of that smokiness.
- 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 and black pepper: I use kosher salt and freshly ground black pepper. Since Parmesan already adds plenty of saltiness, taste the finished zucchini before adding more. If using fine table salt, start with a little less.
How to Roast Zucchini
- Preheat the oven and prepare the zucchini. Preheat the oven to 450°F and position the racks in the upper and lower thirds. Line two large rimmed baking sheets with aluminum foil. Meanwhile, wash and thoroughly dry the zucchini, trim the ends, and cut into even 1/2-inch-thick rounds.
- Season the zucchini. Transfer the zucchini rounds to a large mixing bowl. Add the olive oil, kosher salt, black pepper, garlic powder, smoked paprika, and 1/4 cup of the grated Parmesan. Gently toss until everything is evenly coated.
- Arrange on the baking sheets. Divide the zucchini between the two prepared baking sheets, arranging the rounds in a single layer without overlapping. Leave a little room between the slices whenever possible. Sprinkle the remaining 1/2 cup of Parmesan evenly over the tops.
- Roast the zucchini. Place one baking sheet on each oven rack and roast for 6-8 minutes, switching the positions of the pans halfway through for even cooking. There’s no need to flip the zucchini. The rounds should be fork-tender but still firm enough to hold their shape.
- Broil until golden. Remove one baking sheet from the oven and move the other to the upper rack. Turn the broiler to high and broil for 1-2 minutes, or until the Parmesan is melted, bubbling in spots, and lightly golden brown. Repeat with the second baking sheet, watching closely so the cheese doesn’t burn. Garnish with fresh parsley, if desired, and serve immediately.
How to Keep Roasted Zucchini From Getting Soggy
The secret to perfectly roasted zucchini is knowing when to stop cooking it. You want tender rounds that still hold their shape, not zucchini that’s soft, watery, and falling apart. Here’s what helps:
- Start with dry zucchini. After washing, pat the zucchini dry before slicing. There’s no need to salt and drain it beforehand, but I recommend tossing it with the oil and seasonings just before roasting.
- Don’t overcrowd the baking sheets. Spread the zucchini between two large baking sheets in a single layer, leaving a little space between the rounds. Crowding traps moisture and causes the zucchini to steam rather than roast.
- Use high heat and avoid overcooking. Roast in a fully preheated 450°F oven until just fork-tender, then broil briefly to brown the Parmesan. The zucchini should still hold its shape when you lift it from the pan.
- Serve immediately. Zucchini continues to soften and release moisture as it sits. For the best texture, enjoy it hot from 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. Here are some of my favorite ways to serve it:
- Chicken: It’s delicious with oven-baked chicken breasts, air fryer chicken thighs, or roasted chicken legs with potatoes for an easy weeknight dinner.
- Fish and seafood: The garlic and Parmesan pair especially well with shrimp, baked cod, or my reader favorite mahi mahi with lemon garlic sauce.
- Steak and pork: Try it with garlic butter steak bites or baked pork chops, plus some mashed potatoes for a complete meal.
- Pasta: Serve it alongside your favorite pasta dish, or toss the roasted zucchini directly into pasta with homemade pesto, spaghetti sauce, or creamy Alfredo sauce.
Storage and Reheating
Roasted zucchini is definitely best served fresh from the oven, but leftovers are still delicious! Just expect the zucchini to soften a little as it sits.
- Refrigerator: Store leftover roasted zucchini in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: For the best texture, spread the zucchini on a baking sheet and reheat in a 400°F oven for 5-8 minutes, or until heated through. The microwave works too, but the zucchini will be softer.
- Freezing: I don’t recommend freezing roasted zucchini.
Oven Roasted Zucchini FAQs
Absolutely! Yellow summer squash works just as well in this recipe. Choose small to medium squash and cut it into the same 1/2-inch-thick rounds. You can also use a combination of zucchini and yellow squash for a little extra color (similar to my zucchini casserole recipe). Just keep an eye on the cooking time, since the squash may soften at a slightly different rate.
Yes, but I recommend roasting the zucchini in two batches rather than crowding everything onto one pan. Overlapping the rounds traps moisture and makes the zucchini more likely to steam instead of roast. It takes a little longer, but the texture is worth it.
Not this version! These thick zucchini rounds are meant to be fork-tender, with melted, lightly browned Parmesan on top. If you’re hoping for crispy zucchini chips, simply roasting them longer won’t do the trick. The zucchini will continue to release moisture and soften before it becomes crunchy. For chips, you’ll need a different method using much thinner slices.
I love the garlic, smoked paprika, and Parmesan combination in this recipe, but zucchini is easy to change up. Try Italian seasoning with a pinch of red pepper flakes, Cajun seasoning for a little heat, or ranch seasoning for something different. Just adjust the added salt if your seasoning blend is already salty.
More Zucchini Recipes to Try
This Roasted Zucchini with Parmesan is one of my favorite ways to turn fresh zucchini into a quick and flavorful side dish. If you give this recipe a try, don’t forget to leave a rating and review! Your feedback helps other readers discover and enjoy the recipe too. Thank you so much! 💛
Roasted Zucchini with Parmesan Recipe
Ingredients
- 2 pounds small or medium zucchini, cut into ½-inch thick rounds
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¾ cup finely grated Parmesan cheese, divided
- 2 tablespoons finely chopped fresh parsley, optional, for garnish
Instructions
- Preheat the oven to 450°F and position the oven racks in the upper and lower thirds. Line two large rimmed baking sheets with aluminum foil. Wash and thoroughly dry the zucchini, trim the ends, and cut into even 1/2-inch-thick rounds.
- Transfer the zucchini rounds to a large mixing bowl. Add the olive oil, kosher salt, black pepper, garlic powder, smoked paprika, and 1/4 cup of the grated Parmesan. Gently toss until evenly coated.
- Divide the zucchini between the two prepared baking sheets, arranging the rounds in a single layer without overlapping. Leave a little space between the slices whenever possible. Sprinkle the remaining 1/2 cup of Parmesan evenly over the tops.
- Place one baking sheet on each oven rack and roast for 6-8 minutes, switching the positions of the pans halfway through for even cooking. There's no need to flip the zucchini. The rounds should be fork-tender but still firm enough to hold their shape.
- Remove one baking sheet from the oven and move the other to the upper rack. Turn the broiler to high and broil for 1-2 minutes, or until the Parmesan is melted, bubbling in spots, and lightly golden brown. Repeat with the second baking sheet, watching closely so the cheese doesn't burn.
- Sprinkle with fresh parsley, if desired, and serve immediately.
Notes
- For the best texture: Thoroughly dry the zucchini before slicing and divide the rounds between two large baking sheets. Overcrowding causes the zucchini to steam rather than roast.
- Watch the broiler: Broil just until the Parmesan melts and turns golden. The zucchini should be fork-tender but still hold its shape.
- Substitutions: Yellow summer squash can replace some or all of the zucchini. Cut it into the same thickness for even cooking.
- Storage and reheating: Refrigerate leftovers in an airtight container for 3-4 days. Reheat in a 400°F oven until warmed through, or microwave briefly for a softer texture. Freezing is not recommended.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy to prepare and so delicious. Everyone loved this zucchini side! I paired it with baked haddock and a coleslaw.
Thank you so much Gundi! I am thrilled that everyone loved the zucchini. Baked haddock and coleslaw sound like a delicious pairing 🙂
Hey Jess
Thanks!
Really lovely flavours. I could eat these every night. I even added some left over broccoli and gave it the same treatment.
How much longer should I cook them to get crispy zucchini chips?
Thank you so much, Sharon! I love that you tried the same treatment with broccoli too. For crispy zucchini chips, I would not simply cook these 1/2-inch slices longer, since they will tend to soften before they crisp. I have not tested this recipe as chips, but I would slice the zucchini much thinner and keep a close eye on them since the Parmesan can brown quickly. 🙂