Cooking with baby zucchini has become one of our regular go-to vegetables that are super simple, healthy and family friendly too. Our recipe for roasted baby zucchini with parmesan and rosemary is hands down the best baby zucchini recipe!
We’ve had an insane number of zucchini growing in our garden this year, so we of course now consider ourselves the baby zucchini experts haha.
I’m still coming up with tasty ways to use up the last of the summer zucchini–I know I’ve grown over 120 so far this summer from just 4 tiny little zucchini starts I purchased for only $2!
Here’s a super delicious and easy baby zucchini recipe where you can use zucchini available at the store in ready-to-go bags if you don’t have your own vegetable garden.
Roasting baby zucchini is our favorite way to cook baby zucchini, for huge zucchini we love to make zoodles. This roasted baby zucchini recipe makes the perfect healthy holiday side dish too!
The ingredients fpr the baby zucchini recipe that you need are 1.5 lb of baby zucchini, 3 tsp minced garlic, 1 T Parmesan, 1/2 tsp black pepper, 1/2 sea salt, fresh rosemary and 1 T olive oil.
I’m in love with this frozen crushed garlic sold at Trader Joes and possibly elsewhere. I defrost it for 15 seconds in the microwave for recipes when it needs to be softened. For something like a soup, you can just pop the frozen cubes in.
Trim both ends of the baby zucchini and place on a parchment lined baking sheet. Make sure your oven is preheated to 375 degrees. Drizzle with the olive oil and top with the pepper, rosemary, salt and garlic. Roast for 25 minutes. Add the Parmesan and cook for 5 minutes more. I had grated Parmesan on hand so used that, shredded Parmesan would also work very well and would’ve been my cheese of choice if it was in my fridge at the time 😉
I was making this dish on a day of food prep and also made these delicious garlic baby roasted tomatoes!
Look how gorgeous these baby zucchini look! My hubby and I had them for lunch with a topping of the delicious garlic roasted tomatoes. I’m sad I didn’t get a photo, but adding the tomatoes definitely stepped this recipe up a notch.
When serving, make sure to scoop up the delicious bits of cheese, garlic and rosemary from your pan!
Let me know what you think of our favorite baby zucchini recipe that’s roasted with parmesan, garlic and rosemary! Please post your recipe reviews below or on the Pinterest pin. Enjoy!
Rosemary Parmesan Baby Zucchini
Ingredients
- 1.5 lb baby zucchini
- 3 tsp minced garlic
- 1/2 tsp ground black pepper
- 1/2 tsp sea salt
- 1 Tbs Parmesan, grated or shredded
- 3 sprigs fresh rosemary (or 1/2 tso dried)
Instructions
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Preheat oven to 375 degrees.
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Trim zucchini ends and spread of a parchment lined baking sheet.
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Drizzle olive oil over the zucchini.
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Sprinkle with the black pepper, salt, garlic and rosemary.
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Bake for 35 minutes. Sprinkle the Parmesan over the zucchini and bake for 5 more minutes.
I had never tried baby zucchini before, so I wasn’t sure how to cook them. I found your recipe online and tried it, and sadly, I really didn’t like it at all. .The zucchini tasted very bitter; the texture was unappetizing; and, well, really there just wasn’t anything to like about it. Strange, because I”m normally a big fan of zucchini. Wonder what I did wrong? The baby zucchini were from the grocery store. I wonder if they weren’t as fresh as they should have been, or perhaps were too small for this recipe (about 1/2″ across) and ended up overcooked?
There’s a typo in the recipe. It says 25 mins in the paragraphs but 35 mins at the bottom. So maybe it cooked 10 mins too long?
Yum! These turned out great! I think having baby zucchini that’s around 1” or so thick worked great.
The instructions at the top say 25 minutes, but the instructions at the bottom say 35 minutes. Which is correct?