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
Units
Scale
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
