Lemon Pepper Parmesan Zucchini (Printable Version)
Oven-roasted zucchini with lemon pepper seasoning and melted Parmesan, ready in 30 minutes.
# What You 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
# How-To:
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 - Spread the seasoned zucchini in a single layer on the prepared baking sheet, avoiding overlap for even roasting.
04 - Sprinkle grated Parmesan cheese evenly over each zucchini round.
05 - Roast for 18 to 20 minutes until zucchini is tender and cheese is melted with a light golden crust.
06 - Transfer to a serving platter, garnish with fresh chopped parsley, and serve immediately while hot.
# Expert Tips:
01 -
- The Parmesan forms a golden crust on each slice that makes them genuinely addictive, like vegetable fries you cannot stop eating.
- Everything comes together on one pan with zero fancy technique, which means you can pull this off while chatting with a glass of wine in hand.
02 -
- If you slice the zucchini too thin they will collapse into soggy coins, so aim for a honest 1/4 inch thickness and resist the urge to go paper thin.
- That final minute under the broiler is the difference between good and unforgettable because it blister the Parmesan into a crunchy, salty shell.
03 -
- Salt the raw slices and let them sit five minutes on a towel before seasoning to draw out water and concentrate their flavor.
- Grate the Parmesan on the finest holes of your box grater so it melts into a continuous crust rather than leaving gaps between shreds.