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


parmesan roasted zucchini on white plate

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

I’ve loved zucchini since I was young. I remember one time when I was in high school we had a garden and planted zucchini. It’s amazing how they grow – one day you see none on the plant and the next day they’re the size of baseball bats. God forbid you go on vacation and forget to check the garden!

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, roasted is my favorite way to make them, especially when they’re roasted zucchini with parmesan.

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!

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

how to make parmesan roasted zucchini

What do you season roasted zucchini with?

My Parmesan Roasted Zucchini starts with an easy seasoning mix. I mix together some breadcrumbs, grated parmesan cheese (the kind from the canister), and spices:

  • Salt
  • Pepper
  • Garlic powder
  • Onion powder
  • Italian seasoning

Once you have your seasoning mix put together, slice your zucchini however you like it. You can make these into rounds or fries.

how to make parmesan roasted zucchini

Simply toss the zucchini wedges in the seasoning mix and place them on a cookie sheet.

Easy Tips for Roasting Zucchini:

  1. Use non-stick foil or spray your cookie sheet with nonstick cooking spray to avoid sticking.
  2. Make sure the zucchini is in a single layer on the baking sheet.
  3. Heat your oven to 400°F.

how to make parmesan roasted 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.

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. (Speaking of pizza sauce, have you ever tried Zucchini Pizza?)

parmesan roasted zucchini on white plate

How do you love eating your zucchini?

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parmesan roasted zucchini on white plate

Parmesan Roasted Zucchini

5 from 2 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


  • 2 large zucchini or 3 medium
  • 1/2 cup Italian Style breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon Italian seasoning
  • 1 tablespoon olive oil


  • 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!**

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Last Updated on May 13, 2020

Dorothy Kern

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Recipe Rating


  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. 🤷