Zucchini never tasted so good—roasted until golden, kissed with garlic, and topped with a crisp layer of Parmesan that’s absolutely addictive.
💚 A Simple Side That Steals the Show
There’s something about roasted zucchini that feels like comfort food, even though it’s light and veggie-packed. The way the garlic intensifies as it bakes, the Parmesan melts into golden crisp edges—it’s one of those dishes that feels indulgent without trying too hard.
I started making this on busy weeknights when I wanted something quick but flavorful to go with grilled chicken or fish. One day, I sprinkled Parmesan on a whim, and now… it’s a non-negotiable in our house. Even my veggie-hesitant family members ask for seconds!
Tender inside, crisp on the outside, and full of savory flavor—it’s the kind of side dish you’ll look forward to.
🥒 Key Ingredients (And What Makes Them Shine)
Zucchini
Mild, slightly sweet, and full of moisture, zucchini is the perfect blank canvas for bold flavors. Roasting brings out its natural sweetness while reducing wateriness.
Olive Oil
Helps the zucchini caramelize while preventing sticking. Use extra virgin for the best flavor.
Garlic
Minced garlic infuses the dish with warmth and aromatic depth. Roast it just enough to mellow the bite but still give a punch of flavor.
Parmesan Cheese
The star of the topping—adds saltiness and crunch as it crisps in the oven. Grate it fresh for the best melt and texture.
Italian Seasoning
A blend of dried herbs like oregano, basil, and thyme. It adds complexity and enhances the savory profile.
Salt & Pepper
Essential for bringing out the best in the zucchini and balancing the richness of the cheese.
👩🍳 Step-by-Step Instructions
- Preheat the oven
Set your oven to 425°F (220°C). This high temperature helps the zucchini roast quickly and develop a beautiful golden edge. - Slice the zucchini
Cut your zucchini into ½-inch thick rounds or half-moons. Uniform slices ensure even cooking and consistent texture. - Toss with oil and seasoning
Place zucchini in a bowl and toss with olive oil, garlic, salt, pepper, and Italian seasoning until well coated. This infuses every bite with flavor. - Arrange on a baking sheet
Spread the zucchini in a single layer on a parchment-lined sheet. Avoid overlapping to ensure proper roasting instead of steaming. - Top with Parmesan
Generously sprinkle freshly grated Parmesan over each slice. It will melt and crisp up beautifully in the oven. - Roast to perfection
Bake for 15–20 minutes, flipping once halfway through. You’ll know it’s ready when the cheese is golden and the zucchini is fork-tender with crispy edges. - Serve hot and crispy
Remove from the oven and serve immediately while the Parmesan is still crackly and crisp.
🥗 Serving Suggestions
This roasted zucchini is incredibly versatile and makes the perfect companion to:
- Grilled or baked chicken
- Salmon or shrimp
- Pasta dishes (especially creamy or tomato-based ones)
- As a low-carb pizza topping alternative or side dish
Presentation tip: Serve on a platter with a sprinkle of extra Parmesan and chopped parsley or basil for color.
Want to take it up a notch? Add a light squeeze of lemon juice or a dollop of marinara on the side for dipping.
❄️ Storage & Reheating Tips
Refrigeration
Store leftovers in an airtight container for up to 3 days. The zucchini will soften slightly but still be tasty.
To reheat: Use an air fryer at 350°F for 4–5 minutes or a 375°F oven for 8–10 minutes. Avoid microwaving if possible—it makes the Parmesan soggy.
Freezing
Not recommended. Zucchini contains a lot of water and tends to become mushy when frozen and reheated.
🥄 Final Thoughts
Garlic Parmesan Roasted Zucchini is a quick, delicious side that turns humble squash into something crave-worthy. It’s easy enough for a weeknight but elegant enough for company.
Try it once, and you’ll be looking for excuses to make it again. Don’t be surprised if it becomes the most requested veggie at your table!
Got your own spin? Try it with yellow squash, spicy red pepper flakes, or a little smoked paprika. Leave a comment and let me know how you make it yours!
Print
Garlic Parmesan Roasted Zucchini You’ll Want Every Night
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A crispy, cheesy, flavor-packed veggie side that’s ready in under 30 minutes.
Ingredients
3 medium zucchinis, sliced
2 tbsp olive oil
3 garlic cloves, minced
½ tsp salt
¼ tsp black pepper
1 tsp Italian seasoning
⅓ cup freshly grated Parmesan cheese
Optional: chopped parsley for garnish
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
Slice zucchini into ½-inch rounds.
Toss with olive oil, garlic, salt, pepper, and Italian seasoning.
Arrange in a single layer on the baking sheet.
Sprinkle with Parmesan.
Roast for 15–20 minutes, flipping halfway.
Garnish and serve warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 140
- Sodium: 260mg
- Carbohydrates: 6g
Keywords: Garlic Parmesan Roasted Zucchini You’ll Want Every Night
❓ FAQ: Garlic Parmesan Roasted Zucchini
Can I use yellow squash instead of zucchini?
Absolutely! They roast similarly and pair well with the same flavors.
Can I make this dairy-free?
You can skip the Parmesan or use a dairy-free alternative, though it won’t crisp the same way. Nutritional yeast is another option for flavor.
How do I keep the zucchini from getting soggy?
Slice it evenly, avoid overcrowding the pan, and roast at high heat. This ensures caramelization instead of steaming.
Can I use pre-shredded Parmesan?
Freshly grated is best, but pre-shredded works in a pinch. Just avoid the powdered kind—it won’t melt or crisp as well.