Roasted Zucchini with Cheese and Herbs

by on June 10, 2013

Roasted Zucchini Recipe with Cheese and Herbs from White On Rice Couple

A vegetable side dish doesn’t have to be complicated. I often remind myself of this when menu planning for a party of twelve or more. Even if I’m making dinner for two, I remind myself again and again: keep it simple, keep it fresh and it will be great. Sometimes I’ll browse through a cookbook and see a massive list of ingredients for a vegetable dish and I’m already exhausted. I’m not new to cooking vegetables. After 19 years of being a vegetarian, I’ve pretty much cooked every vegetables a few times over. But if a vegetable recipe has an ingredient list a mile long, it’s intimidating, even for a veteran veggie cook.

So what do I do? I put what ever cookbook that wore-me-out, aside. And I go into my kitchen and improvise.

Roasted Zucchini Recipe with Cheese and Herbs from White On Rice Couple

I think simple. And with a bunch of Summer squash ripening on our vines, I think of quick. Hurry, because we’re being overloaded with Squash that if we don’t eat it fast enough, we’ll be over run *again* with a vegetable that we don’t know what to do with.

As I’m staring at our bushels of yellow squash, I’m already craving something roasted. Though today I’m only cooking for two, I’m thinking of twelve. What recipe can I make with all this squash that won’t wear me out and have me hovering over the sink with dirty dishes.

Roasted Zucchini Recipe with Cheese and Herbs from White On Rice Couple

Parmesan cheese and herbs come to mind as I’ve already scared myself into NOT washing a ton of dishes. So I decided to just slice up the zucchini and after a light brush of olive oil, I piled on a bunch of my favorite cheese and sprigs of fresh herbs. It’s always nice to pile fresh herbs onto cheese because it’s a great rationale to thinking that it’s healthy.

Voila. Within thirty minutes I had a veggie side dish for two and if I was cooking for twelve, it probably take me about the same amount of time. This is one of my favorite recipes to feed a crowd and for two. The fresh flavor of the herbs and zucchini come out perfectly and the cheese adds that extra bite of flavor and salt. With only four ingredients (not counting the salt/pepper), some oven roasted-love and about 20 minutes of patience, you can have one of the most easiest and perfect vegetable side dishes.

Roasted Zucchini Recipe with Cheese and Herbs from White On Rice Couple

Honestly, I can’t imagine a quicker and more satisfying roasted dish. And if you are having a bumper crop of summer squash or zucchini in your garden, this will be a perfect recipe to feed your hungry crowd at your next gathering.



Roasted Zucchini Recipe with Cheese and Herbs from White On Rice Couple

What do you do with all your extra zucchini or summer squash? Tis the season.

Roasted Zucchini Recipe with Cheese and Herbs from White On Rice Couple

Roasted Zucchini with Cheese and Herbs

Yield: Serves 2-3

Total Time: 30 min

Cooking time will vary depending on how thick you cut your zucchini. So keep checking the texture of your zucchini to see how quickly it cooks. Also, choose any cheese you want. A harder, drier cheese, like parmesean, will brown quickly and can burn, so consider slicing your zucchini thinner for quicker cooking if you choose parmesean.


  • 2 medium summer squash or zucchini
  • 3/4 cup of shredded cheese
  • about 2 Tablespoons of fresh herbs, minced
  • olive oil to lightly coat the squash slices
  • salt and pepper to taste


  1. Pre heat oven to 375 degrees.
  2. Trim ends of zucchini squash and slice lengthwise about 1/4" thick. Lightly brush or spray both sides of each slice with olive oil. For the herbs, lightly spray the leaves with oil so that they don't burn.
  3. On baking sheet lined with parchment paper, lay the slices in one layer. Sprinkle salt and pepper on top of each slice, to taste.
  4. Add cheese and herbs on top of each slice.
  5. Bake zucchini squash about 20 minutes in the oven, or until the zucchini is cooked and cheese is melted.
Recipe Source:

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.

{ 13 comments… read them below or add one }

1 Marta @ What Should I eat for breakfast today June 10, 2013 at 6:59 am

I like simple flavors and I believe it would make a great breakfast as well.


2 Jocelyn (Grandbaby Cakes) June 10, 2013 at 8:18 am

That looks so gorgeous. I am the hugest fan of zucchini. It is just so delish.


3 Gerry @ Foodness Gracious June 10, 2013 at 8:18 am

These look delicious, is there maybe a way to pickle them or turn them into a relish/chutney? Slower to produce but you can shift a lot of veggies from the waste pile and have them for a long time…Have you ever stuffed the flowers, something I’ve always wanted to do but can never find them to do it!


4 Deborah @ Delicious Happens June 10, 2013 at 8:30 am

I agree! Simple flavors are the best! The summer squash looks yummy! A favorite of mine!


5 thelittleloaf June 10, 2013 at 8:34 am

Courgette (or zucchini!) is one of my favourite vegetables – I love Ottolenghi’s recipe for courgette and manouri fritters and it’s so good as ‘noodles’ with pesto too. This looks like another winning courgette and cheese combo – simple, elegant and delicious.


6 Katrina @ Warm Vanilla Sugar June 10, 2013 at 9:35 am

This looks so perfect for summer! Yum!


7 bridget {bake at 350} June 10, 2013 at 12:12 pm

So, I don’t normally get excited about veggies, but oh my gosh! These look delicious…and I love, love, love that they are simple! Perfect!


8 Annie@ciaochowbambina June 11, 2013 at 10:40 am

I have all of these ingredients on hand…you have made me a happy lady! Beautiful…thank you!


9 Abby {munchin' mel} June 12, 2013 at 5:43 pm

gorgeous. i love, love the utter simplicity.


10 Jeff @ Cheeseburger June 14, 2013 at 3:57 am

K.I.S.S. Easy to make yet very delicious. Less utensils to clean later. Overall, very fulfilling.


11 Cindy June 19, 2013 at 3:04 pm

Why is parchment paper preferred over aluminum foil?


12 White on Rice Couple June 23, 2013 at 9:14 pm

You could use either. Just oil the foil to keep it from sticking. We personally like how most food cooks on parchment a little better than foil, but it is a small difference.


13 Tieghan June 19, 2013 at 7:53 pm

These sound so good to me!! I love this recipe!


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