Baked Parmesan Zucchini

Zucchini and yellow squash are vibrant summer vegetables that lend themselves beautifully to quick and healthy preparations. Among the simplest and most satisfying ways to enjoy them is to bake them with Parmesan—yielding a savory, slightly crisp dish that’s perfect as a side or a snack. This baked Parmesan zucchini recipe brings out the natural sweetness of the squash while enhancing it with rich umami flavor from garlic, olive oil, and cheese.

The baking process is designed to be fast and fuss-free, making it ideal for weeknight meals or impromptu entertaining. The oven heat coaxes moisture from the squash, and the broiling at the end helps caramelize the Parmesan topping just enough to develop a golden crust. The blend of oregano, salt, and pepper adds a subtle herby punch that balances the dish beautifully.

This recipe uses a mix of green zucchini and yellow squash for visual appeal and textural variety. The light bitterness of zucchini pairs nicely with the buttery notes of yellow squash, and both vegetables absorb the garlic oil exceptionally well. You can also experiment with this method using other vegetables like eggplant or bell peppers.

Best of all, this dish requires minimal prep and cleanup. Just a single mixing bowl and a foil-lined baking sheet are all you need. Whether you’re serving it as an appetizer, a dinner side, or a nutritious midday bite, baked Parmesan zucchini delivers flavor without effort.

Servings and Timing:

Yield: 4 servings
Total Time: 20 minutes
Prep Time: 7 minutes
Cook Time: 13 minutes

Ingredients:

• 2 green zucchini
• 1 yellow squash
• ¼ cup grated Parmesan cheese
• 2½ tablespoons olive oil
• 1 tablespoon minced garlic
• ¼ teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Wash the zucchini and yellow squash thoroughly. Slice them into evenly sized rounds, about ¼-inch thick.
3. In a medium-sized mixing bowl, combine the sliced vegetables with 2 tablespoons of olive oil and the minced garlic. Toss until the vegetables are thoroughly coated.
4. Prepare a baking sheet by lining it with aluminum foil. Lightly brush or dab the remaining ½ tablespoon of olive oil across the surface.
5. Lay the vegetable slices in a single, even layer on the prepared sheet.
6. Sprinkle the oregano, salt, and pepper evenly over the slices.
7. Generously top each slice with grated Parmesan cheese, making sure it’s spread evenly.
8. Place the baking sheet in the oven and bake for 10 minutes.
9. Switch your oven setting to broil. Broil the vegetables for an additional 3 minutes, or until the cheese is golden and the edges of the zucchini are slightly crisp.
10. Remove from the oven and let rest for 2 minutes before serving.

Variations:

• Cheese Options: Substitute Parmesan with Pecorino Romano or Asiago for a sharper, saltier edge.
• Spicy Kick: Add a pinch of red pepper flakes along with the seasoning for subtle heat.
• Herb Swap: Try using thyme, rosemary, or basil instead of oregano to vary the flavor profile.
• Panko Crunch: Mix a tablespoon of panko breadcrumbs with the Parmesan for added texture and crunch.
• Lemon Zest: Add fresh lemon zest just before serving for brightness and acidity.

Tips:

• For best results, slice the vegetables as uniformly as possible to ensure even cooking.
• Don’t overcrowd the baking sheet—overlapping slices may steam rather than bake.
• Keep a close eye on the broiling step; the cheese can brown quickly and burn if unattended.
• This dish is best served warm, but leftovers can be refrigerated and reheated in the oven or an air fryer to restore crispness.
• If using pre-shredded Parmesan, choose a fine shred for better melt and coverage.

This easy baked Parmesan zucchini is a delicious way to showcase seasonal produce with minimal effort and maximum flavor.