This simple baked zucchini has been one of my go-to quick sides ever since I first made it on an unexpectedly busy weeknight. Tender on the inside with a lightly crisped edge and a golden Parmesan finish, it transforms humble summer squash into something almost celebratory. I discovered this combination the summer my garden produced more zucchini than I knew what to do with. A quick roast, a sprinkle of cheese, and a minute under the broiler later I had a dish everyone reached for first. I love how few ingredients it requires and how the texture balances: the zucchini keeps a slight bite while the cheese adds a toasty crunch. It is a dish I make for last-minute guests, for weekday dinners alongside roasted chicken, or for packing into a lunchbox. My kids started calling it "cheesy coins" and always stack them on their plates before digging in. The aroma of browning cheese alone is enough to get everyone to the table.

Ingredients

• 2 medium zucchini (about 1 lb): Choose firm, medium-sized squash for even slices; look for glossy skin without soft spots. Garden-fresh zucchini from summer farmers markets work beautifully.
• 1 tablespoon olive oil: A neutral extra-virgin or regular olive oil adds flavor and helps the Parmesan brown; avoid heavily peppery oils for even toasting.
• 1/2 teaspoon Italian seasoning: A simple dried herb blend (oregano, basil, thyme) complements the cheese without overpowering the squash.
• Salt and black pepper to taste: Kosher or sea salt highlights the zucchini’s natural sweetness; freshly cracked black pepper gives a subtle bite.
• 1/3 cup shredded Parmesan cheese, divided: Use a real Parmigiano-Reggiano or a high-quality aged Parmesan for the best nutty flavor and browning potential. Pre-shredded works in a pinch but freshly grated melts and browns more evenly.

Instructions

Preheat and prepare: Set the oven to 425°F and line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup easy. Using a rimmed sheet keeps any released juices contained. While the oven warms, have all ingredients measured and ready. Slice the zucchini: Trim the ends and cut the zucchini into 1/2-inch rounds. Keep slices uniform so they cook evenly; a mandoline set to 1/2-inch helps when you’re making larger quantities. If zucchini are very large, peel and scrape out seeds first to avoid watery rounds. Toss with oil and seasonings: In a large bowl, combine the zucchini rounds with 1 tablespoon olive oil, 1/2 teaspoon Italian seasoning, a pinch of salt, and several grinds of black pepper. Add 2 tablespoons of the shredded Parmesan and toss gently so each round has a light coating that will encourage browning. Arrange and top: Spread the zucchini in a single layer on the prepared baking sheet, leaving small gaps so hot air can circulate. Sprinkle the remaining Parmesan over the top in an even layer to form the crisp finish. Bake: Bake at 425°F for 5 minutes; this warms the zucchini through and begins to melt the cheese. Look for slightly softened centers while the edges remain firm—this is the transition to broiling. Broil to finish: Switch the oven to broil and move the rack so the pan sits 4 to 6 inches from the heating element. Broil 3 to 5 minutes, watching closely, until the Parmesan turns golden brown and you see small toasted spots. Remove immediately to avoid burning. Let rest 1 minute before serving so the cheese sets slightly.

Storage Tips

Cool leftovers to room temperature for no more than two hours, then store in an airtight container in the refrigerator for up to 4 days. Avoid stacking slices tightly when storing; a single layer or small stacks separated by parchment helps preserve the crisp edges. To reheat, place on a baking sheet at 350°F for 6 to 8 minutes until warmed through and the cheese loosens; a quick blast under the broiler for 30 to 60 seconds crisps the top again. Do not freeze, as the texture becomes watery after thawing.

Ingredient Substitutions

If you need to swap ingredients, use these ratios and expectations: replace Parmesan with Pecorino Romano for a sharper, saltier finish (use slightly less by volume). For a dairy-free version, sprinkle a thin layer of seasoned panko mixed with a tablespoon of olive oil and a pinch of nutritional yeast instead of cheese; it will toast but deliver a different mouthfeel. Swap Italian seasoning for a pinch each of dried oregano and basil if you don’t have a blend. For less oil, use a light spray of olive oil to coat slices evenly.

Serving Suggestions

Serve as a side with roasted or grilled proteins, tuck into a warm grain bowl with quinoa and roasted peppers, or layer on toasted bread with a smear of ricotta for an easy crostini. Garnish with a squeeze of lemon and a few torn basil leaves for brightness. At brunch, pile the zucchini beside scrambled eggs and roasted tomatoes; for dinner, pair it with a simple pan sauce and a green salad. Its mild flavor makes it versatile so it complements rather than competes with stronger dishes.

Cultural Background

Zucchini, a summer squash native to the Americas but popularized in Italian cuisine, is often prepared quickly to showcase its delicate texture. Thin-sliced and finished with cheese resembles simple Mediterranean preparations where minimal seasoning and high heat highlight the ingredient. The approach of combining olive oil, herbs, and cheese is a classic technique across Southern European cooking, emphasizing seasonal produce and straightforward technique rather than heavy sauces.

Seasonal Adaptations

In summer, use garden-fresh zucchini and a scattering of fresh herbs like thyme or basil for brightness. In cooler months, try oven-roasted delicata or patty pan squash using the same method—adjust baking time for thickness. For a holiday side, mix in panko and chopped roasted nuts with the Parmesan for extra crunch. A dash of smoked paprika or chili flakes can warm the flavor profile for autumn meals.

Meal Prep Tips

For meal prep, bake a double batch and store portions in shallow airtight containers with parchment layers to prevent sogginess. Reheat as described above and add fresh herbs after warming to maintain color and aroma. Pre-slice zucchini and keep refrigerated up to 24 hours before tossing with oil and cheese; this saves time on the day you plan to cook. Use portion-sized waxed containers for lunches to keep the topping intact.

This simple baked zucchini has earned a permanent place in my repertoire because it’s fast, forgiving, and reliably delicious. Whether you’re feeding four or tucking slices into a packed lunch, it consistently turns humble ingredients into something people ask about. Try the thicker cut the first time to learn your preferred texture, and then experiment with toppings to make it your own.