Roasted Zucchini with Parmesan (Easy 20-Minute Side Dish)
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The Side Dish I Make on Repeat Every Summer
The second zucchini season starts, I swear I make this roasted zucchini with parmesan at least once a week. It started as one of those “use what’s in the fridge” dinners, but now it’s become one of my favorite easy sides because it takes barely any effort and somehow always gets eaten right away.
The zucchini gets perfectly tender, the parmesan crisps up around the edges, and the Greek seasoning gives it so much flavor with almost no work. It’s simple in the best kind of way and goes with literally everything from grilled chicken to pasta night.
Why You’ll Love This Easy Zucchini Side Dish
- Ready in under 20 minutes
- Crispy golden parmesan topping
- Simple everyday ingredients
- Great way to use fresh zucchini
- Easy side dish for weeknight dinners
- Naturally low carb and gluten free
Ingredients You’ll Need
- Zucchini: Try to slice the zucchini evenly so they roast at the same speed. Thin slices work best for getting lightly crisp edges.
- Greek Seasoning: Greek seasoning adds garlic, herbs, and a little tangy savory flavor without needing a bunch of separate spices.
- Parmesan Cheese: Use grated parmesan cheese so it melts evenly over the zucchini and creates those crispy golden edges.
- Olive Oil: Olive oil helps the zucchini roast instead of dry out while also helping the seasoning and parmesan stick to each slice. Use a good quality olive oil for the best flavor.
How To Make Roasted Zucchini with Parmesan
- Preheat your oven to 425 degrees. Line a large baking tray with parchment paper for easier cleanup.
- Slice the zucchini into thin ¼-inch rounds after removing the ends.
- In a mixing bowl, add the olive oil, Greek seasoning, and kosher salt if your seasoning blend does not already contain salt. Add the zucchini slices and toss everything together with your hands until evenly coated.
- Spread the zucchini onto the prepared baking tray in a single layer. Try not to overlap the slices so they roast instead of steam.
- Sprinkle the grated parmesan cheese evenly over the zucchini.
- Bake for 15 to 18 minutes or until the zucchini is tender and the parmesan cheese is golden brown around the edges.
- Serve warm.
Tips for the Best Roasted Zucchini
- Do not overcrowd the pan or the zucchini will steam
- Slice the zucchini evenly for consistent cooking
- Use freshly grated parmesan for extra flavor
- For crispier zucchini, roast on the top oven rack
- Want extra color? Broil for 1 to 2 minutes at the end
What to Serve with Roasted Zucchini
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or air fryer for the best texture. Microwaving works, but the zucchini will be softer.
Roasted Zucchini with Parmesan
This Roasted Zucchini with Parmesan is an easy oven baked side dish made with fresh zucchini, olive oil, Greek seasoning, and crispy parmesan cheese. Ready in about 20 minutes, this simple zucchini recipe pairs perfectly with chicken, steak, pasta, or weeknight dinners.
Equipment
- Large baking tray
- Knife and cutting board
Ingredients
- 2 zucchini, sliced thin
- 2 tbsp olive oil
- 1/2 tsp kosher salt (if not included in seasoning mix)
- 2 tsp Greek seasoning mix
- 1/3 cup grated parmesan cheese
Instructions
- Preheat the oven to 425 degrees. Line a baking tray with parchment paper.
- Wash the zucchini and trim off both ends. Slice the zucchini into thin rounds about ¼-inch thick.
- In a large mixing bowl, add the olive oil, kosher salt, and Greek seasoning.
- Add the sliced zucchini to the bowl. Toss everything together with your hands or a spoon until all the zucchini is coated in the seasoning mixture.
- Spread the zucchini onto the baking tray in a single layer. Do not stack the slices on top of each other.
- Sprinkle the parmesan cheese evenly over the zucchini.
- Bake for 15 to 18 minutes until the zucchini is tender and the parmesan cheese is golden brown.
- Serve warm.
Notes
- Pat the zucchini dry before seasoning if it feels extra wet.
- Do not overlap the zucchini or it will steam instead of roast.
- Zucchini releases moisture as it cooks, so the slices will be tender with golden parmesan edges rather than fully crunchy
- Freshly grated parmesan melts and crisps better than shelf stable varieties.
- For crispier edges, broil for the last 1 to 2 minutes.
Nutrition
Serving: 1servingCalories: 97kcalCarbohydrates: 1gProtein: 2gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 7mgSodium: 146mgPotassium: 15mgSugar: 0.01gVitamin A: 72IUCalcium: 74mgIron: 0.1mg
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