Lemon Pepper Parmesan Zucchini (Printable)
Baked zucchini coated in lemon, pepper, and golden Parmesan cheese for a vibrant, zesty side.
# What You'll Need:
→ Vegetables
01 - 4 medium zucchini, cut into 1/2-inch thick rounds
→ Cheese & Dairy
02 - 1/2 cup freshly grated Parmesan cheese
→ Spices & Seasonings
03 - 1 teaspoon freshly cracked black pepper
04 - 1/2 teaspoon sea salt
05 - 1 teaspoon lemon zest (from 1 lemon)
→ Other
06 - 2 tablespoons olive oil
07 - 1 tablespoon fresh lemon juice
08 - 2 tablespoons chopped fresh parsley (optional)
# How To Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, toss zucchini slices with olive oil, lemon juice, lemon zest, sea salt, and cracked black pepper until evenly coated.
03 - Lay the seasoned zucchini rounds in a single layer on the prepared baking sheet, making sure not to overcrowd.
04 - Sprinkle freshly grated Parmesan cheese evenly over each zucchini round.
05 - Bake for 15 to 18 minutes, or until the zucchini is fork-tender and the Parmesan is golden and bubbly.
06 - Transfer to a serving platter, garnish with chopped fresh parsley if desired, and serve immediately.
# Expert Hints:
01 -
- The Parmesan forms this incredible golden crust on each zucchini round that makes it genuinely hard to stop eating.
- It takes almost no effort, uses one baking sheet, and somehow tastes like something you would order at a restaurant.
02 -
- Do not slice the zucchini thinner than half an inch or it will collapse into a soggy mess before the cheese has time to crisp up.
- If you crowd the pan, everything steams instead of roasting, so use two sheets if necessary and rotate them halfway through.
03 -
- Pat the zucchini slices dry with a clean towel before tossing them with oil because excess moisture is the enemy of a good roast.
- Let the baking sheet preheat in the oven for a few minutes before adding the zucchini so the bottom sears on contact and gives you a satisfying char.