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Baked Parmesan Zucchini

Quick, crispy, and full of cheesy flavor, this Baked Parmesan Zucchini is the ultimate 15-minute veggie side dish. Perfect for weeknights, holidays, or even snacking, this recipe is a simple go-to you'll use over and over again.
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Prep Time:3 minutes
Cook Time:12 minutes
Total Time:15 minutes
Cuisine: Western, American
Keyword: Baked Parmesan Zucchini, Thanksgiving Zucchini Recipes, Zucchini Side Dish Recipes Baked
Servings: 4 Servings

Ingredients

  • 600 g / 1.2 lb zucchini 4 large or 5 medium
  • 2 tbsp olive oil divided
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp breadcrumbs
  • 2 tbsp grated parmesan store-bought, sandy type

Instructions

  • Preheat oven to 240°C / 450°F (220°C fan). Position oven rack high in the oven.
  • Trim the ends off the zucchini. Cut medium ones into quarters lengthwise and large ones into sixths (halve, then slice into 3 long wedges).
  • Place zucchini on a baking tray. Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat.
  • Line up zucchini skin-side down, touching each other.
  • Sprinkle evenly with breadcrumbs and then with grated parmesan.
  • Drizzle remaining 1 tbsp olive oil over the top.
  • Bake for 12 minutes until the parmesan is golden and zucchini is tender but not mushy.
  • Serve immediately.

Notes

  • Use store-bought grated parmesan with a sandy texture—it sticks better than fresh shavings.
  • Placing zucchini close together helps toppings stay put and ensures even cooking.
  • Avoid overbaking to maintain the perfect texture—tender, not soggy.