Description
This Roasted Zucchini recipe is a quick and flavorful side dish that’s perfect for any meal. Tender zucchini slices are seasoned with Italian herbs, garlic, and Parmesan cheese, then roasted to golden perfection for a deliciously savory treat.
Ingredients
Scale
Vegetables
- 2 large zucchini (about 1.3 pounds)
Seasonings
- 2 teaspoons olive oil
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ cup freshly grated Parmesan cheese
Instructions
- Prepare the zucchini: Preheat your oven to 425°F. Wash the zucchini well, trim off the top stem, then slice each zucchini evenly in half lengthwise. Next, cut the zucchini halves into ¾-inch thick half-moon slices.
- Season the zucchini: Place the chopped zucchini in a large bowl. Drizzle with olive oil and add Italian seasoning, kosher salt, black pepper, garlic powder, and grated Parmesan cheese. Toss everything together until the zucchini pieces are fully coated with the oil and seasonings.
- Arrange on baking sheet: Line a baking sheet with parchment paper and spread the seasoned zucchini slices out in an even layer to ensure they roast properly without steaming.
- Roast the zucchini: Place the baking sheet in the preheated oven and roast for 15 minutes, or until the zucchini is tender and golden brown on the edges. Keep an eye on it to avoid overcooking.
- Finish and serve: Remove the zucchini from the oven. Optionally sprinkle with a bit more kosher salt, black pepper, or additional grated Parmesan cheese to taste. Serve warm as a delicious side dish.
Notes
- For extra crispiness, you can broil the zucchini for 1-2 minutes at the end of roasting, but watch carefully to prevent burning.
- Use fresh Parmesan cheese for the best flavor and texture.
- Adjust seasoning levels to your preference, especially salt and pepper.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat before serving.
- This recipe can easily be doubled for larger gatherings.
