The Garlic Lemon and Parmesan Oven Roasted Zucchini is an incredible side dish that effortlessly combines fresh, zesty, and savory flavors. This delightful recipe takes simple zucchini to the next level with the tanginess of lemon, the rich kick of garlic, and the savory touch of parmesan cheese.
Why You’ll Love This Recipe
- Bursting with Flavor: The combination of garlic and lemon gives the zucchini a vibrant and refreshing taste.
- Quick and Easy: Requires minimal prep time, making it an ideal choice for busy weeknights.
- Healthy and Nutritious: Zucchini is low in calories yet high in essential vitamins and minerals.
- Crowd Pleaser: Its delicious, cheesy topping ensures that even picky eaters will love it.
Ingredients You’ll Need
For this recipe, simplicity is your best friend. Each ingredient plays a critical role in crafting the perfect Garlic Lemon and Parmesan Oven Roasted Zucchini, bringing out layers of flavor and texture.
- Zucchini (1 1/2 lbs): This humble vegetable serves as the perfect base, soaking up all the delicious flavors.
- Olive Oil (2 Tbsp): Adds a rich depth to the dish while ensuring each piece roasts to perfection.
- Lemon Zest (1 tsp): Provides a burst of citrusy zest that complements the zucchini beautifully.
- Garlic (2 cloves): The powerful punch of garlic adds a savory backbone to the recipe.
- Parmesan Cheese (3/4 cup): A generous layer of parmesan crowns the dish, creating a golden, crispy top.
- Salt and Pepper: Essential for balancing flavors and enhancing the dish.
Variations
Feel free to make this Garlic Lemon and Parmesan Oven Roasted Zucchini your own! It’s incredibly adaptable to suit different tastes and dietary preferences.
- Add Spice: Sprinkle with a pinch of red pepper flakes for a spicy kick.
- Herbal Infusion: Include chopped fresh herbs like thyme or basil for an aromatic touch.
- Vegan Option: Substitute the parmesan with nutritional yeast for a similar cheesy flavor.
How to Make Garlic Lemon and Parmesan Oven Roasted Zucchini
Step 1: Preheat and Prep
Start by preheating your oven to 350 degrees. This step is crucial to ensure the zucchini cooks evenly. Meanwhile, line a rimmed cookie sheet with aluminum foil to save yourself from a tedious cleanup later.
Step 2: Slice and Season
Cut your zucchini into 4 wedges lengthwise. In a small bowl, mix together olive oil, lemon zest, and crushed garlic. Align the zucchini on the prepared baking sheet, then brush them generously with the mixture, ensuring each piece is coated evenly with garlic and lemon zest.
Pro Tips for Making Garlic Lemon and Parmesan Oven Roasted Zucchini
- Perfect Slice: For uniform cooking, make sure all the zucchini pieces are cut to the same size.
- Even Zest Distribution: Mix the lemon zest well with olive oil to avoid clumps on the zucchini.
- Cheesy Finish: Make sure to sprinkle the parmesan generously on top, keeping most on the surface to form a delightful crust.
- Watchful Eye: Keep an eye on the broiling phase to prevent burning, aiming for a golden-brown finish.
How to Serve Garlic Lemon and Parmesan Oven Roasted Zucchini
Garnishes
Top with a sprinkle of freshly chopped parsley or additional parmesan for a pop of color and extra flavor. A squeeze of fresh lemon juice before serving adds a lovely tanginess.
Side Dishes
This dish pairs beautifully with grilled meats such as chicken or steak. It also complements light pastas or risottos, ensuring your meal is balanced yet flavorful.
Creative Ways to Present
Present the zucchini in a decorative pattern on a platter, using rosemary sprigs as a fragrant divider. This not only elevates the visual appeal but also entices your guests with its aromatic release.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them gently to maintain the best texture and flavor.
Freezing
While zucchini is best fresh, you can freeze it for up to a month. Simply allow it to cool, then store in freezer-safe bags. Reheat from frozen for a quick meal addition.
Reheating
Reheat the zucchini in the oven at 350 degrees until warmed through or quickly in a dry skillet to crisp them up again. Avoid the microwave to keep them from becoming mushy.
FAQs
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Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash is a wonderful substitute, offering a similar taste and texture with a bit more color.
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What can I serve with Garlic Lemon and Parmesan Oven Roasted Zucchini?
This dish pairs well with a variety of meats like chicken, steak, or fish, and also goes nicely with pastas or grains like quinoa.
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How do I keep the zucchini from becoming soggy?
Ensure the zucchini is not overcrowded on the baking sheet; this allows them to roast rather than steam, resulting in a crispier texture.
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Can I make this recipe without cheese?
Yes, simply replace the parmesan with nutritional yeast or omit it altogether for a lighter, dairy-free version.
Final Thoughts
This Garlic Lemon and Parmesan Oven Roasted Zucchini is sure to become a staple in your kitchen! With its flavorful blend and easy preparation, it’s a dish that invites smiles and seconds. Give it a try, and watch it disappear at your next meal gathering!
Print
Garlic Lemon and Parmesan Oven Roasted Zucchini Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking and Broiling
- Cuisine: American
Description
This Garlic Lemon and Parmesan Oven Roasted Zucchini recipe offers a quick and flavorful way to enjoy zucchini with the bright zesty notes of lemon, aromatic garlic, and crispy Parmesan topping. Perfect as a side dish or appetizer, it combines tender roasted zucchini with a golden, cheesy crust for irresistible bites.
Ingredients
Vegetables and Herbs
- 1 1/2 lbs zucchini (about 4 – 5 small/medium zucchini)
Flavorings and Seasonings
- 2 Tbsp olive oil
- Zest of 1 small lemon (1 tsp)
- 2 cloves garlic, crushed through a garlic crusher or finely minced
- Salt and freshly ground black pepper
Cheese
- 3/4 cup finely shredded Parmesan cheese
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (177°C). Line a rimmed cookie sheet with aluminum foil to prevent sticking and for easy cleanup.
- Cut zucchini: Slice each zucchini into four wedges lengthwise, creating uniform pieces for even roasting.
- Prepare olive oil mixture: In a small bowl, stir together 2 tablespoons of olive oil, lemon zest, and minced garlic until well combined.
- Arrange zucchini: Place zucchini wedges on the prepared baking sheet, spacing them evenly apart to ensure proper roasting.
- Brush with olive oil mixture: Using a brush or spoon, generously coat the tops of the zucchini with the olive oil mixture, making sure to distribute garlic and lemon zest evenly.
- Add Parmesan: Sprinkle the shredded Parmesan cheese over the coated zucchini, pressing slightly to adhere the cheese. Add salt and pepper to taste.
- Bake then broil: Bake in the preheated oven for 11-13 minutes until tender. Then, adjust the oven rack to the top position and broil for 2-3 minutes until the Parmesan topping is golden brown. Watch carefully to prevent burning.
- Serve: Remove from the oven and serve warm, optionally garnished with additional lemon zest or herbs.
Notes
- Using fresh Parmesan yields the best flavor and crispiness.
- For a vegan version, substitute Parmesan with nutritional yeast or vegan cheese.
- Broiling adds a crispy Parmesan topping but keep a close watch to avoid burning.
- This dish pairs well with grilled meats or as part of a vegetable platter.
Nutrition
- Serving Size: 1 piece (roughly 1/2 zucchini wedge)
- Calories: 60 kcal
- Sugar: 2 g
- Sodium: 35 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 4 mg
