Wondering what to do with the crazy number of zucchini from your garden? Try this amazingly easy Baked Zucchini with Parmesan! It’s kid-friendly and absolutely delicious.
It’s that time of year again = zucchini season! I absolutely love zucchini, but I can’t help but wish that the zucchini would grow just a tiny bit slower. We’ve been picking at least 10-20 zucchini every couple of days, which means we are always up for a new zucchini recipe!
Born out of the necessity of needing to use 20 zucchini, came my kids’ new favorite zucchini side dish – Baked Parmesan Zucchini! This delicious dish turned my pickiest eater into a fan of zucchini. You’ll love how simple it is with a short list of ingredients and clean up is a snap!
Also, it’s a naturally gluten free side dish, as long as you use gluten free spice brands like McCormick and a gluten free parmesan cheese.
Let’s dive in to this delicious zucchini recipe.
Ingredients Needed for Parmesan Baked Zucchini
For this easy Baked Zucchini with Parmesan Cheese recipe you will need the following simple ingredients:
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- 3 Medium Zucchini – or a large zucchini and a small one
- Olive Oil – we like to use Bertolli Olive Oil (Extra Light Taste)
- McCormick Onion Powder
- Sea Salt Grinder
- Shredded Parmesan Cheese (not grated) – we like to use the Great Value brand
- Large Sheet pan – this one is my favorite!
- Parchment Paper (not wax paper)
Let’s get started on our easy recipe for Baked Parmesan Zucchini!
How to make Easy Baked Zucchini with Parmesan
First, preheat your oven to 400 degrees on a convection setting.
Wash your medium-sized zucchini and pat dry with paper towels if needed. Dice the zucchini into uniform pieces that are about .75 inch cubes. Smaller pieces result in more flavorful zucchini!
If you are using large zucchini, do not include any large seeded portions or any mushy flesh. You want firm diced zucchini. I will often cut out those large soft portions and discard them.
Next, line a baking tray with parchment paper. Scatter the diced zucchini in a single layer across the tray.
Make sure that the tray is not crowded to insure proper baking. (If your tray is crowded it may result in soggy zucchini).
If you’ve diced too much zucchini simply place it in an airtight container in the refrigerator to use the next time (because you’ll probably want to make this dish on repeat!)
Drizzle the diced zucchini with olive oil. I use approximately 1 1/2 Tablespoons of Bertolli Olive Oil (Extra Light Taste). Use a spoon to toss the zucchini a bit to coat the pieces.
Next sprinkle the zucchini evenly with onion powder and salt. Sprinkle with half of the shredded parmesan cheese.
Bake at 400 degrees on a convection setting for about 20 minutes. Add the other half of your parmesan cheese halfway through the cooking time. When the zucchini is cooked through and tender, it is ready to eat!
My family loves this easy zucchini side dish with rotisserie chicken, grilled pork or chicken, brats, or even hot dogs.
Such a perfect side dish when you have a ton of zucchini to be used!
I hope you enjoy my new favorite way to use fresh zucchini and bonus – it also works well for yellow squash as well!
What do you do with extra raw diced zucchini?
If you need to avoid crowding your pan and you have additional diced zucchini, you can keep it in an airtight container in the refrigerator for up to 6 days and add it to your next batch of baked zucchini with parmesan.
How long can I store Baked Parmesan Zucchini?
If you happen to have leftover baked zucchini parmesan, you can store leftovers in an airtight container in the refrigerator for up to 3 days.
What spice can I substitute for Onion Powder?
If you want to switch things up, you might like to try: garlic powder, black pepper, Italian seasoning, red pepper flakes, fresh herbs, or your favorite spice mix.
Do I have to dice the zucchini?
I feel like diced zucchini is the best way to prepare this recipe because it bakes quickly and results in delicious zucchini dish every time. However, you can absolutely adjust the cooking time if you’d rather do zucchini slices, zucchini spears, or zucchini fries.
What should I serve with Baked Zucchini with Parmesan?
Our family likes to serve this easy Baked Zucchini with grilled meats such as grilled chicken, steak, or pork. We also enjoy this easy side dish with brats, hot dogs, or alongside a store bought rotisserie chicken for a fast meal.
More Zucchini Recipes
Have more than a boatload of zucchini? Be sure to check out my other zucchini recipes!
This Gluten Free Fried Zucchini is always at hit with my kids! Crisped to perfection, this classic is hard to beat!
Try this awesome Grilled Zucchini recipe! It’s perfect for those nights when you have the grilled already fired up for burgers.
Need another zucchini recipe idea? These Zucchini Tacos are perfect for your next Taco Tuesday. Delicious and a great way to use up zucchini!
This Gluten Free Zucchini Bread has rave reviews! It will be your new go-to recipe during zucchini season!
Print the Recipe Card
To print this easy gluten-free baked zucchini with parmesan recipe click the recipe card below.
Baked Zucchini with Parmesan (Kid-Friendly!)
Equipment
- 1 baking sheet lined with parchment paper
Ingredients
- 3 medium zucchini
- 1 1/2 Tbsp olive oil
- 1/2 tsp onion powder
- 1/4 to a 1/2 tsp sea salt
- 1/4 cup shredded parmesan cheese
Instructions
- Preheat oven to 400 degrees on convection setting.
- Wash zucchini and pat dry. Dice the zucchini into uniform pieces that are about .75 inches cubes. Smaller pieces result in more flavorful zucchini!
- Line a baking tray with parchment paper. Scatter the diced zucchini across the tray. Make sure that the tray is not crowded to insure proper baking. (If your tray is crowded it may result in mushy zucchini).
- Drizzle the diced zucchini with olive oil. Use a spoon to toss the zucchini a bit to coat the pieces.
- Sprinkle the zucchini evenly with onion powder and salt. Sprinkle with half of the shredded parmesan cheese.
- Bake at 400 degrees on a convection setting for 20 minutes. Add the other half of your parmesan cheese halfway through the cooking time. When the zucchini is cooked through and tender, it is ready to eat!
Notes
Want to save this perfect summer side dish for later? Pin this roasted zucchini recipe to your Summer Zucchini Recipes board on Pinterest.
