Roasted Zucchini
Published Jul 15, 2026
Easy Parmesan roasted zucchini with crisp golden edges and melty cheese. It roasts in about 20 minutes and makes a simple side for almost any meal.
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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!
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RECIPE TESTING NOTES
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this roasted zucchini recipe.
Zucchini holds so much water, so my whole battle here was getting it to actually roast instead of steam. The first pan I crowded and let the rounds overlap, and they came out soft and wet. Spreading them in a single layer with no pieces touching was the fix, and that’s when they finally browned instead of sweating.
The Parmesan timing took a couple tries too. I added it at the start once and it basically burned before the zucchini was done. Sprinkling it on after the first 10 minutes let it get golden and bubbly right as the zucchini finished, which is exactly what I wanted.
The slice thickness mattered more than I expected. Too thin and they shriveled up, too thick and they stayed soggy in the middle. A quarter inch was the round that held its shape and still got tender. And that quick broil at the end is worth it if you like crispy edges.
Happy Cooking!
– Yumna
Roasted Zucchini Ingredients
- Zucchini: Medium zucchinis work best because they’re easy to slice into even ¼-inch rounds that roast at the same rate. Try to keep the slices as uniform as possible so they finish cooking together. If your zucchini is especially large, you may want to halve the rounds before roasting. Read more of my tips on how to cut zucchini. No need to peel it first!
- Seasonings: Olive oil, garlic powder, Italian seasoning, salt, and black pepper. You could try adding a tablespoon of lemon zest, too. I love the taste of olive oil here, but any high-heat oil will work. If you don’t have Italian seasoning, use ¼ teaspoon dried oregano plus ¼ teaspoon dried basil.
- Parmesan cheese: Freshly grated Parmesan melts and browns much better than the pre-shredded kind. Grated Pecorino Romano also works.
- For serving: Chopped fresh parsley and crushed red pepper flakes. Dill, chives, or mint would be good, too!
How to Make Roasted Zucchini
These step-by-step photos show exactly how I make roasted zucchini. For the complete ingredient list, oven temperature, and full instructions, scroll down to the recipe card below, or jump straight to the → Roasted Zucchini Recipe
1. Season the Zucchini
Add the zucchini rounds to a parchment-lined baking sheet and toss them with the olive oil, garlic powder, Italian seasoning, salt, and pepper until they’re evenly coated.
2. Arrange in a single layer
Spread the zucchini slices across the baking sheet so they aren’t overlapping. Giving each piece space helps them roast instead of steam.
3. Add the Parmesan
Roast until the zucchini starts to soften, then remove the pan and grate Parmesan evenly over the top before returning it to the oven.
4. Finish roasting
Return to the oven and roast until the cheese is melted and golden around the edges. Sprinkle with chopped parsley and crushed red pepper flakes, and serve warm.
Full Roasted Zucchini Recipe
Roasted Zucchini Recipe
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 the zucchini rounds with olive oil, garlic powder, Italian seasoning, salt, and pepper. Arrange them in a single layer, making sure they aren't overlapping.
- Roast the zucchini 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
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Get extra crispy: Sprinkle 2 tablespoons panko breadcrumbs over the Parmesan before the second bake for added crunch.
- Add balsamic: Drizzle with balsamic glaze and top with a sprinkle of toasted pine nuts.
Recipe Tips
- Use high heat. I roast all my vegetables at 425°F, including zucchini slices. It helps any moisture evaporate quickly and avoids steaming the vegetables.
- Broil at the end. This is optional, but for extra crispy roasted zucchini, I like to broil the slices for 1–2 minutes at the end of roasting.
Serving Ideas
- In a salad: Toss the roasted zucchini into a Greek Salad, Chickpea Salad, or Bulgur Salad.
- On top of pasta: Roasted zucchini is so good in Lemon Pasta, Lemon Ricotta Pasta, and Pasta with Cherry Tomatoes.
- With protein: Serve the roasted zucchini with a hearty main like Grilled Flank Steak, Roasted Chicken, or Baked Feta Salmon.
Troubleshooting
This usually happens when the zucchini slices overlap or the pan is overcrowded. Spreading them into a single layer gives the moisture room to evaporate so the zucchini can brown. Or, you may have cut the zucchini too thinly or used too much oil.
The slices were likely cut thicker than ¼ inch. Thicker rounds simply need a few extra minutes in the oven before adding the Parmesan.
Freshly grated Parmesan browns much better than pre-shredded cheese because it doesn’t contain anti-caking ingredients. If needed, broil the zucchini for the last minute or two to help the cheese turn golden.
