Why You’ll Love Roasted Zucchini with Parmesan Recipe

You’ll love this recipe because it’s incredibly quick and easy—with minimal prep and cook time, yet maximum taste. The high‑heat roasting gives the zucchini a great caramelised edge while keeping it tender. The Parmesan adds a salty, nutty crust that makes the veggie feel special. It’s also flexible, veggie‑forward and perfect for weeknight meals or when you have an abundance of zucchini to use up.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Medium zucchini, sliced into ½‑inch thick rounds
Extra‑virgin olive oil
Sea salt
Freshly cracked black pepper
Garlic powder
Grated Parmesan cheese

Directions

Preheat your oven to 450 °F (about 230 °C) with a rack in the centre position.
In a large bowl, toss the zucchini rounds with olive oil, sea salt, black pepper and garlic powder.
Arrange the zucchini slices in a single layer on a rimmed baking sheet (avoid overlapping so they roast rather than steam).
Generously sprinkle the grated Parmesan cheese over the zucchini.
Bake for about 5 minutes, then switch the oven to broil (high) and continue to bake/broil for about 2‑3 more minutes until the cheese is golden brown and bubbling and the zucchini is tender.
Remove from the oven and serve immediately.

Servings and timing

Serves: 4
Prep time: 5 minutes
Cook time: 10 minutes
Total time: ~15 minutes
(This information is derived from the original recipe.)

Variations

Try cutting the zucchini into half‑moons or strips instead of rounds for a different shape and texture.
Add a pinch of chili flakes for a little heat, or some dried Italian herbs (oregano, thyme) for added flavour.
Top with a squeeze of fresh lemon juice or a sprinkle of chopped fresh herbs (like parsley or basil) after roasting for brightness.
Use a different hard cheese instead of Parmesan—such as pecorino or aged cheddar—for a twist on flavour.
For extra crispness, you can lightly dust the zucchini rounds with a bit of cornmeal or breadcrumbs before adding the cheese.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2–3 days. To reheat, arrange the zucchini on a baking sheet and warm in a 350 °F (175 °C) oven for about 5–7 minutes until heated through and the top is slightly crisp again. Avoid microwaving if you want to preserve crispness.

FAQs

What size zucchini should I use?

Medium zucchini are ideal for this recipe because they have good texture and fewer large seeds; very large zucchini can be watery or seedy, so scoop out seeds if using those.

Can I peel the zucchini?

You don’t need to. The skin is thin, edible, and adds colour and nutrition, so leaving it on is recommended.

Can I use fresh garlic instead of garlic powder?

You could, but fresh garlic tends to brown and potentially burn under the high‑heat oven/broil step; garlic powder provides more even flavour without that risk.

Do I need to flip the zucchini slices during roasting?

No — the recipe arranges them in a single layer and uses broiling at the end so that the top gets crisp and golden without having to flip.

What if I don’t have a broiler?

If your oven does not have a broil setting, you can continue roasting at 450 °F until the cheese is golden and the zucchini is tender — just keep an eye on it so the cheese doesn’t burn.

Can I make this ahead of time?

You can slice the zucchini ahead of time and store it refrigerated in an airtight container with a paper towel to absorb moisture. Then proceed with the rest of the steps when ready.

Is this dish suitable for vegetarians?

Yes — it’s vegetarian‑friendly, especially if you use vegetarian‑friendly Parmesan (check the label for rennet source).

How can I make it less salty?

Parmesan is naturally salty, so if you prefer less salt you can reduce or omit the added sea salt and rely more on the cheese’s flavour.

Can I cook this in an air fryer?

Yes — it’s possible. One commenter reported using about 7‑9 minutes at 400 °F (204 °C) in an air fryer, though you may need to adjust for your model and keep the slices in a single layer.

What can I serve this roasted zucchini with?

It pairs nicely with grilled meats or fish, roasted poultry, pasta dishes, or even as a standalone light meal with a side of salad and crusty bread.

Conclusion

This roasted zucchini with Parmesan shines through its simplicity and speed: a handful of ingredients, high heat, minimal fuss—but impressive taste. It’s a go‑to side dish that works any time you want something quick, veggie‑forward and satisfying. Enjoy discovering just how tasty zucchini can be when roasted and topped with cheesy goodness!