Lemon Pepper Parmesan Zucchini (Printable Version)
Zesty lemon pepper and Parmesan roasted zucchini slices — a quick, flavorful side dish.
# What You Need:
→ Vegetables
01 - 3 medium zucchinis, cut into ¼-inch rounds
→ Dairy
02 - ½ cup freshly grated Parmesan cheese
→ Oils & Seasonings
03 - 2 tablespoons olive oil
04 - 1 lemon, zested and juiced
05 - 1 teaspoon cracked black pepper
06 - ½ teaspoon sea salt
07 - ½ teaspoon garlic powder
→ Garnish
08 - 2 tablespoons fresh parsley, chopped
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, toss zucchini slices with olive oil, lemon zest, lemon juice, cracked black pepper, sea salt, and garlic powder until evenly coated.
03 - Spread the seasoned zucchini rounds in a single layer on the prepared baking sheet, ensuring none overlap.
04 - Sprinkle grated Parmesan cheese evenly over each zucchini slice.
05 - Roast in the oven for 18–20 minutes until the zucchini is tender and the Parmesan is melted and lightly crisped.
06 - Remove from the oven, transfer to a serving platter, and garnish with chopped fresh parsley. Serve immediately while hot.
# Expert Tricks:
01 -
- It converts even the most stubborn zucchini skeptics at your table with that golden cheesy crust.
- You can prep the whole thing in the time it takes your oven to preheat, which makes it a weeknight lifesaver.
02 -
- Salt the zucchini and let it sit for five minutes before adding oil if your squash feels watery, because excess moisture is the enemy of a good roast.
- Switching to the broiler for the final two minutes transforms the cheese from melted to magnificently crispy and completely changes the dish.
03 -
- Slice all the zucchini rounds the same thickness using a mandoline if you have one, because uniform slices mean every single piece finishes cooking at exactly the same moment.
- Let the baking sheet preheat in the oven for two minutes before spreading the zucchini on it, and you will get an instant sear on the bottom that locks in texture.