Lemon Pepper Parmesan Zucchini (Printable)
Oven roasted zucchini with lemon pepper seasoning and melted Parmesan, ready in 30 minutes.
# What You'll Need:
→ Vegetables
01 - 3 medium zucchini, sliced 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 Steps:
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, sea salt, and garlic powder until evenly coated.
03 - Arrange the seasoned zucchini slices in a single layer on the prepared baking sheet, ensuring they do not overlap.
04 - Sprinkle the freshly grated Parmesan cheese evenly over each zucchini slice.
05 - Roast in the oven for 18–20 minutes until the zucchini is tender and the Parmesan is melted and lightly golden and crispy.
06 - Remove from the oven, transfer to a serving platter, and garnish with chopped fresh parsley. Serve immediately while hot.
# Expert Advice:
01 -
- The lemon pepper and cheese combination makes zucchini taste like something you would order at a restaurant.
- It goes from cutting board to table in thirty minutes flat.
02 -
- Slice the zucchini as evenly as you can because thin rounds burn and thick ones stay watery in the middle.
- Do not skip patting the slices dry before seasoning because excess moisture is the enemy of a good roast.
03 -
- Let the baking sheet preheat in the oven for two minutes before adding the zucchini so the bottoms sear on contact.
- Grate the Parmesan while it is cold but let it come to room temperature before sprinkling so it melts evenly.