For this baked sliced zucchini, I toss ¼-inch zucchini rounds with olive oil, Italian seasoning, garlic powder, salt, pepper, and a little Parmesan, top them with more Parmesan, and bake them at 450°F, then finish them under the broiler for a few minutes. The Parmesan turns golden and bubbly, the edges crisp up, and the middles stay tender. It’s a 20-minute side that uses up summer zucchini and goes with grilled chicken, salmon, burgers, or pasta.
If you like my Lemon Garlic Salmon Skewers or my Chipotle Chicken Skewers, serve this zucchini next to them. Come July, I have more zucchini than I know what to do with, and these Parmesan rounds are 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 ¼ inch thick so they roast instead of steam, give them room on the pan with no overlapping, and let the Parmesan get golden under the broiler. That crisp edge is what turns “I don’t like zucchini” into going back for seconds.
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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!
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💛 Why you’ll love this recipe
- 20 minutes, a handful of ingredients: zucchini, olive oil, Parmesan, and Italian seasoning.
- Crisp edges, tender middle: ¼-inch slices, a hot oven, and a few minutes under the broiler do the work.
- Uses up summer zucchini: two medium zucchini make four side servings.
- 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.
➡️ Ingredients
👉 Easy ingredient swaps
- Cheese: Parmesan gives the crispest edges, but Pecorino Romano or Asiago work; a dairy-free Parmesan or nutritional yeast makes it dairy-free.
- Squash: Yellow summer squash works the same way, or use 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 good straight off the pan.
💬 FAQs
How do I keep baked zucchini from getting soggy?
Three things: slice the rounds about ¼ inch thick instead of paper 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 the rounds ahead of time and keep them in the fridge, then toss them with the oil, seasoning, and Parmesan right before they go in the oven. Salt pulls water out of zucchini, so seasoning them early makes them soggy.
Is baked sliced zucchini healthy?
It’s a light, vegetable-forward side made with zucchini, a little olive oil, Parmesan, and seasoning. The full nutrition is in the recipe card below.
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- Mac and Cheese with Cream Cheese – Cream cheese makes this mac extra creamy.
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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 in the middle and top positions. Preheat oven to 450°F. Line a baking sheet with aluminum foil (parchment paper can scorch under the broiler in step 5).
- 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 to 7 minutes, until the zucchini starts to soften.
- Broil: Turn on oven broiler, transfer baking sheet to top rack and broil until cheese on top is golden and bubbly, about 2 to 4 minutes, watching carefully to avoid burning. Then, remove baking sheet from the oven.
- Serve: Let zucchini slices cool for 2 to 3 minutes before serving.
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