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

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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

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.
Ingredients for Baked Zucchini in a glass bowl

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!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
Pile of Baked Zucchini on a plate
4.98 from 438 votes
Author Holly Nilsson

Baked Zucchini

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

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 438 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

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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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. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.98 from 438 votes (366 ratings without comment)

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Comments

    1. Oh no, sorry to hear that Angelina! With broiling out zucchini rounds always turn out tender and crisp.

      Reply

  2. My new favorite way to cook zucchini! I loved it. I was worried it wouldn’t be enough cooking time, but they turned out perfectly.
    Thanks

    Reply

  3. Hi Holly!

    I’m totally inexperienced with cooking zucchini.
    You mentioned BBQing it. In southern California we BBQ year round so it’s my favorite go-to method.
    Would you recommend slicing in rounds or planks?
    The zucchini are small: 5-6″

    Thank you!

    Reply

    1. Since they’re little I would suggest slicing them lengthwise, maybe even just in half (or in thirds) depending on the diameter. This will make for easier handling (so they don’t slip through the grates) and will help ensure they don’t overcook. I also sometimes thread them onto skewers for easy grilling (view my grilled zucchini here). Let us know how it goes Anita!

      Reply

  4. Easy and great flavor! My husband who’s not a fan of zucchini commented that he liked this and I could make it again!5 stars

    Reply

  5. Wow this zucchini was amazing. I was a little skeptical, but I followed the recipe exactly as written and wow! Thank you so much for sharing!5 stars

    Reply

  6. This was an easy and different way to serve Zucchini!
    It tasted good and we all love the Parmesan Cheese so I used a little extra!4 stars

    Reply

  9. Looks delicious! I need to make a bigger quantity. Wondering if they can be stacked for serving purposes or if that would ruin the topping. Too many to save in a single layer. Thoughts? Thank you

    Reply

    1. Hi Julie, you can stack them I would just wait a few moments from coming out of the oven so the cheese topping doesn’t stick to the bottom of the zucchini stacked on top of it.

      Reply

  10. These are great for those times when you have some leftover zucchini when you just can’t quiet figure out if you will have enough when buying groceries. Great fill in side dish when having a leftovers dinner. Cleaning out the fridge in more than one way is always a good thing. Simple, easy to get on the table and good, can’t beat that.5 stars

    Reply

  13. Just a quick question… the recipe says “Bake for five minutes” and then it says “Turn oven to broil and bake for three to five minutes” so do I automatically turn my oven to broil and only bake for five, or do I bake for five and then broil for five more; so a total of nearly 10 minutes in the oven? I just want to make sure I don’t bake them for too long or too short.

    Reply