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EASY Cheesy Panko Oven Roasted Zucchini Rounds

EASY Cheesy Panko Oven Roasted Zucchini Rounds

We love to roast zucchini in the oven as a quick and easy side dish. One of the reasons we are such fans of zucchini is that it is hearty and can last quite a while before we use it. 

Sometimes you buy vegetables, and if you don’t use them within 24 hours, they go wrong. Zucchini is a bit magical because the shelf life is longer. 

However, a quick tip that I have learned the hard way is not to store the zucchini in the very back of the fridge. If it gets too cold, it will freeze and go bad quickly.

A close-up photo of a plate filled with golden brown, round baked cheesy zucchini with panko crust.

Why you’ll love this roasted zucchini recipe

Roasted zucchini is a perfect way to get some veggies and have an easy-to-make side dish. 

Here’s why:

Flavor: Zucchini alone can lack flavor, but by adding the cheese and panko, you get the flavor and a nice crunchy texture.

Easy to make: Cut the zucchini into rounds, sprinkle with cheese and panko, and bake it all in the oven. 

Easy to increase: If you have additional guests for dinner, this is an easy side dish to increase the number served. Just double the ingredients as many times as you need. The math on this one is simple.

Tips for making the best roasted zucchini

We make this recipe so often that we have it down to a science. Here are my top tips for you.

Cutting the zucchini—Do your best to cut the zucchini into ½” slices. If you cut them too thin, they will be difficult to serve and become mushy.

Also, do your best to cut them as evenly in thickness as possible. This ensures that they cook evenly and are done at the same time.

About the Panko—If you don’t have any panko, you can crush saltines as an alternative. Remember that saltines are generally salted, so your recipe will be slightly salty. Also, crush the crackers to be as fine as possible to replicate the desired texture.  

Watch it carefully – We have learned the hard way that every oven is different. Cook times will vary depending on the oven and how well done you want your zucchini to be. Our oven doesn’t cook as hot as we would like, so I generally add 2 – 3 minutes to every recipe. Our time below is for an average oven, so keep that in mind.

Recipe variations

Add garlic salt – If you want to add in a burst of extra flavor, consider adding garlic salt. Now, I wouldn’t recommend this addition if you are substituting for the panko because then the dish will likely be too salty.

Add paprika – I have become a big fan of paprika and have been experimenting a bit if you want to add a hint of spice to this, add a dash of paprika to the panko and cheese mixture before you top the zucchini. 

Add cayenne pepper – If you are brave and want a severe kick, add a dash of cayenne pepper to the cheese mixture.

A close-up photo of a plate filled with golden brown, round baked cheesy zucchini with panko crust.

Can you store oven-roasted zucchini?

Yes, you can store the oven-roasted zucchini in the fridge for up to 3 days. Put the leftovers in an airtight container and store them in the refrigerator. I don’t think that the leftover roasted veggies are ever quite as good as the fresh ones, but we do store and reheat the leftovers regardless.

Can you reheat leftover roasted zucchini rounds?

Yes, you can reheat the leftover roasted zucchini. The best way to reheat them is in the oven or the air fryer. Preheat the oven to 350 and allow it to get super hot.

My tip is to leave the oven empty for 10 minutes after it reaches 350. This assures that the oven is super hot.

Spread the vegetables on a baking sheet allowing as much space between them as possible, and reheat for 10 minutes.

Other Zucchini Recipes

Cheesy Panko Zucchini Rounds

Cheesy Panko Zucchini Rounds

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These crispy and cheesy zucchini rounds topped with a golden panko and mozzarella cheese blend make a delicious and simple appetizer or side dish. With just a few ingredients, this recipe is perfect for a quick and healthy snack.


  • 2 zucchini
  • ½ c panko
  • 2 oz shredded mozzarella cheese
  • 1 pinch of pepper
  • Cooking spray


  1. Preheat oven to 425 degrees
  2. Cover a baking sheet with foil
  3. Spray the baking sheet with cooking spray
  4. In a small bowl mix together a pinch of pepper, the mozzarella cheese and panko
  5. Wash and dry the zucchini
  6. Cut the ends off of the zucchini
  7. Slice into ½” rounds
  8. Spread the zucchini rounds on the baking sheet. Allow as much space as you can between rounds.
  9. Top the rounds with the cheese-panko mixture.
  10. Roast in the hot oven for 15 minutes.


This dish is best served fresh out of the oven while the cheese is still melty and the panko topping is crispy. For a variation, try adding herbs like basil or oregano to the cheese mixture for an extra flavor boost.

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