Garlic Parmesan Roasted Zucchini – This easy roasted zucchini recipe is way too good to pass up as an easy zucchini side dish. We make slits into the zucchini, then brush with a mixture of parmesan, garlic, herbs, and spices then roast zucchini for half an hour in the oven. Make this baked zucchini recipe a fun way to enjoy healthy veggies for dinner and a low-carb alternative to classic Hasselback potatoes. Enjoy!
Table of Contents
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Ingredients list for the garlic parmesan roasted zucchini recipe
- 3 or 4 medium-sized zucchini, thoroughly washed
- 4 tablespoons melted butter
- 1 cup parmesan
- 1/2 teaspoon fresh cracked black pepper
- 1 tablespoon minced garlic (or garlic powder)
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- Fresh parsley, chopped for garnish
Photo credit: © Eatwell101.com
Roasted Zucchini recipe (Hasselback zucchini)
This may be your new favorite way to enjoy zucchini! The roasted zucchini is flavored with garlic and stuffed with parmesan. They look impressive, yet they are super easy to make – An impressive side dish for BBQs or a more formal dinner.
How to make roasted zucchini
These roasted zucchinis are Similar to the classic Hasselback potato where slits are cut then stuffed with cheese, we apply the same method to zucchini. We stuffed the zucchinis with a mixture of melted butter, minced garlic, parmesan cheese, herb, and spices. Roast in the oven at 400ºF (200ºC) for about 30 minutes. The result is crisp-tender zucchinis that make an impressive side dish for any of your grilled meat, roasted chicken, fish, and much more.
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the roasted zucchini: Preheat your oven to 400°F (200°F).
2. Cut a thin lengthwise slice off the bottom of each zucchini to make them more stable. Place 2 chopsticks on opposite long sides of 1 zucchini on your cutting board. Cut zucchini crosswise into thin slices, stopping when your knife hits the chopsticks. Repeat with remaining zucchinis.
3. Transfer the zucchinis to a baking dish. Pour melted butter on top of zucchinis and brush to coat in between the slices.
4. In a shallow plate or bowl, combine parmesan, black pepper, minced garlic, paprika, salt, and Italian seasoning. Sprinkle and rub the mixture over the zucchinis and between the slices to coat them completely. The zucchini will curb because of the stuffing between the slices, but it will get back to its original shape while baking.
5. Bake the zucchinis in the oven for 25-30 minutes, until crisp, golden and cooked through. Sprinkle the garlic parmesan roasted zucchini with chopped parsley and serve immediately. Enjoy! ❤️
Photo credit: © Eatwell101.com
Tips for the roasted zucchini recipe
- If your zucchinis are pretty large, you can make the cuts, brush with olive oil and bake for 10 to 15 minutes. Then brush the garlic parmesan mixture and finish in the oven for 25- 30 minutes. This way the zucchini will be evenly cooked without drying out the stuffing.
- We like to pop the Hasselback zucchini under the broiler so that the garlic/parmesan becomes nice and crisp.
- These Hasselback roasted zucchinis are great as a weeknight side dish, but they are also delicious as a light vegetarian lunch or a side dish at a party.
Can we prep the zucchini in advance?
Sure! Make the slits, brush the mixture over the zucchinis then transfer to the baking dish and cover with plastic wrap, and store in the refrigerator until ready to bake the zucchini in the oven.
How long to keep the roasted zucchini leftovers?
You can keep the roasted zucchini leftovers for up to 3 days in your refrigerator. Reheat in the oven covered with foil, or in the microwave on medium power until heated through.
More zucchini recipes
- Garlic Butter Zucchini
- Roasted Zucchini Salad with Feta and Italian Dressing
- Teriyaki Zucchini Noodles
- Crispy Garlic Parmesan Zucchini Fritters
Photo credit: © Eatwell101.com
