Prepare to transform the humble zucchini into a culinary masterpiece that will have your taste buds dancing with delight! This Parmesan Zucchini with Lemon Dill Rice is not just a recipe—it's a flavor explosion that turns ordinary vegetables into a gourmet experience. Imagine golden, crispy Parmesan-crusted zucchini slices nestled on a bed of bright, herbal rice, promising to make even the most vegetable-skeptical diner come back for seconds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 medium zucchinis, sliced
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1 cup rice
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and trim the zucchinis, then slice them lengthwise into uniform 1/4-inch thick pieces to ensure even cooking and consistent texture.
- In a large mixing bowl, toss the zucchini slices with olive oil, ensuring each slice is lightly and evenly coated. Season generously with salt and freshly ground black pepper.
- Arrange the zucchini slices in a single layer on the prepared baking sheet, making sure they do not overlap to promote proper roasting and crisp edges.
- Sprinkle the grated Parmesan cheese evenly over the zucchini slices, covering them completely for a rich, golden crust.
- Place the baking sheet in the preheated oven and roast for 15-18 minutes, or until the zucchini is tender and the Parmesan is golden and crispy.
- While the zucchini roasts, prepare the lemon dill rice. In a medium saucepan, combine rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer covered for 18-20 minutes.
- Once the rice is cooked, fluff with a fork and stir in fresh lemon juice and chopped dill. Mix gently to distribute flavors evenly.
- Remove the zucchini from the oven and let rest for 2-3 minutes to allow the cheese to set and cool slightly.
- Plate the lemon dill rice and arrange the Parmesan-crusted zucchini slices on top. Garnish with additional fresh dill if desired.
- Serve immediately while the zucchini is still warm and crispy, enjoying the combination of roasted vegetables and bright, herbal rice.
Tips
- Slice Uniformity is Key: Use a sharp knife or mandoline to ensure zucchini slices are exactly 1/4-inch thick for even roasting.
- Cheese Pro Tip: Use freshly grated Parmesan for the best melting and crispy texture. Pre-shredded cheese won't give you the same golden crust.
- Moisture Management: Pat zucchini slices dry with paper towels before oiling to prevent sogginess and achieve crisp edges.
- Oven Positioning: Use the upper-middle rack for optimal browning and prevent burning.
- Fresh Herb Hack: If possible, use fresh dill rather than dried for a brighter, more vibrant flavor in the rice.
- Serving Suggestion: Serve immediately to enjoy the zucchini at its crispiest and the rice at its most aromatic.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 12g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 15mg
