Baked zucchini is the perfect side dish for just about any meal! Garden fresh zucchini is tossed with olive oil and herbs and topped with a pinch of parmesan cheese.

These baked zucchini rounds come out perfectly tender crisp with a golden parmesan cheese topping.  Serve with steaks, burgers, chicken… or even to snack on on their own!

Pile of Baked Zucchini on a plate

A Versatile Veggie

Zucchini is one of my favorite veggies to plant in my garden, it grows like crazy and we always have an abundance!  It can be used in both sweet recipes (like Zucchini Brownies or Zucchini Banana Bread) and in savory recipes like Easy Stuffed Zucchini Boats!

Of all of the recipes I’ve tried, this one the simplest!


When cooking zucchini, I most often either grill or bake it with just seasonings and olive oil! While I suggest Italian seasonings, you can add in your favorite herbs and spices to change it up or to complement your meal.  The cheese (my favorite part) can be replaced with any cheese you like as well!

This baked zucchini recipe uses zucchini that is cut in ½” rounds to allow the cheese to lightly brown while still keeping the zucchini tender-crisp. If you prefer a softer zucchini, you can cut them thinner (or even cut them into sticks or wedges if you prefer)!

Ingredients for Baked Zucchini in a glass bowl

When making this Baked Zucchini recipe, everything can be prepared well in advance and when dinner is almost ready, just pop this in the oven for a few minutes.

How to Bake Zucchini

Zucchini is very easy to overcook, so I always set a timer while it’s roasting. The thicker you cut your zucchini, the crispier it will stay while you bake it, I find ½” is about perfect!

Zucchini is best baked at a high temperature for a short amount of time, which allows it to slightly caramelize (which adds flavor) without getting mushy. In this recipe, your baked zucchini will only be in the oven for 8-10 minutes, including the broil section to roast it to perfection!

Baked Zucchini with cheese

If you are grilling up some steaks or meat, change this recipe up by grilling your zucchini on the barbecue too (amazing flavor, I might add), and adding your cheese afterward. The flavor of grilled zucchini goes perfectly with steaks and a pasta salad!

Baked zucchini is an easy recipe, and always a crowd-pleaser. The bonus? You will most likely already have everything you need in your kitchen! It’s delicious, loaded with flavor and it’s keto-friendly as it’s naturally low in carbs!

More Zucchini Favorites

Did you love this Baked Zucchini Recipe? Be sure to leave a comment and a rating below!

Pile of Baked Zucchini on a plate
4.98 from 428 votes↑ Click stars to rate now!
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Easy Baked Zucchini

Tender and crispy zucchini with a sprinkling of parmesan cheese makes this easy baked zucchini recipe perfect.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings


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  • 2 medium zucchini sliced into ½" rounds
  • 1 tablespoon olive oil
  • ½ teaspoon Italian seasoning
  • salt & pepper to taste
  • cup parmesan cheese shredded, divided


  • Preheat oven to 425°F.
  • Toss zucchini slices with olive oil, seasoning, salt & pepper and about 2 tablespoons of the parmesan cheese.
  • Place on a baking sheet and top with remaining parmesan cheese. Bake 5 minutes.
  • Turn oven to broil, place pan near the top and broil 3-5 minutes or until cheese is melted and zucchini is tender crisp.



Leftovers will keep in the refrigerator for up to 3 days. 
4.98 from 428 votes

Nutrition Information

Calories: 80 | Carbohydrates: 3g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 141mg | Potassium: 255mg | Fiber: 1g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 17.6mg | Calcium: 118mg | Iron: 0.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American
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top view of Baked Zucchini with writing
Baked Zucchini with a title
ingredients in a bowl to make Baked Zucchini with a title and an image of the finished dish


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Easy Stuffed Zucchini Boats

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Oven Roasted Broccoli

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I made this tonight as a side dish for pork tenderloin. It was so easy and delicious. The whole family enjoyed it. I know I will be making this quite often. Thanks5 stars

  2. I topped with turmeric, rosemary, garlic and parmesan cheese!

    I also made some substituting parmesan for a vegan parmesan.

    both versions came out excellent, thank you!