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Garlic Parmesan Roasted Zucchini

Garlic Parmesan Roasted Zucchini is a quick oven-roasted side that turns zucchini rounds golden at the edges under a crisp parmesan crust. Tossed with garlic and Italian seasoning, the roast develops a crackly, savory topping in just 20 minutes.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Zucchini rounds
  • 3 zucchini
Olive oil
  • 3 tbsp olive oil
Parmesan
  • 0.5 cup grated parmesan
Garlic
  • 2 garlic cloves
Italian seasoning
  • 1 tsp Italian seasoning
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Toss zucchini slices with olive oil, garlic, Italian seasoning, salt, and pepper until evenly coated.
Roast
  1. Arrange zucchini in a single layer and sprinkle generously with parmesan.
  2. Roast for 18–20 minutes at 425°F until golden and crisp at the edges, with visible browning on top.
Serve
  1. Serve warm so the parmesan crust stays crackly.

Notes

For the crispiest edges, keep zucchini in a true single layer with space between slices so they roast instead of steam. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan at 425°F until hot. Freezing isn’t recommended because zucchini releases water and softens the crust. For a dairy-free option, swap parmesan for a finely grated vegan parmesan style topping and roast as directed.