Baked Zucchini Recipe with Garlic and Parmesan

If you’ve ever wondered how to make zucchini actually taste exciting, this baked zucchini recipe is your answer. It’s golden, garlicky, and irresistibly cheesy—no frying needed. Whether you’re new to cooking or just need a simple veggie side, baked zucchini has your back. With a quick prep and oven magic, you’ll transform basic zucchini into crispy, savory rounds that disappear fast. This version is loaded with flavor thanks to Italian seasoning, fresh garlic, and a generous sprinkle of parmesan. Trust me, once you try this—you’ll never look at zucchini the same again.

Why You’ll Love This Recipe

This baked zucchini recipe is more than just a healthy side—it’s a weeknight win. Here’s why:

• Bold Flavor: Garlic, herbs, and parmesan team up for big taste.
• Simple to Make: Just toss, bake, broil, and serve.
• Family-Friendly: Even picky eaters love these cheesy zucchini rounds.
• Budget-Smart: A low-cost veggie side that feels like comfort food.

Whether you’re hosting or just need something quick, baked zucchini delivers every time.

History & Fun Facts About Baked Zucchini

Zucchini’s humble nature makes it a perfect canvas for bold flavors. Here’s why it’s become a kitchen staple:

• Zucchini is a summer squash originally cultivated in Central America.
• Italians popularized baking zucchini with cheese and herbs as a simple contorno (side dish).
• In the U.S., baked zucchini gained popularity as a lighter, oven-roasted snack alternative.
• Fun fact: Zucchini has over 90% water content—baking helps concentrate its flavor and texture!

Key Ingredients in Baked Zucchini

Let’s break down the flavorful stars of this recipe:

• Zucchini: Sliced thick to maintain structure and absorb all the seasoning.
• Olive oil: Helps the seasoning stick and encourages browning.
• Garlic: Finely minced for deep, aromatic flavor in every bite.
• Italian seasoning: A balanced blend of herbs that enhances the zucchini naturally.
• Parmesan cheese: Melts into a crisp, golden crust that makes these rounds irresistible.
• Parsley: Adds a fresh finish and bright pop of color.

How to Make Baked Zucchini: Garlic-Parmesan Style

1. Preheat and Prep the Pan
   Preheat your oven to 350°F. For easy cleanup, line a large rimmed baking sheet with foil and spray with non-stick cooking spray.
2. Make the Garlic Oil
   In a small bowl, stir together the olive oil, minced garlic, Italian seasoning, salt (about ¾–1 tsp), and pepper (about ½ tsp).
3. Coat the Zucchini
   Place your zucchini rounds in a large bowl. Pour the oil mixture over the top and toss until all slices are evenly coated.
4. Arrange on Baking Sheet
   Spread the zucchini in a single layer on your baking sheet. Sprinkle parmesan cheese generously over the tops.
5. Bake Until Tender
   Bake for 7–9 minutes or until the zucchini just starts to soften.
6. Broil for Crispiness
   Move your oven rack closer to the broiler. Broil the zucchini for 2–3 more minutes until the parmesan turns golden and bubbly. Watch closely—this happens fast!
7. Garnish and Serve
   Sprinkle chopped parsley over the warm zucchini and serve immediately.

Tips and Twists

Make this recipe your own with these helpful tips and variations:

Tips:

1. Cut zucchini evenly for consistent baking.
2. Dry slices with a paper towel to reduce sogginess.
3. Use freshly grated parmesan for the best melt and flavor.
4. Don’t skip broiling—it’s key to that cheesy crisp.
5. Serve right away for the crispiest texture.

Twists:

• Spicy Touch: Add a pinch of crushed red pepper.
• Lemon Zest Finish: Grate fresh lemon zest over the top.
• Swap the Cheese: Use Pecorino Romano or asiago for a sharper bite.

Storage, Reheating, and Make-Ahead Tips

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in the oven at 375°F or air fryer for 5–6 minutes to restore crispiness. Avoid the microwave—it softens the texture.
• Make-Ahead: Slice zucchini and prep the oil mixture in advance. Bake fresh just before serving for best results.

Serving Suggestions for Baked Zucchini

Baked zucchini is endlessly pairable. Here are a few delicious ways to serve it:

• With Chicken: Serve alongside Grilled Chicken Wraps for a well-balanced lunch.
• Appetizer Style: Plate them with a side of ranch, marinara, or garlic aioli for dipping.
• On a Snack Board: Include with crackers, cheeses, and dips for a veggie-focused platter.
• Next to Pasta: Try with Chicken Alfredo Lasagna for an Italian-inspired meal.
• In a Bowl: Layer into a grain bowl with rice, chickpeas, and a drizzle of tahini dressing.

Frequently Asked Questions

Can I use larger zucchini?
Yes—just slice into thinner rounds or half-moons for even baking.

Do I need to peel the zucchini?
No, the skin adds texture and nutrients. Just give it a good wash.

Can I make this dairy-free?
Skip the cheese or use a vegan parmesan substitute.

Will frozen zucchini work?
Not ideal—it holds too much moisture. Fresh zucchini is best.

How do I make this recipe crispier?
Broiling at the end is key. You can also add a little panko for extra crunch.

Enjoy Your Baked Zucchini

This baked zucchini recipe is all about flavor, simplicity, and crisp texture without the fuss. With garlicky olive oil, melty parmesan, and fresh herbs, it’s the kind of dish that turns a humble veggie into the star of your table. Whether you’re prepping a side for dinner or planning a weekend snack board, baked zucchini brings comfort and crunch in every bite. Enjoy it hot from the oven and savor the cheesy goodness!

Explore More Recipes You’ll Love

Keep the veggie-forward magic going with these great recipes from Abby’s Recipes:

• Love the zucchini? Try Roasted Broccoli and Carrots for another easy oven-baked side.
• For a creamy, hearty pairing, serve with Crockpot Chicken and Gravy—a total comfort combo.
• Want a light lunch idea? Our Creamy Cucumber Salad offers a cool, tangy contrast.
• Craving something cheesy and quick? Don’t miss the Quick Cheddar Bay Biscuits—they pair beautifully with baked veggies.