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  • Writer's pictureRhian Merritt

Roasted Zucchini with Parm

This recipe is a family favourite! Every year my grandfather grows zucchini in his garden, and sometimes they are huge - I mean huge! When you get a zucchini that large, it's hard to know what to do with it. This recipe is one my family makes all the time during the summer to use up those big zucchinis.

The fun thing is you can do it using a zucchini of any size or colour. Try alternating between yellow and green zucchini for a more striking dish (I only had green when I made this).

You can also play around with different seasonings if you want to! I usually stick to salt and pepper, but this recipe is so easy you can play around with it however you'd like.


1 large zucchini (or 2-3 small ones)

1/4 cup of butter (cut into square chunks)

1/2 cup of shredded parmesan cheese

salt & pepper to taste

  1. Preheat oven to 400 degrees

  2. Peel the zucchini and then cut into thin rounds.

  3. Arrange the zucchini in a dish. I used a pie dish and put them in a circle, but you could also use a rectangle or square baking dish.

  4. Place chunks of butter evenly spread around on top of the zucchini.

  5. Sprinkle on Parmesan cheese.

  6. Add salt & pepper (I sometimes leave out the salt since the parm cheese provides a saltiness)

  7. Bake for 15-20 minutes. Wait for the top to brown (like in the photo here).

  8. Remove from the oven, let it cool a bit, and enjoy!

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