You’ve made all the zucchini recipes. Then you look in your refrigerator and OMG THERE IS STILL SO MUCH ZUCCHINI. Time to bake this easy Roasted Zucchini recipe!

A plate of roasted zucchini that have been baked in the oven, topped with Parmesan and herbs

Zucchini spears that are seasoned with Parmesan and herbs and baked to tender perfection, oven Roasted Zucchini is the kind of no-brainer vegetable side dish that you’ll make first from summer necessity.

Then you’ll make it again because it’s simple and healthy, and miraculously everyone in your household eats it happily without complaint. (And for a hint of summer smoky flavor, try Grilled Zucchini.)

While every now and then I want to get more creative or indulgent with my sides (ahem, Bacon Wrapped Asparagus), most of the time, I want side dishes that are quick to prep, healthy, and will go well with a variety of dishes.

Roasted Zucchini is just that sort of recipe. Like my favorite Roasted Potatoes and Carrots and Oven Roasted Brussels Sprouts, it bakes away hands-free in the oven so that I can focus on pulling together the rest of the meal.

And, like this Easy Sautéed Zucchini and Sautéed Cabbage, it has friendly ingredients like Parmesan and olive oil that win over picky eaters and vegetable skeptics.

A sheet pan of Roasted Zucchini, baked on a cooling rack

How to Make Roasted Zucchini

The beauty of this recipe is its simplicity. Don’t overthink it! I’ve included a few basic steps, plus tips for you to vary up the spices if you’re feeling frisky.

Three small green zucchini for Roasted Zucchini

  • Start by trimming off the ends of your zucchini and slicing it lengthwise into quarters. I like to call this the “spear” approach.

Cutting the zucchini into halves, then quarters, makes this recipe ultra quick and easy to prep because the zucchini takes less time to chop.

Other benefits of larger pieces: larger pieces of zucchini are less prone to overcooking (and thus becoming soggy). See more about how to avoid soggy zucchini below.

A clear bowl with Parmesan cheese and Italian seasoning for Roasted Zucchini

  • Drizzle the zucchini with the Roasted Vegetable Big Three: olive oil, salt, and pepper.
  • Add any other spices you like. My go-to is Italian seasoning. It’s a quick blend, kid friendly, and versatile enough to pair well with anything you are serving with the zucchini.
  • Add some Parmesan. Because everyone likes Parm.
  • Toss to coat the zucchini evenly.

NOW, here is the game changer that will help you make the best, crisp-on-the-outside, tender on the inside, NOT SOGGY Roasted Zucchini.

A sheet pan of Roasted Zucchini pre-baking

  • ELEVATE THE ZUCCHINI by placing it on a baking rack, then setting that baking rack on top of your regular baking sheet. This allows air to circulate on all sides of the zucchini and helps water evaporate so the zucchini is beautifully caramelized, not soggy.

Roasted Zucchini with golden baked Parmesan

From here, all that remains is to bake!

  • Roast the zucchini at 400 degrees F for 12 to 15 minutes, until it is tender.
  • From here, I like to pop the zucchini under the broiler so that the Parmesan becomes nice and crisp.

At this point, your Roasted Zucchini is hot, lightly cheesy, and absolutely delectable.

For an additional pop, squeeze some fresh lemon juice over the top and sprinkle the zucchini with fresh herbs if you like. Delicious!

Roasted Zucchini on a sheet pan ready to serve

Tip to Avoid Soggy Roasted Zucchini

Ever wondered why your roasted zucchini is soggy? There are two likely causes.

Soggy Roasted Zucchini Culprit One: Overcrowding the Pan

With any roasted vegetable, if you crowd the veggies too closely on the pan, the air won’t circulate properly and the vegetables will steam instead of roast.

Baking the zucchini on an elevated baking rack as this recipe suggests is very helpful in helping the air circulate and avoiding soggy zucchini too.

If you have more zucchini slices than will fit on the pan comfortably (this happens especially with baked zucchini chips and baked zucchini fries), divide the sliced veggies between two separate sheet pans. Bake the pans in the upper and lower third racks of your oven and switch the pans’ position halfway through.

Soggy Roasted Zucchini Culprit Two: Overbaking

Unlike harder vegetables (like this cinnamon Roasted Butternut Squash), zucchini has a high water content. That means that if you overbake it, the water will seep out and your zucchini will be soggy.

Cutting the zucchini into larger pieces is a nice safety net. Larger pieces are harder to overcook. It’s another reason I love slicing the zucchini into spears.

A white plate with spears of Roasted Zucchini

More Slicing Options

If spears aren’t your thing, you have other options!

  • To use this recipe to make baked zucchini chips, cut the zucchini into thin (1/4-inch-thick coins). Bake at 350 degrees F for 15 minutes.

If you go the zucchini chip route, be sure to give the slices plenty of room on the pan and watch carefully to make sure they don’t overcook. I still recommend using the baking rack trick too.

More Roasted Vegetable Options

  • Roasted Zucchini and Squash. Feel free to use a mix of yellow squash and zucchini in this recipe or use the recipe to cook yellow squash only.
  • Roasted Zucchini and Cherry Tomatoes. Replace half of the zucchini with 1 to 2 cups of cherry tomatoes. Omit the baking rack. Toss the vegetables together with the olive oil, Parmesan, and spices. Roast the tomatoes on one side of the sheet pan and the zucchini on the other. Toss the cherry tomatoes once halfway through.
  • Roasted Zucchini and Onions. Replace one of the zucchini with a small red or yellow onion. Omit the baking rack. Cut the zucchini and onion into chunks (instead of cutting the zucchini spears). Bake at 425 degrees F for 20 minutes, tossing the vegetables once halfway through.

Spices for Roasted Zucchini

This recipe includes my go-to combination of Italian seasoning, Parmesan, and lemon. It’s always a crowd pleaser and goes with just about anything.

For more options, you can also:

  • Add a pinch of red pepper flakes for heat.
  • Add a clove of minced garlic.
  • Swap the Italian seasoning for chili powder and the lemon juice for lime. (Omit the Parmesan.)
  • Top the Roasted Zucchini with fresh herbs. Dill and basil are two of my favorites.
  • Swap the Parmesan for crumbled feta. Sprinkle the feta on after the zucchini has baked.

How to Store Roasted Zucchini

In general, I do not recommend freezing zucchini due to its high water content. Frozen zucchini becomes mushy when thawed.

Roasted Zucchini, however, is easy to store in your refrigerator! Here’s how:

  • After the Roasted Zucchini has cooled completely, transfer it to an airtight container and refrigerate.
  • Roasted Zucchini can last in the refrigerator for up to 4 days.
  • To reheat Roasted Zucchini: Arrange it in a single layer on a lightly oiled baking sheet. Reheat at 400 degrees F, just until the zucchini is hot. Do not overbake, or it will become soggy.

Roasted Zucchini on a white plate

What to Serve with Roasted Zucchini

The beauty of roasted zucchini is that it tastes mild, meaning it pairs well with just about any main dish. A few I especially like it with include:


Ready to take your zucchini supply by storm? Time for Parmesan Roasted Zucchini!

A white plate with spears of roasted zucchini

Roasted Zucchini

5 from 30 votes
How to make the best easy roasted zucchini! Topped with Parmesan and Italian seasoning, this delicious zucchini is never soggy and goes with so many dishes.

Prep: 15 mins
Cook: 15 mins
Total: 30 mins

Servings: 6 servings


  • 4 small zucchini ends trimmed, quartered lengthwise
  • 1/3 cup freshly grated Parmesan
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons chopped fresh herbs such as parsley, basil, dill, or a mix (optional)


  • Preheat the oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a rimmed baking sheet.
  • In a small bowl, stir together the Parmesan, Italian seasoning, salt, and pepper.
  • Place the zucchini in a large bowl. Drizzle with the oil and sprinkle with the Parmesan mixture. Toss to coat, then arrange the zucchini on top of the cooling rack on the prepared baking sheet, being careful not to overlap the spears.
  • Place in the oven and bake until the zucchini is tender, about 12 to 15 minutes. Turn the oven to broil. Cook until the Parmesan is lightly crisp on top, about 2 to 3 minutes. Don’t walk away! The second you stop watching the cheese, it will decide to burn.
  • Remove the zucchini from the oven and immediately squeeze the lemon juice over the top. Sprinkle with herbs. Enjoy warm or at room temperature.


  • For storage tips, see the blog post above.
  • For more ways to flavor the zucchini (or for ideas to use it to make zucchini and squash, zucchini chips, zucchini and tomatoes, and more!), see the blog post above.
  • To make vegan, Paleo, and/or Whole30 compliant: Omit the Parmesan.


Serving: 1servingCalories: 77kcalCarbohydrates: 5gProtein: 4gFat: 5gSaturated Fat: 2gCholesterol: 4mgSodium: 293mgPotassium: 341mgFiber: 1gSugar: 3gVitamin A: 305IUVitamin C: 24mgCalcium: 92mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. We loved it so much!!! Delicious!!! Might add a side of marinara to dip them in next time as well. I have a photo but can’t see where to post it.5 stars

  2. I am not a big fan of squash and zucchini, but my husband loves them. There wasn’t room on the grill for them, so I decided to try and find an oven recipe. I LOVED how tender and well seasoned they came out with this recipe. I think I may have changed my mind about these vegetables now!! Will definitely be saving this recipe for future use!!5 stars

  3. This is my new favorite way to make zucchini. The only thing I will change next time is to leave out the salt.5 stars

  4. Because we are vegan, I used Nutritional Yeast in place of Parmesan cheese and it turned out great. Thanks for recipe!5 stars

  5. sorry just saw this now will be making this soon can i use vegan parmesan as am a vegan i love zucchini soooooooooooooooooo much perfect for my office snacks will dm you if i make this and let you know how it goes Thanks Ramya

  6. Great option for roasted zucchini. Perfect flavour and texture. And so easy! Even my husband who doesn’t like zucchini finished it all and agreed to eat again. Thanks for sharing!5 stars

  7. Just delish! Went out and bought more zucchini the next day so I could make it again. Thank you for sharing your recipe and for elevating the poor underused zucchini.5 stars

  8. I made these yesterday and served them to company. They’re delicious! Everyone enjoyed them. I like that they are not breaded. My zucchinis (7) were small so I just halved them. Thanks for the recipe.5 stars

  9. I followed the recipe exactly and had perfect roasted zucchini. The outside was crisp and the inside was juicy. Roasting them on the cooling rack at a high temperature did the trick. The cheese, spices and the addition of fresh herbs and lemon made them extra tasty.5 stars

  10. I have been cooking zucchini wrong for over 20 years. This is by far the best recipe I have ever used. Mine was always soggy and I had no idea why. The splash of lemon at the end makes all the difference. This is now my go to for zucchini.5 stars

    1. Hi Jeff! So happy to hear this! So glad you enjoyed this recipe! Thank you so much for this kind review!

  11. Nice tip about the elevated baking rack – thanks for that…
    … I’m allergic to cheese (and all things aged or fermented), so I’ve learned to skip over and make my own substitutions in recipes. I wish more cooks, in real-life books or online, would offer alternatives.

  12. This was delicious, easy, and made the zucchini taste so sweet and tender. I used a very large zucchini and it was still wonderful. Nice change from sautéed zucchini!5 stars

  13. Delicious! My family loved it. My new go-to for cooking zucchini. Great for dipping in ranch dressing. Didn’t need to add the lemon juice or extra herbs.5 stars

  14. I just made these AND cauliflowers and served them to roast chicken and it was delicious, not the last time I will make it. Thank you for sharing. Hugs from Denmark ☺️

  15. Love this as a fresh way to make zucchini and it’s so yummy with tons of flavor from the herbs and lemon and cheese. Highly recommend!5 stars

  16. Cooking these tonight with Garlic Pork Tenderloin, scalloped potatoes. Perfect side, thank you 👌🏼💛

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