Lemon Pepper Parmesan Zucchini (Printable Version)
Baked zucchini with lemon zest, black pepper, and Parmesan. A quick vegetarian side dish ready in 30 minutes.
# What You 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)
→ Pantry Staples & Fresh Herbs
06 - 2 tablespoons olive oil
07 - 1 tablespoon fresh lemon juice
08 - 2 tablespoons chopped fresh parsley (optional)
# How-To:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, toss the zucchini rounds with olive oil, fresh lemon juice, lemon zest, sea salt, and cracked black pepper until every slice is evenly coated.
03 - Lay the seasoned zucchini slices in a single layer on the prepared baking sheet, ensuring none overlap for even roasting.
04 - Sprinkle the freshly grated Parmesan cheese evenly over each zucchini round.
05 - Bake for 15 to 18 minutes, or until the zucchini is fork-tender and the Parmesan has turned golden and bubbly.
06 - Transfer to a serving platter, garnish with chopped fresh parsley if desired, and serve immediately while warm.
# Expert Hints:
01 -
- The Parmesan gets incredibly crispy and nutty in the oven, turning simple zucchini into something genuinely addictive.
- It requires exactly one baking sheet and about ten minutes of hands on effort, which is a lifesaver on busy weeknights.
02 -
- If you slice the zucchini too thin it will release too much water and turn mushy instead of tender, so hold firm at a half inch thickness.
- A quick minute or two under the broiler after baking transforms the cheese topping from golden to audibly crispy in a way that will make you look like a genius.
03 -
- Pat the zucchini slices dry with a clean towel after cutting them because removing surface moisture is the real secret to getting that roasted rather than steamed texture.
- Taste the Parmesan before adding salt to the bowl since aged cheeses vary wildly in saltiness and you can always add more but you cannot take it away.