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.
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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
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
- Cut zucchini round and toss with seasonings (optional).
- Place in a single layer on a rimmed baking sheet.
- Top with a bit of parmesan cheese and bake.
- 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!
Equipment
Ingredients
- 2 medium zucchini about 1 pound
- 1 tablespoon olive oil
- ½ teaspoon Italian seasoning
- salt and black pepper to taste
- ⅓ 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
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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Baked zucchini
I tried all the recipe, and they all good. Thank you and I appreciated for sharing!
Thanks so much Erma! I am so glad you have been enjoying the recipes!
Love your recipe
Thank you Fonda, enjoy!
Your recipes look so yummy and healthy l.
Many thanks for your kind words Simona!
Hello! Excited to try this for dinner with our garden fresh zucchini! Do you recommend a single layer of the sliced zucchini once in the roasting pan? Can they overlap?
We did a single layer for this recipe Elizabeth, this allows the cheese on top to broil and get perfectly golden.
Love your recipes!
Thanks Karen!
I made this and crushed up seasoned breadcrumbs and added to the top, very good recipe. Its quick too
I am glad you enjoyed it Maria!
Just harvested my first 2 zucchini from our garden this year, found your recipe and my entire family loved it – even my less-than adventurous teenagers. Thanks for giving us another option for our homegrown veggies (we’re already huge zoodle fans and this is a great alternative).
So happy to hear that! We love finding tasty ways to use our garden veggies!!
I made this tonight in my large toaster oven, and they turned out great!
That’s a great idea Barbara! Glad to hear that worked for you!
Fantastic. I am not typically a Zucchini fan but my husband is so I made this for him. It was delicious. I think I ate more than he did. This will quickly become a family favorite. Thank you for share!
Thanks Linda! Welcome to the zucchini fan club :) Great to hear your family loved it too!
I made this and the zucchini didn’t get crisp at all, in fact they were quite mushy. I left them in under broil for almost 5 minutes more than suggested time.
What did I do wrong?
This zucchini doesn’t get crispy like a fried or breaded zucchini would. It’s more the texture of a sauteed/fried zucchini. I hope that helps.
Thank you so much for this delicious recipe. Bring borderline diabetic causes me to search for foods that won’t raise my blood sugar and this is perfect for me and healthy!!! Thank you again!
You’re so welcome Charlotte, enjoy!
These turned out perfect! I have tried other recipes and yours is by far the best cooking technique!
Thank you!!
So glad you loved it Julia!
Good recipe! I added fresh minced garlic and used Romano cheese instead of Parmesan. Couldn’t find my Italian seasoning so I used dried basil, oregano and thyme. Broiling on high took maybe 5 minutes before any browning was seen on top. Next time I will cut the zucchini to an inch thick. I also let the zucchini sit in the oil/seasoning/garlic mixture for a couple of hours before baking.
So glad you loved it Susan!
Best zucchini recipe ever. Just fixed this for lunch. Followed recipe to the T. Delicious and easy peasy. This from a girl who’s idea of easy meals is the drive-thru. This one is going into my personal book of healthy eating for life. Looking forward to trying your other recipes.
What a lovely compliment Michelle! I’m so happy you loved it so much! You may also enjoy some healthier recipes on the Healthy Recipes page on Spend With Pennies, and at my website Easy Low Carb!
These recipes look yummy, I will try a few today Thanks so much.
Enjoy Katherine!
This is possibly the best zucchini recipe I have tried in a long, long time. Super quick, super easy, and super tasty.
I am so glad you loved it!
ANOTHER amazing recipe! So good I couldn’t stop eating them. Our families favorite.
Made this last night for company and it was simple and delicious. I made a lot, and we kept eating them while cleaning up after dinner. Loved them! A perfect way to use some zucchini garden bounty! SWP Employee
Great recipe! We topped them off with sunflower seeds to give a nice crunch.
Great idea, I’m going to have to try that. Thanks for sharing!