Herb-Roasted Zucchini with Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp-tender zucchini roasted with garlic and fresh herbs, finished with a sprinkle of nutty Parmesan cheese. This mediterranean-inspired keto (low-carb) ready in about 50 minutes pairs zucchini, olive oil, grated parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (13 ratings) Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. Step 2: Cut 1 pound zucchini into 1/2-inch thick rounds. Place in a single layer on the baking sheet.
  3. Step 3: Drizzle with 1 tablespoon olive oil. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Toss to coat.
  4. Step 4: Roast for 20 minutes, then flip zucchini rounds. Drizzle with remaining 1 tablespoon olive oil.
  5. Step 5: Sprinkle with 1/4 cup grated parmesan and 1 tablespoon chopped fresh rosemary.
  6. Step 6: Return to oven and roast for 15-20 minutes until edges are golden and crisp.
  7. Step 7: Let cool for 5 minutes before serving.

Frequently asked questions

How long does Herb-Roasted Zucchini with Parmesan take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb-Roasted Zucchini with Parmesan?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchini from drying out.

Can I substitute ingredients in Herb-Roasted Zucchini with Parmesan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Roasted Zucchini with Parmesan for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Herb-Roasted Zucchini with Parmesan low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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