Secret to the best Easy Baked Zucchini in 15 Minutes
Need a simple, healthy side? This Easy Baked Zucchini recipe is oven-roasted with parmesan and herbs for the perfect dish. Try our recipe
Ingredients
- 2 lbs zucchini ends trimmed, sliced into 1/2-inch thick rounds
- 2 tbsp olive oil
- ½ cup grated Parmesan cheese
- 1 tsp dried Italian seasoning or a mix of dried oregano, basil, thyme
- ½ tsp garlic powder
- ½ tsp salt or to taste
- ¼ tsp black pepper freshly ground, to taste
- 2 tbsp fresh parsley chopped, optional for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Wash and trim the ends of the zucchini. Slice each zucchini into 1/2-inch thick rounds.
- In a large bowl, combine the sliced zucchini with olive oil, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper. Toss gently until all the zucchini slices are evenly coated.
- Spread the seasoned zucchini in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan; use two sheets if necessary for even roasting.
- Bake for 12-15 minutes, or until the zucchini is tender-crisp and lightly browned at the edges. For extra crispiness, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
- Remove from oven, transfer to a serving dish, and garnish with fresh chopped parsley if desired. Serve immediately.
Notes
For best results, ensure the zucchini slices are uniform in thickness for even cooking. Don't overcrowd the baking sheet, as this will steam the zucchini instead of roasting it, resulting in a soggy texture. This recipe also works well with yellow squash or a mix of both. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though they are best enjoyed fresh.
