Get ready to turn ordinary zucchini into a culinary masterpiece that will have your family and friends begging for seconds! This Garlic Lemon and Parmesan Oven Roasted Zucchini is not just a side dish – it's a flavor explosion that transforms humble vegetables into a gourmet experience. With just a few simple ingredients and minimal prep time, you'll create a dish that's crispy, tangy, and absolutely irresistible.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 medium zucchinis, sliced
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh basil for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Wash the zucchinis thoroughly under cool running water. Trim off both ends and slice them diagonally into approximately 1/4-inch thick oval shapes, ensuring uniform thickness for even cooking.
- In a large mixing bowl, combine olive oil, minced garlic, salt, and freshly ground black pepper. Whisk the ingredients together to create a fragrant garlic-infused oil.
- Add the sliced zucchini to the bowl and gently toss, ensuring each slice is evenly coated with the seasoned oil mixture. Use a spatula or your hands to distribute the seasonings thoroughly.
- Arrange the zucchini slices in a single layer on the prepared baking sheet, making sure they are not overlapping. This allows each slice to roast and caramelize properly.
- Sprinkle the grated Parmesan cheese evenly over the zucchini slices, covering them generously.
- Place the baking sheet in the preheated oven and roast for 12-15 minutes, or until the zucchini is tender and the Parmesan cheese is golden and slightly crispy.
- Remove from the oven and immediately squeeze fresh lemon juice over the roasted zucchini to add brightness and enhance the flavors.
- Transfer to a serving platter and garnish with fresh basil leaves, torn or chopped, to add a final aromatic touch.
- Serve hot as a side dish or appetizer, enjoying the combination of crispy Parmesan, tender zucchini, and zesty garlic-lemon flavor.
Tips
- Slice Evenly: Use a sharp knife to cut zucchini into uniform 1/4-inch thick slices. This ensures even cooking and a consistent texture.
- Don't Overcrowd: Spread zucchini in a single layer on the baking sheet. Overcrowding will steam the vegetables instead of roasting them crispy.
- Fresh is Best: Use freshly grated Parmesan cheese for the most intense flavor and best melting properties.
- Watch the Cheese: Keep an eye on the Parmesan during the last few minutes of roasting to prevent burning. It should be golden and slightly crispy.
- Serve Immediately: These roasted zucchini are best enjoyed hot, right out of the oven when the cheese is still crisp and the zucchini is tender.
- Customize: Feel free to add red pepper flakes for heat or experiment with different herbs like thyme or oregano to make the recipe your own.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 6g
Protein: 7g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 10mg
