Lemon Pepper Parmesan Zucchini (Print version)
Oven-roasted zucchini with lemon zest, cracked pepper, and golden Parmesan. Ready in 30 minutes.
# What goes in:
→ 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)
# Cooking steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, toss zucchini slices with olive oil, lemon juice, lemon zest, sea salt, and cracked black pepper until evenly coated.
03 - Place the seasoned zucchini slices in a single layer on the prepared baking sheet, ensuring none overlap for even roasting.
04 - Sprinkle freshly grated Parmesan cheese evenly over each zucchini round.
05 - Bake for 15 to 18 minutes, or until the zucchini is fork-tender and the Parmesan is golden and bubbly.
06 - Transfer to a serving platter, garnish with chopped fresh parsley if desired, and serve immediately.
# Tips from flavorandfeast:
01 -
- The Parmesan forms a golden crust that makes zucchini feel indulgent, almost like a treat you have to share before it disappears.
- It takes barely any effort and uses ingredients you probably already have, which means dinner is handled without a grocery run.
02 -
- If you salt the zucchini and let it sit for ten minutes before adding oil, pat the moisture off with a towel or the cheese slides right off during baking.
- Broiling for one extra minute at the end transforms good zucchini into something people actually fight over, but watch it constantly because the line between golden and burned is about fifteen seconds wide.
03 -
- Slice all the zucchini the same thickness so every piece finishes cooking at the same time and you are not picking around underdone centers.
- Use a microplane for the lemon zest and the Parmesan because the fine texture melts into an even crust that coats each round perfectly.