Description
This Garlic Lemon and Parmesan Oven Roasted Zucchini recipe offers a delightful combination of tender zucchini wedges coated with a flavorful mix of olive oil, fresh lemon zest, minced garlic, and a generous topping of finely shredded Parmesan cheese. Roasted to perfection in the oven, this dish is an easy, healthy side that pairs well with a variety of meals.
Ingredients
Scale
Zucchini
- 1 1/2 lbs zucchini (about 4 – 5 small/medium zucchini)
Seasoning & Toppings
- 2 Tbsp olive oil
- Zest of 1 small lemon (1 tsp)
- 2 cloves garlic, crushed or finely minced
- Salt and freshly ground black pepper, to taste
- 3/4 cup finely shredded Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Line a rimmed cookie sheet with aluminum foil to prevent sticking and allow for easy cleanup.
- Prepare Zucchini: Slice each zucchini lengthwise into four wedges, ensuring pieces are uniform to promote even roasting.
- Make Olive Oil Mixture: In a small bowl, combine 2 tablespoons of olive oil, the lemon zest, and minced garlic, stirring until well blended.
- Arrange Zucchini: Lay the zucchini wedges evenly spaced on the prepared baking sheet to allow proper roasting on all sides.
- Coat Zucchini: Generously brush or spoon the olive oil mixture over the zucchini tops, distributing garlic and lemon zest evenly for flavor.
- Add Parmesan and Seasonings: Sprinkle the shredded Parmesan cheese evenly over the coated zucchini, pressing lightly so it adheres well. Season with salt and freshly ground black pepper to taste.
- Roast and Broil: Bake in the preheated oven for 11-13 minutes until the zucchini is tender. Then, move the oven rack to the top position and broil for 2-3 minutes until the Parmesan topping turns golden brown. Watch closely to prevent burning.
- Serve: Remove from the oven and serve warm. Optionally garnish with extra lemon zest or fresh herbs for added brightness.
Notes
- Be sure to slice zucchini wedges evenly for consistent cooking.
- Watch carefully during broiling to avoid burning the Parmesan.
- This dish is best served immediately while warm and crispy on top.
- You can substitute lemon zest with a sprinkle of lemon juice for a slightly different tang.
- Leftovers can be refrigerated and gently reheated, though the topping may soften.
