This Roasted Zucchini with parmesan recipe will show you exactly how to bake it in the oven to make it crispy on the outside and not soggy! It is an easy vegetable side dish that lets the summer squash really shine. Serve it as a healthy party appetizer or a side dish.
Zucchini is an incredibly versatile vegetable. The fact that it can be used in both savory and sweet recipes (like Chocolate Zucchini Bread) really speaks to its delicate flavor.
Zucchini tends to soak up whatever flavor you add to it, and it can be cooked in so many different ways. One of my favorite ways to eat zucchini is by roasting it in the oven.
This recipe shows you exactly how to roast zucchini spears in the oven that they are not soggy.
My top trick (thanks Mom!) is to bake them on a baking rack so that air circulates around the entire vegetable.
This results in the best-tasting zucchini that is crispy on the outside and tender on the inside. The perfect vegetable recipe to make as an appetizer or to pair with any meal!
Why You'll Love This Recipe
This recipe will show you how to get crispy zucchini without any frying.
You can serve it as a side dish or as an appetizer with your favorite dipping sauce (try marinara).
Customize the seasonings and herbs to your own personal tastes.
Roasted Zucchini is a great way to enjoy any extra summer zucchini from the season.
Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.
- Zucchini - This summer squash is the perfect candidate for seasoning and roasting in the oven and can be found year-round.
- Olive Oil - Helps create a crust around the outside making them nice and crispy.
- Garlic - Gives roasted zucchini a fresh garlic flavor.
- Italian Seasoning - A blend of dried Italian herbs is a great way to flavor zucchini. Feel free to mix it up with other herbs or seasonings.
- Salt & Pepper - Helps balance the flavors of the herbs and cheese.
- Parmesan Cheese - Gives the zucchini a salty flavor on top that makes them easy to enjoy.
- Chopped Parsley - A fresh herb garnish adds flavor and a pop of green color.
Please see the recipe card below for quantities.
Wondering how to make this roasted zucchini recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for baking: Preheat your oven to 400F (200C). Add an oven-safe cooling rack onto a large baking sheet and set it aside.
Assemble the herb garlic oil: Finely mince the fresh garlic, then stir it into the olive oil. Add the Italian herbs, salt, and pepper. Set aside to develop the flavor.
Prepare the zucchini: Wash and dry your zucchini thoroughly. Remove the ends using a sharp knife, then cut them in quarter pieces lengthwise. Cut each quarter into 2-3 spear shapes depending on their size.
Season the zucchini: Add the zucchini spears to a large mixing bowl, then drizzle with the seasoned oil. Toss gently to make sure each piece is coated.
Roast: Add the seasoned zucchini spears onto the baking rack in a single layer. Bake for about 20 minutes or until the zucchini is soft and brown on the outside.
Garnish and serve: Remove the roasted zucchini from the baking sheet and sprinkle with grated parmesan and fresh parsley. Serve warm.
Because zucchini has high water content, you’ll want to make sure you bake them on top of a baking rack so that the air circulates on the bottom and doesn’t cause the zucchini to steam and become soggy.
Make sure you are putting the seasoned veg in a single layer to prevent them from steaming. You can use two baking sheets or roast them in batches.
When seasoning the zucchini, make sure they don’t stay in the oil too long as they could absorb too much oil which can make for a mushy texture.
Do not put the oven below 400 degrees F for optimal roasting.
For the best-flavored homemade garlic oil, let it sit for 15 minutes or longer so the flavors develop together properly.
How long to bake zucchini depends on the size you cut them. Make sure they are all cut the same size for even cooking and check the oven regularly for doneness.
Enjoy as a tasty side dish any day of the week, or even for Christmas or Thanksgiving dinners.
You can also use yellow squash or a combination of green and yellow summer squash to make this recipe.
Add some spice by adding some cayenne pepper or chili oil into the garlic oil mixture.
Feel free to change up the grated cheese by using grated Asiago or pecorino romano cheese instead of parmesan.
Give it a smoky flavor by using some smoked paprika in the seasoning blend.
A squeeze of lemon juice on the roasted zucchini adds a pop of fresh bold citrus flavor that pairs well with this veggie.
Storing: You can store leftover roasted zucchini in an airtight container in the fridge for 1-2 days. Reheat in the oven or in an air fryer for best results.
Freezing: Due to the high water content in zucchini, freezing is not recommended.
In order to keep roasted zucchini from getting too soggy, you’ll need to make sure air is circulating around the entire vegetable. This is achieved by baking it on a wire baking rack. You’ll also want to make sure your zucchini spears are not too big as bigger spears can contain too much moisture.
There is no need. The garlic oil in this recipe contains salt. Keeping the salt in the oil will help the zucchini hold as much moisture in as possible to help create a crust on the outside.
No. The peel is what helps the zucchini stay together while roasting. It is soft and completely edible, plus holds most of the nutrients.
Vegetable Side Dishes
We hope you love this roasted zucchini recipe as much as we do! Be sure to try these other tasty vegetable side dishes.
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- 4 small zucchini or 2 large
- 2 tablespoons extra virgin olive oil
- 2 cloves of garlic minced
- 1 teaspoon Italian herb seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons freshly grated Parmesan use vegetarian or vegan parmesan if required
- 2 tablespoons chopped parsley or other herbs
- Preheat the oven to 400 degrees F / 200 degrees C. Place an oven-safe cooling rack onto a baking sheet.(Tip: if necessary, you can place the zucchini directly onto a baking sheet lined with baking paper or foil, but it might get a little bit soggy.)
- First, prepare the garlic oil. Mince the garlic, then stir it into the oil along with the Italian herbs, salt and pepper. Set aside.
- Meanwhile, wash the zucchini, trim and discard the ends, then cut them in quarters lengthways. Then cut the long spears into 2 or 3 pieces.
- Put the zucchini into a large mixing bowl and drizzle with the infused oil. Gently toss it all to coat.
- Place the zucchini onto the rack over the baking sheet. Don’t overcrowd them and use two baking sheets with racks, if necessary.
- Bake the zucchini in the oven until it turns softer and begins to brown - about 20 minutes.
- Sprinkle with the parmesan and parsley and serve warm.
- Because zucchini has high water content, you’ll want to make sure you bake them on top of a baking rack so that the air circulates on the bottom and doesn’t cause the zucchini to steam and become soggy.
- Make sure you are putting the seasoned zucchini in a single layer to prevent them from steaming.
- You can use two baking sheets or roast them in batches.
- When seasoning the zucchini, make sure they don’t stay in the oil too long as they could absorb too much oil which can make for a mushy texture.
- Do not put the oven below 400F for optimal roasting.
- For the best-flavored homemade garlic oil, let it sit for 15 minutes or longer so the flavors develop together properly.
- How long to bake zucchini depends on the size you cut them. Make sure they are all cut the same size for even cooking and check the oven regularly for doneness.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.