Description
This Garlic Lemon and Parmesan Oven Roasted Zucchini is a flavorful and easy side dish featuring tender zucchini wedges coated with a zesty garlic lemon olive oil mixture, topped with golden parmesan cheese for a deliciously savory finish.
Ingredients
Scale
Main Ingredients
- 1 1/2 lbs zucchini (about 4 – 5 small/medium zucchini)
- 2 Tbsp olive oil
- Zest of 1 small lemon (1 tsp)
- 2 cloves garlic, crushed through a garlic crusher or finely minced
- 3/4 cup finely shredded parmesan cheese
- Salt and freshly ground black pepper
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit. Line a rimmed cookie sheet with aluminum foil to prepare for roasting.
- Prepare Zucchini: Cut the zucchini lengthwise into 4 wedges each, creating long slender pieces for roasting.
- Make Olive Oil Mixture: In a small bowl, combine olive oil, lemon zest, and crushed garlic, stirring thoroughly.
- Arrange Zucchini: Place the zucchini wedges evenly spaced on the prepared baking sheet to ensure even cooking.
- Brush Mixture: Brush the olive oil mixture evenly over the tops of the zucchini wedges, taking care to spread garlic and lemon zest equally on each piece.
- Add Parmesan and Seasonings: Sprinkle the shredded parmesan generously over the zucchini tops, reclaiming any cheese that falls to the sides and adding it back on top. Lightly season with salt and freshly ground black pepper.
- Bake: Bake the zucchini in the preheated oven for 13 minutes to soften.
- Broil: Adjust the oven rack near the top and broil the zucchini for several minutes until the parmesan turns golden brown and crispy. Watch closely to avoid burning.
- Serve: Remove from oven and serve the zucchini warm as a tasty side dish.
Notes
- Use fresh garlic for the best flavor; pre-minced garlic can alter the taste.
- For a crisper finish, make sure to broil only for a few minutes and watch closely.
- Substitute vegan parmesan to make this recipe vegan-friendly.
- Adjust salt depending on the saltiness of your parmesan cheese.
- To speed up cooking, cut zucchini slightly thinner but watch cooking time closely to avoid overcooking.
