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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Made this as a side for my roast chicken tonight. I added fresh dill and thyme as well. Absolutely loved it. Thank you very much for creating this lovely recipe. 10/10 will be making again.
This is such a simple yet delicious recipe! Holly really knocked it out of the park with this one. I love the touch of Parmesan cheese and Italian seasoning. Thank you!
So glad you loved it Mark!
Came out soggy. Followed the recipe exactly
I think this is now my favorite zuchinni recipe! Easy and very tasty!
We tried this recipe tonight and it was delicious!! My husband wasn’t a fan of a lot of vegetables when we got married 6 yrs ago. I have turned him around. He loves roasted vegetables now and absolutely loves this recipe!! We will do it again!! Came out still crispy yet flavorful!! Thanks for the recipe!!
Best, easiest zucchini recipe yet! You can even vary the seasonings. Loved it! This is the second time I’ve made it and it was perfect both times.
Do we need to bake it on parchment paper?
I don’t bake it on parchment. Because of the moisture in the zucchini I don’t have a problem with sticking.
I haven’t tried this yet but I am going to try most of them
Simple. Yet absolutely delicious!
Can mozzarella be subbed in for the Parmesan? Thanks!
Sure it can!
Yummy! I’m trying out zucchini different ways but most of them were “meh”. This one is a keeper. I’m usually a fan of roasted veggies with some parmesan thrown on the last few minutes, so this should come as no surprise to me, haha.
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Super easy for tasty and healthy zucchini.
Excellent instructions
I don’t know why mine came out soggy. Really hoping for crispy zucchini. Followed the recipe as printed but didn’t use cheese. Can’t see how that would make a difference.
Hi Linda, if your zucchini slices were thinner than ½” thick they may have cooked too quickly becoming soggy. If slicing them thinner, you will want to reduce the cooking time to ensure they do not become soggy.
If you want a crispy zucchini salt it before seasoning to draw out moisture and pat with paper towels then follow recipe
Perfect cook time and very awesome results. 5 min at 425F and 3 min broiler in Hi with a cracked open oven door. Great texture and flavor. I used a baking rack on a baking sheet.
Thank you for the recipe.
I had about given up on cooking zucchini rounds…they were always too soggy. Not anymore. Slicing the rounds a true 1/2″ thick is key. I really appreciate the tip.
I was looking for quick and easy, and that’s exactly what this recipe is! Super tasty too! Thank you!
I tried this recipe with store-bought shredded zucchini, spread out thinly on a cookie sheet. It tasted and chewed like lightly cheesy hash browns. Amazing! Our new favorite way to cook zucchini. Thank you!
So simple and yummy. Sometimes I think it’s the simple easy dishes that taste the best. Thanks for sharing.