Roasted Parmesan Zucchini: Crispy Perfection!
Golden-brown edges, tender centers, and nutty Parmesan flavor — this roasted zucchini dish turns a humble vegetable into a crispy, crave-worthy side that’s perfect for any meal.
Equipment
- Large baking sheet
- Parchment paper optional for easier cleanup
- Large bowl
Ingredients
- 2 medium zucchini, washed and trimmed
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 0.5 cup freshly grated Parmesan cheese
- 0.25 tsp kosher salt
- 0.25 tsp freshly ground black pepper
- 0.25 tsp red pepper flakes (optional)
- 1 tsp dried oregano (optional)
- zest of 1/2 lemon (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the zucchini into 1/2-inch rounds or half-moons. If large, quarter them.
- In a large bowl, toss the zucchini with olive oil, garlic, salt, pepper, and any optional seasonings.
- Add Parmesan and toss to coat evenly.
- Spread zucchini on a baking sheet in a single layer. Avoid overlapping.
- Roast for 15–20 minutes, flipping halfway, until golden and crisp.
- Serve hot, optionally garnished with fresh herbs or more Parmesan.
Notes
Try adding lemon zest, dried oregano, or red pepper flakes for variation. For extra crispiness, sprinkle breadcrumbs before roasting. Best served hot straight from the oven.