Garlic Parmesan Baked Zucchini

Garlic Parmesan Baked Zucchini turns a simple vegetable into the kind of side dish everyone reaches for first. The zucchini halves roast cut-side down, helping the edges caramelize while the centers stay tender instead of watery. Then, they are flipped, brushed with lemony garlic butter, and finished with Parmesan under the broiler. The result is savory, golden, and lightly crisp on top, with fresh flavor in every bite.

This easy baked zucchini pairs beautifully with chicken, salmon, steak, or pasta. However, it is just as tempting straight from the pan. A quick salting step draws out excess moisture, while shallow scoring helps the seasoning settle into the flesh. It feels a little special, yet the method is wonderfully simple. Even zucchini skeptics may find themselves claiming the last piece.

Recipe Yield: 4 servings

INGREDIENTS

4 medium zucchini (about 2 lb), trimmed and halved lengthwise
1/2 cup finely grated Parmesan cheese
2 large garlic cloves, finely grated
1/2 tsp kosher salt
2 tbsp extra-virgin olive oil, divided
2 tbsp unsalted butter
1 tsp Dijon mustard
1 tsp finely grated lemon zest
1 tsp Italian seasoning
1/4 tsp smoked paprika
1/4 tsp black pepper
2 tbsp chopped fresh parsley
Lemon wedges, for serving (optional)

INSTRUCTIONS

1. Heat the oven:
Heat the oven to 425°F with a rack in the upper third. Brush a large rimmed metal baking sheet with 1 tbsp olive oil.

2. Prepare the zucchini:
Score the cut sides with shallow diagonal lines, about 1/4 inch deep, without cutting through the skin. Sprinkle with salt and rest cut-side up for 10 minutes. Then, blot thoroughly with paper towels.

3. Begin roasting:
Brush the zucchini with the remaining 1 tbsp olive oil. Arrange cut-side down on the prepared pan and roast for 15–18 minutes, until lightly golden underneath and just tender.

4. Make the garlic butter:
Meanwhile, melt the butter in a small skillet over low heat. Add the garlic and cook for 30 seconds, just until fragrant. Remove from the heat, then stir in the Dijon mustard, lemon zest, Italian seasoning, smoked paprika, and black pepper.

5. Add the topping:
Carefully flip the zucchini cut-side up. Brush evenly with the garlic butter, allowing it to settle into the scored lines. Sprinkle generously with Parmesan.

6. Broil until golden:
Broil about 6 inches from the heat for 1–3 minutes, watching closely, until the Parmesan is bubbling and golden in spots.

7. Finish and serve:
Rest for 2 minutes, then sprinkle with fresh parsley. Serve warm with lemon wedges, if desired.

Helpful Tips to Perfect This Recipe

• Use medium zucchini for the best texture. They contain fewer large seeds and remain tender without turning overly soft.
• Do not skip the blotting step. Removing the moisture drawn out by the salt helps the zucchini caramelize instead of steam.
• Finely grate the Parmesan. A fine, fluffy texture melts evenly and creates a more consistent golden crust.
• Watch the broiler continuously. The Parmesan and garlic butter can brown quickly, so remove the pan as soon as the tops look bubbling and golden.