Name: Italian Baked Zucchini
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Italian
Ingredients: 3 medium zucchini, sliced into 1/4-inch rounds; 2 tablespoons olive oil; 2 cloves garlic, minced; 1/3 cup grated Parmesan cheese; 1 teaspoon dried Italian seasoning; 1/4 teaspoon red pepper flakes (optional); Salt and black pepper to taste; 1 tablespoon chopped fresh parsley (for garnish)

Italian Baked Zucchini a tender zucchini slices seasoned with garlic, Parmesan, and aromatic herbs, then baked until golden and just crisp around the edges—this Italian Baked Zucchini is the kind of side dish I keep coming back to. It’s light, easy to prepare, and packed with flavor that perfectly complements any main course.

Why You’ll Love This Recipe

I love how simple and satisfying this recipe is. It uses everyday ingredients and transforms them into a delicious dish that feels a bit special. The zucchini bakes to a tender texture while the Parmesan turns golden and slightly crisp, adding a savory richness. Whether I’m serving it with grilled chicken, pasta, or enjoying it as a light snack, this baked zucchini always hits the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 medium zucchini, sliced into 1/4-inch rounds

2 tablespoons olive oil

2 cloves garlic, minced

1/3 cup grated Parmesan cheese

1 teaspoon dried Italian seasoning

1/4 teaspoon red pepper flakes (optional)

Salt and black pepper to taste

1 tablespoon chopped fresh parsley (for garnish)

Directions

I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper or giving it a light grease.

In a large bowl, I toss the zucchini slices with olive oil, garlic, Italian seasoning, red pepper flakes (if I’m using them), salt, and black pepper until everything is nicely coated.

Then, I arrange the zucchini in a single layer on the prepared baking sheet.

I sprinkle the Parmesan evenly over the slices—this is what gives that golden, crispy top.

I bake for 15 to 18 minutes, until the zucchini is tender and the cheese is golden and just crisp.

Before serving, I garnish the zucchini with a sprinkle of chopped fresh parsley for a fresh, vibrant finish.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes

Cooking Time: 18 minutes

Total Time: 28 minutes

Calories per serving: 120 kcal

Variations

When I want to switch things up, I sometimes swap the Parmesan for Pecorino Romano for a saltier bite. I’ve also added a sprinkle of breadcrumbs for extra crunch, or layered tomato slices under the zucchini for a more robust, caprese-style version. If I’m craving something extra indulgent, a few shreds of mozzarella melted on top does the trick. For a dairy-free version, I simply leave out the cheese and add a touch more garlic and herbs.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 375°F oven for about 5–7 minutes to bring back the texture. The microwave works too, but the zucchini can get a little soft. I also like to enjoy them cold as part of a salad or antipasto platter.

Related Recipes:

Cinnamon Roll Zucchini Bread

FAQs

How do I prevent the zucchini from getting soggy?

I make sure to slice the zucchini evenly and avoid overlapping them on the baking sheet. This helps them roast rather than steam.

Can I use yellow squash instead?

Yes, I often mix in yellow squash with the zucchini. It cooks the same way and adds great color to the dish.

What’s a good dipping sauce for these?

I like serving these with a side of marinara or garlic aioli for dipping—they pair beautifully with both.

Can I make this ahead of time?

I prefer to bake it fresh for the best texture, but I sometimes prep the zucchini slices and seasoning mix in advance to save time.

Is this recipe keto-friendly?

Yes, this recipe is low in carbs and fits well into a keto lifestyle, especially if I skip any optional breadcrumbs or sauces with added sugar.

Conclusion

This Italian Baked Zucchini is one of those dishes I keep in my back pocket for busy nights, potlucks, or anytime I want something light yet satisfying. With just a handful of ingredients and a quick bake in the oven, I get a flavorful, wholesome side that fits into almost any meal plan. Whether I’m serving it warm from the oven or enjoying leftovers straight from the fridge, it’s a dish that always delivers.

📖 Recipe: