Parmesan Roasted Zucchini Rounds

As a lover of fresh garden produce, I always look forward to summer when my zucchini plants are bursting with fresh, flavorful zucchini. One of my favorite ways to use up all that zucchini is by making these delicious parmesan roasted zucchini rounds.

This side dish is not only a great way to enjoy your harvest, but it’s also incredibly easy to make. Trust me, your family will love this baked parmesan zucchini, and you’ll love how simple it is to prepare!

This recipe is built on the back of my crusted and roasted parmesan potatoes recipe, which uses a similar baking for a golden brown parmesan crust.

The main difference in these recipes, besides one being red potatoes and one being zucchini, is that in the potatoes its more crusted and stuck on the potato and in the zucchini, its more roasted with seasoning. Zucchini is a watery veggie and it prevents the same type of hardened crust.

Parmesan Zucchini Ingredients

• 1.7 lbs of zucchini squash, cut into 1/2″ rounds
• 1 stick of butter (1/2 cup)
• 1/3 cup grated Parmesan cheese
• 3 tablespoons herb seasoning, divided (I use Mrs. Dash)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Nonstick cooking spray

How to make Parmesan Roasted Zucchini Rounds

Prepare the Pan: Add 1 stick of butter to a 9×13 baking pan. Place the pan into a cool oven. Turn the oven to 425°F and let the butter melt as the oven preheats. Make sure to watch your butter closely to avoid burning; it should be melted and just starting to brown. If it starts to burn before oven is done preheating, just remove the pan.

Prepare the Zucchini: While the butter is melting, cut the zucchini into 1/2-inch rounds and then score them vertically and horizontally. In a small bowl, combine the grated Parmesan cheese, 2 tablespoons of herb seasoning, salt, and black pepper. Mix well.

Season the Pan: Once the butter is melted, remove the pan from the oven.

Sprinkle the Parmesan mixture evenly over the melted butter in the pan.

Arrange the Zucchini: Place the zucchini rounds in the pan, scored side down, ensuring each piece is touching the buttery, cheesy mixture.

Spray the tops of the zucchini rounds with nonstick cooking spray and sprinkle with the remaining 1 tablespoon of herb seasoning.

Bake: Bake in the preheated oven for 10-12 minutes or until the zucchini rounds are tender but not mushy. They should be golden brown on the bottom that was touching the pan, lighter on the top, and slightly crisp on the edges.

• If love zucchini, my top zucchini recipe (which is a side or a vegetarian main dish) is my 5 star rated with over 500 reviews Zucchini Tomato Casserole Recipe. It is a side dish definitely worthy of all the love! The other popular zucchini recipe on Lipom is this low carb keto fried zucchini recipe.

Tips for Perfect Roasted Zucchini

• Prevent Sogginess: To keep zucchini from getting soggy, make sure not to overcrowd the pan. This allows for even roasting and crisp edges.
• Peeling Zucchini: It’s not necessary to peel zucchini before cooking. The skin is tender and adds texture and nutrients to the dish.
• Removing Water: If your zucchini is particularly watery, you can sprinkle the slices with a little salt and let them sit for 10 minutes before roasting. This draws out excess moisture, which you can then blot off with a paper towel.