Roasted Zucchini with Parmesan Recipe

A large round gray ceramic plate filled with roasted zucchini slices topped with golden-brown Parmesan cheese, black pepper, and fresh parsley. The overlapping zucchini rounds have dark green skins and tender yellow-green centers. A wooden-handled fork rests beside the plate, with small bowls of grated Parmesan, salt, and pepper nearby and a black-and-white checked kitchen towel underneath.

4.82 from 192 votes

Roasted Zucchini with Parmesan Recipe

This easy roasted zucchini recipe features thick zucchini rounds seasoned with garlic, smoked paprika, and Parmesan cheese. Roasted at high heat and briefly broiled until fork-tender and golden, it's a simple, flavorful veggie side dish that's ready in about 25 minutes.

Prep Time10

Cook Time15

Total Time25

Servings: servings

Calories: 102kcal

Chef: Jessica Randhawa

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.

Nutrition

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