A little crispy, super fast, and ultra-light, this roasted zucchini with Parmesan is my weeknight hero. With just a handful of pantry staples and about 10 minutes in a hot oven, I get a golden, savory side that disappears the second it hits the table.

Why You’ll Love This Recipe

I keep this recipe on repeat because it asks almost nothing of me and gives back everything: tender zucchini, lacy, crisp-edged Parmesan, and a gentle garlic finish. I don’t peel, I don’t bread, and I don’t babysit a skillet—high heat in the oven does the work. It pairs with anything from grilled chicken to pasta, and I happily snack on it straight from the sheet pan.

Ingredients

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

• 2 medium zucchini, cut into ½-inch-thick rounds

• 2 tablespoons 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

Directions

1. I preheat the oven to 450°F and put a rack in the center.

2. I toss zucchini rounds with olive oil, salt, pepper, and garlic powder until everything looks lightly coated.

3. I arrange the slices in a single layer on a rimmed sheet pan—no overlapping—then shower them with Parmesan.

4. I bake for 5 minutes, switch the oven to High broil, and cook 2–3 more minutes until the cheese turns golden and the zucchini is tender.

5. I serve immediately while the Parmesan is still crisp and fragrant.

Servings And Timing

I plan on 4 servings. Prep takes about 5 minutes, and cook time is about 10 minutes (5 minutes roast + 2–3 minutes broil, with a little wiggle room). If I’m feeding hungry friends, I double the recipe and use two pans so the zucchini can stay in a single layer.

Variations

• Parmesan swap: I go nutty with aged Pecorino Romano or a sharp Asiago when that’s what I’ve got.

• Zest and herb: I grate a little lemon zest over the hot zucchini and finish with chopped parsley or basil.

• Heat lovers: I add a pinch of red pepper flakes or a dusting of smoked paprika with the garlic powder.

• Extra-crispy vibe: I mix 2 tablespoons finely ground panko with the Parmesan for a lacier, slightly crunchier top.

• Air fryer method: I cook at 400°F for about 7–9 minutes, checking at 6 minutes and cooking until the cheese turns golden.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the broiler or air fryer so the cheese re-crisps: 400°F air fryer for 3–5 minutes or oven broiler for 2–3 minutes. I avoid the microwave—it makes the zucchini soft.

FAQs

1. Do I Need To Peel The Zucchini?

I skip peeling. The skin is tender, flavorful, and helps the slices hold their shape in the oven.

2. How Do I Keep The Zucchini From Getting Soggy?

I slice to ½-inch rounds, oil lightly, and roast at 450°F with plenty of space between slices. Overcrowding causes steaming, so I use two pans if I need to.

3. Can I Use A Large Garden Zucchini?

I can. I scoop out the large, watery seeds, salt the flesh for about 15 minutes, pat dry, and proceed. The high-heat roast still gives me great texture.

4. Can I Make This Without Dairy?

I can swap in a dairy-free Parmesan-style topping or skip the cheese and finish with toasted breadcrumbs, lemon zest, and herbs for a savory, crunchy bite.

5. What’s A Good Serving Size?

I treat the recipe as 4 servings—about a quarter of the cooked zucchini per person—which starts as roughly half a medium zucchini each.

Conclusion

This roasted zucchini with Parmesan is the side I reach for when I need something fresh, fast, and crowd-pleasing. I let the oven’s high heat do the heavy lifting, and I finish with just enough Parmesan to add crisp, savory richness. Simple, quick, and endlessly adaptable—that’s exactly how I like to cook.

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