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If you like roasted vegetables that lean savory and rich rather than dry or bland, this parmesan butter roasted zucchini is worth making. It is baked directly in melted butter, finished with herbs and parmesan, and roasted until the zucchini is tender with lightly crisp edges.

The zucchini softens as it cooks, while the butter and cheese add flavor and light browning on the cut sides rather than a crunchy coating.

Zucchini spears roasted in butter and parmesan seasoning with lightly browned edges

This recipe is intentionally modeled after my Parmesan roasted potatoes, using the same butter-first roasting method that coats the pan before the vegetables go in. That technique matters here and helps prevent zucchini from tasting watery or underseasoned.

Ingredients

1 stick (1/2 cup) butter
1/3 cup grated parmesan cheese
3 tablespoons herb seasoning, divided
1 teaspoon salt
1/2 teaspoon ground black pepper
3 to 4 zucchini squash, depending on size and pan space
Nonstick cooking spray

How to Make Parmesan Butter Roasted Zucchini

Step 1: Melt the butter in the pan
Add the butter to a 9×13 baking dish and place it into a cold oven. Heat the oven to 400 degrees, allowing the butter to melt as the oven preheats. Once fully melted, carefully remove the pan from the oven.

Butter placed in a baking dish before melting in the oven for parmesan butter roasted zucchini

Step 2: Add seasoning and cheese
In a small bowl, mix together the parmesan cheese, 2 tablespoons of the herb seasoning, salt, and black pepper. Sprinkle the mixture evenly over the melted butter in the pan.

Parmesan cheese mixed with herb seasoning, salt, and pepper for butter roasted zucchini

Step 3: Prep and coat the zucchini
Trim off the ends of the zucchini and discard. Slice each zucchini lengthwise into quarters. Place the zucchini cut side down into the butter and seasoning mixture. Flip each piece so both cut sides are coated, then leave one cut side down in the pan with the skin facing up.

Zucchini spears being placed cut side down into butter and parmesan seasoning in a baking dish

Step 4: Season the tops
Lightly spritz the zucchini skins with nonstick cooking spray. Sprinkle the remaining 1 tablespoon of herb seasoning evenly over the top.

Zucchini spears arranged skin side up in melted butter and seasoning before oven roasting

Step 5: Roast and broil
Bake for 15 minutes.

Flip each zucchini so the skin side is down and the seasoned cut side is up for broiling. Broil for about 4 minutes, watching closely, until the tops are lightly browned and crisped.

Let the zucchini rest for 5 minutes before serving hot.

Fork holding a piece of tender parmesan butter roasted zucchini with lightly crisp edges

Serving Size and Portions

This recipe uses 3 large zucchini cut into quarters, which yields about 12 spears. As a side dish, most people eat about 2 spears per serving. Realistically, this recipe serves 6 people comfortably. You can stretch it to 8 for lighter portions, but 6 is the most accurate expectation.

Tips for Best Results

This recipe is meant to produce tender zucchini with lightly crisp edges, not crunchy fries. Avoid overbaking, which can cause the zucchini to soften too much.

Use medium to large zucchini. Very small zucchini cook faster and can soften too much.
Make sure the butter is fully melted before adding the zucchini so the seasoning spreads evenly.
Do not overcrowd the pan. The zucchini should fit in a single layer or they will steam instead of roast.
Watch closely during broiling. Parmesan can go from golden to burnt quickly.

Variations You Can Try

Swap the herb seasoning for Italian seasoning or garlic herb blends.
Add fresh minced garlic to the butter before roasting for stronger flavor.
Finish with a squeeze of lemon juice for brightness right before serving.

What to Serve With Parmesan Butter Roasted Zucchini

This zucchini pairs well with simple proteins and heavier main dishes. It works especially well alongside chicken, steak, or pork.

You can also serve it with other roasted vegetable sides, or pair it with lighter options such as cucumber salad recipes when you want contrast in texture.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to help restore some texture. The microwave will work, but the zucchini will soften further.

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