Easy Baked Zucchini Recipe
Make perfect baked zucchini! Slice, season, and bake tender-crisp zucchini with parmesan in minutes. An easy & delicious summer side dish.
Ingredients
- 2 lbs zucchini about 3-4 medium, ends trimmed, sliced into 1/2-inch thick rounds or half-moons
- 2 tbsp olive oil
- 1 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper freshly ground
- 0.5 cup Parmesan cheese grated, divided
- 2 tbsp fresh parsley chopped, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup, if desired.
- In a large mixing bowl, combine the sliced zucchini, olive oil, garlic powder, salt, and black pepper. Toss gently until the zucchini is evenly coated.
- Spread the seasoned zucchini in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan; use two baking sheets if necessary for even cooking to ensure proper roasting rather than steaming.
- Bake for 10-12 minutes, or until the zucchini is starting to become tender-crisp and slightly golden at the edges.
- Remove the baking sheet from the oven. Sprinkle half of the grated Parmesan cheese (1/4 cup) evenly over the zucchini.
- Return to the oven and bake for another 3-5 minutes, or until the cheese is melted and lightly golden, and the zucchini is tender to your liking.
- Transfer the baked zucchini to a serving dish. Sprinkle with the remaining Parmesan cheese and fresh parsley, if using, before serving immediately as a delicious side dish.
Notes
For extra crispiness, you can broil the zucchini for the last minute or two after adding the Parmesan, watching carefully to prevent burning. Do not overcrowd the baking sheet, as this will steam the zucchini instead of roasting it, leading to a softer texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though they are best served fresh.
