ROASTED ZUCCHINI SLICES

Quick easy and delicious, these oven-roasted zucchini slices are the perfect summer vegetable side dish. Seasoned and roasted with parmesan, they are perfectly cheesy!

roasted zucchini slices on a black plate

Squash season is here, and this oven-roasted zucchini recipe really does make the most of the summer’s produce.

Simple and quick to make, this is a great side to serve with all of your favorite mains, from chicken to seafood to meat and vegetarian dishes. Roasted in the oven, they have a great flavor and texture, and they are nice and cheesy thanks to the parmesan topping.

Be sure to try my Zucchini Fritters and Stuffed Zucchini Cups too!

roasted zucchini slices on a plate

Why you will love this baked zucchini recipe!
Healthy: Low in carbs and calories, this roasted zucchini is high in vitamins and minerals.
Quick and easy: Ready to serve in around 20 minutes, it takes minutes to prep this dish before cooking.
Versatile: This is a great last minute side dish that can be served with so many mains. Quick enough to serve as part of a weeknight meal, but it wouldn’t be out of place at a larger family feast.

INGREDIENTS FOR ROASTED ZUCCHINI
Zucchini: Slice the zucchini into rounds of a silar sized thickness so that they cook through evenly. You can also make this recipe with yellow squash.
Oil: A little oil helps to get the zucchini nice and crispy. I use olive oil, but vegetable or canola will work well.
Seasonings: Salt, pepper and garlic powder.
Parmesan: Freshly grated parmesan adds a great flavor and texture to the oven baked zucchini slices. It’s optional, but a delicious add on!

ingredients for roasted zucchini

HOW TO ROAST ZUCCHINI SLICES
Preheat the oven to 425 F. Line a baking sheet with parchment paper and place a rack on top of it.
In a large bowl mix oil, salt, pepper, and garlic powder. Add zucchini slices and toss to coat.
Line zucchini slices in a single layer on the rack in the baking sheet and sprinkle each slice with finely grated parmesan cheese on top. Bake for 15 – 20 minutes, or until golden brown on top.

DO YOU NEED TO PEEL THE ZUCCHINI?
There’s no need to peel the zucchini before you roast it, in fact, I love the additional color it adds to the plate. If you prefer to peel it, then you absolutely can, otherwise, just give it a good wash and cut into rounds.

HOW DO YOU BAKE ZUCCHINI WITHOUT IT GETTING SOGGY?
Roasting is a great way to cook zucchini as the high heat will draw out excess moisture before getting it nice and crispy. Lay the zucchini slices in an even layer on the baking sheet so that they roast rather than steam. There’s no need to salt the zucchini before cooking it, the oven will do all the work for you. It’s best to serve the baked parmesan zucchini straight away so that they stay nice and crisp.

close up image of zucchini slices on a plate

HOW LONG DOES IT TAKE TO BAKE ZUCCHINI?
The best way to bake zucchini is at a high temperature for a short time. This means that the vegetable doesn’t get too soft and mushy, but the cut sides get slightly caramelized adding more flavor. They take around 15 minutes to bake so they are a great option for a quick weeknight meal.

CAN YOU MAKE THEM AHEAD OF TIME?
These healthy zucchini slices are best served as soon as they come out of the oven. If you plan to make them as part of a bigger meal, you can prep them a few hours ahead and then just pop them into the oven before serving.RECIPE NOTES AND TIPS FOR THE BEST ROASTED ZUCCHINI SLICES
Don’t cut the zucchini too thinly or they will fall apart during cooking. They should be around 1/4″ to 1/2″ thick.
Don’t cook the zucchini rounds too long. This can make them become too soggy and limp.
If you want to brown them at the end, you can broil them for 1 – 2 minutes. Watch them closely and be careful not to burn them.
To make this recipe vegan, use rennet-free parmesan cheese.
Try this recipe with other seasonings. Dried herbs, paprika, or chili flakes all work great.
Make sure that the oven is fully pre-heated before roasting the zucchini slices.

ROASTED ZUCCHINI SLICES
Quick easy and delicious, this oven roasted zucchini slices is the perfect summer vegetable side dish. Seasoned and roasted with parmesan, they are perfectly cheesy!

INGREDIENTS

▢2 medium zucchini, sliced in ½” thick slices
▢1 tablespoon olive oil
▢1 teaspoon salt
▢½ teaspoon pepper
▢1 teaspoon garlic powder
▢½ cup grated parmesan
INSTRUCTIONS
Preheat the oven to 425 F. Line a baking sheet with parchment paper and place a rack on top of it.
In a large bowl mix oil, salt, pepper, and garlic powder. Add zucchini slices and toss to coat.
Line zucchini slices in a single layer on the rack in the baking sheet and sprinkle each slice with finely grated parmesan cheese on top. Bake for 15 – 20 minutes, or until golden brown on top.
TIPS & NOTES

Don’t cut the zucchini too thinly or they will fall apart during cooking. They should be around 1/4″ to 1/2″ thick.
Don’t cook the zucchini rounds too long. This can make them become too soggy and limp.
If you want to brown them at the end, you can broil them for 1 – 2 minutes. Watch them closely and be careful not to burn them.
To make this recipe vegan, use rennet-free parmesan cheese.
Try this recipe with other seasonings. Dried herbs, paprika, or chili flakes all work great.
Make sure that the oven is fully pre-heated before roasting the zucchini slices.
This is a great low-carb side dish and can be eaten if you are following a keto lifestyle.
NUTRITION
Calories: 105kcal | Carbohydrates: 4g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 781mg | Potassium: 284mg | Fiber: 1g | Sugar: 3g | Vitamin A: 305IU | Vitamin C: 18mg | Calcium: 156mg | Iron: 1mg