Lemon Pepper Parmesan Zucchini (Printable Version)
Tender baked zucchini with lemon, cracked pepper, and golden Parmesan — a zesty summer side dish.
# What You 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 It:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - In a large bowl, toss zucchini slices with olive oil, lemon juice, lemon zest, sea salt, and freshly cracked black pepper until evenly coated.
03 - Arrange the seasoned zucchini in a single layer on the prepared baking sheet, ensuring slices do not overlap.
04 - Sprinkle freshly grated Parmesan cheese evenly over each zucchini slice.
05 - Bake for 15-18 minutes until zucchini is tender and cheese is golden and bubbly. For extra crispiness, broil for an additional 1-2 minutes.
06 - Transfer to a serving plate, garnish with chopped fresh parsley if desired, and serve immediately.
# Helpful Hints:
01 -
- The Parmesan forms a golden crust on each slice that makes you forget you are eating vegetables.
- It comes together in under thirty minutes with ingredients you probably already have sitting in your kitchen.
02 -
- If you crowd the zucchini on the pan they will steam instead of roast and you will end up with soggy slices that slide off your fork.
- A quick one minute broil at the end transforms already good zucchini into something shockingly crunchy and irresistible.
03 -
- Slice the zucchini a consistent half inch thick so every piece finishes cooking at the same time and you avoid the mix of mushy and crunchy.
- Grate the Parmesan as finely as you can because coarse shreds take longer to melt and can burn before the zucchini is tender.