Parmesan - Roasted Zucchini Recipe (2024)

Table of Contents
Add a Comment Comments Jan J. Parmesan-Roasted Green Beans Recipe | Budget Savvy Diva Becky Nicholas Zucchini Alt | Irie Quests Sides | Pearltrees Whats for Dinner? Let’s ask Pinterest | Oh So Pinteresting Laura Parmesan Roasted Zucchini Recipe Heather Budget Savvy Diva Janet Masters deb Theresa Maureen L Christina Scrumptious Sides « Chapter Four Parmesan-Roasted Zucchini » Cape Riverfront Market Top 5 Foodie Pinterest Finds | Mod City Mag Debbie Week 4 « The Fit Mom Life Amanda C. Kay Zucchini Recipe Roundup « Get Fit Fiona My Recipe List | More Than Easy Mac Heather W. tammy Recipes: Goals for this week | Exploring New Eats Lost Puppy And More Push-Ups | A Life Worth Living New Meal Plan, April 21, 2013 | Eight Dollars a Day Cindy Sherrybc Sherrybc Parmesan – Roasted Zucchini - Brush with olive oil and sprinkle: salt, pepper, garlic powder. Top with parmesan cheese. - Where Home Starts KareninStLouis Lemur Cookapalooza | Determining Value Dinner menu for the week of May 13th | Determining Value Dinner Menu for the week of June 3rd | Determining Value Susan Geri Geri Kim KayleneP Jean Bell laura 35 Delicious Zucchini Recipes | Six Sisters' Stuff • Courgettes express • | Malice et Astuce Casey Shirley Lalita PATI First weekly menu link-up! | Harper and Will Lynda Poe Ashley Watson Toddler Food: Fruit and Vegetables | Chasing Teal Krys Sherry in Union, KY Dinner Menu for the week of January 19th | Determining Value Marites Lisa Soared Lmkanemoto Misty Swearingen beth theresa Baked Parmesan Zucchini Cooking In Madagascar | graceandchocolatemilk Zucchini Fan Lucy Gloria Food foundation detox, Week 1 | Determining Value Paul R. Sara Peggy FAQs References

Add a Comment

Comments

  • Jan J.

    Simple and yummy! Our Kroger grocery store has zucchini for $1 a pound this week – I am going to make this – thanks for the recipe!

  • Parmesan-Roasted Green Beans Recipe | Budget Savvy Diva

    […] OUT THE LATEST RECIPES! Restaurant Style Garlic French Fries Recipe Parmesan – Roasted Zucchini Recipe Crock Pot Chicken Chili Recipe How Long You Can Keep Different Types Of Foods Cheesecake Stuffed […]

  • Sides | Pearltrees

    […] Parmesan – Roasted Zucchini Recipe | Budget Savvy Diva Lay zucchini on a cookie sheet covered with parchment paper. Brush olive oil on each and sprinkle: salt, pepper, garlic powder. Top with cheese. Preheat oven to 400. What To Do […]

  • Laura

    I actually have been wanting to find recipes for zucchini. I’m glad I came across this recipe that I can’t wait to try. Thanks 🙂

  • Parmesan Roasted Zucchini Recipe

    […] RSS feedand also become a fan of Deal Dishing Mom on FacebookThanks for visiting! (Thanks so much to Budget Savvy Diva for this […]

  • Heather

    I was so excited to try this but when I went to the store I found that shredded Parmesan cheese was $5!! That doesn’t sound like much but for a broke nursing student thats a lot to spend for just a snack for me. Not very budget saavy. 🙁

    • Budget Savvy Diva

      Wow!!! That is NOT the right price… 8 oz of Parmesan should run you between 1.50 – 2.50 …. Plus you would only use maybe an ounce or two … You can freeze the rest = Budget Savvy 🙂

      • Janet Masters

        Depends on where you live, if it is in Australia yes the price would be exy.

    • deb

      It is a lot cheaper if you buy a little chunk and shred it yourself. Simple to do, and like was already said, label it and stick it in the freezer.

      • Theresa

        I agree, and fresh is always better. After I shred the cheese I put the remainder in a food saver bag and seal it. Stays fresh for months and ready for use in a minutes notice:)

    • Maureen L

      Always a victim! Get over it.

      • Christina

        Ah, why so mean? The comment was from 2012 anyway. lol.

  • Debbie

    I’ve made my zucchini this way for years, but to add just a bit more flavor, instead of using olive oil, brush the zucchini with Italian salad dressing…yum!

  • Week 4 « The Fit Mom Life

    […] -Parmesean Roasted Zucchini https://www.budgetsavvydiva.com/2012/03/parmesan-roasted-zucchini-recipe/ […]

  • Amanda C.

    That was delicious!

  • Kay

    I made these but I sprinkled a few Panko bread crumbs on top for a little crunchiness. They were delicious.

  • Heather W.

    Made these last night, but instead of using parm, I used a Mexican blend of cheeses and added taco seasoning to the mix. Perfect compliment to the turkey tacos I served for dinner. Yum!!!

  • tammy

    thinking a little spaghetti sauce would make them tasty

  • Recipes: Goals for this week | Exploring New Eats

    […] Roasted AsparagusI am not an asparagus fan, but the boyfriend loves it so I’m going to try Parmesan Roasted Zucchini Probably make this with the asparagus Roasted Broccoli Salad: Romaine, spinach, balsamic, carrots, […]

  • Cindy

    Made these tonight and they were fantastic.

  • Sherrybc

    Great.

    • Sherrybc

      Great!

  • KareninStLouis

    Recipe says to cut each zucchini lengthwise into quarters, but in the photos it appears each zucchini was cut in half lengthwise. Which is correct?

    • Lemur

      Both, you make four long strips cutting along the length.

  • Susan

    The Zucchini is almost ready in the garden. I am looking forward to trying this. I’m going to try it with the bread crumbs added. sounds great.

  • Geri

    I mix fresh chopped basil garlic grape tomatoes mozzarella cheese and a little olive oil sea salt and pepperset aside as a filling, at400 degrees bake zucchini that’s been cut length wise and seeds hollowed out brush with olive oil and sea salt till almost done (15mins) or so then pullout and put filling into zucchini boats and bake till cheese melts…yummy

    • Geri

      Bake first for 15mins

  • Kim

    This looks sooo yummy I can’t wait to try it. Thank you for sharing 🙂

  • KayleneP

    What a great idea for a tasty zucchini recipe, will definitely be trying this one out!

  • Jean Bell

    Looking good”)) will make this!

  • laura

    looks delish! Trying this tonight – QUESTION – has anyone tried this method with eggplant? I have both zucchini and eggplant in the fridge and wondering if it would be good to make both this way? thoughts? or other suggestions for an easy eggplant recipe? Ive never made eggplant before! Thanks!

  • 35 Delicious Zucchini Recipes | Six Sisters' Stuff

    […] Zucchini Bake Chicken, Black Bean, and Zucchini Casserole Feta and Parmesan Zucchini Bake Parmesan Roasted Zucchini Zucchini Tots Zucchini Pizza Stuffed Zucchini Cups Zucchini and Pasta Salad Baked […]

  • • Courgettes express • | Malice et Astuce

    […] me promenant sur les tableaux de Pinterest ,je suis tombée sur cette recettesimplismepour préparer vos courgettes. J’avais des doutes sur le type de cuisson proposé, mais […]

  • Casey

    We tried this tonight! YUMMMM-definitely going into the rotation of sides! Budget-friendly side note: Romano cheese is less expensive and gives the same taste and texture :). (Buy block and shred as needed-Romano and Parmesan -when sold fresh (look for no salt colored chunks appearing in the block) – last a atleast a month or so in the fridge. We always use it before it goes bad 😉

  • Shirley

    I think there are so many ways that you can make this your own. I look forward to trying different ingredients combined.

  • Lalita

    This was delicious. Thank you for sharing!

  • PATI

    Just made this and my grandchildren loved it. As did my husband, who hates vegetables. Can’t wait to make it again.

  • Lynda Poe

    Love this recipe, eat it all the time only we fix on the grill. So good.

  • Ashley

    I made this last night and it was so so good and so so easy. Thank you so much for posting such a healthy and delicious zucchini recipe!

    • Watson

      you are very welcome 🙂

  • Krys

    Looks fantastic! My neighbor gave me some zucchini and squash from her garden and now I know what I am going to do with it. Will the squash turn out the same as the zucchini with the same cooking time and temp? I always think of squash as softer than zucchini… or maybe it’s just the name, lol!

  • Sherry in Union, KY

    This is a simple yet tasty way to enjoy zucchini. I used three zucchini and found that a half tablespoon of olive oil was plenty. I brushed oil on both sides rather than wasting parchment paper. I also suggest cutting back on the Parmesan to about 1/4 cup. Thanks for the yummy idea!

  • Marites

    I made this last week for some friends and it was a hit!!!!

  • Lisa Soared

    Need to try this my husband not a fan of veggies he’s a caveman only meat he says lol but this might change his mind yum!

  • Lmkanemoto

    Looks great! I have some asparagus in the fridge right now. I may try the asparagus version tomorrow for lunch!

  • Misty Swearingen

    Looks fantastic!

  • beth

    And who wont have enough zucchini to try this with summer right around the corner???
    love grilled zucchini- and this looks very similar!

  • theresa

    yummy 🙂

  • Baked Parmesan Zucchini

    […] make. I love zucchini and use it a lot during the summer, so I was very happy when I came across this recipe on Pinterest (my new fav site! Follow my recipes on it […]

  • Zucchini Fan Lucy

    I can’t get bored of zucchini even when I eat it by itself, but this is an awesome way to make it more delicious. 🙂 Have you tried it with mozzarella?

  • Gloria

    I not only have Celiac Diseas, but am also Diabetic. It is sometimes difficult for me to select the right foods, mostly becaause my husband will not eat healthy, even though he’s had a triple bypass, and Colectomy. Some of the healthy foods I cook, he is willing to eat it, but the dish needs to look pretty. (he’s one of those that eats with his eyes first, if he doesn’t like the looks, he just won’t eat it. This recipe sounds yummy, and I might just convince him to eat it. Thanks for the Recipe.

  • Paul R.

    The recipe sounds great and I plan on using your recipe today. Confused by picture and directions for cutting zucchini. Somebody else cook and create the image?

    • Sara

      Nope it is all me – you can cut the zucchini however you like

  • Peggy

    This looks amazing! Zucchini is my all-time favorite vegetable and roasting it really brings out the flavor. However, the zucchini is cut in half, lengthwise, not in fourths. You’d have eight pieces if it were cut in fourths. Still, I can’t wait to make this! So glad I found this recipe.

Parmesan - Roasted Zucchini Recipe (2024)

FAQs

How do you keep zucchini from getting soggy when roasting? ›

Thick slices

Especially when roasting, zucchini should be sliced into thick, ½ inch slices to ensure they don't get soggy in the oven.

Learn More Now ›
How do you keep zucchini crisp when cooking? ›

Slice and salt zucchini in advance of cooking to draw out some of the vegetable's excess moisture (while also seasoning it more thoroughly). To do this, cut up a pound of zucchini and toss it with ½ teaspoon of table salt. Let it drain in a colander for about 30 minutes before patting it dry and cooking it.

View Details ›
Why is my zucchini soggy after cooking it? ›

Zucchini is a very tender vegetable with a high moisture content. It cooks quickly and becomes soggy with long exposure to heat and moisture.

Get More Info Here ›
How do you keep roasted vegetables crispy? ›

The #1 Tip for Extra-Crispy Roasted Vegetables
  1. Preheat oven to 425℉.
  2. Prep veggies and pat dry (ensuring the veggies are dry will help avoid clumping with the cornstarch). ...
  3. Add 1 tablespoon cornstarch per pound of vegetables. ...
  4. Roast until fork-tender and crispy, 20 to 45 minutes, depending on the vegetable.
Apr 3, 2023

Get More Info ›
Does salt draw water out of zucchini? ›

Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices. I found quarter-inch slices the perfect thickness. Thinner slices fall apart during cooking; thicker slices require a longer salting time.

Discover More Details ›
What is the best way to get moisture out of zucchini? ›

Sprinkle the grated zucchini with salt, only to season them, not more. Put them to drain in a colander with a dish underneath. Leave for 1 hour, then, using your hands, squeeze out the excess liquid.

View Details ›
Do you salt zucchini before or after cooking? ›

Salt your zucchini before cooking.

The salt draws the moisture from the flesh which helps ensure that the vegetable stays firm during roasting. This moisture (and excess salt) is patted off with a paper towel before cooking.

Read The Full Story ›
Why is my roasted squash soggy? ›

Mushy veggies are also often the result of overcooking. When the interior is loaded with moisture, you have to cook it for much longer to evaporate all of the water and avoid the interior having the unappealing, spongy, raw texture that eggplant and zucchini are notorious for.

Discover More ›
How can I enhance the flavor of zucchini? ›

You can season the oil before you add the zucchini with garlic, shallots, spices, or red pepper flakes, it's totally up to you. Once the oil, butter, or combination thereof is heated, add all of the zucchini. If the pan seems crowded at first, don't worry. Season with salt and toss to begin drawing out the moisture.

Learn More Now ›
Why is my baked zucchini bitter? ›

Remove the Seeds: The seeds and surrounding flesh can sometimes contribute to bitterness. You can scoop out the seeds before cooking. Salt and Drain: Sprinkle salt on sliced zucchini and let it sit for about 15-20 minutes. This draws out excess moisture and bitterness.

See More ›

How to sauté zucchini without making it soggy? ›

Give the zucchini slices a light pan fry, stopping as soon as the outsides begin to turn golden. You'll be left with a nice, lightly crisp exterior, without the interior becoming soggy. Be patient as you sauté.

Explore More ›
Should zucchini be crunchy when cooked? ›

When cooked that way, zucchini has the most wonderful texture: just barely soft in the center, slightly crunchy on the outside. It's juicy, not mushy, and could help any zucchini hater come to their senses.

Get More Info ›
Why does my zucchini taste weird? ›

If your raw zucchini tastes bitter (test by licking an otherwise fresh-looking slice of zucchini), it has likely gone bad.

View Details ›
How do you reduce moisture in zucchini? ›

By sprinkling the cut vegetable with salt and letting it stand in a colander over the sink, water will drip out, leaving behind a firmer vegetable. The zucchini can then be more easily sauteed or roasted to bring out its natural sugars and, hence, flavor.

Get More Info Here ›
How do you keep roasted vegetables from getting mushy? ›

The Oven Temp Is Too Low

A low-and-slow cooking technique is excellent for vegetables like carrots, beets or potatoes that you plan to puree into soup. But, they'll turn out soft and soggy instead of crispy and caramelized. The solution: Turn the oven temperature up to 400°F to 425°F.

Continue Reading ›
Why is my zucchini turning to mush? ›

Blossom End Rot

It's occurs due to the plants inability to get calcium. This can be caused by a few things: Watering inconsistency (the most likely cause especially if you've had a lot of rain) Soil PH is either too high or too low (do a PH test to check)

Discover More Details ›
How do you firm up zucchini? ›

Arrange the zucchini pieces into a single layer on a baking sheet lined with parchment paper. (It will stick to the pan if you don't line it first!) Freeze the zucchini for about 1 hour, until it's firm to the touch, then transfer it to an airtight container to preserve the flavor as you store it.

Explore More ›

References

Top Articles
50 Farmhouse Thanksgiving Recipes
Homemade Fig Bar Recipe From Scratch - Nitha Kitchen
Kpn certificaat Visual Voicemail | KPN Community
Kpn certificaat Visual Voicemail | KPN Community
Busted Hays County Tx
40 Ridiculously Funny Wednesday Coffee Memes to Make You Laugh – Coffee Levels
Qpublic Fannin
Swgoh Turn Meter Reduction Teams
Missing 2023 Showtimes Near Brenden Concord 14
Elmira Craigslist Motorcycles
Why Should Hong Kong Investors Buy Property in Dubai?
4.0 Market: A game changer
Latest Posts
All the recipes from Nadiya Hussain's Nadiya Bakes on BBC2 & Netflix
The BEST Crab Cake Recipe
Article information

Author: Nathanael Baumbach

Last Updated:

Views: 6049

Rating: 4.4 / 5 (75 voted)

Reviews: 90% of readers found this page helpful

Author information

Name: Nathanael Baumbach

Birthday: 1998-12-02

Address: Apt. 829 751 Glover View, West Orlando, IN 22436

Phone: +901025288581

Job: Internal IT Coordinator

Hobby: Gunsmithing, Motor sports, Flying, Skiing, Hooping, Lego building, Ice skating

Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious person who loves writing and wants to share my knowledge and understanding with you.