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Garlic Parmesan roasted zucchini recipe card with ingredients, step-by-step instructions, cooking time, and serving information.
Nimble Chef

Garlic Parmesan Roasted Zucchini

This Garlic Parmesan Roasted Zucchini is a crispy, cheesy, and flavorful side dish made with fresh zucchini, garlic, olive oil, and freshly grated parmesan. Roasted at high heat, it develops caramelized edges and a savory parmesan crust while staying tender inside. Ready in about 30 minutes, it's an easy low-carb side that pairs well with chicken, fish, pasta, or grain bowls.
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Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium zucchini, sliced into half-moons about 1/3 inch thick
  • 3 tbsp olive oil
  • 4 cloves fresh garlic, minced
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 tsp Italian seasoning
  • salt
  • freshly cracked black pepper
  • 1 pinch red pepper flakes (optional)
  • fresh parsley, chopped, for garnish

Equipment

  • oven
  • Large mixing bowl
  • chef's knife
  • Cutting board
  • Parchment paper
  • Baking sheet

Method
 

  1. Preheat your oven to 425°F.
  2. Slice the zucchini into even half-moon slices about 1/3 inch thick.
  3. In a large bowl, toss the zucchini with olive oil, minced garlic, Italian seasoning, salt, and black pepper until evenly coated.
  4. Arrange the zucchini in a single layer on a parchment-lined baking sheet, leaving space between the slices.
  5. Roast for 15 minutes.
  6. Remove the baking sheet, sprinkle the parmesan evenly over the zucchini, and return to the oven for another 8 to 10 minutes until the cheese is golden and the zucchini edges are caramelized.
  7. Let the roasted zucchini rest for 2 to 3 minutes, garnish with fresh parsley if desired, and serve warm.

Notes

For the crispiest zucchini, lightly salt the slices for 10 minutes before cooking, then pat dry. Use freshly grated parmesan instead of pre-shredded cheese for better melting. Avoid overcrowding the baking sheet and do not flip the zucchini during roasting. Add red pepper flakes for heat or panko breadcrumbs for extra crunch. Leftovers keep in an airtight container for up to 3 days and reheat best in the oven or air fryer.