Zucchini is one of those vegetables that quietly hangs out in the background—mild, slightly sweet, and happy to absorb flavors. But when you roast it with olive oil and a generous layer of parmesan? That’s when it really shines. These baked Parmesan zucchini rounds are golden, crispy, and so easy to make that they might just become your go-to side dish.

I first made these on a summer evening when my fridge was running low on options, and zucchini was the only vegetable left. I figured a little olive oil and cheese might do the trick. What I didn’t expect was how addictive they’d be—crispy on the edges, tender in the middle, and packed with umami-rich parmesan flavor. Now, I make them at least once a week, especially when zucchini is in season.

A little background on zucchini and cheese

Zucchini has been a staple in Mediterranean and Italian cooking for centuries. While it’s often sautéed, grilled, or turned into noodles, Italians have long paired it with cheese to bring out its natural sweetness. Parmesan, with its nutty, salty bite, adds the perfect contrast to zucchini’s mild flavor. This dish is basically a simplified version of “zucchine alla parmigiana,” an Italian classic that layers zucchini with tomato sauce and cheese. But here, we’re keeping it light, crisp, and ridiculously easy.

Choosing the best ingredients for maximum flavor

The magic of this dish comes down to a few simple ingredients, so quality matters!

Zucchini: Look for firm, small to medium-sized zucchini with smooth skin. Larger ones can be watery and bland. If you need a substitute, yellow squash works just as well.
Olive oil: A light drizzle helps the zucchini crisp up in the oven. Extra virgin olive oil adds a hint of fruitiness, but regular olive oil works too.
Parmesan cheese: Freshly grated is best for melting and flavor, but pre-shredded works in a pinch. If you’re out of parmesan, pecorino romano is a great swap with a slightly saltier bite.
Salt and pepper: Simple but essential. Freshly ground black pepper adds a little kick, and flaky sea salt enhances the flavors beautifully.

Do you need special kitchen tools?

Not really! But a few things make life easier:

A sharp knife or mandoline for evenly slicing the zucchini. Thin, uniform slices cook more evenly.
A baking sheet lined with foil or parchment for easy cleanup.
A broiler for that final crispy cheese finish. If your oven doesn’t have a broil setting, a toaster oven can work in a pinch.

The easiest way to make baked Parmesan zucchini

Preheat your oven to 450°F and line a baking sheet with foil for less mess. The high heat helps get that slightly crisp, roasted texture.
Slice the zucchini into rounds, about ¼ to ½-inch thick. If they’re too thin, they’ll turn mushy; too thick, and they won’t cook through properly.
Toss the zucchini with olive oil, salt, and pepper directly on the baking sheet. This keeps things simple and coats each slice evenly.
Spread them out in a single layer so they roast instead of steaming. Crowding the pan will lead to soggy zucchini.
Generously sprinkle each slice with parmesan. The cheese melts and crisps up, forming an irresistible golden crust.
Bake for about 10 minutes, until the zucchini is just fork-tender.
Turn the broiler on high and broil for 2-3 minutes until the cheese turns bubbly and golden brown. Watch closely—this happens fast!
Serve immediately while the cheese is hot and crispy.

Fun variations to mix things up

Spicy kick: Add a pinch of red pepper flakes or a sprinkle of smoked paprika before baking.
Garlic lovers: Mix some garlic powder into the olive oil before tossing the zucchini. Or, if you’re feeling fancy, rub each slice with a halved garlic clove before baking.
Herb upgrade: Fresh thyme or basil sprinkled over the top adds a fresh, aromatic touch.
Cheese swap: Try swapping parmesan for sharp cheddar, gruyère, or even crumbled feta for a different flavor.
Vegan version: Use nutritional yeast instead of parmesan, or try a plant-based cheese that melts well.

How to serve baked Parmesan zucchini like a pro

These crispy zucchini rounds are amazing straight from the oven, but if you want to elevate them:

Dipping sauce: Serve with marinara, ranch, or a garlic aioli. The contrast of crispy zucchini and creamy sauce is unbeatable.
Side dish perfection: Pair with grilled chicken, fish, or pasta for a balanced meal.
Party appetizer: Serve on a platter with toothpicks for an easy finger food option.

What to drink with it?

A dish this simple pairs well with light, refreshing drinks. I love serving it with:

White wine like Sauvignon Blanc or Pinot Grigio—the crisp acidity complements the cheese.
Lemonade or sparkling water with a splash of lime for a fresh, summery vibe.
A cold beer, especially something light like a Pilsner or wheat beer, to balance the saltiness of the cheese.

Storing and reheating leftovers (if you have any!)

These are best enjoyed fresh, but if you have extras:

Store in an airtight container in the fridge for up to 2 days.
To reheat, pop them in the oven at 375°F for 5-7 minutes or under the broiler for a quick crisp-up. Avoid the microwave—it makes them soggy!
Freezing? Not recommended. Zucchini has too much water and turns mushy when thawed.

Scaling the recipe up or down

Need to serve more people? Just double or triple the ingredients, but make sure to use multiple baking sheets. If the zucchini slices are too crowded, they won’t crisp up properly.

Cooking for one? Halve the recipe, but keep the broiling step the same—it’s the secret to that perfect crispy finish!

Common questions about baked Parmesan zucchini

1. Can I make this ahead of time?
It’s best served fresh, but you can slice the zucchini and grate the cheese ahead of time to speed things up.

2. Why did my zucchini turn out soggy?
It was likely too crowded on the pan. Make sure to space out the slices and use high heat.

3. Can I use frozen zucchini?
I wouldn’t recommend it—frozen zucchini holds too much water and won’t crisp up.

4. What’s the best way to make this low-sodium?
Use a reduced-sodium parmesan or swap in a little nutritional yeast for flavor without the extra salt.

5. Can I make this in an air fryer?
Yes! Cook at 400°F for about 7-9 minutes, checking for crispness. No need to broil since air fryers naturally crisp up food.

Baked Parmesan zucchini is one of those recipes that proves simple ingredients can create something spectacular. Whether you’re making it as a quick side, a fun snack, or a way to use up extra zucchini, I hope you love it as much as I do. Try it out and let me know—what’s your favorite way to customize it?