Roasted Zucchini

You’ve made all the zucchini recipes. Then you look in your refrigerator and OMG THERE IS STILL SO MUCH ZUCCHINI. Time to bake this easy Roasted Zucchini recipe!

Zucchini spears that are seasoned with Parmesan and herbs and baked to tender perfection, oven Roasted Zucchini is the kind of no-brainer vegetable side dish that you’ll make first from summer necessity.

Roasted Zucchini
Roasted Zucchini

  • How to make the best easy roasted zucchini! Topped with Parmesan and Italian seasoning, this delicious zucchini is never soggy and goes with so many dishes.


  • 4 small zucchini - ends trimmed, quartered lengthwise
  • 1/3 cup freshly grated Parmesan
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons chopped fresh herbs - such as parsley, basil, dill, or a mix (optional)


  1. Preheat the oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a rimmed baking sheet.
  2. In a small bowl, stir together the Parmesan, Italian seasoning, salt, and pepper.
  3. Place the zucchini in a large bowl. Drizzle with the oil and sprinkle with the Parmesan mixture. Toss to coat, then arrange the zucchini on top of the cooling rack on the prepared baking sheet, being careful not to overlap the spears.
  4. Place in the oven and bake until the zucchini is tender, about 12 to 15 minutes. Turn the oven to broil. Cook until the Parmesan is lightly crisp on top, about 2 to 3 minutes. Don’t walk away! The second you stop watching the cheese, it will decide to burn.
  5. Remove the zucchini from the oven and immediately squeeze the lemon juice over the top. Sprinkle with herbs. Enjoy warm or at room temperature.

  • For storage tips, see the blog post above.
  • For more ways to flavor the zucchini (or for ideas to use it to make zucchini and squash, zucchini chips, zucchini and tomatoes, and more!), see the blog post above.
  • To make vegan, Paleo, and/or Whole30 compliant: Omit the Parmesan.

serving: 1SERVING, calories: 77KCAL, carbohydrates: 5G, protein: 4G, fat: 5G, saturated fat: 2G, cholesterol: 4MG, sodium: 293MG, potassium: 341MG, fiber: 1G, sugar: 3G, vitamin a: 305IU, vitamin c: 24MG, calcium: 92MG, iron: 1MG

This recipe adapted from

No comments for "Roasted Zucchini"