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Oven Roasted Zucchini

It seems if you have a garden or a gardening neighbor, you will end up with plenty of zucchini in the summertime. I love this easy, tasty, kid-approved recipe.


3 smaller zucchini 6-8 inches long or summer squash (I like the smaller ones, because they have tender skin, and less seeds)

1 Tablespoon olive oil

1/4 cup Shredded Parmesan Cheese (grated works too, but shredded looks and tastes better)

Garlic Salt to taste

Pepper to taste

Preheat oven to 425.

Wash and slice Zucchini. Then toss in a bowl with olive oil until completely coated. Lay out in a single layer on a sided baking sheet. Sprinkle with garlic salt and pepper.

Bake 10 minutes.

Then sprinkle with parmesan and broil for 2-3 minutes until cheese is golden and melted.


Here are a couple of modifications you can make to mix it up:

Drizzle with lemon juice before baking to add a little zip!


Omit pepper and substitute for chili powder, and drizzle with lime juice for a southwestern version.

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