Roasted Zucchini with Parmesan Recipe

Small white plate filled with roasted zucchini with parmesan cheese.

4.82 from 192 votes

Roasted Zucchini with Parmesan Recipe

This easy roasted zucchini recipe is made with 1/2-inch zucchini rounds seasoned with garlic, smoked paprika, and Parmesan, then roasted at high heat and briefly broiled until tender and golden. It is a quick, flavorful vegetable side dish ready in about 15 minutes.

Prep Time5

Cook Time10

Total Time15

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. Position the oven racks in the upper and lower thirds. Line two large rimmed baking sheets with aluminum foil and set aside.
Add the zucchini rounds to a large mixing bowl. Drizzle with olive oil and season with salt, black pepper, garlic powder, smoked paprika, and 1/4 cup Parmesan. Gently toss until the zucchini is evenly coated.
Divide the zucchini between the prepared baking sheets and arrange the rounds in a single, non-overlapping layer, leaving a little space between them whenever possible. Sprinkle the remaining 1/2 cup Parmesan evenly over the tops.
Place one baking sheet on each oven rack and roast for 6 to 8 minutes, switching the position of the pans halfway through cooking for more even roasting. The zucchini should be tender enough to pierce with a fork but still hold its 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 to 2 minutes, or until the Parmesan melts, bubbles in spots, and turns lightly golden brown. Remove from the oven and repeat with the second pan. Watch closely, as Parmesan can brown very quickly under the broiler.
Garnish with fresh parsley, if desired, and serve immediately.

Notes

Pat the zucchini dry after washing. Excess surface moisture encourages steaming rather than browning.
Use two large baking sheets for the full 2 pounds of zucchini. Crowding or overlapping the pieces traps steam and can make them soft and watery.
You can substitute yellow summer squash for some or all of the zucchini. Cut it to the same thickness for even cooking.
Storage: Refrigerate cooled leftovers in an airtight container for up to 3 to 4 days.
Reheating: For the best texture, reheat the zucchini on a baking sheet in a 400°F oven until just warmed through. You can also reheat it briefly in a skillet over medium heat. The microwave works but will produce softer zucchini.
Freezing: Freezing is not recommended because zucchini becomes significantly softer and more watery after thawing.

Nutrition

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