Roasted Zucchini is so tender and flavorful from simple ingredients like garlic powder and plenty of parmesan cheese! Get the best zucchini side dish every single time when you use this incredibly easy recipe. This is a summery side that you’ll love making time and time again because it pairs well with just about everything!

A spatula is lifting some roasted zucchini from a baking sheet.

Roasted Zucchini

If I was stranded on a deserted island and I could only bring one veggie side dish with me, it would be roasted zucchini. Well, at least from the months of May-August it would be! Zucchini is at its ripest right now and while I love this veggie in a million different forms, simply oven roasted with a handful of pantry staples really is the best. Plus, this side dish couldn’t be any easier to make.

Fresh zucchini is chopped up and tossed with olive oil, butter, garlic powder, Italian seasoning, parmesan cheese and just a little bit of salt and pepper to tie it all together. The simple ingredients have one key purpose – to make the veggie even more delicious by highlighting the natural vibrant flavors and not overpowering it. They do their job beautifully!

You can serve this roasted zucchini recipe alongside pretty much any protein, pasta, or other entree that you’d like. I’ve found that it perfectly compliments summery dishes like pan seared salmon and lemon ricotta pasta. However, the possibilities are pretty endless when it comes to pairings for this versatile roasted zucchini side dish! That’s why it’s so great to make over and over again all summer long.

Chopped fresh zucchini is spread out on a baking sheet.

How to Make Roasted Zucchini

  1. Prepare the zucchini. Chop the zucchini into bite sized pieces and place it in a large mixing bowl. Set aside.
  2. Combine the other ingredients. In a separate bowl, whisk together the olive oil, melted butter, seasonings, and half a cup of parmesan cheese.
  3. Toss it all together. Pour the olive oil mixture on the zucchini and toss it together to fully coat.
  4. Roast it. Spread the zucchini in a single even layer on a baking sheet. Sprinkle with more parmesan cheese. Bake at 425°F for 15-20 minutes.
  5. Serve and enjoy! Remove the roasted zucchini from the oven and sprinkle on a little more parmesan. Serve immediately, and enjoy!
Roasted zucchini is spread on a baking sheet.

Tips and Variations to Try

  • Add a touch of spice. I don’t recommend making roasted zucchini too spicy, but adding a pinch of crushed red pepper flakes is always a fun idea if you like a little heat! Just toss it into your olive oil mixture along with the other seasonings.
  • Use fresh parmesan. The pre-shredded parmesan cheese that you can buy in a bag is coated in an anti-caking powder that prevents the cheese from clumping. It takes away from both the flavor and consistency of the cheese, which is why I always recommend grating your own parmesan fresh off the block when possible.
  • Be picky with your oil. If you choose to use olive oil like I do, use a good quality extra virgin olive oil for the best flavor! You can also swap it out entirely with avocado oil if you’d like.
  • Use the best seasoning. I’m a huge advocate for making your own spice blends at home. Get the BEST flavor when you use my homemade Italian seasoning!

How long will it stay fresh?

Once it’s fully cooled to room temperature, you can store any leftover roasted zucchini you have in an airtight container in the fridge for about 3-4 days. For the best results, I recommend reheating it in the air fryer or oven until warmed through to give it back that crispy element.

A spatula is placed on a baking sheet full of cooked zucchini.

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A spatula is placed on a baking sheet full of cooked zucchini.

Get the Recipe: Roasted Zucchini Recipe

Crispy Roasted Zucchini is made with simple ingredients like olive oil and parmesan for a satisfying summer side dish.
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  • 2 pounds zucchini, cut in half lengthwise and then cut into 1/2 inch pieces
  • 1 tablespoon olive oil
  • 2 tablespoons melted butter
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Italian seasoning
  • 1 cup grated parmesan cheese


  • 1 baking sheet


  • Preheat oven to 425˚F.
  • Add the zucchini to a large bowl and set aside.
  • In a small bowl, whisk together the olive oil, butter, garlic powder, salt, pepper, Italian seasoning and 1/2 cup parmesan cheese.
  • Pour the cheese mixture over the zucchini and toss to coat.
  • Arrange the zucchini on a baking sheet in a single layer and sprinkle with 1/4 cup of the remaining cheese.
  • Roast the zucchini on the center rack for 15-20 minutes or until the cheese is golden brown.
  • Remove from the oven and sprinkle with remaining cheese.
  • Serve immediately.


Best if served soon after roasting.
For best results, be sure the zucchini is in an even layer on the baking sheet with the cut side down. This will ensure you get a golden, crispy crust.
Calories: 229kcal, Carbohydrates: 11g, Protein: 10g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 37mg, Sodium: 792mg, Potassium: 655mg, Fiber: 3g, Sugar: 6g, Vitamin A: 850IU, Vitamin C: 41mg, Calcium: 265mg, Iron: 1mg