Simple Oven Roasted Zucchini

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Easy, oven baked zucchini rounds that are tossed in oil and spices, sprinkled with fresh grated Parmesan and roasted to perfection!
Servings: 4 servings
Time: 20 minutes
Easy oven roasted zucchini

Looking for an easy side dish you can whip up in no time? This delicious and simple oven roasted zucchini recipe has you covered. Just a few ingredients and a little bit of time in the oven is all you need to create a yummy baked zucchini slices recipe everyone in the family will love.

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Simple roasted zucchini rounds

For my family, this is zucchini season! We have 2 zucchini plants growing in the garden and are blessed with an overabundance of fresh zucchini. Sometimes we need a few ideas to help use them up when we get tired of eating zoodles. These oven roasted zucchini slices are always a hit and are simple to make with just a few seasonings.

Oven roasted zucchini slices on a sheet pan, perfectly cooked.

How to Bake Zucchini Slices in the Oven

This recipe for oven-roasted zucchini is a delicious and easy side dish. Start by slicing fresh zucchini into thin pieces. Then, toss the zucchini slices in olive oil, salt, and pepper and spices before roasting them in the oven until they turn golden and crispy. Serve this flavorful roasted courgette alongside your main course for a healthy and satisfying addition to your meal.

Easy oven roasted zucchini

Ingredients for Oven Roasted Zucchini

  • 2-3 medium zucchini sliced 1/4″ thick rounds
  • 1 tbsp Olive Oil
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • Salt and Pepper to taste
  • 3 tbsp Parmesan cheese


Step 1–First things first, slice the zucchini into even, about 1/4″ width round slices. Place the zucchini slices in a bowl and drizzle olive oil over top. Toss the zucchini slices to coat in oil.

Step 2–Sprinkle salt, pepper, garlic powder, and paprika in the bowl and toss again to completely coat the sliced zucchini.

Step 3–Place the zucchini rounds on a parchment paper-lined baking sheet and bake at 375 for 10 minutes.

Step 4--Remove zucchini from the oven, and top with grated parmesan cheese.

Step 5–Return the pan to the oven and bake for another 5 minutes, or until the cheese is slightly golden.

Closeup Easy oven roasted zucchini

Tips for roasted zucchini or courgette in the oven

Don’t overcook the zucchini. Overcooking can make zucchini become soggy or mushy as more water is released during the baking process. Make sure to watch the zucchini, and don’t slice the zucchini slices too thin.

Cooking time will depend on the thickness of each sliced zucchini or courgette, so try to stay consistent at around 1/4″ thick. Don’t slice them too thin, see the above tip! Use a skinnier vs wider zucchini or courgette for this recipe to give you more even and uniform slices.

Broil the zucchini for a few minutes at the end of the roasting time to give the outer edges of the cooked zucchini slices a bit of a crunch. I really think what sets these delicious oven-baked zucchini slices apart is the fresh Parmesan cheese on top! It’s even better when the cheese gets a little crisp under the broiler. Delish!

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Simple delicious roasted zucchini side dish recipe

Oven Roasted Zucchini

Easy, oven baked zucchini rounds that are tossed in oil and spices, sprinkled with fresh grated Parmesan and roasted to perfection!
Print Recipe
Easy oven roasted zucchini
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes



  • 2-3 medium zucchini (courgette) sliced 1/4″ thick rounds
  • 1 tbsp Olive Oil
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • Salt and Pepper to taste
  • 3 tbsp Parmesan cheese


  • Preheat the oven to 375 degrees and line a baking sheet with foil or parchment paper.
  • Place the zucchini slices in a medium sized bowl (or gallon Ziploc bag). Add oil and spices to the bowl and toss the zucchini to coat.
  • Lay the zucchini on the prepared baking sheet in a single layer
  • Bake the zucchini slices for 10 minutes. Remove them from oven and sprinkle with Parmesan cheese. Return to the oven for 5 more minutes
  • Optional, broil for 2-3 minutes to give the outer edge of the zucchini a little crisp and turn the cheese a golden brown color


To avoid soggy or mushy zucchini slices when baking, be sure to watch them cook closely. Use a uniform thickness when slicing. We recommend 1/4″ thick. Also using skinny zucchini vs. thicker tends to yield a firmer texture.


Serving: 1cup | Calories: 66kcal | Carbohydrates: 4g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 69mg | Potassium: 280mg | Fiber: 1g | Sugar: 3g | Vitamin A: 472IU | Vitamin C: 18mg | Calcium: 62mg | Iron: 1mg
Servings: 4 servings
Calories: 66kcal
Author: Amanda


  1. Tasty recipe. Super simple and easy to make. I made this recipe several times. I chose this recipe because of the ingredients especially the garlic powder and smoked paprika.

  2. I cut super thick pieces so it would not sog. After cooking, I put Romano and Parmesan. After it browned a bit, I topped off with a little sea salt. OMG!!!!! Soooooooo goooood!!! Amazing and simple recipe.❤️❤️

  3. Thank you for sharing this easy & delicious recipe! I followed the Recipe except I had to use a blend of shredded monterey jack & cheddar; as I did not have Parmesan available. Everyone gobbled them up!

  4. I love that this is such an easy recipe but tastes great! I used lots of fresh garlic and smoked paprika. I realize that this made 4 servings, but my husband and I ate it all, right after it came out of the oven!

    1. Hi Bea! You could maybe try melting a bit of butter to use, or another type of oil. Just keep in mind that coconut oil may add a bit of an unwanted taste to the zucchini.

  5. I made this super simple recipe tonight but used fresh garlic and turned on the broiler for 2 minutes at the end to give the zucchini a bit of that beautiful colour.


  6. Great flavor! I grew up in Iowa eating a lot of vegetables but always looking for new recipes and we flipped over this simple dish. TQ!

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