Imagine a side dish so delectable, so perfectly roasted, that even vegetable skeptics will be begging for seconds. Our Roasted Zucchini with Parmesan is not just another boring vegetable recipe – it's a culinary transformation that turns humble zucchini into a crispy, cheesy masterpiece that will steal the show at any meal. With just a few simple ingredients and some kitchen magic, you'll create a dish that's simultaneously elegant, easy, and absolutely mouthwatering.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 medium zucchini, sliced
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Wash the zucchini thoroughly under cool running water. Pat them dry with clean kitchen towels to remove excess moisture, which helps achieve a better roast.
- Slice the zucchini into uniform 1/4-inch thick rounds. Consistent thickness ensures even cooking and prevents some pieces from burning while others remain undercooked.
- In a large mixing bowl, toss the zucchini slices with olive oil, ensuring each slice is evenly coated. Sprinkle salt, pepper, and garlic powder over the zucchini, mixing gently to distribute the seasonings.
- Arrange the zucchini slices in a single layer on the prepared baking sheet. Avoid overcrowding to allow proper air circulation and achieve crispy edges.
- Roast in the preheated oven for 15-20 minutes, turning the zucchini halfway through cooking to ensure even browning.
- During the last 3-4 minutes of roasting, sprinkle the grated parmesan cheese evenly over the zucchini slices, allowing the cheese to melt and create a golden, crispy topping.
- Remove from the oven and let the zucchini rest for 2-3 minutes. This allows the cheese to set and the zucchini to cool slightly.
- Transfer to a serving platter and garnish with additional fresh ground pepper or chopped herbs like basil or parsley if desired.
Tips
- Moisture is the Enemy: Always pat your zucchini completely dry before roasting to ensure maximum crispiness. Wet zucchini will steam instead of roast.
- Slice Uniformly: Use a sharp knife or mandoline to create even 1/4-inch slices. This guarantees consistent cooking and prevents some pieces from burning while others remain undercooked.
- Don't Overcrowd: Give your zucchini slices breathing room on the baking sheet. Overcrowding leads to steaming instead of roasting and prevents those delightful crispy edges.
- High Heat is Key: Roasting at 425°F creates that perfect golden-brown exterior while keeping the inside tender.
- Cheese Timing Matters: Add the parmesan in the last 3-4 minutes of cooking to prevent burning and achieve a perfect melted, crispy cheese topping.
- Optional Flavor Boosters: Experiment with additional herbs like fresh basil, thyme, or a sprinkle of red pepper flakes for extra excitement.
Nutrition Facts
Calories: 177kcal
Carbohydrates: 7g
Protein: 7g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 10mg
