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Roasted Zucchini

Roasted Zucchini is so simple, seasoned to perfection, and topped with parmesan. A quick & easy recipe that makes for a delicious side dish!
Course Side Dish
Cuisine American
Keyword Roasted Zucchini
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 3
Calories 131kcal
Author Jen


  • 2 small Zucchini
  • 1 tbsp Olive Oil
  • 1/2 tsp Coarse Salt
  • 1/4 tsp Black Pepper
  • 1 tsp Italian Seasoning
  • 1/2 cup Parmesan shredded


  • Preheat the oven to 400.
  • Trim ends off of zucchini and cut into quarters lengthwise.
  • Grease a rack with and place on a baking sheet.
  • Arrange zucchini spears on rack.
  • Drizzle with oil to ensure they are well coated.
  • Season with salt and pepper.
  • Sprinkle with Italian seasoning.
  • Coat with the shredded Parmesan.
  • Bake in the oven about 15 minutes, until the zucchini is tender.
  • Turn the oven to broil and cook until the Parmesan is lightly browned, about 3 minutes.


Can cut into chips or cubes, butq reduce temperature to 350.
Can store in refrigerator for up to 3 days.
Do not freeze or zucchini will become mushy.


Calories: 131kcal | Carbohydrates: 5g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 665mg | Potassium: 367mg | Fiber: 2g | Sugar: 3g | Vitamin A: 404IU | Vitamin C: 23mg | Calcium: 230mg | Iron: 1mg