Roasted Zucchini Parmesan – Lightened!

Roasted Zucchini Parmesan Lightened!  This deconstructed zucchini parmesan recipe will explode in your mouth with its flavors.  Adapted from our mom’s zucchini parmigiana, only this one is gluten-free and low in calories. If you love zucchini, then this Roasted Zucchini Parmesan-Lightened is for you!

An Easy & Delicious Side Dish

Our Roasted Zucchini Parmesan is a gluten-free, low-calorie dish and one that will have everyone coming back for more!  It is twice as delicious without weighing us down with extra calories and fat.

If you are short for time and looking for a very “light zucchini side dish” and one that reminds you of your favorite parmigiana recipe?  Then look no further.  This is that recipe!

If you enjoy recipes for Parmesan, then try our Roasted Eggplant Parm-Lightened as well!  Plus, don’t miss our Best Zucchini Lasagna – without Noodles!  It’s gluten-free, light, and most delicious.

A long white platter filled with zucchini disks roasted and topped with tomato sauce and grated cheese.

How to Make our Roasted Zucchini Parmesan-Lightened!

This recipe is practically effortless! Just slice the zucchini into disks, and roast with a few seasonings on top. Then assemble on a platter, topped with a delicious tomato sauce, grated cheese and fresh basil. Delish!

As a side dish, it goes great with:

This is a delicious side dish that goes great with some crusty Italian bread, or serve it with any meats, poultry and seafood. Here are some great options:

A Few Simple Ingredients Make This Dish:

For this recipe, I used only 4 medium-size zucchini’s. It made a wonderful and quick side dish for dinner. Plus, it was enough for 3 to 4 servings. (*Complete Recipe Card is on the bottom)

  • Extra Virgin Olive Oil
  • Fresh Zucchini
  • Salt and Black Pepper
  • Marinara Tomato Sauce
  • Grated Parmesan Cheese
  • Fresh Basil

Method for Making Roasted Zucchini Parmesan

For this recipe, roasting slices of zucchini in the oven is a simple process.

1.  First, zucchini are simply sliced then toss into a roasting pan with olive oil and salt.

2. Next, they are roasted in the oven until golden.

QUICK NOTE: Keep in mind, it looks like there is a lot of zucchini in the pan, but they will shrink excessively when roasted.

Slicing zucchini into round disks, then into the roasting pan to roast.

3.  Then they are immediately transferred to a serving platter and topped with a layer of fresh tomato sauce, and a generous amount of grated parmesan cheese, and ribbons of fresh basil. And serve!

Roasted zucchini disks scattered on a white serving platter, and then topped with tomato sauce and grated cheese.

The secret to its explosive flavors?  …is this: 

  • When the zucchini begins to absorb the tomato sauce and parmesan cheese along with the aromatic fresh basil, the magic begins! 
  • All these fresh ingredients slowly infuse into the roasted zucchini, creating its amazing flavors!
  • Plus, this dish is even better if you use a very fresh homemade and light tomato sauce like our Mom’s Quick Marinara Sauce.


Quick Tips:

  • When I make a batch of our mom’s quick marinara sauce, I keep it tightly sealed in a jar and in the fridge so I can use it for recipes like this one. 
  • The tomato sauce will stays fresh for up to four days.  And it freezes beautifully too.
  • If you plan to make this dish and you need more servings, I do recommend to buy additional zucchini.
  • Plus, it is a good idea and to estimate about 1 zucchini per person, for servings.
  • If you’re a vegetarian, you can make it a meal all alone with a salad and some crusty bread on the side; or serve it with pasta.
Spooning tomato sauce over the roasted zucchini disks on a white platter.

Storing and Reheating

Always store any leftovers in an airtight container, and keep it chilled in the fridge. It will stay fresh for up to 4 days. Reheating is easy. Transfer the amount you want to reheat to a safe microwave dish, and hit 30 seconds to reheat, or more if needed.

A white platter with a serving of zucchini disks, topped with tomato sauce, and grated cheese, and ribbons of basil.

Roasted Zucchini Parmesan is extremely light and flavorful, you’ll be amazed what a wonderful side dish this is!

It’s so flavorful – you’ll want to eat this dish all by yourself.  It’s that good, and sort of irresistible in some way. My family loved it!

Next time I think I will double the amount of zucchini’s so I can have leftovers for lunch the next day.

This recipe is adapted from our Mom’s original version of her zucchini parmigiana.  Only hers is similar to a lasagna, and it’s loaded with layers and layers (it’s much heavier) of cheeses including mozzarella. 

A white plate with a serving of roasted zucchini parmesan.

Simple. Easy. … and Totally Delicious.

Roasted Zucchini Parmesan is without a doubt a much lighter dish without sacrificing flavor!  Try it, you’ll be glad you did.


Try These Next!

Hello friends!  If you make our delicious roasted zucchini parmesan lightened, let us know and leave a comment below!  Your comments and insights help everyone who reads them and it helps us too!

Yield: 2 to 3 servings

Roasted Zucchini Parmesan - Lightened!

Roasted Zucchini Parmesan Lightened!

This deconstructed Zucchini Parmesan recipe will explode in your mouth with all the flavors of our mom's original zucchini parmigiana. Best of all, it's made in less time, contains fewer calories and less fat and is twice as delicious without weighing us down.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 2 Tbsp. extra virgin olive oil - divided
  • 4 medium-sized zucchini - sliced round
  • salt and black pepper
  • 1/2 cup marinara tomato sauce
  • 1/4 cup grated Parmesan cheese
  • 5 large basil leaves - thinly sliced or chopped


  1. Preheat oven to Roast at 375 F. degrees (190C). Drizzle 1 tablespoon on the bottom of a large roasting pan.
  2. Scatter the sliced zucchini into the roasting pan, and season with a little salt and black pepper on top. Then drizzle on top with the remaining tablespoon of olive oil.
  3. Roast zucchini on the top rack in the oven for 20 to 30 minutes, and shaking the pan to turn them over or you can flip them over with a spatula to roast the other side evenly. Then roast for an additional 10 minutes until they are golden.
  4. Remove and transfer to a serving platter. Then spoon a single layer of tomato sauce ( preferably marinara sauce), then with a generous layer of grated Parmesan cheese on top and fresh basil.
  5. Set the platter aside to sit for a few minutes before serving. Serve warm or at room temperature.
  6. Serves 2 to 3

Nutrition Information:


3 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 159Total Fat: 11gCarbohydrates: 14.5gFiber: 4gSugar: 8.2gProtein: 4g

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Happy and Healthy Cooking! 

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  1. Love this dish! Zucchini and tomatoes go great together. I’ve made it using zucchini “boats” filled with marinara sauce and cheese. I like your method since slicing the zucchini means a lot of water probably comes out in the oven. Can’t wait to try – looks delicious!

    1. Thanks so much, Anthony! And welcome to our blog, it’s so nice to meet you! Yes, this is a great way to making this zucchini dish, and I know you will enjoy it as much as we do. Please come back to tell us your outcome! ENJOY!! 🙂

    1. Yes and here in the South we already have zucchini from the farmer’s market , but you don’t have to wait. You can make this dish all year long! Enjoy and thanks for stopping by!