If you’re looking to turn everyday zucchinis into something absolutely irresistible, Baked Parmesan Zucchini will steal your heart (and possibly your favorite side dish spot)! This simple recipe transforms humble squash into golden, cheesy rounds bursting with savory flavor—quick enough for a weeknight, impressive enough for guests, and honestly, a joy to eat fresh from the oven.
Why You’ll Love This Recipe
- Crispy, Cheesy Goodness: Every bite is packed with golden parmesan crust—the ultimate way to convince anyone to love zucchini!
- Unbelievably Quick: With just 20 minutes from start to finish, you have a side dish that feels gourmet but fits even the busiest weeknight.
- Minimal Ingredients, Maximum Flavor: You need only pantry staples and fresh zucchini to serve up something truly special.
- Customizable for Any Table: This recipe adapts beautifully for different cheeses, herbs, or dietary needs, so everyone gets a taste they love.
Ingredients You’ll Need
It genuinely amazes me how a handful of humble ingredients can create something so crave-worthy! Each one here adds a specific punch—from the rich, salty cheese to that fragrant hint of basil—and together, they turn ordinary Baked Parmesan Zucchini into a side dish that vanishes in minutes.
- Zucchini (3 small or 2 medium): Look for firm, shiny zucchini for a tender bite; thick slices hold their shape and give you a perfect, hearty base for the cheesy topping.
- Olive Oil (2 tablespoons): This helps the zucchini caramelize and acts as a flavor carrier for the seasonings—use extra-virgin for best results.
- Garlic Powder (1/2 teaspoon): Adds mellow, savory depth (and won’t burn in the hot oven); you can swap for minced fresh garlic if you want even bolder flavor.
- Dried Basil (1/2 teaspoon): Its fresh, herbal notes give the zucchini a lovely Italian flair—feel free to increase for more punch!
- Grated Parmesan and Pecorino Cheese (1/2 cup): A mix gives you a salty, tangy kick and beautiful broiled texture; finely grated cheese melts and crisps up just right.
- Salt and Pepper to taste: Essential for rounding out the flavors—just a sprinkle brings the zucchini’s sweetness to life, especially with the cheese.
Variations
One of my favorite things about Baked Parmesan Zucchini is just how easy it is to tweak! Whether you’re adjusting for pantry shortages, plant-based friends, or just your wildest flavor cravings, these variations make the recipe ultra-flexible and fun to experiment with.
- Cheese Swap: Try all parmesan, all pecorino, or toss in a little asiago or gruyère for extra richness or nuttiness.
- Spicy Kick: Add a dash of red pepper flakes or smoked paprika for a little heat that plays beautifully off the cool zucchini and salty cheese.
- Dairy-Free/Vegan: Substitute with your favorite plant-based parmesan or nutritional yeast for a cheesy, savory hit without the dairy.
- Fresh Herbs: Sprinkle fresh chopped parsley or thyme over the finished dish for a vibrant pop of color and flavor.
How to Make Baked Parmesan Zucchini
Step 1: Preheat and Prep
Crank your oven up to 450°F (or 400°F with a fan/convection). Move your oven rack just above center—that little boost up helps give you perfectly browned, slightly crispy zucchini. Give your zucchinis a quick wash and dry, and slice them into thick, generous rounds—about 1/2 inch each so they stay creamy on the inside. Trust me, thinner slices tend to go limp.
Step 2: Coat and Season
Spread your zucchini rounds out on a bare baking sheet (skip the parchment for best coloring). Drizzle with olive oil, then season generously with salt and pepper. Toss everything directly on the pan to make sure every slice is slicked and seasoned, then spread them back out so they roast, not steam.
Step 3: Add Flavors and Cheese
Sprinkle those beautiful slices evenly with garlic powder and dried basil—they’ll hug the zucchini and not scorch in the hot oven. Now comes the magic: shower each slice with a snowcap of freshly grated parmesan and pecorino. A Microplane really gives you that fluffy, melt-in-your-mouth effect.
Step 4: Bake and Broil
Bake for 9 minutes—just enough that the zucchini starts to soften and the cheese begins to bubble. Then flip your oven to broil (grill + fan setting if you have it) for 2–3 minutes more. Watch closely! The cheese will turn gloriously golden and crisp. Pull the tray as soon as the tops are beautifully bronzed, then let them cool for a quick minute—they’re almost too tempting right out of the oven!
Pro Tips for Making Baked Parmesan Zucchini
- Slicing for Success: Thick zucchini rounds (at least 1/2 inch) prevent the centers from getting mushy and hold up all the wonderful toppings.
- Cheese Matters: Grate your parm and pecorino with a Microplane—fine shreds melt and crisp beautifully, avoiding greasy puddles.
- Perfect Pan Placement: Don’t line your pan with parchment; direct baking gives you those beautifully caramelized bottoms and extra texture.
- Broil With Care: Stay close during broiling—the cheese goes from golden to burnt quickly, so watch for that just-right toasty topping!
How to Serve Baked Parmesan Zucchini
Garnishes
A flurry of freshly chopped basil or parsley over the top makes these rounds pop both visually and in flavor. For even more sparkle, a little extra freshly grated parmesan right out of the oven gives a fabulous nutty aroma (and who could complain about more cheese?).
Side Dishes
Baked Parmesan Zucchini is wonderfully versatile: serve alongside grilled meats, roast chicken, or even as a warm starter at a summer dinner party. They absolutely sing with marinara or pesto for dipping, or pop them on top of a leafy salad for extra crunch and richness.
Creative Ways to Present
Stack zucchini rounds on a platter with alternating layers of cheese and fresh tomato, or run a skewer through several slices for “zucchini lollipops” at your next backyard bash! Arrange them in concentric circles on a tray for a beautiful, colorful presentation—these truly can be the jewel of your snack table.
Make Ahead and Storage
Storing Leftovers
Let any leftover Baked Parmesan Zucchini cool completely, then transfer to an airtight container. They’ll keep well in the fridge for up to 3 days—just note that the cheese topping might soften as it sits, but the flavor remains spot on.
Freezing
Freezing isn’t my first choice for this recipe; zucchini holds a lot of water and the texture can get a bit mushy once thawed. However, if you do freeze them, arrange the slices in a single layer on a baking tray until solid, then transfer to a freezer bag—just be prepared for a softer bite upon reheating.
Reheating
For best results, pop your zucchini rounds back on a baking sheet and warm them in a hot oven (around 400°F) for 5-7 minutes. This helps the cheese regain some crispness while preventing sogginess—a quick zap in the air fryer works wonders, too!
FAQs
-
Can I make Baked Parmesan Zucchini ahead of time?
Absolutely! You can slice and season the zucchini, then refrigerate until you’re ready to bake. For the crispiest cheese, though, I recommend baking just before serving so they stay fresh and golden.
-
Do I need to peel the zucchini?
Not at all! The peel adds extra fiber and helps the rounds hold their shape, plus it turns beautifully tender in the oven—just give the zucchinis a thorough wash first.
-
Can I use other vegetables instead of zucchini?
Definitely—you can try this method with summer squash, eggplant rounds, or even thick-cut bell peppers. Just adjust baking times as needed for different veggies.
-
What if I don’t have pecorino cheese?
No worries at all! Grated parmesan by itself is fabulous, or substitute with a touch of asiago, romano, or even an extra pinch of salt with all parmesan for a similar effect.
Final Thoughts
If you’ve ever doubted how delightful zucchini can be, I promise that Baked Parmesan Zucchini will change your mind in a single bite. Try it for your next dinner—this dish really is proof that the simplest ingredients, treated with a little love (and a lot of cheese), make for moments worth savoring. Happy baking, friend!
Print
Baked Parmesan Zucchini Recipe
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Baked Parmesan Zucchini is a simple and flavorful side dish that pairs well with any meal. Tender zucchini slices are coated in olive oil, garlic powder, basil, and a generous amount of parmesan cheese before being baked to perfection.
Ingredients
Zucchini:
- 3 small or 2 medium zucchini
Seasoning:
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon basil
- Salt and pepper to taste
Cheese:
- 1/2 cup parmesan and pecorino cheese, grated on a Microplane or just parmesan
Instructions
- Preheat the Oven: Preheat the oven to 450°F (230°C) or to 400°F (200°C) with a fan setting. Position the rack one shelf above the center.
- Prepare Zucchini: Wash and dry the zucchini, then slice into thick pieces. Place on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat.
- Add Seasonings: Sprinkle the zucchini with garlic powder and basil, then top with the grated cheeses.
- Bake: Bake for 9 minutes, then switch to the broiler setting and bake for an additional 2-3 minutes until the cheese is golden. Watch carefully to prevent burning.
- Serve: Enjoy your delicious Baked Parmesan Zucchini!
Notes
- Calories are estimated for 1 serving (1/4 of the recipe).
- For garlic, fresh garlic can be used but place it under the cheese to prevent burning.
- Using a mix of parmesan and pecorino cheese is recommended for best flavor.
Nutrition
- Serving Size: 1 serving (1/4 of the recipe)
- Calories: 113 kcal
