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Roasted Parmesan Zucchini

Roasted parmesan zucchini spears with a golden, crackly parmesan crust and caramelized edges roasted at high heat for tender centers. This easy zucchini side dish gets maximum crisp on the cut surface, then optional broiling for extra color.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Zucchini spears
  • 4 zucchini Medium zucchini, halved lengthwise then cut in half crosswise into spears.
Seasoning and coating
  • 2 tbsp olive oil
  • 3 garlic Minced.
  • 0.5 cup parmesan cheese Grated.
  • 0.25 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.25 tsp red pepper flakes
  • 1 salt To taste.
  • 1 black pepper To taste.
  • 2 tbsp fresh parsley Chopped.
  • 1 lemon wedges For serving.

Equipment

  • 1 sheet pan

Method
 

Prep the pan and oven
  1. Preheat the oven to 425°F and line a baking sheet with parchment (this helps the parmesan crisp without sticking).
  2. Arrange the zucchini spears cut-side up in a single layer so they roast evenly and the parmesan forms a crackly sheet.
Season and coat
  1. Toss the zucchini spears with olive oil, minced garlic, garlic powder, onion powder, salt, and black pepper until evenly coated.
  2. Mix parmesan cheese with red pepper flakes, then press the mixture generously onto the cut surface of each spear so it adheres for a crisp top.
Roast and finish
  1. Roast for 18–22 minutes at 425°F until the parmesan is golden and crackly and the zucchini is tender (watch for caramelized edges).
  2. Broil for 2 minutes for extra color if desired, until the parmesan looks deeper golden around the edges.
  3. Garnish with fresh parsley and serve with lemon wedges to brighten the roasted flavor.

Notes

For the crispiest parmesan, press the cheese firmly into the cut surface and avoid overcrowding the sheet pan. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan at 425°F for 5–7 minutes to re-crisp. Freezing is not recommended because zucchini releases water and the crust softens. Dietary swap: use a vegetarian parmesan or finely grated aged cheese that fits your dietary preference (no other changes needed).