Lemon Pepper Parmesan Zucchini (Print Layout)
Golden roasted zucchini slices coated in lemon pepper and Parmesan cheese, ready in 30 minutes.
# What You Need:
→ Vegetables
01 - 3 medium zucchinis, sliced into 1/4-inch rounds
→ Dairy
02 - 1/2 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 - 1/2 teaspoon sea salt
07 - 1/2 teaspoon garlic powder
→ Garnish
08 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the zucchini slices with olive oil, lemon zest, lemon juice, black pepper, 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 freshly grated Parmesan cheese evenly over each zucchini round.
05 - Roast in the oven for 18–20 minutes, until the zucchini is tender and the Parmesan is melted and lightly crispy. For extra crunch, broil for the final 1–2 minutes.
06 - Remove from the oven, transfer to a serving platter, and garnish with chopped fresh parsley. Serve immediately while hot.
# Expert Suggestions:
01 -
- It turns the most humble garden vegetable into something you will actually crave the next day.
- The Parmesan forms a golden little cap on each slice that shatters when you bite into it.
02 -
- Slice the zucchini a consistent quarter inch thick or some pieces will burn before others soften.
- If you skip the parchment paper the melted Parmesan will glue itself to your pan and you will be scrubbing for an hour.
03 -
- Use the large holes on your box grater for the Parmesan so it melts into a lacy shell rather than a thick blanket.
- Let the baking sheet preheat in the oven for two minutes before adding the zucchini and you will get an instant sear on the bottom.