Roasted Zucchini
Updated Jul 27, 2025
Easy Roasted Zucchini is made with sliced zucchini, olive oil, and simple seasonings. Arrange on a sheet pan and bake for 20 minutes.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
My Roasted Zucchini is So Good!
My recipe for roasted zucchini is super easy, with no salting and waiting needed. That’s because I crank up the heat to 425°F, season the zucchini generously on both sides, and add freshly grated parmesan cheese halfway through cooking. These tips make all the difference when roasting zucchini in the oven!
Roasted Zucchini Ingredients
- Zucchini: You want to slice the zucchini as evenly as possible so they cook at the same speed.
- Olive oil: I love the taste of olive oil, but any high-heat oil will work!
- Spices: To season my zucchini, I add a blend of garlic powder, Italian seasoning, crushed red pepper, salt, and black pepper. Try some lemon zest as well.
- Parmesan cheese: Grated pecorino romano also works!
- Parsley: I love to add chopped, fresh parsley on top of my zucchini. Dill, chives, or mint would be good too, though!
How to Make Grilled Zucchini
Roasted Zucchini Recipe
Easy Roasted Zucchini is made with sliced zucchini, olive oil, and simple seasonings. Arrange on a sheet pan and bake for 20 minutes.
Ingredients
- 2 medium zucchinis sliced into ¼-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon chopped parsley
- ¼ teaspoon crushed red pepper
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- On the baking sheet, toss zucchini rounds with olive oil, garlic powder, Italian seasoning, salt, and black pepper. Arrange in a single layer, making sure they aren’t overlapping.
- Roast the zucchini in the oven for 10 minutes.
- Remove from the oven and sprinkle Parmesan evenly over the zucchini rounds then continue roasting for 10 more minutes, or until the cheese is golden and bubbly.
- Broil for 1-2 minutes at the end if you want them extra crispy.
- Transfer to a serving platter, then garnish with fresh parsley and crushed red pepper flakes. Serve warm.
Equipment
Notes
Storage: Kept in an airtight container in the fridge, the zucchini will keep for up to 3 days! You can reheat it in the microwave, in the oven, or in an air fryer.
Nutrition
Serving: 0.5zucchini, Calories: 271kcal, Carbohydrates: 11g, Protein: 10g, Fat: 22g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 22mg, Sodium: 750mg, Potassium: 601mg, Fiber: 3g, Sugar: 5g, Vitamin A: 861IU, Vitamin C: 38mg, Calcium: 267mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Slice your squash evenly (and not too thinly): Cutting zucchini into ¼-inch rounds helps it roast evenly without getting mushy. That’s the thinnest I would go, though, because thin slices tend to soften too much. You can use a mandolin to get even cuts if you have one!
- Salt and drain your zucchini: This step is optional, but if you feel like your zucchini is watery, lightly salt the slices and let them sit on a paper towel for 10-15 minutes before roasting. Then, pat them dry to remove the excess moisture.
- Use high heat: I roast all my vegetables at 425°F and that’s the case for zucchini, too! It helps any moisture evaporate quickly and avoids steaming the veg!
- Don’t overcrowd the pan: Arrange your zucchini slices in a single layer with a little space between them. Overlapping can cause them to steam instead of roast!
- Broil at the end: This is also optional, but for extra crispiness, I like to broil the zucchini for 1-2 minutes at the end of roasting.
Serving Ideas
- Add some protein. My favorite meat dishes to serve with this roasted zucchini are grilled flank steak, roasted chicken with garlic & herbs, and baked feta salmon.
- Top a pasta. I love roasted roasted zucchini as an added topping for pasta dishes like lemon pasta, ricotta pasta, or pasta with cherry tomatoes.
- Garnish a salad. Grilled zucchini is my favorite extra Greek salad addition!
