Baked Parmesan Zucchini

I love making Baked Parmesan Zucchini when I want a simple, flavorful side dish that feels light yet satisfying. Fresh zucchini rounds are coated with savory Parmesan and seasonings, then baked until tender with lightly crisp edges. For me, it’s an easy way to turn a humble vegetable into something truly delicious.

Why You’ll Love This Recipe

I love how quick and effortless this recipe is to prepare. With just a few ingredients and minimal prep, I can have a healthy side dish ready in under 30 minutes.

I also appreciate how the Parmesan adds a salty, nutty flavor that pairs perfectly with the mild zucchini. Baking instead of frying keeps it lighter while still delivering great texture and taste. It’s a dependable recipe I return to again and again.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium zucchini, sliced into rounds
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried Italian seasoning
Salt to taste
Black pepper to taste
Optional: fresh parsley for garnish

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I place the zucchini slices in a bowl and drizzle them with olive oil, tossing to coat evenly.

3. In a small bowl, I mix together the grated Parmesan, garlic powder, Italian seasoning, salt, and black pepper.

4. I arrange the zucchini slices in a single layer on the prepared baking sheet.

5. I sprinkle the Parmesan mixture evenly over the tops of the zucchini slices.

6. I bake for 15–20 minutes, until the zucchini is tender and the cheese is golden.

7. If I want extra crispiness, I broil for an additional 1–2 minutes, watching carefully to prevent burning.

8. I garnish with fresh parsley before serving, if desired.

Servings and timing

This recipe makes about 4 servings as a side dish.

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: About 25–30 minutes

Variations

I sometimes add a light coating of breadcrumbs mixed with the Parmesan for extra crunch. When I want more flavor, I sprinkle a pinch of red pepper flakes or smoked paprika over the zucchini before baking.

If I prefer slices with a crispier texture, I cut the zucchini into spears instead of rounds. I also enjoy using freshly grated Parmesan for a richer taste.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, I place the zucchini on a baking sheet and warm it in a 350°F (175°C) oven for about 8–10 minutes to help restore some crispness. I avoid microwaving when possible because it can make the zucchini soft.

FAQs

Can I use yellow squash instead of zucchini?

Yes, I can substitute yellow squash, and it works just as well with the Parmesan topping.

How do I keep the zucchini from becoming soggy?

I slice it evenly, avoid overcrowding the pan, and bake it at a high temperature to encourage light crisping.

Can I make this recipe ahead of time?

I prefer serving it fresh for the best texture, but I can prep the zucchini and seasoning mixture ahead to save time.

Is this recipe gluten-free?

Yes, as long as I don’t add breadcrumbs, this recipe is naturally gluten-free.

Can I use shredded Parmesan instead of grated?

Yes, I can use shredded Parmesan, though I find finely grated Parmesan coats the zucchini more evenly.

Conclusion

I find Baked Parmesan Zucchini to be one of the easiest and most reliable vegetable side dishes I can prepare. The tender zucchini and golden Parmesan topping create a simple yet flavorful combination. Whenever I want a quick, wholesome addition to a meal, this recipe is always a favorite in my kitchen.