Name: Baked Parmesan Zucchini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 medium zucchinis, sliced into rounds or sticks; 2 tbsp olive oil; 1/2 cup grated Parmesan cheese; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp dried oregano; 1/4 tsp black pepper

I make this baked Parmesan zucchini whenever I want something crispy, cheesy, and full of flavor without spending too much time in the kitchen. The zucchini turns tender on the inside while the Parmesan creates a golden, savory crust on the outside. It’s simple, satisfying, and perfect as a snack, appetizer, or side dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 medium zucchinis, sliced into rounds or sticks

2 tbsp olive oil

1/2 cup grated Parmesan cheese

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried oregano

1/4 tsp black pepper

Directions

I start by preheating my oven to 400°F (200°C) and lining a baking sheet with parchment paper to prevent sticking.

In a large bowl, I toss the sliced zucchini with olive oil until every piece is lightly coated. In a separate bowl, I mix the grated Parmesan cheese, garlic powder, onion powder, dried oregano, and black pepper.

I then coat the zucchini pieces in the Parmesan mixture, making sure each piece is evenly covered. I arrange them in a single layer on the prepared baking sheet so they bake evenly and become crispy.

I bake them for 15 to 20 minutes, until they are golden brown and crispy on the outside. I serve them hot for the best texture and flavor.

Servings and Timing

I find that this recipe serves about 4 people as a side dish.

Prep Time: 10 minutes

Cook Time: 15–20 minutes

Total Time: 25–30 minutes

Variations

I sometimes switch things up by adding a pinch of red pepper flakes for heat. When I want extra crispiness, I mix in a tablespoon or two of breadcrumbs with the Parmesan. I also like experimenting with different herbs such as thyme or Italian seasoning for a slightly different flavor profile. For a sharper taste, I occasionally blend Parmesan with a bit of shredded Asiago or Romano cheese.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat them, I prefer using the oven or an air fryer at 375°F for a few minutes to bring back the crispiness. I avoid microwaving because it makes the zucchini soft instead of crispy.

FAQs

How do I keep the zucchini from getting soggy?

I make sure to arrange the zucchini in a single layer without overcrowding the pan. Giving them space helps them roast instead of steam.

Can I use pre-shredded Parmesan?

I can use pre-shredded Parmesan, but I find that freshly grated Parmesan melts better and creates a crispier coating.

Can I make this recipe in an air fryer?

Yes, I can cook the zucchini in an air fryer at 375°F for about 8–10 minutes, checking halfway through to ensure even crisping.

Do I need to peel the zucchini?

I do not peel the zucchini because the skin helps the slices hold their shape and adds extra texture.

Can I prepare this ahead of time?

I can slice and season the zucchini ahead of time, but I prefer baking it just before serving so it stays crispy.

Conclusion

I enjoy making this baked Parmesan zucchini because it’s simple, flavorful, and always a crowd-pleaser. It gives me a crispy, cheesy bite without the heaviness of fried food. Whether I serve it as a snack, appetizer, or side dish, I know it will disappear quickly from the table.

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