Description
Golden, cheesy edges meet tender zucchini in this irresistible roasted side dish. It is the easy, flavorful vegetable recipe your dinner table has been waiting for.
Ingredients
Scale
- 4 medium zucchini, about 1 1/2 lb. (680 g), sliced into thick sticks or half-moons
- 2 tbsp. (30 ml) extra-virgin olive oil
- 3 cloves garlic, about 1 tbsp. minced
- 1/2 cup (50 g) finely grated Parmesan cheese
- 1 tsp. Italian seasoning
- 1/2 tsp. garlic powder
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 tbsp. (8 g) chopped fresh parsley, optional
- 1 tbsp. (15 ml) fresh lemon juice, optional
Instructions
- Preheat the oven to 425°F (220°C) and prepare a large baking sheet.
- Wash and dry the zucchini, trim the ends, and cut into thick sticks or chunky half-moons.
- Combine olive oil, minced garlic, Italian seasoning, garlic powder, salt, and black pepper in a large bowl.
- Add the zucchini and toss thoroughly to coat every piece.
- Sprinkle most of the Parmesan over the zucchini and toss gently.
- Arrange the zucchini in a single layer on the baking sheet, leaving space between the pieces.
- Roast for 18 to 25 minutes until tender and golden around the edges.
- Sprinkle with the remaining Parmesan during the final few minutes of roasting.
- Broil for 1 to 2 minutes if desired for an extra-crispy Parmesan topping, watching carefully.
- Garnish with fresh parsley and lemon juice, then serve immediately.
- Prep Time: 15
- Cook Time: 20
- Category: Lunche
- Cuisine: American