Roasted Parmesan Zucchini – Easy Zucchini Recipe For Busy Weeknights


This blog post is all about how to make roasted zucchini with parmesan for an easy weeknight meal or side dish!

(This post may contain affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you. Read disclosure (here)


Even if you’re not the biggest vegetable lover – I’m almost positive you’ll adore my parmesan roasted zucchini recipe! Let’s jump into it.

Maybe you can relate to one of these situations:

Have you ever had your friends or neighbors give you extra zucchinis and vegetables from their garden…and you do not know what to do with them? Do you stress out about what to make with them, or do you see it as a healthy challenge to whip up a new and tasty recipe? 

Alternatively, perhaps you have a competitive green thumb that’s planted some exceptional vegetables in your garden – so much so, that they continued to keep on giving. 

I’ve totally been there and mass-produced way too many fruits and vegetables in my garden and found myself hoarding them in the back of my fridge until they look terrifying. I’ve also been given vegetables from family and friends’ gardens and ended up not getting around to cooking them.

This was all before I stumbled upon a zucchini recipe and made it my own.

If you’ve found yourself in a similar millennial Martha Stewart cooking situation there’s good news – there is no shortage of easy ways to cook zucchini. Also, there are a plethora of quick recipes to try out with this popular low-carb, garden “veggie”.

Roasted zucchini with parmesan is a fantastic way to use up zucchini before it goes bad.

In only about ten minutes with some mouth-watering parmesan cheese, you’ll have a flavorful roasted zucchini recipe and side dish that everyone will enjoy eating – even kids and picky eaters! So next time you’re wondering what to do with all those seasonal zucchinis, remember this simple and healthy recipe.



Zucchini is a type of summer squash that belongs to the Cucurbita pepo plant family which melons, cucumbers, and pumpkins also derive from. Zucchini is also known as “courgettes” as you may see this name on labels and tags when buying zucchini plants/seeds.

Like other members of the Cucurbita pepo family, zucchini has a hard rind and dozens of seeds. But did you know that, unlike other squash, zucchini are classified as berries? That’s right. 

This means that technically speaking, they are fruits rather than vegetables (although I’ll probably still refer to them as vegetables). 


Despite their botanical classification, zucchini are most commonly used as a vegetable in cooking although one can also bake some pretty amazing baked goods with them.

Ever heard of zucchini bread??

Zucchini can be eaten raw, cooked, or pickled, and are a versatile ingredient in numerous dishes. Whether you’re slicing them into salads or frying them up as a scrumptious side dish, zucchini is a simple and healthy addition to any meal.


A really great tip my mom taught me growing up and gardening as a family together was to check in on zucchini plants as soon as they start to bloom.

When one or two zucchini start blooming…get ready!

Zucchini can grow in what seems like a blink of an eye. Once what seemed like a baby zucchini in your garden can turn into a giant vegetable in just a few short days.

Checking in on your plants every day or every other day is a good way to measure their growth so as to not overgrow them. Be aware that zucchini can be hard to spot at times as they grow large and bold leaves that have been known to hide them in gardens.

When picking out the perfect zucchini, you should look for ones that feel firm, with no soft spots (this is a good tip for picking squash too). Visually, the skin on the zucchini should be smooth and the coloring should resemble a beautiful medium to dark green. 

I just adore cooking with naturally bright foods to create colorful dishes, don’t you?!

As for knowing when to harvest them based on size, some zucchini can reach 15+ inches in length but more likely, they’ll be perfect to pick at six to twelve inches long.

Keep in mind when you finally pick zucchini from the stem be sure to gently twist them from the vine they are grown on and they should easily pop right off. Do not tug or rip them from the vine.



Ready to roll up your sleeves and start cooking? When it comes to how to cook zucchini you should keep it simplistic and natural to your personal cooking style.

For me, I enjoy whipping up garlic and buttery vegetables to eat as this adds a lot of flavor to veggies. Though stick to the preparation methods and seasonings you fancy. 

The most relevant questions answered and tips that pertain to how to cook zucchini:

  • Do You Have to Peel Zucchini?

This is a great question many people wonder.

No, you do not have to peel zucchini. Actually, zucchini skin is a great source of nutrition that’s jam-packed with an array of vitamins, so you definitely want to leave it on when you can.

  • How to Cut Zucchini

First, you’ll want to rinse and wash zucchini with lukewarm to cold water as you would with any other fruit or vegetable. Or, you can use a vegetable wash spray to clean your zucchini.

After washing, slice off the stem and throw it away as you can’t eat this part and definitely wouldn’t want to. That’s about it!


There are MANY ways to cut zucchini. I suggest, cutting up the zucchini the way you desire which can be in strips, spears, spirals, half moons, dices, and or round/coins – (this is the most popular way and what’s required for this roasted zucchini recipe). 

If you have the time and you’re feeling creative – try to grate your zucchini to make into crispy zucchini fritters in the oven. A great alternative to potatoes that can be served for breakfast, as a snack, or at dinnertime. Triple win!



Toss diced/sliced coin shape zucchini in a cooking prep bowl with a mix of olive oil, salt, and pepper. If you like garlic and butter as I do – this is where you can add them into the mix. 


Bonus points for whoever adds a bit of minced garlic and lemon juice!

Next, spread the marinated zucchini across a baking sheet in an even layer and roast in the oven at a preferred temperature. 


(I will give the exact temperature range for my roasted parmesan zucchini recipe further down).


Sautéing: This is my second favorite way to cook zucchini because of how fast the zucchini cooks in my non-stick frying pan (I use this exact pan for everything). Zucchini can be sliced, diced, and sautéed. Or you can try making spiral zucchini noodles aka “zoodles” for a quick-cooking, low-carb version of pasta the whole family and guests will enjoy. 

“Zoodles” is an ingenious version for a lighter alternative to pasta noodles for those heavier pasta recipes you want to enjoy in the summertime or even on hot days.

Though, you’ll definitely need a vegetable spiralizer to make zucchini noodles.

Raw: Thinly slice zucchini to create a wispy, ribbon salad or an elegant garnish that’s edible. For the perfect healthy snack – cut zucchini into slices to dip into hummus or your favorite spread just as you would with carrots, celery or chips. No cooking required!

Baking: When baking with zucchini, be sure to squeeze out as much water as possible upon cutting up your zucchini in the method/shape you prefer.


Not a lot of people are aware that when baking zucchini for a sweeter dish or baked good, it’s easy to end up with some dense pieces that will be hard to chew if the water isn’t somewhat squeezed out a little in the beginning. 

As mentioned earlier, a crowd favorite is baked zucchini bread – but there are also zucchini muffins and much more irresistible baked zucchini recipes. 

Who knew you could cook zucchini in so many ways? Pick out a way that’s comfortable for you and give one of these ways a whirl!

With such a short ingredient list, my roasted zucchini recipe is one of the quickest and easiest meals to make.



  • Zucchini
  • Parmesan cheese and or Asiago Cheese
  • Salt + Pepper
  • Garlic Powder
  • Olive Oil
  • Lemon Juice


  • Garlic Salt
  • Minced Garlic (shown below)
  • Garlic Cloves
  • Butter
  • Pepper Flakes



My recipe is basically the same thing as what would be “baked zucchini” but I refer to it as “roasted zucchini” due to the higher oven temperatures in this particular recipe. Roasted also just sounds cooler, right?

Roasting the zucchini at a high heat will embolden the flavors in the zucchini as well as polish off the green or golden color of the zucchini rounds in a matter of minutes.

There’s a sea of other baked or roasted zucchini recipes similar to this one on the internet – so you can’t go wrong when making this dish or adjusting the recipe or temperature to your liking.



  • First, crank up that oven heat to 425-450 degrees F.
  • Cut your zucchini into uniform pieces like quarter-inch dense rounds/coins or half-moon pieces.
  • Toss zucchini gently with my simple olive oil marinade which consists of olive oil, salt, pepper, lemon juice, minced garlic, and butter. Use a pair of kitchen tongs or your hands to toss all together and coat.
  • Next, spread the zucchini out in an even layer next to each other on a baking sheet or pan that’s covered with parchment paper/tin foil. (It’s ok if there’s not a lot of space in between each piece).
  • The best part – dress the zucchini with rich parmesan cheese that’s already been grated or pre-sliced. Store-bought parmesan cheese is fine too to use here. No judgments!
  • Roast zucchini in the oven for a snappy 10-12 minutes, or until the zucchini is light, and golden browned on the edges. Though, you can leave them roasting for longer if you enjoy food on the well-done or ever so slightly crispy side.
  • Finish by sprinkling with salt, pepper, and or garlic salt (my all-time favorite), and serve warm.


Walla! Bon appetite your delicious and tender parmesan roasted zucchini. See how painless that “vegetable” recipe was?!

Be sure to leave comments below after trying out my recipe and tag Style Like Shelby in your Instagram and social media posts when you post about it!

Can’t wait for you to give zucchini a try and serve it with love in this dish.



This post was all about how to make roasted parmesan zucchini the Style Like Shelby way.





About Style Like Shelby

A big warm welcome to the Style Like Shelby blog! My name is Shelby and my mission is to help women have attainable luxury, livable style + a beautiful life on every budget. Read more..

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