Garlic Lemon and Parmesan Oven Roasted Zucchini

February 28, 2018  ·  Published May 19, 2014

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A new favorite Zucchini Recipe! This Garlic Lemon and Parmesan Oven Roasted Zucchini is the perfect summer side dish to any meal. Not to mention they make a great snack, just serve with a dip and you’re all set!

Baked Zucchini Sticks with Parmesna on Plate

Zucchini Recipe

Yes, zucchini can be kind of bland and boring but when you brush it with a garlic lemon oil and top it with plenty of parmesan cheese it goes from drab to fab.

I just couldn’t stop eating this oven roasted zucchini. These are a summer side that you must try. You might even like them so much you’ll forget about the main dish.

Roasted Zucchini Is The Best Zucchini

Roasting veggies in the oven is my favorite ways to cook them, I just love the texture it gives (it softens them without drowning them out) and how it enhances their flavors.

Then when you add another favorite of mine to that oven roasted goodness, a delicious oven crisped cheese you know it’s gotta be good, right?

My younger brother and I used to always scrape the crisped cheese bits left over from oven baked dishes my mom would make – the best were the ones from the twice baked potatoes. Great cheese memories :).

Oven Roasted Zucchini With Parmesan and Garlic Seasoning on a baking sheet

Keep this recipe for that abundance of garden fresh zucchini soon to be harvested this summer or better yet grab some at the grocery store tonight and make this lemony flavored, parmesan crusted, oven roasted zucchini to pair with your meal.

Ingredients for This Zucchini Recipe

  • Zucchini
  • Lemon Zest
  • Parmesan
  • Garlic
  • Olive oil

The ingredients are so simple and fresh which is the best part about this recipe. It couldn’t be easier to make yet tastes incredible and makes a great snack or side dish to many meals.

I recommend serving it with Slow Cooker Rotisserie Style Chicken or Lemon Garlic Herb Grilled Salmon.

Can I Use Different Seasonings?

You could also try adding different seasonings, herbs and spices to make them your own. The roasted zucchini picks up a ton of flavor so if you’re looking for something with an added kick try adding some spices such as cayenne or paprika. Also, try fresh herbs such as rosemary or thyme which go great!

More Easy Zucchini Recipes You Might Like

A close up of oven roasted zucchini
5 from 7 votes

Garlic Lemon and Parmesan Oven Roasted Zucchini

Oven roasted zucchini with parmesan, garlic and lemon. Baked zucchini is the best way to cook vegetables. Fresh parmesan zucchini baked in the oven is so refreshing.
Servings: 8 Servings
Prep5 minutes
Cook12 minutes
Ready in: 17 minutes


  • 1 1/2 lbs zucchini (about 4 - 5 small/medium zucchini)
  • 2 Tbsp olive oil
  • Zest of 1 small lemon (1 tsp)
  • 2 cloves garlic , crushed through a garlic crusher or finely minced
  • 3/4 cup finely shredded parmesan cheese
  • Salt and freshly ground black pepper


  • Preheat oven to 350 degrees. Line a rimmed cookie sheet with aluminum foil.
  • Cut zucchini into 4 wedges through the length.
  • In a small bowl, stir together olive oil, lemon zest and garlic. Align zucchini on prepared baking sheet spacing them evenly apart.
  •  Brush olive oil mixture over tops of zucchini (working to get some of the garlic/lemon zest on each piece and not just in one spot. It clumps together a little so just spread it out). 
  • Sprinkle tops with parmesan cheese (try to get as much of it on the tops as possible, you can pick up what was sprinkled off to the sides of the zucchini and add it to the tops) and season lightly with salt and pepper. 
  • Bake in preheated oven 11 - 13 minutes then, adjust oven rack near top of oven and broil for several minutes until parmesan is golden brown. Serve warm
  • Recipe Source: adapted slightly from Liluna
Nutrition Facts
Garlic Lemon and Parmesan Oven Roasted Zucchini
Amount Per Serving
Calories 83 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 6mg2%
Sodium 157mg7%
Potassium 230mg7%
Carbohydrates 3g1%
Sugar 2g2%
Protein 4g8%
Vitamin A 245IU5%
Vitamin C 15.8mg19%
Calcium 126mg13%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
A collage image for how to make Parmesan Zucchini Baked In Oven


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  • Laura

    Made it tonight to serve with grilled Tilapis. So good, family loved it! Will make again. I substituted Avocado oil for olive oil, no real difference in taste or appearance.

  • Merilee

    I ended up cutting my zucchini in 6 wedges each and after brushing on the oil mix I spread my cheese on a plate and picked each spear up and pressed the oiled sides into the cheese. Worked like a charm and left each one with a nice thick coating of cheese. Yummy

  • Kelly

    Made these today and ate both zuchinnis myself! Couldn’t stop eating them. Thank you for sharing.

  • AkiraDay

    I just made them! There’re extremely yummy!!

    I wish I could know the calories though, I’m on a diet. But, I guess there’s not much.

  • Eva

    Thank you for the recipe. It’s a delicious dish, I absolutly love it.
    It is worth sharing your pictures, because I could find your recipe. :)

  • Elizabeth

    I thought this would be amazing based on the pics and the reviews but sadly it was not very good. The zucchini was mushy and there just wasn’t much flavor other than lemon juice. My husband is the cook and usually a very good one. I prefer my zucchini sliced and pan fried I guess.

    • AkiraDay

      Try a fresh zucchini, when they’re a bit old that happens. Mine were crunchy and I made them in the small oven, it took me almost 30 min but there were good

  • Robert von Tiehl

    Crush garlic into a paste using the flat side of a chef’s knife and a bit of salt.

    In a small bowl, stir together olive oil, lemon zest and garlic paste.

    Put Parmesan on a plate.

    Dip zucchini wedges in olive oil mixture, then press the two cut sides on the Parmesan.

  • Pamela Kitchen

    I have made your recipe twice and really devoured it all. Will be making as long as the garden keeps producing. Thank you muchly.