Parmesan Roasted Zucchini
This parmesan roasted zucchini is the side I make when I’ve got too much zucchini and not enough energy. It’s easy, flavorful, and gets nice and crisp thanks to a wire rack. Serve it with ranch or tzatziki and watch it disappear.
Servings 4
Calories 150kcal
Ingredients
- 4 medium zucchini sliced into ½-inch rounds
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- salt and pepper to taste
- ½ cup grated parmesan cheese
Instructions
- Get prepped: Preheat oven to 425°F. Line a baking sheet with foil or parchment, then place a wire rack on top. Lightly spray the rack with cooking spray. Slice 4 medium zucchini into ½-inch rounds.
- Mix the seasoning: In a small bowl, whisk together 2 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon smoked paprika, salt and pepper.
- Coat the zucchini: Add zucchini slices to a large bowl. Pour the seasoned oil over the top and toss to coat evenly.
- Arrange and top: Place zucchini in a single layer on the wire rack. Sprinkle with ½ cup grated parmesan cheese.
- Roast: Bake for 12 to 15 minutes, until zucchini is tender and the parmesan cheese is golden and crisp.
- Garnish and serve: Sprinkle with parsley if using. Serve warm with dipping sauce on the side.
Notes
- Mix the oil and seasonings before adding to zucchini for even flavor
- Use a wire rack for airflow and extra crisp
- Space out slices so they roast, not steam
- Broil the last 1 to 2 minutes for extra browning
- Add Italian seasoning or red pepper flakes if you want to mix it up
- Serve immediately for the best texture
- Line the baking sheet for easier cleanup
- Save leftovers and toss them in pasta or a wrap
Nutrition
Calories: 150kcal | Carbohydrates: 8g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 235mg | Potassium: 544mg | Fiber: 2g | Sugar: 5g | Vitamin A: 562IU | Vitamin C: 35mg | Calcium: 143mg | Iron: 1mg
