Parmesan – Roasted Zucchini Recipe

March 24, 2012

Parmesan – Roasted Zucchini Recipe

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This is one of my favorite ways to prepare zucchini. Prep work is less than 5 minutes and ready to eat in 15. The outside of the zucchini will be a little crispy with a tender middle. The roasted cheese adds an amazing level to this dish. Whenever I make this side I get rave reviews :) Very family- friendly. Gluten- Free.

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What You Need

2 zucchini – cut off the ends, cut into 4ths – length wise – You should have 8 total
1 tablespoon olive oil


garlic powder

black pepper
13 cup  parmesan cheese

What To Do

Preheat oven to 400.

Lay zucchini on a cookie sheet covered with parchment paper. Brush olive oil on each and sprinkle: salt, pepper, garlic powder.

Top with cheese.

Bake for 15 minutes or until zucchini is tender and cheese is browned.

Enjoy! ( How Easy Was That ?!)

Parmesan – Roasted Zucchini Recipe

Parmesan - Roasted Zucchini
: Side
: 8
This side will be a hit with any meal. Extremely family - friendly. Gluten - Free
  • 2 zucchini - cut into 4ths - length wise
  • 1 tablespoon olive oil
  • salt
  • garlic powder
  • black pepper
  • 1⁄3 cup parmesan cheese
  1. Preheat oven to 400.
  2. Lay zucchini on a cookie sheet covered with parchment paper. Brush olive oil on each and sprinkle: salt, pepper, garlic powder.
  3. Top with cheese.
  4. Bake for 15 minutes or until zucchini is tender and cheese is browned.
  5. Enjoy! ( How Easy Was That ?!)

This recipe was adapted from HERE

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{ 46 comments… read them below or add one }

Jan J. March 25, 2012 at 9:25 am

Simple and yummy! Our Kroger grocery store has zucchini for $1 a pound this week – I am going to make this – thanks for the recipe!


Becky Nicholas April 4, 2012 at 5:42 pm

I linked you on my blog. Made this for dinner last night, yum! Thanks for sharing.


Laura April 20, 2012 at 2:07 pm

I actually have been wanting to find recipes for zucchini. I’m glad I came across this recipe that I can’t wait to try. Thanks :)


Heather April 30, 2012 at 3:57 am

I was so excited to try this but when I went to the store I found that shredded Parmesan cheese was $5!! That doesn’t sound like much but for a broke nursing student thats a lot to spend for just a snack for me. Not very budget saavy. :(


Budget Savvy Diva April 30, 2012 at 4:58 am

Wow!!! That is NOT the right price… 8 oz of Parmesan should run you between 1.50 – 2.50 …. Plus you would only use maybe an ounce or two … You can freeze the rest = Budget Savvy :)


Janet Masters June 26, 2013 at 6:50 am

Depends on where you live, if it is in Australia yes the price would be exy.


deb May 4, 2012 at 11:22 pm

It is a lot cheaper if you buy a little chunk and shred it yourself. Simple to do, and like was already said, label it and stick it in the freezer.


Theresa June 13, 2013 at 3:37 pm

I agree, and fresh is always better. After I shred the cheese I put the remainder in a food saver bag and seal it. Stays fresh for months and ready for use in a minutes notice:)


Maureen L January 6, 2014 at 1:34 pm

Always a victim! Get over it.


Christina January 21, 2014 at 11:05 pm

Ah, why so mean? The comment was from 2012 anyway. lol.


Debbie July 19, 2012 at 5:35 am

I’ve made my zucchini this way for years, but to add just a bit more flavor, instead of using olive oil, brush the zucchini with Italian salad dressing…yum!


Amanda C. August 2, 2012 at 11:12 pm

That was delicious!


Kay August 19, 2012 at 9:20 pm

I made these but I sprinkled a few Panko bread crumbs on top for a little crunchiness. They were delicious.


Heather W. November 1, 2012 at 4:41 pm

Made these last night, but instead of using parm, I used a Mexican blend of cheeses and added taco seasoning to the mix. Perfect compliment to the turkey tacos I served for dinner. Yum!!!


tammy November 20, 2012 at 4:45 am

thinking a little spaghetti sauce would make them tasty


Cindy April 23, 2013 at 10:13 pm

Made these tonight and they were fantastic.


Sherrybc April 24, 2013 at 8:45 pm



Sherrybc April 24, 2013 at 8:46 pm



KareninStLouis May 3, 2013 at 2:31 am

Recipe says to cut each zucchini lengthwise into quarters, but in the photos it appears each zucchini was cut in half lengthwise. Which is correct?


Lemur May 16, 2013 at 7:50 am

Both, you make four long strips cutting along the length.


Susan June 9, 2013 at 12:47 am

The Zucchini is almost ready in the garden. I am looking forward to trying this. I’m going to try it with the bread crumbs added. sounds great.


Geri June 16, 2013 at 2:47 am

I mix fresh chopped basil garlic grape tomatoes mozzarella cheese and a little olive oil sea salt and pepperset aside as a filling, at400 degrees bake zucchini that’s been cut length wise and seeds hollowed out brush with olive oil and sea salt till almost done (15mins) or so then pullout and put filling into zucchini boats and bake till cheese melts…yummy


Geri June 16, 2013 at 2:49 am

Bake first for 15mins


Kim June 16, 2013 at 5:58 pm

This looks sooo yummy I can’t wait to try it. Thank you for sharing :)


KayleneP June 19, 2013 at 8:37 am

What a great idea for a tasty zucchini recipe, will definitely be trying this one out!


Jean Bell June 22, 2013 at 2:03 am

Looking good”)) will make this!


laura June 25, 2013 at 7:19 pm

looks delish! Trying this tonight – QUESTION – has anyone tried this method with eggplant? I have both zucchini and eggplant in the fridge and wondering if it would be good to make both this way? thoughts? or other suggestions for an easy eggplant recipe? Ive never made eggplant before! Thanks!


Casey July 5, 2013 at 4:14 am

We tried this tonight! YUMMMM-definitely going into the rotation of sides! Budget-friendly side note: Romano cheese is less expensive and gives the same taste and texture :). (Buy block and shred as needed-Romano and Parmesan -when sold fresh (look for no salt colored chunks appearing in the block) – last a atleast a month or so in the fridge. We always use it before it goes bad 😉


Shirley July 6, 2013 at 4:21 pm

I think there are so many ways that you can make this your own. I look forward to trying different ingredients combined.


Lalita July 6, 2013 at 9:44 pm

This was delicious. Thank you for sharing!


PATI July 14, 2013 at 1:15 pm

Just made this and my grandchildren loved it. As did my husband, who hates vegetables. Can’t wait to make it again.


Lynda Poe July 30, 2013 at 12:05 pm

Love this recipe, eat it all the time only we fix on the grill. So good.


Ashley August 21, 2013 at 1:30 pm

I made this last night and it was so so good and so so easy. Thank you so much for posting such a healthy and delicious zucchini recipe!


Watson August 21, 2013 at 3:02 pm

you are very welcome :)


Krys September 8, 2013 at 7:52 pm

Looks fantastic! My neighbor gave me some zucchini and squash from her garden and now I know what I am going to do with it. Will the squash turn out the same as the zucchini with the same cooking time and temp? I always think of squash as softer than zucchini… or maybe it’s just the name, lol!


Sherry in Union, KY September 19, 2013 at 8:59 pm

This is a simple yet tasty way to enjoy zucchini. I used three zucchini and found that a half tablespoon of olive oil was plenty. I brushed oil on both sides rather than wasting parchment paper. I also suggest cutting back on the Parmesan to about 1/4 cup. Thanks for the yummy idea!


Marites February 21, 2014 at 2:01 am

I made this last week for some friends and it was a hit!!!!


Lisa Soared February 21, 2014 at 3:05 am

Need to try this my husband not a fan of veggies he’s a caveman only meat he says lol but this might change his mind yum!


Lmkanemoto February 21, 2014 at 3:31 am

Looks great! I have some asparagus in the fridge right now. I may try the asparagus version tomorrow for lunch!


Misty Swearingen February 21, 2014 at 5:39 am

Looks fantastic!


beth March 14, 2014 at 10:23 am

And who wont have enough zucchini to try this with summer right around the corner???
love grilled zucchini- and this looks very similar!


theresa April 4, 2014 at 3:08 am

yummy :)


Zucchini Fan Lucy November 26, 2014 at 9:56 am

I can’t get bored of zucchini even when I eat it by itself, but this is an awesome way to make it more delicious. :) Have you tried it with mozzarella?


Gloria May 30, 2015 at 5:07 am

I not only have Celiac Diseas, but am also Diabetic. It is sometimes difficult for me to select the right foods, mostly becaause my husband will not eat healthy, even though he’s had a triple bypass, and Colectomy. Some of the healthy foods I cook, he is willing to eat it, but the dish needs to look pretty. (he’s one of those that eats with his eyes first, if he doesn’t like the looks, he just won’t eat it. This recipe sounds yummy, and I might just convince him to eat it. Thanks for the Recipe.


Paul R. February 14, 2016 at 5:41 pm

The recipe sounds great and I plan on using your recipe today. Confused by picture and directions for cutting zucchini. Somebody else cook and create the image?


Sara February 14, 2016 at 6:41 pm

Nope it is all me – you can cut the zucchini however you like


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