Roasted Parmesan Zucchini Bites

By Ann Fulton

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My favorite way to eat zucchini is a tie between zucchini bread and this recipe where the zucchini is broiled with a simple coating of fresh Parmesan.  I’ve made these as rounds, sticks, and strips.  They key is to cut them fairly thick and cook only until golden.  This way, they won’t get mushy.  Also, smaller zucchini, which have less moisture in them, will yield a better texture once cooked than large zucchini.

These little bites are delicious as is, although the flavor pairs well with tomato sauce. Sometimes, I like to spoon a bit of Balsamic Pesto Tomato Sauce over the top.  To make a complete meal, ladle some tomato sauce over cooked pasta and pile some zucchini rounds on top!

Roasted Parmesan Zucchini Bites
Small to medium-size zucchini are perfect for this simple recipe. They have less moisture than large zucchini and will remain firmer after broiling.
  • zucchini, sliced into 1/2-inch-thick rounds or slices
  • Parmesan cheese, freshly grated
  • olive oil
  1. Line a baking sheet with aluminum foil and coat well with olive oil.
  2. Place the zucchini on the baking sheet, and then brush the tops of the zucchini with olive oil. (I like to spray with an olive oil mister.)
  3. Sprinkle on the Parmesan cheese. You can eyeball this, but a quarter teaspoon per round should be fine.
  4. Broil for 3-4 minutes, or until the cheese starts to brown.
  5. Remove from the oven, flip the zucchini, and sprinkle with a bit more Parmesan.
  6. Broil for 1 minute more or until golden.
The Fountain Avenue Kitchen

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  2. Robyn

    I have a ton of zucchini! I will have to give this a try. Thanks for linking up to Foodie Friends Friday! Don’t forget to come back on Sunday to Vote.


  3. Mandi

    These look great! I wonder if I could get my son to eat them 😉

    I found this today on the Foodie Friends Friday link-up. Thanks for sharing!

  4. Robyn E

    This recipe is great, I just sprinkled some salt, pepper, and garlic and onion powders to each side before I added the cheese. Delish!!

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    1. Ann

      Hi Pam,
      The cheese will melt and stick to the zucchini and, as long as the foil is oiled, it should not stick and come off. You could make these with the cheese on one side, but I like a little of the flavor on both.

    1. Ann

      I should really try this with eggplant, Sally! I would give it a go, preferably with smaller eggplant. The larger ones have more moisture so may require more cooking time.

      1. Sally

        Unfortunately -but in a good way I have the bigger ones and am looking for an alternative to frying. Still gonna give it a go and thanks for the recipe too.

        1. Ann

          My pleasure, Sally! Feel free to let me know how you make out…you just might hit upon something we all should try!

  9. Carol

    I had tiny zucchini-the rounds were from quarter to half-dollar size. I salted the rounds and let them sweat a bit, then oiled them with a rosemary olive oil. Added a tiny bit of minced onion to the top of each. Broiled them 1 minute without cheese to take the edge off the onion, then topped them with parmesan and popped them back under the broiler. Yum.

  10. Marlene

    Love these! I just did them on parchment paper, and only put the cheese on one side. Did them at 400 in the oven, because I was baking a salmon alongside. These are delicious – I will definitely make them again, even just for a snack! Thanks for the recipe!

    1. Ann Post author

      That’s a good point, Mary. The most likely cause for a bitter taste in squash is due to an environmental stress like extreme cold, heat, drought, or too much water. Any of these conditions can elevate the level of cucurbitacins in the plant, which lead to a bitter taste.