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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
salt
garlic powder
black pepper
1⁄3 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 ?!)
- 2 zucchini – cut into 4ths – length wise
- 1 tablespoon olive oil
- salt
- garlic powder
- black pepper
- 1⁄3 cup parmesan cheese
- 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 ?!)
This recipe was adapted from HERE
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{ 21 comments… read them below or add one }
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!
I linked you on my blog. Made this for dinner last night, yum! Thanks for sharing.
http://rookietorockstar.blogspot.com/2012/04/pinned-it-did-it-parmesan-roasted.html
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
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.
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
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.
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:)
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!
That was delicious!
I made these but I sprinkled a few Panko bread crumbs on top for a little crunchiness. They were delicious.
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!!!
thinking a little spaghetti sauce would make them tasty
Made these tonight and they were fantastic.
Great.
Great!
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?
Both, you make four long strips cutting along the length.
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.
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
Bake first for 15mins
This looks sooo yummy I can’t wait to try it. Thank you for sharing
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