Parmesan - Roasted Zucchini Recipe (2024)

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  • Jan J.

    Simple and yummy! Our Kroger grocery store has zucchini for $1 a pound this week – I am going to make this – thanks for the recipe!

  • Parmesan-Roasted Green Beans Recipe | Budget Savvy Diva

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  • Sides | Pearltrees

    […] Parmesan – Roasted Zucchini Recipe | Budget Savvy Diva Lay zucchini on a cookie sheet covered with parchment paper. Brush olive oil on each and sprinkle: salt, pepper, garlic powder. Top with cheese. Preheat oven to 400. What To Do […]

  • Laura

    I actually have been wanting to find recipes for zucchini. I’m glad I came across this recipe that I can’t wait to try. Thanks 🙂

  • Parmesan Roasted Zucchini Recipe

    […] RSS feedand also become a fan of Deal Dishing Mom on FacebookThanks for visiting! (Thanks so much to Budget Savvy Diva for this […]

  • Heather

    I was so excited to try this but when I went to the store I found that shredded Parmesan cheese was $5!! That doesn’t sound like much but for a broke nursing student thats a lot to spend for just a snack for me. Not very budget saavy. 🙁

    • Budget Savvy Diva

      Wow!!! That is NOT the right price… 8 oz of Parmesan should run you between 1.50 – 2.50 …. Plus you would only use maybe an ounce or two … You can freeze the rest = Budget Savvy 🙂

      • Janet Masters

        Depends on where you live, if it is in Australia yes the price would be exy.

    • deb

      It is a lot cheaper if you buy a little chunk and shred it yourself. Simple to do, and like was already said, label it and stick it in the freezer.

      • Theresa

        I agree, and fresh is always better. After I shred the cheese I put the remainder in a food saver bag and seal it. Stays fresh for months and ready for use in a minutes notice:)

    • Maureen L

      Always a victim! Get over it.

      • Christina

        Ah, why so mean? The comment was from 2012 anyway. lol.

  • Debbie

    I’ve made my zucchini this way for years, but to add just a bit more flavor, instead of using olive oil, brush the zucchini with Italian salad dressing…yum!

  • Week 4 « The Fit Mom Life

    […] -Parmesean Roasted Zucchini https://www.budgetsavvydiva.com/2012/03/parmesan-roasted-zucchini-recipe/ […]

  • Amanda C.

    That was delicious!

  • Kay

    I made these but I sprinkled a few Panko bread crumbs on top for a little crunchiness. They were delicious.

  • Heather W.

    Made these last night, but instead of using parm, I used a Mexican blend of cheeses and added taco seasoning to the mix. Perfect compliment to the turkey tacos I served for dinner. Yum!!!

  • tammy

    thinking a little spaghetti sauce would make them tasty

  • Recipes: Goals for this week | Exploring New Eats

    […] Roasted AsparagusI am not an asparagus fan, but the boyfriend loves it so I’m going to try Parmesan Roasted Zucchini Probably make this with the asparagus Roasted Broccoli Salad: Romaine, spinach, balsamic, carrots, […]

  • Cindy

    Made these tonight and they were fantastic.

  • Sherrybc

    Great.

    • Sherrybc

      Great!

  • KareninStLouis

    Recipe says to cut each zucchini lengthwise into quarters, but in the photos it appears each zucchini was cut in half lengthwise. Which is correct?

    • Lemur

      Both, you make four long strips cutting along the length.

  • Cookapalooza | Determining Value

    […] all of the cooking (and cleaning) was done for the day, we had broiled scallops and Parmesan Zucchinifor dinner in an effort to cook up the remaining fresh items from the farmers market trip the day […]

  • Susan

    The Zucchini is almost ready in the garden. I am looking forward to trying this. I’m going to try it with the bread crumbs added. sounds great.

  • Geri

    I mix fresh chopped basil garlic grape tomatoes mozzarella cheese and a little olive oil sea salt and pepperset aside as a filling, at400 degrees bake zucchini that’s been cut length wise and seeds hollowed out brush with olive oil and sea salt till almost done (15mins) or so then pullout and put filling into zucchini boats and bake till cheese melts…yummy

    • Geri

      Bake first for 15mins

  • Kim

    This looks sooo yummy I can’t wait to try it. Thank you for sharing 🙂

  • KayleneP

    What a great idea for a tasty zucchini recipe, will definitely be trying this one out!

  • Jean Bell

    Looking good”)) will make this!

  • laura

    looks delish! Trying this tonight – QUESTION – has anyone tried this method with eggplant? I have both zucchini and eggplant in the fridge and wondering if it would be good to make both this way? thoughts? or other suggestions for an easy eggplant recipe? Ive never made eggplant before! Thanks!

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  • • Courgettes express • | Malice et Astuce

    […] me promenant sur les tableaux de Pinterest ,je suis tombée sur cette recettesimplismepour préparer vos courgettes. J’avais des doutes sur le type de cuisson proposé, mais […]

  • Casey

    We tried this tonight! YUMMMM-definitely going into the rotation of sides! Budget-friendly side note: Romano cheese is less expensive and gives the same taste and texture :). (Buy block and shred as needed-Romano and Parmesan -when sold fresh (look for no salt colored chunks appearing in the block) – last a atleast a month or so in the fridge. We always use it before it goes bad 😉

  • Shirley

    I think there are so many ways that you can make this your own. I look forward to trying different ingredients combined.

  • Lalita

    This was delicious. Thank you for sharing!

  • PATI

    Just made this and my grandchildren loved it. As did my husband, who hates vegetables. Can’t wait to make it again.

  • Lynda Poe

    Love this recipe, eat it all the time only we fix on the grill. So good.

  • Ashley

    I made this last night and it was so so good and so so easy. Thank you so much for posting such a healthy and delicious zucchini recipe!

    • Watson

      you are very welcome 🙂

  • Krys

    Looks fantastic! My neighbor gave me some zucchini and squash from her garden and now I know what I am going to do with it. Will the squash turn out the same as the zucchini with the same cooking time and temp? I always think of squash as softer than zucchini… or maybe it’s just the name, lol!

  • Sherry in Union, KY

    This is a simple yet tasty way to enjoy zucchini. I used three zucchini and found that a half tablespoon of olive oil was plenty. I brushed oil on both sides rather than wasting parchment paper. I also suggest cutting back on the Parmesan to about 1/4 cup. Thanks for the yummy idea!

  • Marites

    I made this last week for some friends and it was a hit!!!!

  • Lisa Soared

    Need to try this my husband not a fan of veggies he’s a caveman only meat he says lol but this might change his mind yum!

  • Lmkanemoto

    Looks great! I have some asparagus in the fridge right now. I may try the asparagus version tomorrow for lunch!

  • Misty Swearingen

    Looks fantastic!

  • beth

    And who wont have enough zucchini to try this with summer right around the corner???
    love grilled zucchini- and this looks very similar!

  • theresa

    yummy 🙂

  • Baked Parmesan Zucchini

    […] make. I love zucchini and use it a lot during the summer, so I was very happy when I came across this recipe on Pinterest (my new fav site! Follow my recipes on it […]

  • Zucchini Fan Lucy

    I can’t get bored of zucchini even when I eat it by itself, but this is an awesome way to make it more delicious. 🙂 Have you tried it with mozzarella?

  • Gloria

    I not only have Celiac Diseas, but am also Diabetic. It is sometimes difficult for me to select the right foods, mostly becaause my husband will not eat healthy, even though he’s had a triple bypass, and Colectomy. Some of the healthy foods I cook, he is willing to eat it, but the dish needs to look pretty. (he’s one of those that eats with his eyes first, if he doesn’t like the looks, he just won’t eat it. This recipe sounds yummy, and I might just convince him to eat it. Thanks for the Recipe.

  • Paul R.

    The recipe sounds great and I plan on using your recipe today. Confused by picture and directions for cutting zucchini. Somebody else cook and create the image?

    • Sara

      Nope it is all me – you can cut the zucchini however you like

  • Peggy

    This looks amazing! Zucchini is my all-time favorite vegetable and roasting it really brings out the flavor. However, the zucchini is cut in half, lengthwise, not in fourths. You’d have eight pieces if it were cut in fourths. Still, I can’t wait to make this! So glad I found this recipe.

Parmesan - Roasted Zucchini Recipe (2024)

FAQs

How do you keep zucchini from getting soggy when roasting? ›

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.

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Does zucchini get softer the longer you cook it? ›

Zucchini is made of over 90% water. When cooked, it gets soft and slowly releases that water into whatever dish you're cooking. If zucchini is overcooked, it will have a mushy, soft texture.

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Do I need to peel zucchini before baking? ›

There's no need to peel zucchini. In fact, the skin is a big source of zucchini nutrition (the deep green color is a dead giveaway) so you definitely want to leave the skin on. How to cut zucchini: after giving the zucchini squash a good rinse under cold water, slice off the stem and discard it.

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Should zucchini be crunchy when cooked? ›

When cooked that way, zucchini has the most wonderful texture: just barely soft in the center, slightly crunchy on the outside. It's juicy, not mushy, and could help any zucchini hater come to their senses.

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Should zucchini be salted before roasting? ›

Sure, you could take the extra 20-30 minutes to salt your zucchini before you cook it, and it probably would come in handy with especially moist dishes like stuffed zucchini boats where it is even more difficult to achieve crispiness, but it might not be necessary in every instance.

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How do you keep roasted vegetables crispy? ›

The #1 Tip for Extra-Crispy Roasted Vegetables
  1. Preheat oven to 425℉.
  2. Prep veggies and pat dry (ensuring the veggies are dry will help avoid clumping with the cornstarch). ...
  3. Add 1 tablespoon cornstarch per pound of vegetables. ...
  4. Roast until fork-tender and crispy, 20 to 45 minutes, depending on the vegetable.
Apr 3, 2023

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Why do you soak zucchini in salt water? ›

The salt draws the moisture from the flesh which helps ensure that the vegetable stays firm during roasting. This moisture (and excess salt) is patted off with a paper towel before cooking. Added benefit: the salt works its way into the scores of the flesh and seasons the zucchini all the way to the center.

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How do you know when zucchini is cooked? ›

Once the zucchini is caramelizing, you'll continue to cook it until it's until tender all the way through—a paring knife or a fork should slip in without much resistance—but not yet mushy.

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Why did my zucchini turn to mush? ›

On the other hand, they may simply be waterlogging if your garden is poorly drained. Another possibility is squash bugs have damaged them and rot has set in as a result. In the meantime, keep removing the infected fruit as soon as you see signs of the problem.

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What size zucchini is best for baking? ›

Use small to medium zucchini.

When it comes to choosing the zucchini you bake with, smaller is better.

Get More Info ›

How do you sweat zucchini before baking? ›

How to Sweat Zucchini. Lay your zucchini slices over a double layer of paper towels and sprinkle both sides with salt. Allow the zucchini to rest for about 10 minutes. The salt will draw out the excess water and you'll see beads of moisture on the surface.

Learn More Now ›
How do you keep zucchini from getting soft? ›

One of the keys to keeping zucchini fresh is to keep it as dry as possible, which means it's best to wash it just before using. To go a step further, you can pat zucchini down with a paper towel to absorb every bit of moisture before storing.

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How do you keep roasted vegetables from getting mushy? ›

Don't crowd the baking sheet.

You want to spread the vegetables in an even layer with space in between so the vegetables can cook and get crispy. If you crowd and overlap the veggies, they will steam and get mushy, not what we want!

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Why is my zucchini turning to mush? ›

Blossom End Rot

It's occurs due to the plants inability to get calcium. This can be caused by a few things: Watering inconsistency (the most likely cause especially if you've had a lot of rain) Soil PH is either too high or too low (do a PH test to check)

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