Looking for a tasty way to eat more veggies? Or maybe the perfect side dish for a holiday feast? Try my recipe for Roasted Parmesan Zucchini!
It’s easy, quick, and super yummy. Zucchini has a mild flavor that goes well with lots of dishes. When roasted, it gets a nice golden brown color and stays crisp. No soggy zucchini here!
This recipe uses simple ingredients you probably have at home. All you need is some olive oil, parmesan cheese, and a few spices. The best part? It only takes about 20 minutes to make.
Roasting is the best way to bring out zucchini’s natural sweetness. It’s my favorite way to cook this veggie. You can make zucchini spears or slices – both work great.
This dish makes a perfect side dish for any meal. It’s also good as a snack. Kids and adults alike love these crispy, cheesy bites. Give it a try and see for yourself!
Why Parmesan Roasted Zucchini is a Perfect Side Dish
Parmesan roasted zucchini is a great side dish for many reasons. It’s quick to make and goes well with lots of main dishes. You can cook it in a hot oven or even an air fryer.
This easy recipe is also good for you. Zucchini has lots of good stuff your body needs. Plus, it’s low in calories. That makes it a smart choice for a healthy meal.
The best part? It’s super tasty. The cheese and spice mix give plain zucchini a flavor boost. Even picky eaters often like these crispy, cheesy bites.
The Benefits of Using Parmesan with Zucchini
Parmesan cheese makes zucchini taste amazing. It adds a salty, nutty flavor that many people love. The cheese also helps the zucchini get crispy when you cook it.
When you mix Parmesan with spices like garlic powder and black pepper, it creates a tasty coating. This works great for zucchini fries or roasted slices. The cheese sticks to the veggie as it cooks in a hot oven.
Plus, Parmesan adds some protein and calcium to your dish. It turns plain zucchini into a more filling side. That’s why this combo is so popular in many easy recipes.
Ingredients Overview for Roasted Parmesan Zucchini
Choosing the Right Zucchini
Picking the right zucchini is key for this recipe. Look for small to medium-sized ones. They’re usually more tender and have fewer seeds.
Choose zucchini that feel firm and have smooth, shiny skin. Avoid any with soft spots or blemishes. If you can, go for ones that are about 6-8 inches long.
Smaller zucchini work great for zucchini fries or roasting on a sheet pan. They cook evenly and get nice and crispy. Plus, they’re perfect for soaking up the tasty spice mix you’ll use in this easy recipe.
Essential Spices and Seasonings (Garlic, Onion, Red Pepper Flakes)
Spices are what make this zucchini dish so tasty. Garlic powder and onion powder are must-haves. They give a rich, savory flavor that goes great with zucchini.
Don’t forget the black pepper! It adds a nice kick. If you like heat, try some red pepper flakes too. Just a little can make a big difference.
Mix these spices in a small bowl before you use them. This spice mix is perfect for coating your zucchini before it hits the hot oven or air fryer. It works great for zucchini fries or roasted slices on a sheet pan.
Using Parmesan Cheese for Flavor
Parmesan cheese is a star in this easy recipe. It adds a salty, nutty flavor that makes zucchini taste amazing. Use freshly grated Parmesan if you can. It melts better and has more flavor than pre-grated stuff.
And if money is no object, make sure to get Parmigiano-Reggiano; there’s no better parmesan on the planet!
Mix the cheese with your spice mix before coating the zucchini. This helps it stick better. When cooked in a hot oven or air fryer, the cheese gets crispy and golden.
Parmesan works great for zucchini fries or roasted slices on a sheet pan. It turns plain zucchini into a mouthwatering side dish. Even picky eaters often love this cheesy veggie treat!
Olive Oil: Best Type to Use
Olive oil is key in this easy recipe. It helps the spice mix stick to the zucchini and makes it crispy. Choose extra virgin olive oil if you can. It has the best flavor.
You don’t need much oil. Just enough to lightly coat the zucchini. Too much can make your zucchini soggy on the sheet pan. If you’re using an air fryer, you’ll need even less.
The oil also helps the zucchini cook evenly in the hot oven. It gives a nice golden color to your zucchini fries or roasted slices. Plus, it brings out the flavors of the garlic powder and other spices.
Preparation Steps for Roasted Parmesan Zucchini
Prepping the Zucchini (Slicing and Cleaning)
First, wash your fresh zucchini well. Then, cut off the ends. You don’t need to peel it.
Slice the zucchini into rounds about 1/4 inch thick. Try to make them all the same size. This helps them cook evenly. If you like, you can cut them into sticks instead for a different shape.
Because of their high water content, it’s good to pat the zucchini rounds dry with paper towels. This helps them get crispy when cooked. Now they’re ready for seasoning in a large bowl. This quick recipe works great with summer zucchini!
Mixing the Spice Blend and Olive Oil
Now it’s time to make the tasty coating for your zucchini. In a large bowl, mix olive oil with your favorite spices. Italian seasoning works great for this simple vegetable dish.
Add salt, pepper, and grated Parmesan cheese to the bowl. If you like extra crunch, throw in some panko breadcrumbs too. Stir everything well to combine.
This spice blend will give your fresh zucchini amazing flavor. It’s a key step in this quick recipe. Even if you’re not a big fan of zucchini, this tasty mix might change your mind!
Tossing Zucchini in the Oil and Seasonings
Time to coat your zucchini rounds! Add them to the large bowl with your spice mix. Gently toss everything together. Make sure each piece gets covered with the tasty blend.
Don’t worry if some of the coating falls off. It’ll still taste great. The oil helps the seasonings stick to the zucchini. This step is key for flavor in this simple vegetable dish.
If you’re using panko breadcrumbs, they might not stick perfectly. That’s okay. They’ll still add a nice crunch. Your summer zucchini is now ready for the next step in this quick recipe!
Cooking Instructions for Roasted Parmesan Zucchini
Roasting Temperature and Time
Now it’s time to cook your seasoned zucchini rounds. Preheat your oven to 425°F. This high heat is perfect for getting crispy edges.
Spread the zucchini on a prepared baking sheet. Don’t overcrowd them. Roast for about 20-25 minutes total. Flip them halfway through cooking.
Keep an eye on them. Small zucchini might cook faster. They’re done when golden brown and tender. This quick recipe turns a simple vegetable into a yummy side dish. Even if you’re not a fan of zucchini, you might love it cooked this way!
How to Achieve the Perfect Golden Brown Finish
To get that perfect golden brown finish, use a baking rack on your sheet pan. This lets hot air circulate all around the zucchini rounds. If you don’t have a rack, that’s okay. Just flip the pieces halfway through cooking.
Watch your zucchini closely near the end. The high heat can quickly turn them from golden to burnt. They’re done when the edges are crispy and brown.
If you used panko breadcrumbs, they’ll get extra crispy. This adds nice texture to your simple vegetable dish. Remember, even with their high water content, zucchini can dry out. Don’t overcook them!
Optional Broiling for Extra Crispness
Want extra crispy zucchini? Try broiling at the end. After roasting, switch your oven to broil. Keep the baking sheet in for 1-2 minutes.
Watch closely! Broiling can burn food fast. Pull out the zucchini when the tops are golden brown. This works great if you used panko breadcrumbs in your coating.
This step isn’t needed, but it can take your dish up a notch. It’s perfect for those who love crispy veggies. Even if you’re not usually a fan of zucchini, this might change your mind. It turns a simple vegetable into a standout side dish.
Serving Suggestions for Roasted Parmesan Zucchini
Best Dishes to Pair with Roasted Zucchini
Roasted Parmesan zucchini goes well with many main dishes. It’s great with grilled chicken or fish. The crispy zucchini rounds add nice texture to your plate.
Try it with pasta too. The Italian seasoning on the zucchini pairs perfectly with tomato sauce. You can even toss the roasted veggie right into your pasta.
This simple vegetable side is also good with burgers or sandwiches. It’s a healthier option than fries. Even if you’re not usually a fan of zucchini, you might like it prepared this way. It’s a versatile side that can jazz up any meal!
Garnishing with Fresh Herbs (Parsley, Basil)
Fresh herbs can make your roasted zucchini even tastier. Try sprinkling some chopped parsley or basil on top right before serving. This adds color and a burst of fresh flavor.
If you used Italian seasoning in your spice mix, basil is a great match. It echoes those flavors nicely. Parsley works well too, adding a light, fresh taste.
Don’t add the herbs until after cooking. High heat can make them wilt and lose flavor. A little goes a long way with fresh herbs. They turn this simple vegetable into something special. Even if you’re not a big fan of zucchini, these herbs might win you over!
Make-Ahead and Storage Tips for Roasted Parmesan Zucchini
Storing Leftovers in the Refrigerator
Got leftover roasted zucchini? No problem! Let it cool down first. Then, put it in a container with a tight lid.
You can keep it in the fridge for about 3-4 days. The zucchini might get a bit softer because of its high water content. That’s normal. It’ll still taste good, just not as crispy.
This simple vegetable dish is great for meal prep. You can make a big batch on the weekend. Then, you’ll have an easy side dish ready for busy weeknights. Even if you’re not usually a fan of zucchini, you might like having these tasty leftovers on hand!
Reheating Roasted Zucchini
Reheating your roasted zucchini is easy. The oven works best to keep them crispy. Preheat it to 350°F and use a prepared baking sheet.
Spread out the zucchini rounds so they don’t touch. Heat for about 5-10 minutes. Keep an eye on them so they don’t burn.
You can use a microwave too, but the zucchini might get soggy. If you’re in a hurry, it works in a pinch. Just know that this quick recipe tastes best when freshly made. Even so, reheated zucchini can still be a yummy addition to your meal!
Using Leftover Zucchini in Other Recipes
Leftover roasted zucchini is great in other dishes. Try chopping it up for a tasty omelet filling. It adds nice flavor to your eggs.
You can also toss it into a salad for extra crunch. The Italian seasoning works well with most dressings. If you’re making soup, throw in some leftover zucchini near the end of cooking.
For a twist on zucchini bread, add some chopped roasted zucchini to your batter. It gives the bread more texture and flavor. This simple vegetable is so versatile! Even if you’re not a big fan of zucchini, you might enjoy it in these new ways.
Roasted Parmesan Zucchini Recipe
Ingredients:
- Zucchini (3-4 medium, or about 2 pounds)
- Olive oil (2 tablespoons)
- Parmesan cheese (1/2 cup grated) – Romano cheese can work as a substitute
- Salt (1 teaspoon kosher or 1/2 teaspoon sea salt)
- Black pepper (1/2 teaspoon)
- Garlic powder (1 teaspoon)
- Onion powder (1/4 teaspoon)
- Red pepper flakes (1/8-1/4 teaspoon)
- Parsley (1 tablespoon chopped)
- Paprika (1/2 teaspoon, smoked or sweet)
Instructions:
- Preheat the oven to 425°F (220°C) with a rack in the center position and a sheet pan inside.
- Rinse the zucchini and dry with paper towels.
- Slice the zucchini end to end into ½-inch thick rounds.
- In a small bowl, combine:
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Red pepper flakes
- Smoked or sweet paprika
- Olive oil
- Place the zucchini in a large bowl and pour the oil-seasoning mixture over it, tossing to coat all slices evenly.
- Carefully remove the preheated sheet pan from the oven. You can either:
- Place a wire rack on the sheet pan and arrange zucchini slices on it, or
- Arrange zucchini directly on the sheet pan
- Arrange zucchini in a single layer, ensuring no slices overlap.
- Sprinkle grated Parmesan cheese over the zucchini slices.
- Roast for 25-30 minutes, or until the zucchini is golden brown and tender to your liking.
- Optional: For a more golden-brown top, switch the oven to broil for the last 2-3 minutes, watching carefully to prevent burning.
- Remove from the oven and sprinkle with chopped parsley before serving.
Note: Cooking times and temperatures may vary slightly based on your oven and preferred tenderness. Adjust accordingly.
Adding Panko Breadcrumbs
Want extra crunch? Try adding panko breadcrumbs to your zucchini. They make this simple vegetable dish even tastier.
Mix the breadcrumbs with your spices in a large bowl. Then toss in the zucchini rounds. The crumbs might not stick perfectly because of the zucchini’s high water content. That’s okay.
When you roast at high heat, the panko gets super crispy. It’s like a lighter version of fried zucchini. This quick recipe turns summer zucchini into a crunchy treat. Even if you’re not a big fan of zucchini, you might love this crispy version!
Final Thoughts
This simple roasted zucchini recipe is a winner. It’s easy to make and tastes great. You can change it up by adding different spices or fresh herbs.
For best results, remember to spread the zucchini slices in a single layer. This helps them get crispy and golden brown. No one likes soggy zucchini!
Don’t forget to try this with yellow squash too. It works just as well. You can even mix them for a colorful side dish.
The best part? Leftovers keep well in an airtight container. They’re great for quick snacks or to add to other dishes. Try them in salads or sandwiches.
This recipe shows that healthy eating can be simple and yummy. It’s a great way to use up large zucchini from your garden. So next time you’re looking for an easy veggie dish, give this a try. Your taste buds will thank you!
Check Out All My Holiday Recipes
Amazing Thanksgiving Stuffing
Amazing Slow Cooker Maple & Brown Sugar Glazed Carrots
Simple Roasted Zucchini and Parmesan
Roasted Sweet Potatoes
Roasted Brussels Sprouts
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