Roasted Zucchini with Parmesan

A little crispy, super fast, and ultra-healthy, easy roasted zucchini with Parmesan really hits the spot. With just a few simple ingredients, a delicious side dish is only 10 minutes away.

Prep time: PT5M

Cook time: PT10M

Total time: PT15M

Rating

4.9 stars (65 reviews)

Keywords

roasted zucchini with parmesan, summer recipe, fall recipe, gluten-free recipe, low-carb recipe, vegetarian recipe

Ingredients

2 medium zucchini, cut into ½-inch-thick rounds
2 tablespoons extra-virgin olive oil
½ teaspoon sea salt, plus more to taste
½ teaspoon freshly cracked black pepper
1 teaspoon garlic powder
½ cup grated Parmesan cheese

Cuisine

Italian

Steps

Preheat the oven to 450°F with a rack in the center position.
In a large bowl, toss the zucchini with the olive oil, salt, pepper and garlic powder.
Arrange on a rimmed sheet pan in a single layer, top with the Parmesan cheese and bake for 5 minutes. Turn the oven broiler to High. Continue to bake until the cheese is golden brown and the zucchini is tender, about 2-3 minutes.

Nutitrion

Calories: 122 calories
Carbohydrates: 5 grams carbohydrates
Protein: 4 grams protein
Fat: 10 grams fat
Saturated Fat: 3 grams saturated fat
Cholesterol: 9 milligrams cholesterol
Sodium: 631 milligrams sodium
Sugar: 2 grams sugar

Reviews

Buster on 2026-07-28 (5 stars):
Excellent, quick and easy.
Kathy on 2026-07-28 (5 stars):
With our courgette plants producing prolifically at the moment I was delighted to spot this recipe. All ingredients were to hand and it made a very quick and delicious side to a portion of chicken strips. I browned the top in my halogen oven while the chicken strips finished co8oking, Thank you, we'll be having this again... and again! 😋
Elle on 2026-06-26 (5 stars):
I loved this just as written, but for those not finding it crispy enough, try sprinkling on some bread crumbs along with the parmesan cheese. And don't forget to bake them long enough to get crispy. We just love them and I make this often, especially this time of year when zucchini is so plentiful in my garden.
Joan Preston on 2026-06-19 (5 stars):
I made this twice . The firs time following the exact directions. The second time I was using my oven to bake chicken thighs at 400 degrees. I placed my zucchini pan on the top shelf and baked it for 6 minutes . Then broiled it three. It was not quite as crispy but still delicous.
Debbie Davis on 2026-06-19 (5 stars):
Easy side dish tastes great!
Patty on 2026-07-08 (1 stars):
Not crunchy at all. Mushy
Rebekah H on 2026-05-30 (5 stars):
This is so yummy!!! I served this with spaghetti and salad! A great substitute for garlic/cheese bread
Kari on 2026-05-30 (4 stars):
Good, but definitely were not crispy. Nice taste and seasoning though!
Debra S Weaver on 2026-04-20 (5 stars):
This was terrific, tender and just done. The Parmesan was a great topping.
Judith on 2026-04-01 (5 stars):
Did NOT get crispy at all.... too watery..... but good idea...