16 Oven-Baked Zucchini Recipes for Delicious Sides
Summer brings an abundance of fresh zucchini, and baking transforms this versatile vegetable into crispy, flavorful dishes everyone will love.
These oven-baked recipes turn simple zucchini into golden, tender sides that pair perfectly with any meal or make satisfying snacks.
01. Stuffed Mediterranean Zucchini Boats
Hollowed zucchini halves filled with savory Mediterranean flavors and cheese. This hearty side dish makes any summer gathering extra special.
Ingredients: 4 medium zucchini, 1 cup cooked quinoa, ½ cup diced tomatoes, ¼ cup chopped fresh basil, ½ cup crumbled feta cheese, ¼ cup grated Parmesan cheese, 2 cloves minced garlic, 2 tablespoons olive oil, salt and pepper to taste.
How To Make Stuffed Mediterranean Zucchini Boats
1. Cut zucchini in half lengthwise and scoop out the flesh using a spoon, leaving about ¼-inch border around the edges. Chop the scooped flesh and set aside for the filling mixture.
2. Heat olive oil in a large skillet over medium heat. Add chopped zucchini flesh and garlic, cooking for 5 minutes until softened. Stir in quinoa, diced tomatoes, and basil, seasoning with salt and pepper.
3. Place zucchini boats on a baking sheet and brush lightly with olive oil. Fill each boat generously with the quinoa mixture and top with feta and Parmesan cheeses.
4. Bake at 375°F for 25-30 minutes until zucchini is tender and cheese is golden brown. Let cool for 5 minutes before serving to allow flavors to settle.
02. Low-Carb Zucchini Pizza Bake
Sliced zucchini layered with pizza toppings creates this satisfying low-carb dish. Even picky eaters will ask for seconds of this cheesy comfort food.
Ingredients: 3 large zucchini, 1 pound ground beef, 1½ cups pizza sauce, 2 cups shredded mozzarella cheese, ½ cup pepperoni slices, ¼ cup grated Parmesan cheese, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, salt and pepper to taste.
How To Make Low-Carb Zucchini Pizza Bake
1. Slice zucchini into ¼-inch rounds and arrange on paper towels. Sprinkle with salt and let sit for 15 minutes to draw out moisture, then pat completely dry with clean paper towels.
2. Brown ground beef in a large skillet over medium-high heat, breaking it apart with a spoon. Drain fat and stir in Italian seasoning and garlic powder. Season with salt and pepper to taste.
3. Layer half the zucchini slices in a greased 9×13-inch baking dish. Spread half the pizza sauce over zucchini, then add cooked ground beef and half the mozzarella cheese.
4. Add remaining zucchini slices, pizza sauce, and top with pepperoni and remaining cheeses. Bake at 400°F for 30-35 minutes until cheese is bubbly and golden brown on top.
03. Crispy Oven-Roasted Zucchini Spears
Golden zucchini spears with perfectly crispy edges and tender centers. Preheating your pan creates the ideal sear for maximum flavor and texture.
Ingredients: 4 medium zucchini, 3 tablespoons olive oil, 1 teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon dried thyme, ¼ cup grated Parmesan cheese, salt and pepper to taste.
How To Make Crispy Oven-Roasted Zucchini Spears
1. Cut zucchini lengthwise into quarters, creating long spear shapes. Pat completely dry with paper towels to ensure maximum crispiness during roasting.
2. Place a large rimmed baking sheet in the oven and preheat to 425°F. This step is crucial for getting that perfect sear when the zucchini hits the hot pan.
3. Toss zucchini spears with olive oil, garlic powder, paprika, thyme, salt, and pepper in a large bowl until evenly coated with seasonings.
4. Carefully remove the hot baking sheet and arrange zucchini spears in a single layer. Roast for 15-20 minutes until edges are golden brown and crispy.
5. Sprinkle with Parmesan cheese during the last 3 minutes of cooking. Serve immediately while the edges are still crispy and the centers are perfectly tender.
04. Garlic Roasted Zucchini and Tomato Medley
Fresh zucchini and ripe tomatoes roasted with aromatic garlic until caramelized. This colorful side dish celebrates summer’s bounty in every delicious bite.
Ingredients: 3 medium zucchini, 2 cups cherry tomatoes, 6 cloves garlic, ¼ cup olive oil, 2 tablespoons fresh basil, 1 tablespoon balsamic vinegar, ½ teaspoon dried oregano, salt and pepper to taste.
How To Make Garlic Roasted Zucchini and Tomato Medley
1. Cut zucchini into half-moon slices about ½-inch thick. Halve cherry tomatoes and peel garlic cloves, leaving them whole for sweet, mellow flavor.
2. Toss zucchini, tomatoes, and garlic cloves with olive oil, oregano, salt, and pepper in a large bowl until vegetables are well coated.
3. Spread mixture on a large baking sheet in a single layer, ensuring vegetables have space to roast properly without steaming.
4. Roast at 400°F for 25-30 minutes until zucchini is tender and tomatoes are slightly caramelized around the edges.
5. Drizzle with balsamic vinegar and sprinkle with fresh basil before serving. The combination of sweet roasted garlic and tangy tomatoes is absolutely perfect.
05. Crispy Baked Zucchini Fries
Golden zucchini wedges coated in breadcrumbs and Parmesan cheese. These healthy fries deliver all the crunch you crave with just five simple ingredients.
Ingredients: 3 large zucchini, 1 cup panko breadcrumbs, ½ cup grated Parmesan cheese, 2 large eggs, ¼ cup all-purpose flour, ½ teaspoon garlic powder, salt and pepper to taste.
How To Make Crispy Baked Zucchini Fries
1. Cut zucchini lengthwise into ½-inch thick wedges, resembling French fry shapes. Pat dry with paper towels to remove excess moisture that could prevent crispiness.
2. Set up three shallow dishes for breading. Place flour seasoned with salt and pepper in first dish, beaten eggs in second, and mix panko breadcrumbs with Parmesan and garlic powder in third.
3. Dredge each zucchini wedge in flour, then egg, and finally breadcrumb mixture, pressing gently to help coating adhere properly to the vegetable.
4. Arrange breaded wedges on a parchment-lined baking sheet, making sure they don’t touch each other for even browning.
5. Bake at 425°F for 20-25 minutes until golden brown and crispy, flipping once halfway through cooking. Serve immediately with your favorite dipping sauce.
06. Vegan Crispy Zucchini Rounds
Tender zucchini slices with an incredibly crunchy plant-based coating. The thinner you slice them, the crispier these delightful rounds become.
Ingredients: 2 large zucchini, 1 cup panko breadcrumbs, ½ cup nutritional yeast, ¼ cup cornstarch, ¾ cup unsweetened plant milk, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, salt and pepper to taste.
How To Make Vegan Crispy Zucchini Rounds
1. Slice zucchini into ¼-inch rounds for maximum crispiness. Lay slices on paper towels, sprinkle with salt, and let sit 10 minutes to draw out moisture.
2. Mix cornstarch with plant milk in one shallow dish until smooth. In another dish, combine panko breadcrumbs, nutritional yeast, garlic powder, smoked paprika, salt, and pepper.
3. Pat zucchini slices completely dry, then dip each round in the cornstarch mixture followed by the seasoned breadcrumb mixture, pressing gently to adhere.
4. Arrange coated rounds on a parchment-lined baking sheet, ensuring they don’t overlap for proper air circulation during baking.
5. Bake at 400°F for 18-22 minutes until golden brown and crispy, flipping once halfway through. The nutritional yeast adds a delicious cheesy flavor without any dairy.
07. Sesame Parmesan Zucchini
Roasted zucchini with nutty sesame seeds and rich Parmesan cheese. The combination of sesame oil and cheese creates an unexpectedly delicious flavor profile.
Ingredients: 4 medium zucchini, 2 tablespoons sesame oil, 2 tablespoons sesame seeds, ½ cup grated Parmesan cheese, 1 tablespoon olive oil, ½ teaspoon garlic powder, salt and pepper to taste.
How To Make Sesame Parmesan Zucchini
1. Cut zucchini into ½-inch thick rounds and pat dry with paper towels. The drier the zucchini, the better it will caramelize in the oven.
2. Toss zucchini rounds with olive oil, sesame oil, garlic powder, salt, and pepper in a large bowl until evenly coated with the aromatic oils.
3. Arrange seasoned zucchini on a large baking sheet in a single layer, ensuring pieces don’t overlap for proper browning and crisping.
4. Roast at 425°F for 15 minutes, then sprinkle with sesame seeds and Parmesan cheese. Continue baking for 8-10 minutes until cheese is golden and zucchini is tender.
5. The toasty sesame flavor combined with sharp Parmesan creates a sophisticated side dish that pairs beautifully with grilled meats or Asian-inspired meals.
08. Simple Roasted Zucchini
Basic roasted zucchini with Italian breadcrumbs and Parmesan cheese. This foolproof recipe uses pantry staples to create a versatile side dish for any weeknight meal.
Ingredients: 4 medium zucchini, ¾ cup Italian-style breadcrumbs, ½ cup grated Parmesan cheese, 3 tablespoons olive oil, 1 teaspoon garlic powder, ½ teaspoon dried Italian herbs, salt and pepper to taste.
How To Make Simple Roasted Zucchini
1. Slice zucchini into ½-inch thick rounds and arrange on a large baking sheet lined with parchment paper for easy cleanup.
2. Brush both sides of zucchini slices with olive oil, ensuring even coverage for proper browning and preventing the breadcrumbs from burning.
3. Mix breadcrumbs, Parmesan cheese, garlic powder, Italian herbs, salt, and pepper in a bowl. Sprinkle this mixture generously over the oiled zucchini slices.
4. Bake at 400°F for 20-25 minutes until breadcrumbs are golden brown and zucchini is fork-tender. The cheese will create a deliciously crispy topping.
09. Crispy Baked Zucchini Sticks
Fun-to-eat zucchini wedges perfect for dipping and sharing. An egg wash ensures the breadcrumb coating stays put during baking for maximum crunch.
Ingredients: 3 large zucchini, 2 large eggs, 1 cup panko breadcrumbs, ½ cup regular breadcrumbs, ½ cup grated Parmesan cheese, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, salt and pepper to taste.
How To Make Crispy Baked Zucchini Sticks
1. Cut zucchini lengthwise into thick stick shapes, about ¾-inch wide. Pat completely dry with paper towels to ensure the coating will adhere properly.
2. Beat eggs with a pinch of salt and pepper in a shallow dish. In another dish, combine both types of breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder.
3. Dip each zucchini stick in beaten egg, allowing excess to drip off, then roll in the seasoned breadcrumb mixture, pressing gently to coat all sides.
4. Place coated sticks on a parchment-lined baking sheet, leaving space between each piece for proper air circulation and even browning.
5. Bake at 425°F for 18-22 minutes until golden brown and crispy on all sides. Serve immediately with marinara sauce, ranch dressing, or your favorite dip.
10. Oven-Baked Zucchini Chips
Ultra-thin zucchini slices baked until perfectly crispy and crunchy. These healthy chips satisfy your snack cravings with just five simple ingredients in fifteen minutes.
Ingredients: 2 large zucchini, 2 tablespoons olive oil, ½ cup grated Parmesan cheese, ½ teaspoon garlic powder, ¼ teaspoon paprika, salt and pepper to taste.
How To Make Oven-Baked Zucchini Chips
1. Using a mandoline or sharp knife, slice zucchini into paper-thin rounds, about ⅛-inch thick. The thinner the slices, the crispier your chips will become.
2. Arrange zucchini slices on paper towels and sprinkle lightly with salt. Let sit for 10 minutes to draw out moisture, then pat completely dry.
3. Brush both sides of each slice with olive oil and arrange on parchment-lined baking sheets in a single layer, ensuring slices don’t overlap.
4. Sprinkle with Parmesan cheese, garlic powder, paprika, and pepper. Bake at 450°F for 10-15 minutes until edges are golden brown and chips are crispy throughout.
11. Zucchini and Potato Bake
Hearty combination of zucchini and potatoes with colorful bell peppers. This satisfying casserole brings together different textures for a filling side dish everyone will love.
Ingredients: 3 medium zucchini, 4 medium potatoes, 1 red bell pepper, ½ cup breadcrumbs, ½ cup shredded cheddar cheese, 3 tablespoons olive oil, 1 medium onion, 2 cloves garlic, salt and pepper to taste.
How To Make Zucchini and Potato Bake
1. Slice zucchini and potatoes into ¼-inch rounds. Dice the red bell pepper and onion, and mince the garlic for even distribution throughout the casserole.
2. Toss sliced vegetables with olive oil, minced garlic, salt, and pepper in a large bowl, ensuring everything is evenly coated with seasonings.
3. Layer half the potato slices in a greased 9×13-inch baking dish, followed by half the zucchini, then all the diced bell pepper and onion.
4. Add remaining zucchini and potato slices, then top with breadcrumbs mixed with cheddar cheese for a golden, crunchy topping.
5. Cover with foil and bake at 375°F for 45 minutes. Remove foil and continue baking 15-20 minutes until vegetables are tender and top is golden brown.
12. Stuffed Zucchini with Chickpea Mushroom Filling
Hollowed zucchini boats filled with protein-rich chickpeas and savory mushrooms. This hearty vegetarian dish works beautifully as either a centerpiece or elegant side.
Ingredients: 4 large zucchini, 1 can chickpeas, 8 oz mushrooms, 1 medium onion, 3 cloves garlic, ½ cup breadcrumbs, ¼ cup grated Parmesan cheese, 2 tablespoons olive oil, 1 teaspoon dried thyme, salt and pepper to taste.
How To Make Stuffed Zucchini with Chickpea Mushroom Filling
1. Cut zucchini in half lengthwise and scoop out flesh, leaving ½-inch walls. Chop the scooped flesh and set aside for the filling mixture.
2. Heat olive oil in a large skillet and sauté diced onion until softened. Add minced garlic and sliced mushrooms, cooking until mushrooms release their moisture.
3. Add chopped zucchini flesh and drained chickpeas to the skillet. Season with thyme, salt, and pepper, cooking until zucchini is tender, about 8 minutes.
4. Mash half the chickpeas slightly to help bind the filling together. Stir in half the breadcrumbs to absorb excess moisture.
5. Fill zucchini boats with the mixture and top with remaining breadcrumbs and Parmesan cheese. Bake at 375°F for 30-35 minutes until zucchini is tender and tops are golden.
13. Italian Herb Baked Zucchini
Classic zucchini slices with Italian breadcrumbs, Parmesan, and aromatic oregano. Once you master this basic technique, you can experiment with different herb combinations.
Ingredients: 4 medium zucchini, ¾ cup Italian breadcrumbs, ½ cup grated Parmesan cheese, 3 tablespoons olive oil, 1 teaspoon dried oregano, ½ teaspoon garlic powder, ¼ teaspoon red pepper flakes, salt and pepper to taste.
How To Make Italian Herb Baked Zucchini
1. Slice zucchini into ½-inch thick rounds and arrange on a large baking sheet lined with parchment paper for easy removal after baking.
2. Brush both sides of zucchini slices generously with olive oil, ensuring complete coverage for proper browning and flavor absorption.
3. Combine breadcrumbs, Parmesan cheese, oregano, garlic powder, red pepper flakes, salt, and pepper in a bowl, mixing well to distribute seasonings evenly.
4. Sprinkle the seasoned breadcrumb mixture over the oiled zucchini slices, pressing lightly to help the coating adhere during baking.
5. Bake at 400°F for 22-25 minutes until breadcrumbs are golden brown and zucchini is fork-tender. The oregano gives this dish an authentic Italian flavor.
14. Cheesy Tomato Zucchini Casserole
Layered casserole featuring fresh zucchini, ripe tomatoes, and two types of melted cheese. This colorful dish combines garden vegetables with rich, comforting flavors in every bite.
Ingredients: 4 medium zucchini, 4 large tomatoes, 1 cup shredded mozzarella cheese, ½ cup grated Parmesan cheese, 4 cloves garlic, 1 medium onion, 2 tablespoons olive oil, 1 teaspoon dried basil, salt and pepper to taste.
How To Make Cheesy Tomato Zucchini Casserole
1. Slice zucchini and tomatoes into ¼-inch thick rounds. Arrange zucchini slices on paper towels, sprinkle with salt, and let drain for 15 minutes to remove excess moisture.
2. Sauté minced garlic and diced onion in olive oil until fragrant and translucent. This aromatic base will flavor the entire casserole beautifully.
3. Layer half the zucchini slices in a greased 9×13-inch baking dish, followed by half the tomato slices and all the sautéed onion mixture.
4. Sprinkle with half the mozzarella and Parmesan cheeses, then repeat layers ending with remaining cheese on top for a golden, bubbly finish.
5. Cover with foil and bake at 375°F for 40 minutes. Remove foil and bake 15 more minutes until cheese is golden and vegetables are tender throughout.
15. Creamy Baked Zucchini with Herbs
Tender zucchini in a rich, creamy sauce with aromatic herbs and paprika. This comforting dish offers an easier alternative to traditional stuffed zucchini preparations.
Ingredients: 4 medium zucchini, ½ cup sour cream, ½ cup cream cheese, ¼ cup grated Parmesan cheese, 2 tablespoons fresh chives, 1 teaspoon paprika, ½ teaspoon garlic powder, 2 tablespoons butter, salt and pepper to taste.
How To Make Creamy Baked Zucchini with Herbs
1. Cut zucchini into ½-inch thick rounds and arrange in a greased 9×13-inch baking dish, overlapping slightly to fit all pieces comfortably.
2. Soften cream cheese and mix with sour cream, garlic powder, salt, and pepper until smooth and creamy. This mixture will create a rich sauce for the zucchini.
3. Dot zucchini slices with small pieces of butter, then spread the cream cheese mixture evenly over the top, covering all the vegetable pieces.
4. Sprinkle with Parmesan cheese, paprika, and fresh chives for color and flavor. The paprika adds a subtle smoky note to the creamy sauce.
5. Bake at 350°F for 35-40 minutes until zucchini is tender and the top is lightly golden. Let rest 5 minutes before serving to allow the sauce to thicken slightly.
16. Simple Lemon Pepper Zucchini
Fresh zucchini seasoned with bright lemon pepper seasoning and olive oil. This three-ingredient recipe proves that sometimes the simplest preparations are the most delicious.
Ingredients: 4 medium zucchini, 3 tablespoons olive oil, 2 tablespoons lemon pepper seasoning, ½ teaspoon garlic powder, fresh lemon wedges for serving.
How To Make Simple Lemon Pepper Zucchini
1. Cut zucchini into ½-inch thick rounds and pat dry with paper towels to ensure the seasoning will stick properly and the zucchini will brown nicely.
2. Toss zucchini rounds with olive oil in a large bowl, making sure each piece is well-coated for even browning and flavor distribution.
3. Sprinkle lemon pepper seasoning and garlic powder over the oiled zucchini, tossing again to ensure even coverage of the bright, zesty seasonings.
4. Arrange seasoned zucchini on a large baking sheet in a single layer, ensuring pieces don’t overlap for proper caramelization and browning.
5. Bake at 425°F for 18-22 minutes until edges are golden brown and zucchini is tender. Serve with fresh lemon wedges for an extra burst of citrus flavor.
Final Thoughts
These baked zucchini recipes transform simple summer vegetables into crispy, flavorful dishes that complement any meal beautifully.
From cheesy casseroles to crispy chips, there’s a perfect zucchini recipe here for every taste preference and cooking skill level.
