This easy baked zucchini recipe delivers perfectly roasted, crispy-edged slices every single time, making it the ultimate healthy and delicious side dish.
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Key Takeaways
- So Simple, So Good: You only need a handful of pantry staples and about 30 minutes to whip this up. It’s my go-to for busy weeknights!
- Flavor-Packed: A simple combination of garlic, herbs, and a sprinkle of Parmesan turns humble zucchini into something truly special.
- Versatility is Key: This is the little black dress of side dishes—it goes with just about everything. Chicken, fish, steak… you name it.
- Crowd-Pleasing: Even my picky eaters can’t resist this one! The crispy, cheesy bits are a total game-changer.
- Healthy & Delicious: It feels indulgent but is secretly packed with nutrients. It’s a perfect side for something light and zesty like my Crispy Bang Bang Salmon Bites.
Why You’ll Love This Easy Baked Zucchini
Honestly, what’s not to love? This isn’t just another boring vegetable side dish. This is the one that will have everyone reaching for seconds.
- Crispy Edges, Tender Center: We’re baking this at a high heat, which is the secret to getting those beautifully caramelized, crispy edges while the inside stays perfectly tender.
- The No-Soggy Guarantee: Trust me, I’ve tested every trick in the book. This method ensures your baked zucchini comes out delightfully firm, not watery.
- A Taste of Summer: The fresh, light flavor is like sunshine on a plate, perfect for pairing with all your favorite grilled mains, like my Grilled Chicken with Bruschetta.
- Ready in a Flash: From slicing to serving, you’re looking at about 30 minutes max. It’s the perfect answer to “What should I make tonight?”
- Basically Foolproof: You don’t need any fancy skills or equipment to pull this off. If you can slice and stir, you can make this easy baked zucchini.
A Summer Garden Staple
I swear, if you plant one zucchini seed, you end up with enough to feed the entire neighborhood, right? I still remember my grandpa’s garden, which was overflowing with zucchini every August. My grandma had a dozen ways to use it, but my favorite was always the simplest: sliced, seasoned, and baked until golden.
There’s something so comforting about a recipe that doesn’t try too hard. It’s not about a million ingredients or complicated steps. It’s about taking something fresh from the garden and letting its natural flavor shine. That’s what this easy baked zucchini is all about. It’s a humble vegetable, but when you treat it right—with a little olive oil, a kiss of garlic, and a hot oven—it transforms into something truly delicious. It’s a little slice of summer, and a recipe I come back to again and again, just like my One-Pot Chicken Dinner on a chilly evening.
Ingredients for Easy Baked Zucchini
Here’s what you’ll need. This recipe is super flexible, so feel free to play around with the seasonings!
| Ingredient | Notes / Substitutes |
| Medium Zucchini | About 2-3. Look for firm zucchini with smooth, unblemished skin. |
| Olive Oil | A good quality extra-virgin olive oil gives the best flavor. |
| Grated Parmesan Cheese | Use freshly grated if you can! For a dairy-free/vegan option, use nutritional yeast or a vegan parmesan substitute. |
| Garlic Powder | You can also use 1-2 cloves of freshly minced garlic, but powder distributes more evenly. |
| Italian Seasoning | A blend of dried oregano, basil, and thyme works great, too. |
| Salt & Black Pepper | To taste. |
| Red Pepper Flakes | Optional, but a tiny pinch adds a lovely, subtle warmth. |
If you love these simple, fresh flavors, you have to try my Traditional Bruschetta Recipe next!
Equipment Needed
- Baking Sheet: A large, rimmed baking sheet is essential.
- Sharp Knife: For getting those nice, even slices.
- Cutting Board: A sturdy surface for chopping.
- Large Bowl: For tossing the zucchini with all the good stuff.
- Spatula: For flipping the zucchini halfway through.
How to Make Easy Baked Zucchini Step-by-Step
Ready? Let’s do this!
- Prep Your Oven and Pan: First things first, get that oven preheating to 425°F (220°C). A hot oven is the #1 secret to crispy, not soggy, zucchini. Line a large baking sheet with parchment paper for easy cleanup.
- Slice the Zucchini: Wash and dry your zucchini, then trim off the ends. Slice them into uniform 1/4-inch thick rounds. Try to keep them all the same thickness so they cook evenly.
- Season Generously: Place the zucchini slices in a large bowl. Drizzle with olive oil and toss to coat every single piece. Then, sprinkle over the Parmesan, garlic powder, Italian seasoning, salt, and pepper.
- Toss It All Together: Use your hands or a spatula to gently toss everything until the zucchini slices are evenly coated in the seasoning mix. Don’t be shy here!
- Arrange on the Pan: Spread the seasoned zucchini in a single layer on your prepared baking sheet. Make sure they aren’t overlapping—give them some space! This helps them roast instead of steam.
- Bake to Golden Perfection: Pop the baking sheet into the hot oven and bake for 10-12 minutes. You’ll see the edges start to get golden and crispy.
- Flip and Finish: Take the pan out and use a spatula to quickly flip the zucchini slices. Return them to the oven and bake for another 8-10 minutes, until they’re tender and beautifully caramelized. They’ll be perfect alongside a weeknight meal like this Bruschetta Chicken Pasta Recipe.
Expert Tips for the Best Results
Over the years, I’ve learned a few little tricks that make all the difference.
- Don’t Crowd the Pan: I know I already said it, but it’s the most important rule! If the zucchini slices are too close together, they’ll steam and get soggy. Use two pans if you have to. It’s worth it.
- The High Heat is Your Friend: A screaming hot oven is what gives you that delicious roasty-toasty flavor and crispy texture. Don’t be tempted to lower the temperature.
- Don’t Salt in Advance: Salting zucchini and letting it sit draws out water, which is great for grilling but not for baking. Salt it right before it goes into the oven to keep it from getting mushy.
- Uniform Slices are Key: Take an extra minute to cut your zucchini into even rounds. This ensures everything is perfectly cooked at the same time—no mushy ones and no burnt ones.
- Go Easy on the Oil: You want to coat the zucchini, not drown it. A light, even coating is all you need to help it crisp up and prevent sticking.
What to Serve With Easy Baked Zucchini
This is the ultimate team player! It pairs wonderfully with almost any main dish. Here are a few of my favorite combinations:
- Grilled Chicken with Bruschetta: This is a match made in summer-dining heaven.
- Crispy Bang Bang Salmon Bites: The cool, savory zucchini is a perfect balance for the spicy, crispy salmon.
- Pasta Dishes: Serve it alongside a hearty marinara or this creamy Viral Tomato Feta Pasta.
- Burgers: It’s a fantastic, healthier alternative to fries.
Storing and Reheating Tips
Leftover baked zucchini is great, but you have to store it right! Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. To reheat, I highly recommend using an air fryer or placing it back in a hot oven for a few minutes to help it crisp up again. Microwaving will work in a pinch, but it can make it a bit soft.
FAQs About Easy Baked Zucchini
How do you bake zucchini without it getting soggy?
The trick to this easy baked zucchini is high heat! Baking at 425°F helps the moisture evaporate quickly, allowing the zucchini to roast and caramelize instead of steam. Also, make sure not to crowd the pan.
How long does it take zucchini to cook in the oven?
At 425°F, it takes about 18-22 minutes total. You’ll want to flip the zucchini slices halfway through to make sure they get evenly golden and crispy on both sides.
Is baked zucchini healthy?
Yes, it’s incredibly healthy! This easy baked zucchini is packed with vitamins and fiber. It’s a low-carb, low-calorie side dish that’s full of flavor, making it a fantastic addition to any balanced meal.
Will zucchini get crispy in the oven?
Absolutely! While it won’t be crunchy like a potato chip, the high heat and a sprinkle of Parmesan will give the edges a delicious, crispy texture while the center stays tender.
Should I salt zucchini before baking?
For this recipe, no. I recommend salting it right before it goes into the oven. Salting it in advance will draw out moisture, which can lead to a soggier result when baking.
Final Thoughts
I really hope you love this simple, easy baked zucchini as much as my family does. It’s proof that sometimes the most delicious dishes are the least complicated. I can’t wait to see your photos and hear how you made it your own!
If you have any questions, feel free to drop a comment below. After you’ve mastered this side dish, why not try a sweet treat like my Heaven on Earth No-Bake Cake? Happy cooking!
Love how simple and delicious this looks? There’s more where that came from! Come hang out with me on Facebook and Pinterest for more easy recipes that your family will actually ask for.
Print
Easy Baked Zucchini
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Tired of soggy zucchini? This easy baked zucchini recipe guarantees crispy, cheesy, and delicious results every time! The perfect healthy side dish in under 30 minutes.
Ingredients
2–3 medium Zucchini
2 tbsp Olive Oil
1/4 cup Grated Parmesan Cheese
1 tsp Garlic Powder
1 tsp Italian Seasoning
Salt and Black Pepper to taste
Optional: a pinch of Red Pepper Flakes
Instructions
Prep Your Oven and Pan: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Slice the Zucchini: Wash and dry your zucchini, then trim off the ends. Slice them into uniform 1/4-inch thick rounds.
Season Generously: Place the zucchini slices in a large bowl. Drizzle with olive oil and toss to coat. Sprinkle over the Parmesan, garlic powder, Italian seasoning, salt, and pepper.
Toss It All Together: Use your hands or a spatula to gently toss everything until the zucchini slices are evenly coated.
Arrange on the Pan: Spread the seasoned zucchini in a single layer on your prepared baking sheet. Do not overcrowd the pan.
Bake to Golden Perfection: Bake for 10-12 minutes until the edges start to look golden.
Flip and Finish: Use a spatula to flip the zucchini slices. Return to the oven and bake for another 8-10 minutes until tender and beautifully caramelized.
Notes
Expert Tips for the Best Results:
Don’t Crowd the Pan: This is the most important rule! If the zucchini slices are too close, they’ll steam and get soggy. Use two pans if you have to.
High Heat is Your Friend: A screaming hot 425°F oven is what gives you that delicious roasted flavor and crispy texture.
Salt Just Before Baking: Do not salt the zucchini in advance. Salt it right before it goes into the oven to keep it from getting mushy.
Storing and Reheating:
Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days. For best results, reheat in an air fryer or a hot oven for a few minutes to help it crisp up again.
Nutrition
- Serving Size: 1 cup
- Calories: 129
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 9 mg
Keywords: easy baked zucchini, crispy zucchini, healthy side dish, baked zucchini parmesan, low carb side dish, summer squash recipe