Roasting zucchini with Parmesan is incredibly straightforward. Follow these simple steps to achieve perfectly cooked, flavorful zucchini every time:

1. Preheat Your Oven to 400°F (200°C): Start by preheating your oven to a high temperature. 400°F (200°C) is ideal for roasting vegetables as it allows them to caramelize and become tender without becoming mushy. Make sure your oven is fully preheated before placing the zucchini in.
2. Prepare the Zucchini: Wash the zucchini thoroughly under cold water. Trim off the ends – the stem and blossom ends. Depending on the size of your zucchini, you can cut them in different ways. For medium-sized zucchini, slice them lengthwise, and then cut each half into half-moons or wedges about ½ inch thick. If your zucchini are very large, you might want to cut them lengthwise, then into quarters, and then slice into ½ inch thick pieces. Aim for uniform sizes so they cook evenly.
3. Dry the Zucchini Thoroughly: This is a crucial step for achieving crispy roasted zucchini. Zucchini is naturally high in water content. Pat the sliced zucchini pieces completely dry with paper towels. Removing excess moisture will encourage browning and prevent them from steaming in the oven. Don’t skip this step!
4. Toss with Olive Oil and Seasonings: In a large bowl, place the dried zucchini slices. Drizzle with extra virgin olive oil. Use your hands or tongs to toss the zucchini until it is evenly coated with oil. This ensures that the seasonings will adhere properly and that the zucchini will roast beautifully.
5. Add Seasonings and Parmesan (Part 1): Sprinkle the garlic powder, dried Italian herbs, salt, and black pepper over the zucchini. If you’re using red pepper flakes, add them now as well. Toss everything again to ensure the seasonings are evenly distributed and coating the zucchini. Add about half of the grated Parmesan cheese (approximately ¼ cup) to the bowl. Toss again to coat the zucchini with Parmesan. This initial layer of Parmesan will bake into the zucchini, adding flavor from the inside out.
6. Arrange Zucchini on a Baking Sheet: Spread the seasoned zucchini in a single layer on a large baking sheet. Ensure the pieces are not overcrowded. Overcrowding will cause the zucchini to steam rather than roast, resulting in soggy zucchini. If necessary, use two baking sheets. Lining the baking sheet with parchment paper is optional but recommended for easier cleanup.
7. Roast in the Preheat Oven: Place the baking sheet in the preheated oven and roast for 15-20 minutes. After 15 minutes, check the zucchini. They should be starting to become tender and lightly golden brown on the edges.
8. Add Remaining Parmesan and Continue Roasting: Remove the baking sheet from the oven. Sprinkle the remaining grated Parmesan cheese (the other ¼ cup) evenly over the roasted zucchini. This second layer of Parmesan will melt and create a beautiful golden crust.
9. Return to Oven and Finish Roasting: Return the baking sheet to the oven and continue roasting for another 5-10 minutes, or until the zucchini is tender-crisp, nicely browned, and the Parmesan is melted and golden brown. Keep an eye on it towards the end to prevent burning, especially if your oven runs hot.
10. Optional: Broil for Extra Crispness (Watch Carefully!): For extra crispy edges and a more deeply browned Parmesan crust, you can briefly broil the zucchini for the last 1-2 minutes of cooking. Move the oven rack closer to the broiler and switch the oven to broil. Watch very carefully as broiling can quickly burn food. Broil just until the Parmesan is bubbly and golden brown, and the edges are crisp.
11. Rest Briefly and Serve: Once the zucchini is roasted to your liking, remove it from the oven. Let it rest on the baking sheet for a few minutes before serving. This allows the zucchini to finish cooking and the flavors to meld. If desired, garnish with freshly chopped parsley before serving.
12. Serve Immediately: Roasted Zucchini with Parmesan is best served immediately while it’s hot and crispy. The texture is most appealing right out of the oven.