This recipe for Baked Sliced Zucchini features how this versatile vegetable can be roasted in the oven. This is a delicious and easy-to-make side dish that comes together in just 20 minutes.
Make this sliced zucchini recipe and serve alongside Shawarma Kebabs or this Philly Cheese Steak Casserole.
For the times you need an easy side dish to add to your weeknight meals, make this recipe.
Roasting zucchini with Parmesan brings out the vegetable’s flavors and results in a tender center with a crispy exterior.
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💛 Why you’ll love this recipe
- Can be made in as little as 20 minutes.
- Low-carb, keto-friendly, gluten-free, and nutrient-dense.
- Very easy to make with straightforward ingredients.
➡️ Ingredients
⏲ How to make sliced zucchini
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
Cooking Tip: Be sure to cut the zucchini into ¼-inch slices. Don’t slice them too thin or they’ll be soggy. I cut mine on a diagonal, but this isn’t necessary.
- Prepare Oven: Arrange oven racks on the middle rack and top rack. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Season Zucchini: To a mixing bowl, add sliced zucchini, 2 Tablespoons shredded Parmesan, oil, Italian seasoning, garlic powder, salt, and pepper. Gently stir the zucchini slices with a spoon until they’re coated in the seasoning mixture.
- Top Zucchini With Parmesan: Transfer the sliced zucchini to the prepared baking sheet and arrange the slices in a single layer (do not overcrowd the baking sheet; use a second baking sheet, if necessary). Top the zucchini with the remaining 6 Tablespoons of shredded Parmesan cheese.
Cooking Tip: Arranging the zucchini slices in an even layer without overcrowding is important to ensure that the zucchini gets roasted and doesn’t steam. If too many slices are too close to each other, they won’t achieve that caramelized crust with golden edges.
- Bake: Transfer the baking sheet to the middle rack in the oven and bake for 6-7 minutes.
- Broil: Turn on the oven broiler, transfer the baking sheet to the top rack, and broil until the cheese on top is golden and bubbly, which should take about 2-4 minutes (watch the zucchini under the broiler carefully to avoid burning). Then, remove the baking sheet from the oven.
- Serve: Allow the zucchini slices to briefly cool before serving.
👉 Ingredient substitution suggestions
- Zucchini: Use yellow squash instead.
- Shredded Parmesan Cheese: Use grated Parmesan cheese.
- Garlic Powder: Use 1-2 teaspoon(s) of minced garlic.
✨ Variations
- Season the zucchini with Cajun seasoning and/or ground cayenne pepper before cooking.
- Garnish the roasted zucchini with a sprinkle of lemon zest and/or red pepper flakes.
〰️ How to serve
- Sauce — Serve with yum yum sauce, marinara sauce, garlic herb dip, or lime aioli.
- Chicken — Serve alongside shawarma kebabs, chicken patties, chicken nuggets, or almond chicken with strawberry sauce.
- Beef — Serve alongside Philly cheese steak casserole, creamy ground beef skillet, or cheesy beef casserole.
- Pork — Pair with shake and bake pork chops.
- Seafood — Serve alongside keto baked Parmesan salmon, lemon garlic scallops, or San Pedro style shrimp fajitas.
💬 FAQs
How should the sliced zucchini be stored?
Store the roasted zucchini in an airtight container in the refrigerator for up to 4 days.
How can sliced zucchini leftovers be reheated?
Leftover zucchini may get mushy. The best way to improve the texture and remove excess moisture is to reheat it on the stovetop or in the oven. You can also microwave, but the texture will be softer.
Stovetop: Heat oil in a large skillet over medium heat, add the zucchini, stir occasionally, and cook until slices are reheated.
Oven: Preheat oven to 350 degrees F, arrange slices on an oiled or parchment paper-lined baking sheet, and bake for about 10-15 minutes.
Microwave: Place the zucchini slices in a microwave-safe dish, cover, and microwave in 30-second increments until warmed throughout.
📚 More zucchini recipes
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Baked Sliced Zucchini
Ingredients
- 2 medium zucchini, cut into ¼-inch slices (important! Don't slice them too thin or they'll be soggy)
- ½ cup shredded Parmesan cheese, divided
- 2 Tablespoons olive oil or avocado oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Prepare Oven: Arrange oven racks on middle rack and top rack. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
- Season Zucchini: To a mixing bowl, add sliced zucchini, 2 Tablespoons shredded Parmesan, oil, Italian seasoning, garlic powder, salt, and pepper. Gently stir zucchini slices with a spoon until slices are coated in seasoning mixture.
- Top Zucchini With Parmesan: Transfer zucchini to prepared baking sheet and arrange in an even layer (do not overcrowd the baking sheet; use a second baking sheet, if necessary). Top zucchini with remaining 6 Tablespoons shredded Parmesan.
- Bake: Transfer baking sheet to middle rack in oven and bake for 6-7 minutes.
- Broil: Turn on oven broiler, transfer baking sheet to top rack and broil until cheese on top is golden and bubbly, about 2-4 minutes, watching carefully to avoid burning. Then, remove baking sheet from the oven.
- Serve: Allow zucchini slices to briefly cool before serving.
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