Zucchini is one of my all-time favorite summer veggies.

In this baked zucchini recipe, fresh zucchini is sliced, seasoned, topped with a pinch of parmesan cheese, and baked until golden.

baked zucchini topped with cheese on a plate

This Baked Zucchini is Perfect for Summer Because…

  • It’s so easy to make—simply slice, season, and bake!
  • Baked zucchini is delicious and takes just minutes of prep.
  • It can be prepared in advance and put in the oven just before serving.
  • Baked in the oven, these zucchini spears come out tender-crisp.
Ingredients for baked zucchini

Ingredients for Baked Zucchini

Zucchini: Zucchini is one of my favorite veggies to plant in my garden. For this recipe, pick small to medium-sized yellow or green zucchini. If using a large garden zucchini, peel the tough skin if needed and use a spoon to scrape out the seeds.

Seasonings: I keep this recipe simple with parmesan, Italian seasoning, salt and pepper. You can add other seasonings or fresh herbs to taste.

Variations

  • Swap out the Italian seasoning for lemon pepper seasoning, it adds a zesty flavor.
  • Top with a sprinkle of fresh herbs, like parsley, and lemon juice.
  • Add minced garlic or other herbs like oregano or thyme.

How to Bake Zucchini

  1. Cut zucchini round and toss with seasonings (optional).
  2. Place in a single layer on a rimmed baking sheet.
  3. Top with a bit of parmesan cheese and bake.
  4. Broil for a few minutes until golden brown (recipe below).

Serve with steaks, burgers, chicken…or as a snack with marinara for dipping.

Holly’s Tips

  • The thicker the zucchini is cut, the crisper it will be.
  • Don’t overcook it, or the zucchini may turn mushy.
  • Zucchini can be cut into other shapes, such as sticks or zucchini fries.
  • Instead of oven-roasted zucchini, try this recipe on the grill. Add the cheese after it has cooked.

More Zucchini Favorites

Did you love this Baked Zucchini Recipe? Leave a comment and a rating below!

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Pile of Baked Zucchini on a plate
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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

Equipment

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Ingredients  

  • 2 medium zucchini about 1 pound
  • 1 tablespoon olive oil
  • ½ teaspoon Italian seasoning
  • salt and black pepper to taste
  • cup shredded Parmesan cheese divided

Instructions 

  • Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
  • Slice the zucchini into ½-inch rounds.
  • Toss zucchini slices with olive oil, Italian seasoning, salt & pepper. Add 2 tablespoons of the parmesan cheese and toss to combine.
  • Arrange the zucchini on the prepared baking sheet and top with the remaining parmesan cheese. Bake for 5 minutes.
  • Turn the oven to broil and move the baking sheet 4 to 6-inches from the broiler. Broil for 3-5 minutes or until the cheese is lightly browned and the zucchini is tender crisp.

Video

Notes

The thicker the zucchini is cut, the crisper it will be.
If using really large garden zucchini, peel the skin if needed and scrape out any seeds with a large spoon before cutting. 
Store leftovers for up to 4 days in the fridge.
4.98 from 433 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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Cheese Baked Zucchini on a plate with a title
Baked Zucchini with cheese with a title
Baked Zucchini with cheese with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. I don’t trust this because in the hints it says the thicker the crispier and I believe they meant the thinner the crispier

    1. If it’s thin the zucchini will overcook which can make it soggy. If it’s thicker, it doesn’t cook through as quickly so it’s more tender crisp.

  2. Delicious! We have so many zucchini ready in the garden and I wanted something quick and easy to add to supper. This was the perfect recipe! SWP Employee5 stars

  3. Very e-z to make, and super-fast. One of the better recipes I’ve found in recent months.

    Very much worth your effort.5 stars

  4. 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

  5. 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!