Crispy Roasted Zucchini with a Greek Yogurt Dill Dip
This Oven Roasted Zucchini is crispy, flavorful, and paired with a cool Greek yogurt dill dip. Ready in just 20 minutes, it’s the perfect healthy side for any meal.
Looking for more roasted side dishes? Also, try my Roasted Garlic Green Beans, Parmesan Roasted Asparagus, or Roasted Broccoli.
Summer is all about simple, no-fuss meals, and in my house, zucchini is always on the menu. This roasted parmesan zucchini is one of our go-to sides. Fresh zucchini roasted until perfectly tender with a crisp, golden topping of Parmesan, panko, herbs, and garlic. Served with a cool, creamy 5-ingredient Greek yogurt dill dip, it’s an easy, flavorful way to enjoy this versatile veggie.
Why You’ll Love This Roasted Zucchini Recipe
- Crispy Texture Without Frying: Roasting at high heat gives the zucchini perfectly golden edges without extra oil.
- Quick & Easy: Ready in just 20 minutes, making it perfect for busy weeknights.
- Versatile Side Dish: Pairs effortlessly with grilled meats, pasta, or even salads, making it a go-to for any meal.
Ingredients You’ll Need
See the recipe card for full information on ingredients and quantities.
- Zucchini: Choose firm, fresh zucchini with smooth skin and no brown spots.
- Greek Yogurt: Use plain Greek yogurt for a creamy, tangy dip.
- Panko: Adds a light, crispy crunch to the topping. Use plain Panko crumbs.
- Parmesan: Brings a rich, salty flavor and helps create a golden, crispy coating.
- Garlic: Enhances the dish with a bold, savory kick.
- Fresh Herbs: A mix of basil, parsley, and dill for extra freshness.
- Salt: Balances and enhances the flavors.
- Olive Oil: Helps the zucchini roast to golden perfection while adding depth.
How to Roast Zucchini (Step-by-Step)
Check out the recipe card below for detailed instructions.
Step 1: Scoop out zucchini seeds and place halves cut-side up. Brush with olive oil and season with salt and pepper. Flip and repeat.
Step 2: Roast zucchini cut-side down for 8-10 minutes at 425F.
Pro Tip: Avoid soggy zucchini by not overcrowding the pan!
Step 3: Combine panko, Parmesan cheese, parsley, basil, garlic, salt, and olive oil to make the crumb mixture.
Step 4: Spoon onto zucchini halves and continue roasting for 8-10 minutes.
Step 5: In a bowl, combine the yogurt, garlic, dill, oil, salt, and pepper.
Step 6: Serve zucchini with chilled yogurt dip. It not using right away, cover and refrigerate until ready to serve.
Variations & Add-Ons
- Spicy Roasted Zucchini: Add cayenne and smoked paprika.
- Mediterranean Style: Toss with oregano and feta.
- Change Up the Cheese: Use pecorino or sharp cheddar.
- Mix Up the Dip: Sure, yogurt dip is a classic, but don’t be afraid to try hummus, tzatziki, or even marinara sauce.
How to Serve Roasted Zucchini
- As a Side Dish: The crispy texture and cheesy, garlicky flavor pair beautifully with grilled orange chicken, roasted lemon rosemary chicken, steak, or baked fish in foil. It’s a light yet satisfying complement to heartier proteins.
- As a Main Dish: Turn it into a meal by adding grilled garlic shrimp, sautéed mushrooms, or roasted cherry tomatoes for extra flavor and protein.
- Use as a Topping: Add to summer salads, pasta salads, or grain bowls.
FAQs
Roast at high heat (425°F) and don’t overcrowd the pan.
Store in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven at 400°F for 5-10 minutes or until warmed through.
Best served fresh, but you can reheat in an air fryer to maintain its crispiness.
More Easy Roasted Vegetable Recipes to Try
- Maple Roasted Brussels Sprouts
- Asian Green Bean Recipe
- Oven Roasted Rosemary Potatoes
- Oven Roasted Carrots and Potatoes
If you make our roasted zucchini recipe, please leave a ⭐️STAR rating and a COMMENT below, letting us know how you liked the recipe.
Print
Roasted Zucchini Recipe
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 6 as a side 1x
- Category: Side
- Method: Roast
- Cuisine: American
Description
Roasted summer zucchini with crunchy Parmesan crumb topping and refreshing Greek yogurt dill dip. It’s an easy side dish that can be whipped up in no time!
Ingredients
Dip
- 1 cup plain Greek yogurt (full fat, 2% or 0%)
- 2 small cloves garlic, pressed
- 1 Tbsp. fresh dill, finely chopped
- 1 Tbsp. extra-virgin olive oil
- 1/4 tsp. kosher salt
- Fresh black pepper, to taste
Zucchini
- 1 1/2 pounds zucchini (about 3 medium), ends trimmed and halved
- 1/3 cup Panko breadcrumbs
- 1/4 cup shredded Parmesan cheese
- 1 Tbsp. fresh parsley, finely chopped
- 1 Tbsp. fresh basil, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp. kosher salt, plus extra for roasting
- 2 Tbsp. olive oil, plus extra for roasting
- Fresh black pepper, to taste
Instructions
Dip
- In a small bowl, combine all ingredients together. Cover and refrigerate while preparing the zucchini.
Zucchini
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- Using a small spoon, scoop out some of the seeds out of the center of zucchini halves and place on the prepared baking sheet cut side up. Brush the insides with olive oil, season generously with salt and pepper, to taste. Flip and repeat with olive oil, salt, and pepper on the outside.
- Roast the zucchini cut side down for 8-10 minutes.
- While zucchini is roasting prepare the crumb mixture by combining together the Panko, Parmesan, parsley, basil, garlic, salt, and olive oil. Spoon the mixture evenly inside the zucchini halves and continue roasting for 8-10 minutes. Cut into serving chunks and serve with chilled yogurt dip.
Notes
- Don’t Overcrowd: Don’t overcrowd your baking sheet, or your zucchini will end up steaming instead of roasting.
- Leftovers: Store in an airtight container for up to 3 days.
Nutrition
- Serving Size:
- Calories: 151
- Sugar: 2.3 g
- Sodium: 409.6 mg
- Fat: 10.7 g
- Carbohydrates: 7.8 g
- Protein: 6.8 g
- Cholesterol: 8.6 mg
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
Hi Katya, this would fit perfectly in Food on Friday: July under the zucchini theme. Hope you bring it on over. Cheers from Carole’s Chatter
Thanks Carole!