This Parmesan Baked Zucchini is a quick, flavorful side dish that transforms simple vegetables into a satisfying, golden-crusted delight.
Packed with fiber and plant-based nutrients, it’s low in saturated fat yet rich in flavor thanks to parmesan and Italian-seasoned breadcrumbs.
Perfect for busy weeknights, it’s an easy, healthy addition to any meal or meal-prep plan.
Parmesan Roasted Zucchini
Equipment
- 1 large baking sheet
- Aluminum foil (enough to line the sheet)
- Nonstick cooking spray
- 1 large mixing bowl
- 1 small bowl
- Measuring Cups and Spoons
- Knife and cutting board
- Spatula or tongs for tossing
Ingredients
- 2 large zucchini or 3 medium, sliced into wedges or rounds
- ½ cup Italian-style breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon Italian seasoning
- 1 tablespoon olive oil
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C) to ensure it’s fully hot before the zucchini goes in. While the oven heats, line a large baking sheet with aluminum foil. This not only prevents sticking but also makes cleanup effortless. Lightly coat the foil with nonstick cooking spray, making sure to cover every inch of the surface for even cooking.
- Slice the Zucchini: Wash the zucchini thoroughly under cool running water and pat dry with a paper towel. Cut off both ends, then slice the zucchini into your preferred shape rounds about ½-inch thick for a classic look or wedges for a heartier bite. Try to make all pieces uniform in size to ensure they cook evenly and achieve a consistent golden-brown crust.
- Mix the Seasoned Coating: In a small bowl, combine the Italian-style breadcrumbs, grated Parmesan cheese, salt, black pepper, garlic powder, onion powder, and Italian seasoning. Stir thoroughly so the flavors are evenly distributed. This mixture will form a flavorful crust, so make sure no clumps remain and the seasoning is balanced.
- Toss Zucchini with Olive Oil: Place the sliced zucchini in a large mixing bowl. Drizzle the olive oil evenly over the zucchini slices. Using your hands or a spatula, gently toss the zucchini until every piece is lightly coated with oil. The oil helps the breadcrumb mixture stick and ensures the zucchini roasts to a golden, slightly crisp perfection.
- Coat Zucchini with Breadcrumb Mixture: Add the prepared breadcrumb and Parmesan mixture to the zucchini. Gently toss the zucchini slices until each piece is thoroughly coated with the crunchy mixture. Take care not to press too hard, which could crush the zucchini; the goal is to evenly cover them with a light, flavorful layer.
- Arrange on Baking Sheet: Transfer the coated zucchini slices onto the prepared baking sheet. Arrange them in a single layer without overlapping to allow proper air circulation and even browning. Overcrowding the pan will cause steaming rather than roasting, which will prevent the coating from crisping.
- Bake Until Golden: Place the baking sheet in the preheated oven and bake for 20 to 30 minutes. Halfway through cooking, use a spatula or tongs to gently flip the zucchini slices. This ensures both sides are golden brown and crispy. Cooking time may vary depending on slice thickness, so start checking at 20 minutes. You want the zucchini to be tender on the inside but with a crunchy, flavorful crust on the outside.
- Serve Immediately: Once the zucchini is golden and cooked through, remove the baking sheet from the oven. Let it rest for 2–3 minutes to allow the coating to set slightly. Serve immediately as a side dish, pairing beautifully with grilled meats, pasta, or a fresh salad. The warm, crispy coating and tender interior make it a crowd-pleasing favorite.
Notes
- Slice zucchini evenly for consistent cooking and golden-brown results.
- Use freshly grated Parmesan for richer flavor and better melting.
- Lightly toast the breadcrumb mixture in a skillet for extra crunch.
- Avoid overcrowding the baking sheet to allow even air circulation.
- Flip zucchini halfway through baking to achieve crisp edges on both sides.
- Drizzle olive oil evenly to help the seasoning stick and enhance browning.
- Choose wedges for a heartier bite or rounds for a classic presentation.
- Optional: add smoked paprika, chili flakes, or fresh herbs to the breadcrumb mix for extra flavor.
Chef’s Secrets: Techniques For Perfect Zucchini
Achieving the perfect balance of tender interior and crisp exterior requires careful attention to detail.
Drizzling the zucchini with olive oil and tossing ensures the breadcrumbs adhere evenly, while flipping the slices halfway through baking guarantees golden edges on both sides.
For enhanced flavor, sprinkle a pinch of smoked paprika or chili flakes into the breadcrumb mixture.
Additionally, avoid overcrowding the baking sheet; giving each slice space allows hot air to circulate and results in an irresistibly crunchy texture.
Serving Suggestions: Delicious Ways To Enjoy
Parmesan Baked Zucchini pairs beautifully with a variety of main dishes.
Serve alongside grilled chicken, fish, or steak for a simple, satisfying weeknight dinner.
It also works as a topping for grain bowls or pasta dishes, adding texture and a savory punch.
For a light appetizer, serve the zucchini with a side of marinara or garlic aioli for dipping.
Garnish with freshly chopped parsley or a sprinkle of extra Parmesan to elevate both presentation and flavor.
Storage Tips: Keep Zucchini Fresh
To store leftover zucchini, allow it to cool completely, then transfer it to an airtight container.
Refrigerate for up to 3 days; reheat in the oven at 375°F for 5–10 minutes to restore crispness.
Avoid microwaving, as it can make the coating soggy.
You can also freeze the cooked zucchini for up to a month.
Reheat directly from frozen in the oven or air fryer for best results, though the texture will be slightly softer than freshly baked.
Frequently Asked Questions
1. Can I use other types of squash?
Yes! Yellow squash or even a mix of zucchini and yellow squash works well. Adjust cooking time slightly if the slices are thicker or softer.
2. Can I make this recipe gluten-free?
Absolutely. Substitute the Italian-style breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. The texture and flavor will remain delicious.
3. How do I get extra crispy zucchini?
For crunchier results, use panko breadcrumbs instead of standard Italian-style breadcrumbs. Lightly pre-toast them in a skillet with a small amount of olive oil before coating the zucchini for an even crunchier finish.
4. Can I prepare this ahead of time?
Yes. You can assemble the zucchini with the breadcrumb mixture a few hours in advance and refrigerate until ready to bake. Baking time may increase slightly if the zucchini is chilled.
5. Is this recipe suitable for meal prep?
Definitely! The zucchini reheats well in the oven or air fryer, making it a convenient side dish for weekly meal prep. Pair with protein and grains for a balanced, quick-to-assemble lunch or dinner.
