Roasted zucchini with parmesan and panko is a simple baked side, sliced thin and topped with a crisp, golden crust of cheese and bread crumbs. It is ready in about twenty minutes and made with a handful of basic ingredients, the kind you likely have on hand already. Simple is best, and a good side dish is proof of that.
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Ingredients You Will Need
- Zucchini. A pound is plenty for four. Look for smaller ones, since they hold less water and roast up firmer.
- Panko bread crumbs. The secret to a light, crisp top. Regular bread crumbs turn dense, so panko is worth it.
- Parmesan cheese. The parmesan melts into the panko and gives you the golden edges.
- Garlic powder. A teaspoon is all you need. It seasons the topping without any chopping.
- Olive oil, salt, and pepper. The simple things that pull it all together.
- Fresh parsley. Optional, and only at the end, for a bit of color.
How to Make Roasted Zucchini with Parmesan + Panko
- Preheat your oven to 425 degrees F.
- Wash and dry your zucchini well. Cut it into 1/4 inch slices.
- Put the slices on a baking sheet that has been covered with parchment paper.
- In a small bowl, stir together the panko bread crumbs, parmesan cheese, and garlic powder.
- Sprinkle the bread crumb mixture on top of the zucchini slices.
- Add salt & pepper to your taste.
- Drizzle the slices with olive oil.
- Bake for 10-12 minutes or until the zucchini slices are golden and bubbly.
- Serve immediately.
How to Keep Roasted Zucchini from Getting Soggy
Zucchini holds a good deal of water, and that is the one thing standing between you and a crisp result. A few small habits take care of it. Give them room, in a single layer with space around each piece, so the heat can reach every side. Keep the oven good and hot at 425 degrees F, and resist the urge to crowd two pans onto one rack. If your zucchini tends to be especially watery, you can salt the slices, let them sit for ten minutes, and use paper towel to blot away what rises before adding the topping. Serve soon after they come out, while the edges are still crisp.
Ways to Change It Up
This recipe takes well to small changes, so make it your own. For a bit of color, add a sliced yellow squash right alongside the zucchini, since the two roast in the same time and belong together on the plate. Swap the parmesan for pecorino or asiago if that is what you have, or stir a little Italian seasoning into the crumbs for more flavor. A pinch of red pepper flakes brings gentle heat, and a bit of lemon zest added at the end keeps everything bright. None of it is required. The simple version stands on its own, and these are just doors to open when the mood strikes.
What to Serve With Roasted Zucchini
This is the kind of side that fits almost any dinner, which is part of why it earns a spot in the regular rotation. It sits well next to roasted chicken, baked salmon, or pork chops, and it holds its own beside a weeknight pasta when you want something green on the table. On a warm night it goes beautifully with grilled steak and never feels heavy. Because the flavors stay gentle, they do not fight the main dish, so you can pair it with whatever you already had in mind. It is an easy side dish idea to keep on hand for the busy nights, and it never asks much of you in return.
Frequently Asked Questions
Roasted Zucchini Recipe With Parmesan + Panko
Ingredients
- 1 lb. zucchini (sliced 1/4 inch thick)
- 1/2 cup panko bread crumbs
- 1/2 cup parmesan cheese (grated)
- 1 teaspoon garlic powder
- salt & pepper
- olive oil
- fresh parsley (optional)
Instructions
- Preheat your oven to 425 degrees F.
- Wash and dry your zucchini well. Cut it into 1/4 inch slices.
- Put the slices on a baking sheet that has been covered with parchment paper.
- In a small bowl, stir together the panko bread crumbs, parmesan cheese, and garlic powder.
- Sprinkle the bread crumb mixture on top of the zucchini slices.
- Add salt & pepper to your taste.
- Drizzle the slices with olive oil.
- Bake for 10-12 minutes or until the zucchini slices are golden and bubbly.
- Serve immediately.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you try this recipe, I’d love to hear what you think. A quick rating or comment is always appreciated, and helps other readers too.
Roasted zucchini with parmesan and panko has become one of those sides I make all summer, especially when the zucchini is readily available at the farm stands. It is simple, it is quick, and it goes with nearly everything on the table. My zucchini gratin is a slower side dish with the same vegetable, and my zucchini casserole is there for the nights you want something a little heartier. When your counter is overflowing with zucchini, go ahead and freeze some. Or you can make a loaf of zucchini bread or a chocolate zucchini cake if you are in the mood to bake.
- Salt and pepper grinder set
- baking sheet
- parchment paper
- blue and white towel set
- measuring spoons
- round wood board
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