Name: Baked Parmesan Zucchini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 medium zucchini, sliced into ¼-inch thick rounds or sticks; 1 tbsp olive oil; ½ cup grated Parmesan cheese; ½ tsp garlic powder; ½ tsp Italian seasoning; ¼ tsp salt; ¼ tsp black pepper; Optional: pinch of crushed red pepper flakes or lemon zest

Baked Parmesan zucchini is a quick, healthy, and flavorful side dish that turns simple zucchini into a crispy, cheesy bite of goodness. Coated with a light layer of Parmesan and seasonings, then baked until golden, it’s a go-to in my kitchen whenever I want a tasty way to use up fresh zucchini.

Baked Parmesan Zucchini

Why You’ll Love This Recipe

I love this recipe because it’s easy, low-carb, and packed with flavor. The zucchini gets tender in the middle and slightly crispy on the edges, while the Parmesan adds a salty, cheesy crunch that makes it totally addictive. It’s the kind of side dish I can throw together in minutes and pair with just about anything.

Ingredients

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

Fresh zucchini
Olive oil
Grated Parmesan cheese
Garlic powder
Italian seasoning
Salt
Black pepper
Optional: crushed red pepper flakes or lemon zest for extra flavor

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
I slice the zucchini into ¼-inch thick rounds or sticks, depending on how I want to serve it.
In a bowl, I toss the zucchini with olive oil to coat.
I mix the Parmesan, garlic powder, Italian seasoning, salt, and pepper in a separate bowl.
I press each zucchini piece into the Parmesan mixture to coat one side and arrange them on the baking sheet in a single layer.
I bake for 15–20 minutes, or until the zucchini is tender and the tops are golden and crisp.
If I want extra crispiness, I broil them for 1–2 minutes at the end, keeping a close eye.

Servings and Timing

This recipe makes about 4 servings. It takes roughly 10 minutes to prep and 15–20 minutes to bake, so I usually have it ready in under 30 minutes.

Variations

I sometimes sprinkle mozzarella over the top during the last few minutes for a melty twist.
Adding breadcrumbs to the Parmesan coating makes them extra crunchy.
For a spicy version, I add a dash of cayenne or red pepper flakes.
Squeezing a bit of lemon juice over the top before serving brightens the flavor.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer at 375°F for about 5–7 minutes to help bring back some crispiness. I avoid microwaving as it tends to make them soggy.

FAQs

Can I use yellow squash instead?

Yes, I often swap or mix in yellow squash—it’s just as delicious and cooks the same way.

How do I keep the zucchini from getting mushy?

I slice the zucchini thicker and avoid overcrowding the pan. This helps them roast instead of steam.

Can I make these in the air fryer?

Absolutely. I air fry them at 400°F for about 8–10 minutes, flipping halfway through for even browning.

What’s the best way to cut the zucchini?

I usually go with rounds or sticks, depending on how I’m serving it. Rounds are great for sides, while sticks work well as finger food.

Can I make these dairy-free?

Yes, I’ve made a dairy-free version using nutritional yeast instead of Parmesan—it gives a nice savory kick.

Conclusion

Baked Parmesan zucchini is a simple, savory way to enjoy this versatile veggie. It’s fast, flavorful, and a great side dish or snack that feels indulgent without being heavy. Whether I’m pairing it with grilled meats, pasta, or enjoying it on its own, it’s a recipe I turn to again and again.