Lemon Pepper Parmesan Zucchini (Printable)
Oven roasted zucchini with lemon pepper and Parmesan — a crispy, cheesy side ready in 30 minutes.
# What You'll Need:
→ Vegetables
01 - 3 medium zucchinis, cut 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
# Method:
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 none overlap.
04 - Sprinkle the grated Parmesan cheese evenly over each zucchini round.
05 - Roast for 18–20 minutes until the zucchini is golden and tender and the Parmesan is melted with lightly crisp edges.
06 - Remove from oven, transfer to a serving platter, and garnish with fresh chopped parsley. Serve immediately while hot.
# Expert Hints:
01 -
- Zucchini transforms into something golden and irresistible in under thirty minutes, which makes this the busy weeknight answer nobody expects.
- The Parmesan melts into little crispy edges that taste almost like cheating on a low carb plan.
02 -
- If you pile the zucchini on top of each other they will steam and turn soggy, so always use a second baking sheet if necessary rather than crowding.
- A quick broil for the last minute or two transforms the Parmesan into crackly golden bits that will have people sneaking pieces off the pan.
03 -
- Salt the raw slices and let them sit for five minutes on a towel before tossing with oil to pull out excess moisture and guarantee a better roast.
- Use a microplane to zest the lemon directly over the bowl so none of those precious aromatic oils escape onto your counter.