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Roasted Parmesan Zucchini

Roasted parmesan zucchini spears with a crackly, golden parmesan crust and caramelized edges. Oven-roasted at 425°F until tender, then broiled briefly for extra color—an easy zucchini side dish for summer.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 zucchini medium; halved lengthwise then cut in half crosswise to make spears
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 0.25 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.25 tsp red pepper flakes
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste
  • 0.5 cup parmesan cheese grated
  • 2 tbsp fresh parsley chopped
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 425°F and line a sheet pan with parchment (this helps the parmesan crust release easily).
  2. Arrange the zucchini spears on the sheet pan cut-side up in a single layer so they roast instead of steam.
Season and coat with parmesan
  1. Toss the zucchini spears with olive oil, minced garlic, garlic powder, onion powder, salt, and black pepper until evenly coated.
  2. Mix the parmesan cheese with red pepper flakes, then press the mixture generously onto the cut surface of each spear to form a thick crust.
Roast and broil
  1. Roast at 425°F for 18–22 minutes until the parmesan is golden and crackly and the zucchini is tender (flip is not needed).
  2. Broil for 2 minutes for extra color if desired, watching closely so the parmesan doesn’t burn.
Finish and serve
  1. Garnish with fresh parsley and serve with lemon wedges for brightness.

Notes

For the crispiest, most crackly parmesan sheet, keep the zucchini in a single layer with cut-side up and press the parmesan firmly so it adheres. Store leftovers in the fridge up to 3 days; reheat on the sheet pan in a 425°F oven for 5–7 minutes to re-crisp. Freezing is not recommended due to texture changes. For a lower-sodium option, use reduced-sodium parmesan and season with a lighter touch of salt.