Baked Parmesan Zucchini is one of my favorite ways to turn a humble vegetable into something incredibly tasty and satisfying. Sliced zucchini rounds are seasoned, sprinkled with cheese, and roasted until perfectly golden—simple, wholesome, and full of flavor.

Baked Parmesan Zucchini

Why You’ll Love This Recipe

I love how easy and quick this recipe is to throw together. It takes just a few ingredients, yet the result is a savory, cheesy snack or side dish that I find myself making again and again. The zucchini comes out tender with crisp, golden Parmesan on top—perfectly balanced and addictively good. Plus, it’s a great way to use up extra zucchini from the garden or market.

Ingredients

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

2 medium zucchini
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried oregano
Salt and freshly ground black pepper, to taste
½ cup grated Parmesan cheese
Fresh parsley, chopped (optional for garnish)

Directions

I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
I wash and slice the zucchini into ½-inch thick rounds.
In a bowl, I toss the zucchini slices with olive oil, garlic powder, basil, oregano, salt, and pepper.
I arrange the seasoned zucchini on the baking sheet in a single layer.
I sprinkle a generous amount of grated Parmesan cheese over each slice.
I bake them for about 12–15 minutes, just until the cheese is golden and the zucchini is tender.
Once out of the oven, I garnish with chopped parsley and serve them warm.

Servings and Timing

Servings: Makes about 4 servings
Preparation Time: 5 minutes
Cooking Time: 12–15 minutes
Total Time: Approximately 20 minutes

Variations

Add some heat: I like to toss in a pinch of red pepper flakes for a little spice.
Try different cheeses: Mozzarella or Asiago work well if I want to mix it up.
Cut into spears: Sometimes I slice the zucchini into spears instead of rounds for a fun variation.
Use fresh herbs: When I have them on hand, I’ll swap the dried herbs for fresh basil or thyme.
Dip it: I serve it with marinara or garlic aioli for a more snack-style vibe.

Storage/Reheating

Storage: I store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, I pop them in a 350°F (175°C) oven for about 5–7 minutes to keep them crisp.
Freezing: I don’t recommend freezing because the zucchini tends to get mushy.

FAQs

Can I use yellow squash instead of zucchini?

Yes, I’ve swapped in yellow squash before and it works just as well.

How do I keep the zucchini from turning soggy?

I make sure not to slice them too thin and avoid overlapping them on the baking sheet to allow for even roasting.

Should I peel the zucchini?

No need—I leave the skin on for extra texture and nutrition.

What kind of Parmesan should I use?

I prefer freshly grated Parmesan because it melts better and adds more flavor, but pre-grated will still work in a pinch.

Can I make this in an air fryer?

Yes, I’ve done that too! I just reduce the cooking time slightly and check for doneness around the 8-minute mark at 375°F (190°C).

Conclusion

This Baked Parmesan Zucchini has become one of my go-to recipes when I want something quick, healthy, and seriously delicious. It’s a no-fuss way to make veggies exciting, and I love how it fits into just about any meal or snack situation. Whether I serve it as a side or munch on it straight from the pan, it never lasts long in my kitchen.