Name: Baked Parmesan Zucchini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 zucchini, quartered lengthwise; 1/2 cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 tablespoon olive oil; Salt to taste; Black pepper to taste

Jump to Recipe

Baked Parmesan Zucchini is the kind of recipe that fits into busy weeknights while still feeling special on the table. With tender zucchini, a crisp Parmesan coating, and simple pantry seasonings, this dish proves that vegetables can feel crave-worthy without heavy prep or frying. Whether you need a fast side for dinner or a light bite before the main course, this recipe brings bold flavor with minimal effort. The zucchini bakes evenly, the cheese turns golden, and every bite stays balanced and satisfying from start to finish.

Story

I started making Baked Parmesan Zucchini years ago while searching for a reliable way to use up extra summer squash without repeating the same sautéed side. Roasting felt right, but adding Parmesan changed everything. The cheese melts, crisps, and clings to the zucchini, creating a contrast that feels indulgent while still light. Over time, Baked Parmesan Zucchini became my go-to when I wanted crispy zucchini without frying, a healthy side dish that still felt comforting, or a simple vegetarian appetizer guests always reach for first. It also fits naturally into weeknight cooking because it needs very little prep and no special tools.

Ingredients

4 medium zucchini, quartered lengthwise
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 tablespoon olive oil
Salt, to taste
Black pepper, to taste

Step-by-Step Instructions

Preparing the Ingredients

Wash and dry the zucchini thoroughly, then trim the ends and slice each zucchini into quarters lengthwise for even cooking. Place the zucchini sticks in a large bowl, drizzle with olive oil, and sprinkle with garlic powder, salt, and pepper. Toss until every piece feels lightly coated and evenly seasoned.

Cooking Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper. Arrange the zucchini sticks in a single layer with cut sides facing up, then sprinkle the grated Parmesan evenly over the top. Bake for 15 to 20 minutes until the zucchini turns tender and the cheese forms a golden crust, watching closely near the end for perfect color.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcrowding the baking sheet because packed zucchini releases steam and softens the coating. Skipping the parchment can cause sticking, and under-seasoning leads to flat flavor. Always slice the zucchini evenly so every piece finishes cooking at the same time.

Pro Tips for Better Flavor

Use freshly grated Parmesan for a stronger bite and better texture. For deeper browning, switch the oven to broil for the final two minutes and watch closely. A pinch of dried Italian seasoning adds depth without overpowering the zucchini or cheese.

Serving and Storage

How to Serve

Serve Baked Parmesan Zucchini hot from the oven as a side for chicken, fish, or pasta, or arrange it on a platter as part of a vegetable spread. It also pairs well with other Parmesan roasted veggies for a simple, colorful table.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat on a baking sheet in a hot oven to bring back some crispness, rather than using the microwave.

Conclusion

Baked Parmesan Zucchini proves that simple ingredients can still feel exciting when treated well. With minimal prep, balanced seasoning, and a crisp finish, this recipe earns a regular spot in any kitchen. Try it once, and it quickly becomes a dependable favorite for both casual meals and shared tables.

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Frequently Asked Questions

Can I use yellow squash instead of zucchini?

Yes, yellow squash works well and cooks at a similar rate, though it has slightly more moisture, so spread it out well on the pan.

Is this recipe gluten free?

The recipe contains no breading and uses only cheese and seasoning, making it naturally gluten free.

Can I make this recipe ahead of time?

You can prep the zucchini and seasoning in advance, but bake just before serving for the best texture and flavor.