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August 31, 2020

Parmesan Roasted Zucchini

Looking for a simple side? Try this parmesan roasted zucchini that's seasoned in a mix of onion powder and garlic powder and red pepper flakes before it goes into the oven and bakes to a golden brown.

Looking for a simple side? Try this parmesan roasted zucchini that’s seasoned in a mix of onion powder and garlic powder and red pepper flakes before it goes into the oven and bakes to a golden brown.

Parmesan Roasted Zucchini

This summer we’ve gone all in on our container garden.

We planned ahead getting plants into their boxes from the moment there was no longer a frost risk in Chicago.

And then in early June we pulled out the cooler weather salad greens that had bolted and replaced them with hot weather crops.

That included two zucchini plants.

Parmesan Roasted Zucchini

I had high hopes of going into August and September with more zucchini than I knew what to do with.

Unfortunately, that didn’t happen because a massive storm complete with a derecho struck about a month ago.

I’m just grateful our zucchini plants were the only victim of that intense windstorm with lighting and lots of rain.

After that bad weather passed the leaves looked very tangled and the plants were partially uprooted. There was no way for them to recover.

I had only harvested two before this happened. So much for all those zucchini recipes I had planned!

The good news is that I’ve been getting plenty of zucchini and summer squash in my weekly farm share.

I’ve baked muffins and loaves of zucchini bread. On the savory side I roast vegetables in different combinations including zucchini, corn and tomatoes.

But sometimes I stick to one veggie, which is what I do in this Parmesan roasted zucchini.

How To Cook Zucchini

Sweet or savory, these are the ways I like to prep zucchini:

  • Roasting: Toss diced zucchini in olive oil, salt and pepper. Then spread it across a sheet pan. At 425 degrees F, roast the zucchini for for about 30 minutes until it has browned at the edges.
  • Sautéing: Zucchini can be diced and sautéed. Or you can use a spiralizer to cut zucchini into zoodles for a low carb, quick cooking version of pasta
  • Raw: You can even leave zucchini raw and slice it super thin to create a ribbon salad. Zucchini does not need cooking.
  • Baking: When you bake with shredded zucchini, make sure to squeeze out as much water as you can. Then you won’t end up with a dense crumb.
Parmesan Roasted Zucchini

The Ingredients

This is what you need for this baked zucchini recipe:

  • Zucchini
  • Seasoning Mix: onion powder, garlic powder, red pepper flakes, salt & pepper
  • Parmesan
  • Olive oil
  • Parsley

How To Make Parmesan Roasted Zucchini

For this easy recipe, the most work might be slicing a couple pounds of zucchini into rounds.

Instead of just tossing them in olive oil, salt and pepper before loading up the sheet pan, I make a spice mix with garlic powder, onion powder and red pepper flakes plus the obligatory salt and pepper.

I stir olive oil into the dried seasoning, and then toss it into a big bowl. I like to use hands to do this. Then I am making sure I coat every slice.

Roasting The Zucchini

To give the zucchini a head start roasting, I preheat the oven to 425 degrees F with a sheet pan inside.

The pan will hiss when the zucchini makes contact on the hot metal. It’s important that the slices are in a single layer with a little space in between the rounds, so none are overlapping.

Then I sprinkle Parmesan cheese over the zucchini and roast it for 30-35 minutes until it turns golden brown.

How To Serve Parmesan Roasted Zucchini

Of course, you can serve Parmesan roasted zucchini a side dish. It goes with pretty much any protein. That includes:

Beer Can Chicken

Oven-Roasted Halibut with Cherry Tomatoes

Dry-Rubbed Turkey

Or keep things vegetarian:

Fresh Tomato Farro Puttanseca

Baked Tomato Farro Risotto

Tomato Corn Orecchiette

Lemon Kale Orzo

Chickpea Arrabiata

I also eat leftovers chopped in a salad or mixed in a grain bowl.

Parmesan Roasted Zucchini

Try These Other Zucchini Recipes

Best Healthy Zucchini Recipes

Baked Zucchini Fries

Zucchini Ribbon Salad

Roasted Zucchini Tomato Lentil Salad

30-Minute Tomato Zucchini Orzo

Zucchini Corn Fritters

Balsamic Zucchini Tomato Bake

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Parmesan Roasted Zucchini

Parmesan Roasted Zucchini

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 35-40 minutes
  • Yield: Serves 4 1x

Looking for a simple side? Try this parmesan roasted zucchini that’s seasoned in a mix of onion powder and garlic powder and red pepper flakes before it goes into the oven and bakes to a golden brown.

Ingredients

  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/81/4 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 pounds zucchini, trimmed and sliced into 1/4-inch-thick rounds
  • 1/3 cup finely shredded Parmesan
  • Chopped parsley for serving

Instructions

  1. Preheat the oven to 425 degrees F with a sheet pan inside.
  2. In a small bowl, combine the onion powder, garlic powder, red pepper flakes, salt and pepper. Stir in the olive oil.
  3. Place the zucchini in a large bowl. Pour in the oil mixture tossing to coat all the sliced zucchini.
  4. Carefully remove the sheet pan from the oven. Place the zucchini in a single layer making sure that none of the slices are overlapping. Sprinkle the zucchini with the Parmesan.
  5. Roast for 30-35 minutes until the zucchini is golden brown. Top with chopped parsley before serving.

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