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 roasted to tender perfection, oven baked zucchini is the kind of no-brainer vegetable side dish that you’ll make first from summer necessity.
Then you’ll make it again because it’s simple and healthy, and miraculously everyone in your household eats it happily without complaint. (And for a hint of summer smoky flavor, try Grilled Zucchini.)
Herb Roasted Zucchini With Parmesan
While every now and then I want to get more creative or indulgent with my sides (ahem, Bacon Wrapped Asparagus), most of the time, I want side dishes that are quick to prep, healthy, and will go well with a variety of dishes.
Like my favorite Roasted Potatoes and Carrots and Oven Roasted Brussels Sprouts, it bakes away hands-free in the oven so that I can focus on pulling together the rest of the meal.
And, like this Easy Sautéed Zucchini and Sautéed Cabbage, it has friendly ingredients like Parmesan and olive oil that win over picky eaters and vegetable skeptics.
Parmesan Roasted Zucchini Recipe
The beauty of this recipe is its simplicity. Don’t overthink it! I’ve included a few basic steps, plus tips for you to vary up the spices if you’re feeling frisky.
To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.
Cutting the zucchini into halves, then quarters, makes this recipe ultra quick and easy to prep because the zucchini takes less time to chop.
Roasted Zucchini Recipe
Other benefits of larger pieces: larger pieces of zucchini are less prone to overcooking (and thus becoming soggy). See more about how to avoid soggy zucchini below.
NOW, here is the game changer that will help you make the best, crisp-on-the-outside, tender on the inside, NOT SOGGY Roasted Zucchini.
For an additional pop, squeeze some fresh lemon juice over the top and sprinkle the zucchini with fresh herbs if you like. Delicious!
Italian Zucchini Bake
With any roasted vegetable, if you crowd the veggies too closely on the pan, the air won’t circulate properly and the vegetables will steam instead of roast.
Baking the zucchini on an elevated baking rack as this recipe suggests is very helpful in helping the air circulate and avoiding soggy zucchini too.
If you have more zucchini slices than will fit on the pan comfortably (this happens especially with baked zucchini chips and baked zucchini fries), divide the sliced veggies between two separate sheet pans. Bake the pans in the upper and lower third racks of your oven and switch the pans’ position halfway through.
Roasted Zucchini {oven Baked}
Unlike harder vegetables (like this cinnamon Roasted Butternut Squash), zucchini has a high water content. That means that if you overbake it, the water will seep out and your zucchini will be soggy.
Cutting the zucchini into larger pieces is a nice safety net. Larger pieces are harder to overcook. It’s another reason I love slicing the zucchini into spears.
If you go the zucchini chip route, be sure to give the slices plenty of room on the pan and watch carefully to make sure they don’t
Creamy Parmesan Baked Zucchini
This recipe includes my go-to combination of Italian seasoning, Parmesan, and lemon. It’s always a crowd pleaser and goes with just about anything.
The beauty of roasted zucchini is that it tastes mild, meaning it pairs well with just about any main dish. A few I especially like it with include:
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.
Oven Baked Zucchini Fries Recipe
Serving: 1 serving Calories: 77 kcal Carbohydrates: 5 g Protein: 4 g Fat: 5 g Saturated Fat: 2 g Cholesterol: 4 mg Sodium: 293 mg Potassium: 341 mg Fiber: 1 g Sugar: 3 g Vitamin A: 305 IU Vitamin C: 24 mg Calcium: 92 mg Iron: 1 mg
Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!this speedy side dish goes down like this:Cut zucchinis lengthwise, toss with oil, salt & pepper. Sprinkle with parmesan and breadcrumbs, 12 minutes in a hot oven.
This recipe is just a really fast way to cook zucchini in the oven that’s extremely tasty. For all those times you don’t have time tosalt, squeeze, grate, slice, dredge, batter and fry.
Easy Parmesan Roasted Zucchini
Here’s what you need: 500g / 1 lb (or so) zucchini, 2 tablespoons each breadcrumbs and parmesan (store bought!), oil, salt and pepper.Just a bit of parmesan adds terrific savoury flavour and a touch of breadcrumbs adds welcome texture. The two little things that makes this quick recipe so good!
Now the fun part – showing you how this is so quick and easy. Lining them up together on the tray is my trick for capturing 99% of the parmesan and breadcrumbs without the hassle of dredging / coating!
As a veggie side, this baked zucchini will go with almost any meal, though I don’t see it alongside Asianfood! In the spirit of “quick and easy”, try it on the side of one of these speedy main dishes:
Cheesy Zucchini Bake
But hand on heart, most of the tray you see was my lunch on that day. You will start eating them, and you won’t stop!
Recipe video above. This is just a really tasty, quick and easy way to cook zucchini in the oven. For all those times you need a quick veggie side dish! A little sprinkle of parmesan adds great flavour, and breadcrumbs adds a touch of terrific texture.
Roasting at a high temp makes the parmesan golden and gets some browning on the zucchini before they turn into watery mush.
Cheesy Baked Zucchini With Marinara
Calories: 115 cal (6%) Carbohydrates: 8 g (3%) Protein: 3 g (6%) Fat: 8 g (12%) Saturated Fat: 2 g (13%) Cholesterol: 2 mg (1%) Sodium: 378 mg (16%) Potassium: 365 mg (10%) Fiber: 2 g (8%) Sugar: 4 g (4%) Vitamin A: 292 IU (6%) Vitamin C: 24 mg (29%) Calcium: 61 mg (6%) Iron: 1 mg (6%)
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!This easy oven roasted zucchini recipe is such an easy and healthy side dish, it’s sure to become a staple. I love sharing how to make all kinds of low carb vegetables in the oven, and zucchini is definitely one of my faves… especially in the summer. In fact, every summer I try to see how many zucchini recipes I can squeeze in. This baked zucchini in the oven is my 6th recipe this season!
While it’s fun to sneak it into unexpected comfort foods like zucchini pizza crust, zucchini fries, and zucchini chips, you’ll even more commonly find me cooking simple roasted zucchini squash (or sauteed zucchini!) as a side dish to pair with a low carb dinner.
Italian Baked Zucchini • Keeping It Simple Blog
If you don’t know how to roast zucchini in the oven yet, you’re missing out, and it’s time to fix that right away. Happy summer… I mean, happy zucchini season!
This section explains how to choose the best ingredients for cooking zucchini on the stove top, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
This section shows how to bake zucchini in the oven, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Roasted Zucchini And Squash
The method is very similar to cooking any other kind of roasted vegetables, including other summer squashes like patty pan squash and yellow squash.
Roasted zucchini spears in the oven take about 15-20 minutes at 400 degrees F, flipping halfway through for best results. If you like it a little more crisp tender, cook for a few minutes less. If you like it a little softer, cook for a few minutes more! How long you should bake zucchini can also vary depending on the thickness of the spears, so keep an eye on them.
Due to their high water content, the key to perfect roasted zucchini is high heat. Roast at 400 degrees F, and not for too long. The roasting time will vary depending on the size and shape of your zucchini pieces, so check on it occasionally.
Roasted Zucchini Spears
Sure, you can roast zucchini rounds, too! Just slice your zucchini into 1/4-inch slices instead of spears, then follow the same instructions.
However, since this roasted zucchini recipe takes just 15-20 minutes to bake, I recommend baking it fresh for best results. You can cut up zucchini ahead of time if you want to meal prep.
Yes, you can freeze roasted zucchini squash. Freeze in a single layer on a parchment lined baking sheet, then once frozen solid, transfer to a freezer bag.
Summer Zucchini & Tomato Gratin
Reheat roasted zucchini squash in a 350 degree F oven or microwave, until heated through. It may be a bit mushier than the original —
