This easy, roasted Parmesan zucchini is generously topped with Parmesan then baked till golden brown for tender veggies with a subtle crunch. It’s quick, uses just a handful of ingredients and takes less than 15 minutes to make a family-pleasing side dish that pairs well with most dinners.
This roasted Parmesan zucchini recipe is a great way to use up all that seasonal summer zucchini or squash. Even if you’re not a fan of zucchini, it’s hard to pass up on these baked zucchini chips because of their addictive, light cheesy crunch. The toasted Parmesan topping gives a delicious, contrast to the otherwise tender nature of zucchini. These veggies are cheesy, a little bit garlicky and should win over meat eaters and kids.
To make this, it’s as simple as slicing some fresh zucchini into rounds and tossing them in a mix of olive oil, garlic powder and simple salt and pepper. Sprinkle them with grated Parmesan and roast in the oven under tender. Finish up with a quick broil to take that Parmesan topping golden brown. And that’s all there is to it.
You can make a few customizations for more flavor, like adding lemon zest or sprinkling with lemon juice before serving. Add Italian seasoning or fresh herbs to compliment the Parmesan or toss the zucchini with panko bread crumbs for a little extra crunch.
Ingredients in Roasted Parmesan Zucchini
ROASTED PARMESAN ZUCCHINI RECIPE TIPS
- Zucchini – I used only zucchini in this recipe but you can do a mix of summer squash. Try adding some yellow squash for a pop of color and some variety. There’s no need to peel the zucchini – just clean them and slice them into 1/4 ” equal-sized rounds.
I ended up using about three large zucchini to fit a half baking sheet which worked out to be almost 1 1/2 lbs. worth. Depending on the size of your zucchini, there might be a little extra left so put them in a smaller baking pan to roast alongside the bigger sheet.
- Garlic – I used garlic powder so it spreads more evenly when mixing with the zucchini rounds but you can substitute it with fresh minced garlic if you prefer.
- Salt – We don’t use a lot of salt because the salt content in the Parmesan will help with the seasoning.
- Mixing – It’s important to mix everything in a mixing bowl to get everything evenly coated. Drizzling olive oil and adding the seasoning directly onto the zucchini on the baking sheet will not work as well.
- Baking sheet – Use a baking sheet to bake the zucchini rounds in a single layer. Bake with it as is, or prepare it by lining it with aluminum foil or parchment paper for easier clean-up.
- Baking – Space the zucchini rounds out in a single layer with no overlap so they roast evenly. You don’t need to bake them for very long and they will cook some more when broiling. Baking time will vary depending on your oven and how thick the zucchini is sliced.
- Broiling – Finishing with a broil lets the Parmesan topping crisp up to make it extra toasty. Babysit the zucchini at this step because it can burn very quickly if you don’t keep an eye on it. Broiling time will vary, depending on your oven settings.
- Parmesan – I used freshly grated Parmesan but the bagged pre-grated Parmesan will work just as well. You can also use shredded Parmesan if you prefer.
- Add some zest – Brighten things up with a drizzle of lemon juice or with some lemon zest.
- Add more seasoning – Season with Italian seasoning or with fresh chopped herbs like basil, oregano, parsley, or thyme.
- Add more flavor – Add more crunch by mixing or topping the zucchini with Italian or panko bread crumbs.
What to Serve with Roasted Parmesan Zucchini
These veggies pair well with other baked mains like baked Parmesan-crusted chicken, garlic butter baked chicken, or this easy oven-baked chicken breast. You can also pair them with mashed potatoes and saucy or creamy proteins like caprese chicken, creamy lemon chicken piccata, or some creamy ranch chicken. Or try them with some beef mains like Salisbury steak, or these garlic butter steak bites.
And that’s about it. Let me know how you liked them, what customizations you made, or what you paired them with in the comments below.
MORE VEGGIE SIDES TO TRY
- Crispy Garlic Parmesan Brussels Sprouts
- Honey Butter Skillet Corn
- Creamy Garlic Mushrooms
- Creamed Corn
- Garlic Parmesan Roasted Broccoli