Lemon Pepper Parmesan Zucchini (Printable)
Oven-roasted zucchini with lemon, pepper, and Parmesan. A crispy, cheesy vegetarian side ready in 30 minutes.
# What You'll Need:
→ Vegetables
01 - 4 medium zucchini, sliced 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:
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 juice, lemon zest, sea salt, and freshly cracked black pepper until evenly coated.
03 - Arrange the seasoned zucchini slices in a single layer on the prepared baking sheet, ensuring none overlap.
04 - Sprinkle freshly grated Parmesan cheese evenly over each zucchini round.
05 - Bake for 15-18 minutes, or until the zucchini is tender and the Parmesan is golden and bubbly.
06 - Transfer to a serving plate and garnish with chopped fresh parsley if desired. Serve immediately.
# Expert Tips:
01 -
- This dish converts sworn zucchini haters into people who ask for the recipe before leaving the table.
- Everything cooks on one sheet pan, which means cleanup is almost nonexistent and you get crispy edges without frying.
02 -
- Slicing unevenly was my biggest early mistake because thin pieces burn while thick ones stay watery, so take thirty extra seconds to measure consistently.
- Once I tried moving them halfway through baking and all the cheese slid off, so now I leave them completely untouched until the timer goes off.
03 -
- Pat the zucchini slices completely dry with a kitchen towel before tossing with oil because surface moisture is the enemy of caramelization.
- Grate the Parmesan on the finest holes of your box grater so it melts into an even crust rather than clumping into thick chewy patches.