Lemon Pepper Parmesan Zucchini (Printable)
Zesty lemon pepper roasted zucchini slices topped with savory melted Parmesan cheese for a quick side.
# Ingredient List:
→ Vegetables
01 - 3 medium zucchinis, sliced into ¼-inch rounds
→ Dairy
02 - ½ 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 - ½ teaspoon sea salt
07 - ½ teaspoon garlic powder
→ Garnish
08 - 2 tablespoons fresh parsley, chopped
# How to Make:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss 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 they do not overlap.
04 - Sprinkle the freshly grated Parmesan cheese evenly over each zucchini round.
05 - Roast in the oven for 18 to 20 minutes, until the zucchini is golden and tender and the Parmesan is melted and lightly crisped.
06 - Remove from the oven, transfer to a serving platter, and garnish with chopped fresh parsley. Serve immediately while hot.
# Helpful Tips:
01 -
- The Parmesan forms this ridiculous golden crust that makes you forget you are eating vegetables.
- Start to finish in thirty minutes, which means you can pull this together while the main course simmers.
02 -
- Overcrowding the pan is the fastest way to end up with soggy slices instead of crispy ones, so use two sheets if needed.
- A one minute broil at the end transforms good zucchini into something extraordinary with caramelized crunchy edges.
03 -
- Salt the zucchini slices and let them sit five minutes before seasoning to draw out excess moisture for a crisper finish.
- Use a Microplane to zest the lemon directly over the bowl so none of those aromatic oils escape into the air.