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Pile of Baked Zucchini on a plate

Zucchini is one of my all-time favorite summer vegetables.

In this baked zucchini recipe, fresh zucchini is sliced, seasoned, topped with a pinch of Parmesan, and baked until golden brown.

Pile of baked zucchini on a plate
  • That's how it is easy to do—just slice, season and cook!
  • Baked courgettes are delightful and only takes a few minutes to prepare.
  • Can be prepared in advance and put in the oven just before serving.
  • Baked, these courgettes come out tender-crispy.
Assembled ingredients to easily make baked zucchini including zucchini, olive oil, lemon, spices, garlic, salt and pepper

Ingredients for baked courgettes

Zuchinis: Zucchini is one of my favorite vegetables to plant in my garden. For this recipe, choose small to medium sized yellow or green zucchini. If using a large garden zucchini, peel the tough skin if necessary and use a spoon to scrape out the seeds.

Seasonings: I keep this recipe simple with parmesan cheese, Italian seasoning, salt and pepper. You can add other seasonings or fresh herbs to taste.

Variations

  • Replace Italian seasoning with pepper and lemon seasoning – it adds a tangy flavor.
  • Finish with a sprinkling of fresh herbs, such as parsley, and lemon juice.
  • Add minced garlic or other herbs such as oregano or thyme.

How to Cook Courgettes

  1. Cut the courgettes into slices and season them with the condiments (optional).
  2. Arrange in a single layer on a rimmed baking sheet.
  3. Top with a little parmesan and bake.
  4. Grill for a few minutes until golden brown (recipe below).

Serve with steaks, burgers, chicken… or as a snack with marinara for dipping.

  • The thicker the courgette is cut, the crispier it will be.
  • Don't overcook them or they may become mushy.
  • Zucchini can be cut into other shapes, such as sticks or chips.
  • Instead of oven-roasted zucchini, try this recipe on the grill. Add cheese after cooking.

More Zucchini Favorites

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Pile of baked zucchini on a plate

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Baked zucchini

Tender, crunchy zucchini with a sprinkling of parmesan cheese make this recipe easy and perfect.

Preparation time 5 minutes

Time to cook 10 minutes

Total time 15 minutes

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  • Preheat the oven to 220°C. Line a large rimmed baking sheet with baking paper.

  • Cut the courgettes into half-centimeter rounds.

  • Toss zucchini slices with olive oil, Italian seasoning, salt and pepper. Add 2 tablespoons of parmesan and stir to combine.

  • Arrange the zucchini on the prepared baking sheet and garnish with the remaining Parmesan cheese. Bake for 5 minutes.

  • Turn the oven on to roast and move the baking sheet 4 to 6 inches from the broiler. Roast for 3-5 minutes or until the cheese is lightly browned and the zucchini is tender-crisp.

The thicker the zucchini is cut, the crispier it will be.
If using very large garden zucchini, peel the skin if necessary and scrape out any seeds with a large spoon before cutting.
Store leftovers in the refrigerator for up to 4 days.

Calories: 80 | Carbohydrates: 3G | Protein: 4G | Fat: 5G | Saturated fats: 1G | Cholesterol: 5mg | Sodium: 141mg | Potassium: 255mg | Fiber: 1G | Sugar: 2G | Vitamin A: 260UI | C vitamin: 17.6mg | Soccer: 118mg | Iron: 0.5mg

The nutritional information provided is an estimate and may vary based on cooking methods and brands of ingredients used.

Course Side
Kitchen American
easy baked zucchini and spoon with text
easy baked zucchini in a bowl with text
Easy Baked Zucchini with Text
easy baked zucchini and ingredients with text

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