Roasted Garlic-Parmesan Zucchini Recipe

Sharing is caring!

I recently received a very large zucchini from a garden, and I knew I wanted to find a delicious way to use it. Rather than letting it sit on the counter while I figured out what to make, I decided to turn it into this simple Roasted Garlic-Parmesan Zucchini.

Since large zucchini can have tougher skin and a large, seedy center, I peeled most of the skin and scooped out the seeds before cutting it into pieces. Once roasted with garlic, Italian seasoning, olive oil, and Parmesan cheese, the oversized zucchini turned into a tender, flavorful side dish that was just too good not to share.

Roasting zucchini brings out its natural sweetness while giving the edges a lovely golden brown color. Add garlic, Italian seasoning, and freshly grated Parmesan, and you have an easy vegetable side dish that pairs beautifully with just about any meal.

This recipe is especially helpful when you’re working with those extra-large garden zucchini. By peeling most of the skin and removing the large seeds and soft center, you can turn those oversized zucchini into a tender, flavorful side dish the whole family will enjoy.

Looking for easy side dishes? Try my recipe for Honey Glazed Carrots, or this recipe for Roasted Root Vegetable Medley in a Skillet.

Recipe Ingredients

You’ll need the following ingredients to make this Roasted Garlic Parmesan Zucchini:

Ingredient Notes

For the best flavor, I recommend using good-quality Italian seasoning and freshly ground black pepper. I especially enjoy buying spices from a local bulk-food store, Amish market, or small specialty shop when I can.

Fresh spices tend to have a much better aroma and flavor than spices that have been sitting in the pantry for years. Of course, your favorite grocery-store spices will work just fine, too.

Freshly grated Parmesan melts beautifully and adds so much flavor. If you only have the grated Parmesan from your pantry, you can certainly use that in a pinch.

How to Make Roasted Garlic Parmesan Zucchini Step-by-Step

Here are quick visual instructions for making Roasted Garlic Parmesan Zucchini step-by-step. Remember, the full instructions will be in the printable recipe card below.

1. Cut the Zucchini and remove the seeds
2. Season the zucchini and arrange on the baking sheet

3. Roast and then add the Parmesan
4. Garnish and serve

Serving Suggestions

Roasted Garlic-Parmesan Zucchini makes a wonderful side dish for so many meals. I especially love serving roasted zucchini with a simple pasta dinner. The garlic and Parmesan flavors complement Italian-inspired dishes beautifully.

Serve it alongside:

• Roasted or grilled chicken
• Baked pork chops
• Meatloaf
• Grilled steak
• Italian sausage
• Spaghetti or other pasta dishes
• Lasagna
• Baked chicken Parmesan
• A simple green salad and crusty bread

Recipe Tips & Tricks

Don’t skip removing the soft center: With small, young zucchini, I usually wouldn’t bother removing the center. But with very large zucchini, the center can be watery and full of large seeds. Removing it makes a big difference in the finished dish.

Don’t overcrowd the pan: Give your zucchini plenty of room on the baking sheet. A little space allows the moisture to escape and helps the edges become beautifully roasted and browned.

Add the Parmesan near the end: Adding Parmesan at the beginning can cause it to brown too much before the zucchini is finished cooking. Adding it during the last few minutes gives you that delicious melted, lightly golden cheese without burning it.

Storage & Reheating

Storage: Store leftover roasted zucchini in an airtight container in the refrigerator for up to 3–4 days.

Reheating: To reheat, place the zucchini on a baking sheet and warm it in a 375°F oven until heated through. You can also reheat it in an air fryer for a few minutes to help bring back some of the roasted texture. The microwave works when you’re in a hurry, although the zucchini will be softer.

Looking for Delicious breakfast recipes?

Grab your 5 breakfast recipes now!

DOWNLOAD

Loading…

Thank you!

You have successfully joined our subscriber list.

More Recipes You’ll Fancy!

• 

  Creamy Root Vegetable Soup – Easy Stovetop Recipe

• 

  Easy and Delicious Cabbage Soup Recipe

• 

  Easy and Healthy Cucumber Tomato Salad Recipe

I hope you love the Roasted Garlic Parmesan Zucchini. If you make it, please be sure to leave a comment and a rating, so I know how you like it. Enjoy, Xo

Roasted Garlic-Parmesan Zucchini Recipe

Dusty @ Linen & Wildflowers

Use up your garden zucchini with this simple Roasted Garlic Parmesan Zucchini recipe. Tender zucchini, garlic, herbs, and Parmesan make a delicious side dish.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings 6 servings

Calories 92 kcal

Equipment

• Baking Sheet
• Measuring Spoons
• Spatula
• Knife

Ingredients

  

1x2x3x

• 2 zucchini very large
• 3 tbsp olive oil
• 2 cloves garlic minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon Italian seasoning
• ¼ cup freshly grated Parmesan cheese
• 1 tablespoon fresh parsley chopped, optional

Instructions

 

• Wash the zucchini and trim off both ends. Because very large zucchini can have tougher skin, peel most of the skin away. You can leave a few narrow strips of skin if you like. Cut each zucchini in half lengthwise.
• Use a spoon to scoop out the large seeds, or a knife to cut out the large seeds and the soft, spongy center. You don't have to remove every bit of the center, but removing the watery, seedy portion will give you firmer zucchini pieces after roasting.
• You don't have to remove every bit of the center, but removing the watery, seedy portion will give you firmer zucchini pieces after roasting.
• Cut the zucchini: Cut the zucchini into approximately 1-2-inch chunks or thick half-moon pieces.
• Try to keep the pieces relatively similar in size so they roast evenly.
• Place the cut zucchini on a large baking sheet and gently pat it dry with paper towels.
• This little step is especially helpful when using large garden zucchini, which can contain quite a bit of moisture.
• Season the zucchini: Drizzle the zucchini with olive oil. Add the minced garlic, salt, black pepper, and Italian seasoning. Mix everything together until the zucchini is evenly coated.
• Spread out the zucchini into a single layer. Try not to crowd the pan. If the zucchini pieces are packed too closely together, they will steam rather than roast, making it harder to get those delicious browned edges. If you're roasting a very large amount of zucchini, use two baking sheets rather than overcrowding one.
• Preheat your oven to 425°F. Roast the zucchini for approximately 20–30 minutes, turning the pieces about halfway through cooking. The zucchini should be tender with golden brown edges.
• Sprinkle the Parmesan cheese over the zucchini during the last 5 minutes of roasting. Return the pan to the oven and allow the cheese to melt and lightly brown, or add it before serving.
• Remove the roasted zucchini from the oven and sprinkle with fresh parsley, if desired. Serve warm and enjoy!

Notes

Storage & Reheating

Store leftover roasted zucchini in an airtight container in the refrigerator for up to 3–4 days.

To reheat, place the zucchini on a baking sheet and warm it in a 375°F oven until heated through. You can also reheat it in an air fryer for a few minutes to help bring back some of the roasted texture. The microwave works when you’re in a hurry, although the zucchini will be softer.

Nutrition

Serving: 1cupCalories: 92kcalCarbohydrates: 3gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 3mgSodium: 267mgPotassium: 185mgFiber: 1gSugar: 2gVitamin A: 223IUVitamin C: 13mgCalcium: 66mgIron: 0.4mg

Keyword easy zucchini side dish, oven roasted zucchini, Roasted Garlic Parmesan Zucchini, roasted zucchini recipe

Tried this recipe?Let us know how it was!

Final Thoughts

There is something satisfying about taking a couple of extra-large garden zucchini and turning them into a simple side dish that tastes this good.

This Roasted Garlic-Parmesan Zucchini is one of those recipes that doesn’t require anything fancy. A little olive oil, garlic, herbs, and Parmesan are all it takes to transform an abundance of zucchini into a delicious addition to dinner.

So the next time someone blesses you with a basket of those enormous garden zucchini, don’t worry about how you’re going to use them all.

Peel them, scoop out the big seeds, cut them into pieces, and put them in the oven. Sometimes the simplest recipes are the ones we come back to again and again.