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Parmesan Baked Zucchini is one of our favorite easy side dishes! Just a few ingredients make this the perfect side dish any meal – but especially on those busy weeknights. We have this as part of a 30 minute meal so often!

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zucchini wedges on white plate.

Parmesan Baked Zucchini

As I’ve mentioned, we absolutely love roasted vegetables. Roasting vegetables are actually my favorite way to cook them!

We enjoy zucchini made every way: sautéed, baked, as bread and muffins, or as pie bars…you know, all the important ways you make zucchini. As a side dish, oven roasted zucchini is my favorite way to make them, especially when they’re roasted zucchini with parmesan.

Why you’ll love this recipe

Parmesan Roasted Zucchini is an easy side dish that the whole family will love.

I think that adding spices and parmesan cheese to any vegetable makes them more appealing, especially to kids. I also like to cut my zucchini into wedges (or zucchini fries as we call them). Call them fries and maybe the kids will enjoy them!

bowl of parmesan with breadcrumbs and spices.

Ingredients in my Roasted Zucchini Recipe

Parmesan Roasted Zucchini starts with an easy seasoning mix!

  • Breadcrumbs – I love using Italian style, or you can use panko
  • Parmesan – grated parmesan cheese (the kind from the canister)
  • Salt – Decrease if you’re trying to use less salt, then add to taste after cooking
  • Pepper – freshly ground is best
  • Garlic powder – be sure you’re not using garlic salt
  • Onion powder
  • Italian seasoning – or a combination of your favorite dried herbs
  • Zucchini – Once you have your seasoning mix put together, slice your zucchini however you like it. You can make these into rounds or fries.
bowl with spice mixture coating zucchini.

How to bake Easy Baked Zucchini

  • Mix together the seasoning with breadcrumbs and quarter cup grated parmesan.
  • Slice your zucchini into wedges or slices.
  • Simply toss the zucchini wedges in the seasoning mix and place them on a rimmed baking sheet.
  • Preheat oven and bake zucchini until it’s golden brown.

Expert Baked Zucchini Tips

  • Use non-stick foil or spray your cookie sheet with nonstick cooking spray to avoid sticking.
  • Make sure the zucchini is in a single layer on the baking sheet.
  • Heat your oven to 400°F.
  • You don’t need to toss your zucchini with olive oil but you can – toss it with 1 tsp before coating with spices.
roasted zucchini on cookie sheet with foil.

How long does it take to roast zucchini?

Roasting the zucchini shouldn’t take longer than 20-30 minutes, depending on how you’ve sliced it. Thinner slices will cook faster, thicker will cook slower.

Pair this with…

These are a great side dish for any 30 minute meal!

If your kids love dipping sauce, I recommend serving them with a side of ranch, marinara sauce, or pizza sauce. Even Pesto would be so good.(Speaking of pizza sauce, have you ever tried Zucchini Pizza?)

zucchini wedges on white plate.

FAQs

Can you make air fryer zucchini with this recipe?

Instead of baking the zucchini in the oven, make air fryer zucchini by preheating your air fryer to 400° and adding the wedges into the basket. Time will be dependent on your air fryer, but it will take about 10-15 minutes.

Do you peel zucchini for baking?

No I leave the peel on for when I’m making it as a vegetable or I’m using it in baked goods.

How do you cut zucchini for baking?

For side dish recipes, you’ll want to cut the zucchini in wedges or coins/slices or dice it. For baked goods, you’ll want to grate it on the large side of a box grater.

How to store leftover zucchini?

Store the leftover parmesan zucchini in an airtight container for up to 3 days. It will get mushy as it sits so it’s best to reheat this in the air fryer or in the oven at 400°F.

parmesan roasted zucchini on white plate

Parmesan Baked Zucchini Recipe

5 from 4 votes
Parmesan Roasted Zucchini is one of our favorite easy side dishes! Just a few ingredients make this the perfect 30 minute dinner recipe.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Yield 4 servings
Serving Size 1 serving

Ingredients
 

  • 2 large zucchini or 3 medium
  • ½ cup Italian Style breadcrumbs
  • ¼ cup grated parmesan cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon Italian seasoning
  • 1 tablespoon olive oil

Instructions

  • Preheat oven to 400F. Line a cookie sheet with foil and spray with nonstick cooking spray.
  • Slice zucchini into wedges or rounds as desired. Try to make sure all the pieces are evenly sliced.
  • Stir together breadcrumbs, cheese, salt, pepper, garlic, onion, and Italian seasoning.
  • Place zucchini in a large bowl. Toss with olive oil and spice mixture. Spread in a single layer on prepared baking sheet.
  • Bake for 20-30 minutes or until cooked through, stirring as needed. Cooking time will depend on thickness of slices.
  • Serve immediately.

Recipe Nutrition

Serving: 1serving | Calories: 133kcal | Carbohydrates: 14g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 885mg | Potassium: 290mg | Fiber: 1g | Sugar: 3g | Vitamin A: 280IU | Vitamin C: 18mg | Calcium: 112mg | Iron: 1.2mg
Nutritional information not guaranteed to be accurate
Course Side Dish
Cuisine American
Author Dorothy Kern
Keyword zucchini

**Did you make this recipe? Don’t forget to give it a star rating below!**

Other Uses for Zucchini

Parmesan Roasted Zucchini is one of our favorite easy side dishes! Just a few ingredients make this the perfect 30 minute dinner recipe.

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4 Comments

  1. I made the Parmesan Roasted Zucchini yesterday and it was DELICIOUS! I added a little more onion and garlic powder to spice it up a bit more. The recipe is so simple and easy to follow. Appreciate that it doesn’t call for two or three different things in bowls for dipping/coating before you put them in the oven.
    Loved it so much that I’m making them again today!
    Thanks for the recipe!!!

  2. I’m going to be a snob here and say that any “Parmesan in a can” isn’t cheese. Get real parmigiana reggiano cheese and grate it yourself. Some stores have it already grated. I understand I think it’s the texture you are going for, but it won’t do fresh zucchini justice. And cooking spray is so full of chemicals! Get a good quality olive oil and put that on the bottom of your roasting pan. Chop some garlic finely and put it in the olive oil, then the zucchini. Why use powder and “fake” when you don’t have to? 
    I am a fan and love your baking recipes. This one is a great idea – I just know my Italian ex mother-in-law, an amazing chef who makes zucchini recipes so amazing that angels weep, would think you were “pazzo”. 😉 All the best! 

    1. I’m agree. I used fresh grated Parmesan and olive oil. It was delicious;!!
      Didn’t use the garlic since I already had it in the oven, but I will next time.

      1. These were, unfortunately, extremely salty so I can’t review too much on the flavor. I definitely could have mis-measured the salt though. 🤷