Name: Roasted Zucchini with Parmesan and Italian Seasoning Recipe
Prep time: 5 min
Cook time: PT-490303H58M27S
Total time: 25 min
Cuisine: Italian
Ingredients: 3 to 4 zucchini, sliced into ½ inch half-moons; 1 tablespoon olive oil; ½ teaspoon salt; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; ¼ cup Parmesan cheese, grated (more or less to taste); 1 lemon wedge; Fresh basil leaves for garnish

Jump to Recipe

Introduction

This roasted zucchini recipe is a quick and easy way to enjoy tender, flavorful vegetables with minimal effort. Perfect as a side dish or a light snack, the combination of garlic, Italian seasoning, and parmesan creates a deliciously savory treat.

A white plate holds a simple dish of sautéed zucchini, cut into thick half-moon slices with a mix of light green flesh and darker green edges, lightly browned in spots. Thin bright green strips of fresh basil are scattered across the zucchini, along with small flakes of white grated cheese. On one side of the plate, a wedge of fresh lemon with bright yellow skin and pale yellow interior adds a splash of color. The plate sits on a white marbled surface with a soft orange cloth visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 to 4 zucchini, sliced into ½ inch half-moons
1 tablespoon olive oil

½ teaspoon salt
1 teaspoon garlic powder

1 teaspoon Italian seasoning
1 lemon wedge

¼ cup parmesan, more or less
Basil for garnish

Instructions

Step 1: Preheat your oven to 425°F (220°C).

Step 2: In a large bowl, toss the sliced zucchini with olive oil, salt, garlic powder, and Italian seasoning until evenly coated.
Step 3: Lightly grease a sheet pan with non-stick spray or a little olive oil. Spread the seasoned zucchini slices in a single layer on the pan.
Step 4: Bake for 15 to 20 minutes, until the zucchini is tender. For extra flavor, sprinkle grated parmesan over the zucchini in the last few minutes of baking until melted.

Step 5: Remove from the oven, squeeze fresh lemon juice over the zucchini, and garnish with additional parmesan and fresh basil before serving.

Tips & Variations

For a crisper texture, spread the zucchini pieces so they do not overlap on the baking sheet.
Try adding red pepper flakes for a spicy kick.

Swap parmesan for pecorino or romano cheese for a different flavor profile.
Serve roasted zucchini warm or at room temperature, making it a versatile side dish.

Storage

Store leftover roasted zucchini in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or warm in a skillet over low heat to maintain texture without drying out.

How to Serve

A white plate holds a dish of sautéed zucchini slices, lightly browned and mixed together in a loose pile. The zucchini pieces have bright green edges with soft pale green centers, showing a slight shine from cooking. Thin strips of fresh green herbs are scattered on top along with small white shavings of cheese. A fresh lemon wedge with a bright yellow peel and pale yellow inside rests on the right side of the plate. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this recipe?

Fresh zucchini works best because frozen zucchini releases more water and can become soggy when roasted. If using frozen, make sure to thaw and pat dry thoroughly before seasoning and baking.

What can I serve with roasted zucchini?

Roasted zucchini pairs well with grilled meats, pasta dishes, or as part of a vegetable platter. It also complements grain bowls and sandwiches for added flavor and texture.