Baked Parmesan Zucchini

A quick and easy roasted zucchini dish topped with Parmesan and herbs, perfect for any weeknight meal.

Prep Time 10

Cook Time 22

Total Time 32

Course Side Dish, Vegetable

Cuisine American

Servings 4 servings

Calories 120 kcal

4 pieces zucchini, quartered lengthwise
0.5 cup freshly grated Parmesan Can substitute with Pecorino for a sharper flavor.
0.5 tsp dried thyme
0.5 tsp dried oregano
0.5 tsp dried basil
0.25 tsp garlic powder
Kosher salt and freshly ground black pepper, to taste Season thoroughly for best flavor.
2 tbsp olive oil
2 tbsp fresh parsley, chopped (for garnish) Can substitute with chives if preferred.

Preheat the oven to 350°F (175°C).
Spray a cooling rack with nonstick spray and place it on a baking sheet.
In a small bowl, mix Parmesan, thyme, oregano, basil, garlic powder, salt, and pepper.
Place zucchini on the prepared baking sheet, drizzle with olive oil, and sprinkle the Parmesan mixture over the top.
Arrange the zucchini quarters evenly so they get air around them and crisp at the edges.

Bake until the cheese is melted and the edges are golden, about 15 to 22 minutes.
Check at 12 minutes and every few minutes until you see golden bits.
Let rest for a couple of minutes before serving, then sprinkle with fresh parsley.
For extra crisp, pop them under the broiler for a minute, watching closely to prevent burning.

For best results, season carefully and store leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain crispness.

Keyword Baked Zucchini, Easy Side Dish, Healthy Recipe, Parmesan Zucchini, Vegetable Recipe