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Close-up of roasted garlic Parmesan zucchini in a white bowl, topped with melted Parmesan cheese and cracked black pepper.

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
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Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 92 kcal

Equipment

  • Baking Sheet
  • Measuring Spoons
  • Spatula
  • Knife

Ingredients
  

  • 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
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