Lemon Pepper Parmesan Zucchini (Printer-Friendly)
Roasted zucchini with lemon pepper and Parmesan — a vibrant, flavorful side ready in 30 minutes.
# What You'll Need:
→ Vegetables
01 - 3 medium zucchinis, sliced into 1/4-inch rounds
→ Dairy
02 - 1/2 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 - 1/2 teaspoon sea salt
07 - 1/2 teaspoon garlic powder
→ Garnish
08 - 2 tablespoons fresh parsley, chopped
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the zucchini slices with olive oil, lemon zest, lemon juice, cracked black pepper, sea salt, and garlic powder until evenly coated.
03 - Arrange the seasoned zucchini slices in a single layer on the prepared baking sheet, ensuring no overlap for even roasting.
04 - Sprinkle the freshly grated Parmesan cheese evenly over each zucchini round.
05 - Roast in the oven for 18–20 minutes, or until the zucchini is golden and tender and the Parmesan is melted and lightly crispy.
06 - Remove from the oven, transfer to a serving platter, and garnish with chopped fresh parsley. Serve immediately while hot.
# Expert Hints:
01 -
- It converts even the most stubborn zucchini skeptics at your dinner table.
- The Parmesan forms a golden crust that makes each bite feel indulgent despite being low carb and gluten free.
02 -
- Do not skip patting the zucchini slices dry with a clean towel before seasoning because excess moisture is the enemy of a crispy finish.
- A quick one to two minute broil at the end transforms good zucchini into great zucchini with a crackling cheese crust you will not forget.
03 -
- Slice all the zucchini to a consistent quarter inch thickness so every piece finishes cooking at exactly the same time.
- Let the baking sheet preheat in the oven for a few minutes before adding the zucchini for an instant sizzle on the bottom that mimics restaurant quality results.