Easy Baked Zucchini

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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!

Ingredients

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
4.97 from 287 votes
Review Recipe

Easy Baked Zucchini

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Author Holly Nilsson
Perfectly tender crisp zucchini topped with parmesan cheese.

Ingredients

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

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Instructions

  • 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.

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.)

Keyword zucchini
Course Side Dish
Cuisine American
close up of Baked Zucchini with writing
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

 

 More Recipes You’ll Love

Easy Stuffed Zucchini Boats

stuffed zucchini boat on pasta

Oven Roasted Broccoli

broccoli in a bowl with a lemon in the background

About the author

Holly

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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!

More Posts by Holly

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Recipe Rating




Comments

  1. So great. And so e/z p/z!!!
    I followed exactly and added a pinch of garlic. I always check here as your recipes are AWESOME!!!5 stars

  2. I love this and make it often. Hubby doesn’t like zucchini very much, but he likes this recipe. It turns out kind of sweet. I sprinkle on McCormick’s Vegetable seasoning and that gives it a nice taste. I cut mine into fry-type shapes and roast. Easy, fast, yummy!5 stars

  3. I had these years ago as my side vegetable with my meal.
    They put a dollop of tomato sauce in the center of the zucchini then the cheese then broiled it.
    I have been making my own version for years. I season and use olive oil prior to baking like your recipe , then add the sauce and whatever cheese ( American, Provolone Parmesan or a combination ) then broil. I will warn you in advance they are addictive.

  4. So simple & so delish! Never thought to do this. Cut the zucchini 1/2 slices. Shredded fresh parm. Also my zucchini was from the farmers market & it was so sweet. I roasted in oven at 425 till parm melted. Then I put in the broiler till zucchini browned. Perfect.5 stars

  5. We loved loved loved it! This recipe will be my go to. Can’t wait to try more like this one.5 stars

  6. This was a hit! For both flavor and ease of preparing this recipe is a winner!! Husband raved about it while eating. The seasoning along with the cheese made this a wonderfully flavorful side dish.5 stars

  7. This looks so easy and delicious! I have one zucchini and one yellow squash. Do you think it will come out OK if I use both of those? Thanks so much for all of your delicious recipes!!

  8. I just finished eating this and had to come back to leave a review and save the recipe! I followed the recipe directions, but used a different seasoning blend (Penzey’s forward blend) and put the zucchini on a baking rack on the sheet pan. The key is really cutting the zucchini thick- 1/2″ is thicker than I thought it would be, and turned out perfect, not soggy at all. Thank you for sharing!5 stars

  9. This is an excellent recipe! I followed the directions as listed. The only change I made was to also add 1 Tablespoon of Herbs de Province. My entire family LOVED it, even saying it tasted like pizza. We will definitely make this regularly!5 stars

  10. This is a really good recipe for zucchini. That flavor is great. Having it be an oven recipe makes it ever better.5 stars