Roasted Lemon Garlic Zucchini with Parmesan
Tender, flavorful roasted zucchini with lemon, garlic, and Parmesan – a quick and easy side dish.
- Prep10 min
- Cook20 min
- Total30 min
- DifficultyEasy
- Servings6
This roasted zucchini recipe is all about big flavor with minimal effort. Fresh lemon juice and garlic, dried oregano, and a generous sprinkle of Parmesan cheese transform simple zucchini into a side dish that's anything but boring.
Roasting at high heat ensures the zucchini becomes tender without turning mushy, and the Parmesan adds a savory, nutty crust. It pairs beautifully with everything from grilled chicken to meatballs or fish, and it's ready in just 30 minutes.
Ingredients
Servings
optional for garnish
Converted amounts are rounded.
Method
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Slice the zucchini into 1/2-inch-thick rounds, then cut each round in half.
- In a large bowl, toss the zucchini with olive oil, lemon juice, minced garlic, oregano, salt, and pepper until evenly coated. Spread the zucchini in a single layer on the prepared baking sheet.
- Roast for 15 minutes. Remove the pan from the oven and sprinkle half of the Parmesan over the zucchini. Return to the oven and bake for 3–5 more minutes, until the zucchini is fork-tender but not mushy.
- Take the pan out of the oven and sprinkle the remaining Parmesan on top. If desired, garnish with lemon zest, red pepper flakes, and/or fresh parsley.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently before serving.
💡 Tips
- For even cooking, try to cut the zucchini slices to a uniform thickness.
- Don't skip lining the baking sheet – it prevents sticking and makes cleanup easy.
- If you prefer a crispier topping, broil for the last 1–2 minutes instead of baking.
Inspired by a recipe from Sally's Baking Addiction