Parmesan and Herb Roasted Zucchini

What to do with all of that zucchini growing in your summer garden or leftover from a farmer’s market run? This Parmesan and Herb Roasted Zucchini is going to become your new favorite side dish. It’s simple and packed with flavor!

Fully Mediterranean logo
Sides, Vegetarian, Summer, Zucchini, Quick & Easy
Course Sides
Servings 4 Servings
Cuisine Mediterranean, Mediterranean Diet
Diet Gluten Free, Vegetarian


  • 4 zucchini quartered lengthwise
  • ⅓-½ cup of parmesan cheese grated
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon dried thyme
  • ¼ teaspoon garlic powder
  • Salt and pepper
  • Olive oil spray


  • Preheat the oven to 350F. Coat a cooling rack with nonstick spray and place on a baking sheet and set aside
  • Combine parmesan, oregano, basil, thyme, garlic powder, salt and pepper in a small bowl. Place parmesan herb mixture on a dinner plate or pie plate and set aside.
  • Spray zucchini with olive oil spray and salt lightly. Dip the top of each zucchini spear in the parmesan mixture and place on the cooling rack. Repeat with remaining zucchini.
  • Bake in oven for about 15 minutes until tender. Broil for 2-3 minutes until crisp and golden brown.


Adapted from Cooking Classy
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