Get your daily dose of veggies with a flavorful twist! Roasted Parmesan Zucchini with a crunchy crumb topping, complete with a refreshing Greek yogurt dill dip. Easy to prepare and only 20-minutes in the oven, this is the perfect side dish for any occasion.

What is Roasted Parmesan Zucchini?

Summer, in my opinion, is all about simple, easy, no-brainer dishes – whether mains, sides, or desserts. In our family favorite meals that we rotate weekly, a dish always includes zucchini in one form or another. 

And this Roasted Parmesan Zucchini recipe is one of those great dishes – It’s a simple yet delicious way to enjoy this versatile veggie. As the name suggests, it involves roasting fresh zucchini in the oven until it’s perfectly tender and slightly crispy on the outside.

It’s then topped with a crunchy crumb mix of Parmesan, panko, herbs, and garlic, before being served with an insanely refreshing 5-ingredient Greek yogurt dill dip.


You’ll find most of the ingredients for this simple roasted zucchini recipe in your local grocery store:

  • Zucchini: A versatile, low-calorie vegetable that’s high in fiber and nutrients like vitamin C, potassium, and antioxidants. It has a mild, slightly sweet taste and a tender texture.
  • Yogurt: Not just for breakfast, it makes for a delicious coating for the zucchini. Plus, it adds a tangy twist! 
  • Panko: Adds a satisfying crunch that you won’t be able to resist – and is lower in calories than traditional breadcrumbs
  • Parmesan: The cheese that makes everything better. It adds a rich and nutty flavor to the dish, taking it to the next level. Also adds a good dose of calcium.
  • Garlic: Not only does it add a spicy kick to the dish, but it also has numerous health benefits.
  • Basil: This herb gives a sweet and slightly peppery taste and adds a refreshing aroma to the dish. It’s also rich in antioxidants. 
  • Parsley: Not just a garnish! Adds a burst of freshness to the dish and packs a punch with its earthy flavor. Plus has more of those important antioxidants.
  • Dill: Adds a unique and refreshing flavor to the dish, making it stand out from the rest. It’s a must-try ingredient while also being a good source of vitamin C. 
Roasted Parmesan Zucchini with Yogurt Dill Dip - roasted zucchini with crunchy Parmesan topping and creamy yogurt dill dip | @littlebroken

How to Make Parmesan Roasted Zucchini

Making this easy roasted zucchini with parmesan is simple! Just follow these instructions, and you’ll be done in minutes. See the recipe card at the bottom if you need more details.

  1. Preheat oven to 425°F and line baking sheet with parchment paper.
  2. Make the dip by mixing together the yogurt with garlic, dill, oil, salt, and pepper. Cover and refrigerate.
  3. Scoop out zucchini seeds and place halves cut-side up. Brush with olive oil and season with salt and pepper. Flip and repeat.
  4. Roast zucchini cut-side down for 8-10 minutes.
  5. Combine panko, Parmesan cheese, parsley, basil, garlic, salt, and olive oil to make the crumb mixture. Spoon onto zucchini and continue roasting for 8-10 minutes.
  6. Cut zucchini into chunks and serve with chilled yogurt dip.
Roasted Parmesan Zucchini with Yogurt Dill Dip - roasted zucchini with crunchy Parmesan topping and creamy yogurt dill dip | @littlebroken

Expert Baked Zucchini Tips

Want to make the best baked Parmesan zucchini? Here are some expert tips:

  • Easy on the oil: Too much oil will ruin your dish, so keep it light for the perfect roast.
  • Fresh is best: Fresh herbs are much more flavorful than dried alternatives. Chop them finely to really bring out the flavor.
  • Grate your own cheese: Don’t settle for pre-grated cheese! Grate it fresh for maximum flavor.
  • Mix the dip up: Sure, yogurt dip is a classic, but don’t be afraid to try hummus, tzatziki, or even marinara sauce.
  • Give your zucchinis some space: Don’t overcrowd your baking sheet, or your zucchinis will end up steaming instead of roasting.
Roasted Parmesan Zucchini with Yogurt Dill Dip - roasted zucchini with crunchy Parmesan topping and creamy yogurt dill dip | @littlebroken

Ways to Serve

Roasted zucchini recipe is such a versatile dish; it can be served as a side or a main. As a vegetable side dish, it pairs well with grilled orange chicken, steak, or baked fish in foil. The crunchy texture and the cheesy, garlicky flavor of the zucchini complement the richness of the meat, making it the perfect combination for a hearty meal.

If you want to turn your cheesy roasted zucchini into a main dish, you can add some protein like grilled garlic shrimp or sautéed mushrooms. You can also top it with some more roasted vegetables such as cherry tomatoes, red peppers, or even chopped olives.

And don’t forget to drizzle some balsamic glaze or lemon juice on top for some acidity that will balance out the richness of the Parmesan cheese. This roasted zucchini with Parmesan dish is so delicious you’ll forget you’re eating healthy!


Can I use a different type of cheese instead of Parmesan? 

Absolutely! While Parmesan cheese is the classic choice for this easy recipe, you can also use other types of cheese to switch up the flavor profile. Try using crumbled feta, shredded cheddar, or grated pecorino romano.

How do I store leftover Roasted Parmesan Zucchini?

Leftover Roasted Parmesan Zucchini can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply place in a preheated oven at 350°F for 5-10 minutes or until warmed through.

Can I add other vegetables to the recipe? 

Absolutely! Roasted Parmesan Zucchini is a versatile dish that pairs well with other vegetables like bell peppers, onions, and mushrooms. Simply chop the vegetables into bite-sized pieces and roast them alongside the zucchini for delicious and nutritious easy side dishes.

Can I make Roasted Parmesan Zucchini ahead of time? 

Yes, you can! This easy-baked zucchini recipe can be made ahead of time and stored in the refrigerator until ready to serve. Simply reheat the zucchini in the oven before serving to get that fresh-from-the-oven taste. It’s a perfect dish to prepare ahead of time for a busy weeknight dinner.

More Vegetable Side Dishes

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Roasted Parmesan Zucchini with Yogurt Dill Dip - roasted zucchini with crunchy Parmesan topping and creamy yogurt dill dip | @littlebroken

Roasted Parmesan Zucchini Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 6 as a side 1x
  • Category: Side
  • Method: Roast
  • Cuisine: American


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!


Units Scale


  • 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


  • 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



  1. In a small bowl, combine all ingredients together. Cover and refrigerate while preparing the zucchini.


  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
  2. 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.
  3. Roast the zucchini cut side down for 8-10 minutes.
  4. 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.


*Panko is Japanese-style breadcrumb sold in same section as regular breadcrumbs


  • 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