Description
Roasted Parmesan Zucchini is a delicious and simple side dish featuring tender zucchini slices coated in olive oil, garlic, and Italian seasoning, then topped with golden, crispy Parmesan cheese. Perfect for a low-carb, gluten-free, and vegetarian meal, this recipe brings a flavorful, crispy edge to your dinner table with minimal effort.
Ingredients
Scale
Vegetables
- 4 medium zucchini, sliced into 1/4-inch rounds or spears
Seasonings & Oil
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
Cheese & Garnish
- 1/2 cup grated Parmesan cheese
- Chopped fresh parsley (optional, for garnish)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Zucchini: In a large bowl, toss the sliced zucchini with olive oil, garlic powder, Italian seasoning, salt, and pepper. Ensure each piece is evenly coated for balanced flavor.
- Arrange on Baking Sheet: Lay the zucchini slices out in a single layer on the prepared baking sheet to ensure even roasting and crispiness.
- Add Parmesan: Sprinkle the grated Parmesan cheese evenly over the zucchini slices, which will melt and crisp up nicely during roasting.
- Roast: Place the baking sheet in the oven and roast for 18 to 20 minutes, or until the zucchini is tender and the cheese has turned golden and crispy.
- Optional Broil: For extra browning and crispiness, switch the oven to broil and cook the zucchini for an additional 1 to 2 minutes—watch carefully to prevent burning.
- Garnish and Serve: Remove from the oven, garnish with chopped fresh parsley if desired, and serve immediately to enjoy the crisp texture at its best.
Notes
- Add a sprinkle of red pepper flakes for a spicy kick.
- Serve immediately after roasting to retain the zucchini’s crisp edges.
- You can use zucchini spears instead of slices for a different texture.
- Leftovers can be reheated but may lose crispiness.
