Baked Parmesan Zucchini
A quick and easy side dish that transforms simple zucchini into a crispy, cheesy delight, perfect for even the pickiest eaters.
Ingredients
Main Ingredients
- 4 medium Fresh zucchini, medium sized Use smaller zucchini if possible for less water content.
- 1 cup Grated Parmesan cheese Freshly grated melts nicer.
- 2 tablespoons Olive oil or melted butter Either works for flavor.
- 1 teaspoon Garlic powder Or use fresh minced garlic.
- to taste Salt and black pepper Adjust based on preference.
- optional Italian seasoning, paprika, red pepper flakes, lemon zest Add to enhance flavor.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Slice the zucchini into spears or thick coins.
- Pat the zucchini dry with paper towels to remove excess moisture.
- Toss the zucchini with olive oil, salt, pepper, garlic powder, and any optional seasonings. Generously sprinkle Parmesan on top.
- Spread the zucchini on a sheet pan lined with parchment paper, ensuring they are not overcrowded.
Cooking
- Roast the zucchini in the oven for about 12 to 18 minutes until tender and edges are browned.
- For extra browning, broil for an additional 1 to 2 minutes, watching closely to avoid burning.
Serving
- Serve immediately while hot and crispy.
Notes
Zucchini can be prepped ahead of time and stored in the fridge. Bake just before serving for best results. To keep from becoming soggy, ensure not to overcrowd the pan and use a hot oven.