Sheet Pan Roasted Zucchini
Golden caramelized zucchini with a crispy parmesan crust roasted on a sheet pan so fast you will run out of excuses not to eat your vegetables.
- Cook temp
- 425°F
- 218°C · preheat
- Total time
- 23 min
- 5 prep · 18 cook · 2 rest
- Flip at
- 12 min
- of 18 min cook
- Rest
- 2 min
- Before slicing
Easy Roasted Zucchini and Squash - A Great Side Dish · Eating on a Dime
Eating on a Dime demonstrates slicing zucchini into uniform coins, tossing with seasonings, and roasting flat on a baking sheet.
- Target //Cook at 425°F (218°C) for 23 mins (flip at 12 mins).
- Doneness //Cook until visual doneness cue is met. Rest 2 mins before slicing.
- Golden Rule //This is the vegetable side dish that finally gets eaten without complaints. The parmesan crust does all the heavy lifting. If your garden is exploding with zucchini in August this recipe will save your sanity.
- Family Tweak //Cut into fun shapes with small cookie cutters before roasting. Extra parmesan never hurts with kids.
Ingredients
- 4 mediumZucchini
- 2 tbspOlive Oil
- 1/2 tspGarlic Powder
- 1/2 tspItalian Seasoning
- 1/4 cupParmesan Cheese, grated
- 1/2 tspKosher Salt
- 1/4 tspBlack Pepper
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Get to the point
- 1
Cut 4 medium zucchini into 1/2-inch thick half-moons or coins.
- 2
Toss with olive oil, garlic powder, Italian seasoning, salt, and pepper.
- 3
Spread in a single layer on a sheet pan and roast at 425°F (218°C) for 15 to 18 minutes, flipping halfway.
- 4
Sprinkle with grated parmesan in the last 3 minutes and serve golden and crispy.
Step by step
Tap a step to cross it offPrep & Season
Cut 4 medium zucchini into 1/2-inch thick half-moons or coins. Toss in a large bowl with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
WhyDo not salt the zucchini ahead of time or it will release water and steam instead of roast.
Roast
Spread seasoned zucchini in a single layer on a rimmed sheet pan lined with parchment paper. Do not overlap. Roast at 425°F (218°C) for 12 minutes. Flip pieces and roast for 3 more minutes.
WhyA single layer with space between pieces is the difference between roasted and steamed. Use two pans if needed.
Add Parmesan & Finish
Sprinkle 1/4 cup grated parmesan cheese evenly over the zucchini. Return to oven for 3 more minutes until the cheese is melted and lightly golden. Remove and serve immediately.
WhyThe parmesan crust is what converts veggie skeptics. It gets nutty and crispy in the high heat.
- Dad pro tip
- This is the vegetable side dish that finally gets eaten without complaints. The parmesan crust does all the heavy lifting. If your garden is exploding with zucchini in August this recipe will save your sanity.
- Kid & toddler adjustment
- Cut into fun shapes with small cookie cutters before roasting. Extra parmesan never hurts with kids.
- Serve with
- Grilled chicken breast · Pasta with marinara · Garlic bread
- Reheating
- Reheat in a 400°F (204°C) oven for 5 minutes. Do not microwave or the texture goes mushy.
- Calories
- 85
- Protein
- 4 g
- Carbs
- 6 g
- Fat
- 6 g
Nutrition source: USDA FoodData Central #169291. Cook-time basis: Standard oven at 425°F (218°C) with rimmed sheet pan. High heat for caramelization.
Frequently Asked Questions
How do you reheat leftover sheet pan roasted zucchini without ruining the texture?
Reheat in a 400°F (204°C) oven for 5 minutes. Do not microwave or the texture goes mushy.
How do I adapt this meal for picky kids or toddlers?
Cut into fun shapes with small cookie cutters before roasting. Extra parmesan never hurts with kids.
What are the best side dishes to serve with this?
Recommended sides include Grilled chicken breast, Pasta with marinara, Garlic bread.