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!

A plate of roasted zucchini that have been baked in the oven, topped with Parmesan and herbs

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.

Then you’ll make it again because it’s simple and healthy, and miraculously everyone in your household eats it happily without complaint.

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.

Roasted Zucchini is just that sort of recipe. 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.

A sheet pan of Roasted Zucchini, baked on a cooling rack

How to Make Roasted Zucchini

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.

Three small green zucchini for Roasted Zucchini

  • Start by trimming off the ends of your zucchini and slicing it lengthwise into quarters. I like to call this the “spear” approach.

Cutting the zucchini into halves, then quarters, makes this recipe ultra quick and easy to prep because the zucchini takes less time to chop.

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.

A clear bowl with Parmesan cheese and Italian seasoning for Roasted Zucchini

  • Drizzle the zucchini with the Roasted Vegetable Big Three: olive oil, salt, and pepper.
  • Add any other spices you like. My go-to is Italian seasoning. It’s a quick blend, kid friendly, and versatile enough to pair well with anything you are serving with the zucchini.
  • Add some Parmesan. Because everyone likes Parm.
  • Toss to coat the zucchini evenly.

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.

A sheet pan of Roasted Zucchini pre-baking

  • ELEVATE THE ZUCCHINI by placing it on a baking rack, then setting that baking rack on top of your regular baking sheet. This allows air to circulate on all sides of the zucchini and helps water evaporate so the zucchini is beautifully caramelized, not soggy.

Roasted Zucchini with golden baked Parmesan

From here, all that remains is to bake!

  • Roast the zucchini at 400 degrees F for 12 to 15 minutes, until it is tender.
  • From here, I like to pop the zucchini under the broiler so that the Parmesan becomes nice and crisp.

At this point, your Roasted Zucchini is hot, lightly cheesy, and absolutely delectable.

For an additional pop, squeeze some fresh lemon juice over the top and sprinkle the zucchini with fresh herbs if you like. Delicious!

Roasted Zucchini on a sheet pan ready to serve

Tip to Avoid Soggy Roasted Zucchini

Ever wondered why your roasted zucchini is soggy? There are two likely causes.

Soggy Roasted Zucchini Culprit One: Overcrowding the Pan

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.

Soggy Roasted Zucchini Culprit Two: Overbaking

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.

A white plate with spears of Roasted Zucchini

More Slicing Options

If spears aren’t your thing, you have other options!

  • To use this recipe to make baked zucchini chips, cut the zucchini into thin (¼-inch-thick coins). Bake at 350 degrees F for 15 minutes.

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 overcook. I still recommend using the baking rack trick too.

More Roasted Vegetable Options

  • Roasted Zucchini and Squash. Feel free to use a mix of yellow squash and zucchini in this recipe or use the recipe to cook yellow squash only.
  • Roasted Zucchini and Cherry Tomatoes. Replace half of the zucchini with 1 to 2 cups of cherry tomatoes. Omit the baking rack. Toss the vegetables together with the olive oil, Parmesan, and spices. Roast the tomatoes on one side of the sheet pan and the zucchini on the other. Toss the cherry tomatoes once halfway through.
  • Roasted Zucchini and Onions. Replace one of the zucchini with a small red or yellow onion. Omit the baking rack. Cut the zucchini and onion into chunks (instead of cutting the zucchini spears). Bake at 425 degrees F for 20 minutes, tossing the vegetables once halfway through.

Spices for Roasted 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.

For more options, you can also:

  • Add a pinch of red pepper flakes for heat.
  • Add a clove of minced garlic.
  • Swap the Italian seasoning for chili powder and the lemon juice for lime. (Omit the Parmesan.)
  • Top the Roasted Zucchini with fresh herbs. Dill and basil are two of my favorites.
  • Swap the Parmesan for crumbled feta. Sprinkle the feta on after the zucchini has baked.

How to Store Roasted Zucchini

In general, I do not recommend freezing zucchini due to its high water content. Frozen zucchini becomes mushy when thawed.

Roasted Zucchini, however, is easy to store in your refrigerator! Here’s how:

  • After the Roasted Zucchini has cooled completely, transfer it to an airtight container and refrigerate.
  • Roasted Zucchini can last in the refrigerator for up to 4 days.
  • To reheat Roasted Zucchini: Arrange it in a single layer on a lightly oiled baking sheet. Reheat at 400 degrees F, just until the zucchini is hot. Do not overbake, or it will become soggy.

Roasted Zucchini on a white plate

What to Serve with Roasted Zucchini

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:

AND SO MANY MORE.

Ready to take your zucchini supply by storm? Time for Parmesan Roasted Zucchini!

A white plate with spears of roasted zucchini

Roasted Zucchini

5 from 12 votes
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.

Prep: 15 mins
Cook: 15 mins
Total: 30 mins

Servings: 6 servings

Ingredients
  

  • 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)

Instructions
 

  • Preheat the oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a rimmed baking sheet.
  • In a small bowl, stir together the Parmesan, Italian seasoning, salt, and pepper.
  • 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.
  • 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.
  • Remove the zucchini from the oven and immediately squeeze the lemon juice over the top. Sprinkle with herbs. Enjoy warm or at room temperature.

Notes

  • 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.

Nutrition

Serving: 1servingCalories: 77kcalCarbohydrates: 5gProtein: 4gFat: 5gSaturated Fat: 2gCholesterol: 4mgSodium: 293mgPotassium: 341mgFiber: 1gSugar: 3gVitamin A: 305IUVitamin C: 24mgCalcium: 92mgIron: 1mg

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Erin Clarke

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 wellplated.com 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!

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37 Comments

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  1. I really like the sound of this! Pinned it to my Vegetable board for easy retrieval when I wish to make this. Putting it on a rack makes good sense. Thanks!

  2. Hi Erin, Do you have any plans to offer an alternative cooking method, such as using an Air Fryer? With summer in full swing, it would be so helpful for some of us.
    Thank you, your recipe’s truly ” inspire me”❤

    1. Thank you so much for the kind words, Bo! They made my day! I’m afraid I haven’t played around with the airfryer, so right now it is just roasting. It’s something I’ll keep in mind though!

  3. Excellent! You look for innovative recipes for zucchini that stand out and this is one of them! Fast, easy, delicious..hello! My wife grew some large ones in the garden so I gave it an extra five minutes in the oven.. just sample it at the end to make sure it is at your “done”level.5 stars

  4. My family loved this recipe!  I made it for Thanksgiving as our token healthy side dish.  I like that it can be served at room temperature, if need be, because I didn’t stress about the zucchini cooling down in the buffet line.  Thanks so much!5 stars

    1. I tried this recipe tonight and it was a hit!! My zucchini usually comes out squishy. The rack makes so much sense!! And I love the spears and the seasoning!! Thank you!! 5 stars

  5. All 5 of us absolutely loved this, thank you! I personally can’t stand when people write “I did this or that” ; I wouldn’t leave a message if I made any changes! This is a keeper5 stars

    1. Hi Katelyn! Unfortunately, I didn’t measure how many spears per serving for this recipe, but you can give it an eyeball to portion it out into 6 once it is cooked. I hope this helps!

    2. The recipe makes 16 spears, so one serving would be 1/6 of that, or 2 spears plus 4 left over for seconds.

  6. In a word, FABULOUS! My husband and I ate almost the whole pan tonight. It’s even good cold. I left off the black pepper and the lemon juice, used pre-grated parmesan cheese (didn’t have freshly grated) and it still turned out great. This will be a regular in our supper rotation and is our new favorite way to eat zucchini. Thank you Erin for the wonderful recipe!! YUM!!!!!5 stars

  7. I’ve made this recipe in the oven several times now, and it turns out fabulous. Now that the heat is on, I’m going to try it on the grill (on a rack over a pan on the “off side”). Fingers crossed that it turns out just as well!5 stars

  8. Finally, not soggy crisp and yummy. Thank you for spelling it out for me. I was going to give up on cooking zucchinis and only use them for zucchini bread…5 stars

    1. Hi Fran, I’m sorry your zucchini turned out soggy. It’s so hard to say what might’ve happened without being in the kitchen with you. I hope you were still able to enjoy it!

    1. Hi! It will largely depend on the other recipe ingredients and instructions, so I’m afraid I can’t offer any specific advice. I hope you enjoy this recipe if you try it!