Lemon Pepper Parmesan Zucchini (Printable)
Baked zucchini with lemon, black pepper, and Parmesan. A quick vegetarian side dish.
# What You'll Need:
→ Vegetables
01 - 4 medium zucchini, sliced into ½-inch thick rounds
→ Cheese & Dairy
02 - ½ cup freshly grated Parmesan cheese
→ Spices & Seasonings
03 - 1 teaspoon freshly cracked black pepper
04 - ½ teaspoon sea salt
05 - 1 teaspoon lemon zest (from 1 lemon)
→ Other
06 - 2 tablespoons olive oil
07 - 1 tablespoon fresh lemon juice
08 - 2 tablespoons chopped fresh parsley (optional)
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss zucchini slices with olive oil, lemon juice, lemon zest, sea salt, and cracked black pepper until evenly coated.
03 - Place the seasoned zucchini rounds in a single layer on the prepared baking sheet, ensuring no overlap for even roasting.
04 - Sprinkle freshly grated Parmesan cheese evenly over each zucchini round.
05 - Bake for 15 to 18 minutes until zucchini is tender and Parmesan is golden and bubbly.
06 - Transfer to a serving plate and garnish with chopped fresh parsley if desired. Serve immediately.
# Expert Advice:
01 -
- The Parmesan forms a crust that is crispy on top and melts into the zucchini beneath.
- It turns a humble vegetable into something guests will actually fight over.
02 -
- If your zucchini are very large and watery, salt the rounds and let them drain on paper towels for ten minutes before tossing with oil.
- A one to two minute broil at the end transforms good zucchini into extraordinary with a shatteringly crisp top.
03 -
- Flip the zucchini halfway through baking if you want both sides to pick up color and structural integrity.
- Use a microplane for the lemon zest and the Parmesan because the finer grate creates a more even melt across each slice.