You’ll love this recipe if you like these Lemon Garlic Salmon Skewers and these Chipotle Chicken Skewers.
Come July, I have more zucchini than I know what to do with, and this Baked Sliced Zucchini is the recipe that saves me every summer — sliced rounds, a little olive oil, a shower of Parmesan, into a hot oven. Twenty minutes later they’re golden and crisp at the edges and tender in the middle, and they’re usually gone before they make it to the table.
The one thing that matters: don’t slice them too thin. I learned that the soggy way. Cut them about a half-inch thick so they roast instead of steam, give them room on the pan with no overlapping, and let the Parmesan get properly golden. That crisp edge is what turns “I don’t like zucchini” into going back for seconds.
Every recipe on Real Balanced is tested before it’s published — read about how we develop and test our recipes.
Reader Love
My garden is exploding with zucchini and I needed to find more simple recipes to make. This one was a hit, my hubby devoured it, I highly recommend!
As an Amazon Associate, I earn from qualifying purchases.
💛 Why you’ll love this recipe
- 20 minutes, a handful of ingredients — zucchini, olive oil, Parmesan, and Italian seasoning.
- Crisp edges, tender middle — the half-inch slice and a hot oven do all the work.
- Uses up summer zucchini — exactly what you want when the garden is overflowing.
- Even picky eaters eat it — the golden Parmesan crust wins people over.
- Pairs with anything — a flexible side for grilled chicken, salmon, burgers, or pasta.
- Naturally low-carb and gluten-free — a light, vegetable-forward side that goes with everything.
➡️ Ingredients
👉 Easy ingredient swaps
- Cheese: Parmesan gives the best crisp, but Pecorino Romano or Asiago work; a dairy-free Parmesan or nutritional yeast makes it dairy-free.
- Squash: Yellow summer squash works exactly the same way — or do a mix of both for color.
- Oil: Olive oil is classic, but avocado oil holds up well at high heat too.
- Seasoning: Italian seasoning is the base; swap in garlic powder, smoked paprika, or a little chili powder to change it up.
- Fresh garlic: Toss the slices with minced fresh garlic for a bolder, more garlicky bite.
- Breadcrumb topping: Add a sprinkle of panko with the Parmesan for an extra-crunchy crust.
✨ Variations
- Garlic Parmesan: Add minced garlic and a little extra Parmesan for a garlic-bread-meets-zucchini side.
- Spicy: Sprinkle on red pepper flakes or a little cayenne before baking.
- Cheesy melt: Top with mozzarella for the last few minutes so it melts into a bubbly layer.
- Herby and fresh: Finish with chopped fresh basil or parsley right out of the oven.
- Zucchini chips: Slice them thinner and bake longer and lower for crispier, snackable rounds.
〰️ How to serve
- With a grilled main — Serve it next to chipotle chicken skewers, burgers, or brats for an easy summer plate.
- With salmon — Pair it with cajun salmon for a light, vegetable-forward dinner.
- Alongside pasta — A bowl of mac and cheese and these zucchini rounds make a kid-friendly meatless dinner.
- On a snack board — Pile them up with a little marinara on the side for dipping — they’re great straight off the pan.
💬 FAQs
How do I keep baked zucchini from getting soggy?
Three things: slice the rounds about a half-inch thick instead of thin, don’t crowd the pan, and roast it hot. Patting the slices dry with a paper towel first helps too. Thin, crowded zucchini steams; thick rounds with room to breathe roast and crisp.
Do I need to peel the zucchini?
No — leave the skin on. It holds the rounds together as they bake and adds color. Just wash the zucchini, trim the ends, and slice.
Can I make it without Parmesan or dairy-free?
Yes. A dairy-free Parmesan or a sprinkle of nutritional yeast gives you a similar savory, golden finish. You can also skip the cheese entirely and lean on garlic and Italian seasoning.
What do I serve baked zucchini with?
It’s a flexible summer side — grilled chicken, burgers, salmon, or pasta all work. It’s light enough to round out a heavier main and good enough to hold its own next to a simple one.
Can I make it ahead?
Zucchini is best fresh out of the oven while the edges are still crisp, so I’d bake it just before serving. You can slice and season the rounds ahead of time and keep them in the fridge, then pop them in the oven when you’re ready.
Is baked sliced zucchini healthy?
It’s a light, vegetable-forward side — just zucchini, a little olive oil, Parmesan, and seasoning. It’s naturally low in carbs and gluten-free as written. The full nutrition is in the recipe card below.
📚 More recipes to try
🍽 Recipe
Email Recipe
Enter your email below and we’ll send you this recipe!
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.
Leave a Reply