Description
A simple and flavorful Garlic Parmesan Roasted Zucchini recipe that combines tender zucchini slices with savory garlic and Parmesan cheese, seasoned with Italian herbs, then perfectly roasted to golden perfection. A healthy and delicious side dish that’s quick to prepare and perfect for any meal.
Ingredients
Scale
Vegetables
- 4 medium zucchinis, sliced into 1/4-inch thick rounds
Seasonings and Cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped for garnish (optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the zucchini: In a large mixing bowl, combine the sliced zucchini rounds with olive oil and minced garlic, tossing well to ensure each piece is evenly coated with oil and garlic.
- Add seasoning: Sprinkle the grated Parmesan cheese, Italian seasoning, salt, and black pepper over the zucchini. Mix thoroughly to coat every slice with the flavorful mixture.
- Arrange on baking sheet: Spread the seasoned zucchini slices in a single layer on the prepared baking sheet, making sure none overlap to allow even roasting.
- Roast the zucchini: Place the baking sheet in the preheated oven and roast for 15-20 minutes, or until the zucchini is tender and the Parmesan cheese has become golden brown and slightly crispy.
- Cool and serve: Remove the zucchini from the oven and let it cool slightly to set. Then transfer to a serving dish.
- Garnish and enjoy: Garnish with freshly chopped parsley if desired and serve warm as a delicious side dish.
Notes
- Ensure zucchini slices are evenly coated to achieve consistent flavor and roasting.
- For extra crispiness, you can broil the zucchini for the last 1-2 minutes, watching carefully to avoid burning.
- Feel free to substitute Parmesan with Pecorino Romano for a sharper taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
- To keep it low sodium, reduce or omit added salt.
