Lemon Pepper Parmesan Zucchini (Printable)
Oven-roasted zucchini with lemon zest, black pepper, and melted Parmesan. Ready in 30 minutes.
# What You'll Need:
→ Vegetables
01 - 4 medium zucchini, cut into 1/2-inch thick rounds
→ Cheese & Dairy
02 - 1/2 cup freshly grated Parmesan cheese
→ Spices & Seasonings
03 - 1 teaspoon freshly cracked black pepper
04 - 1/2 teaspoon sea salt
05 - 1 teaspoon fresh 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 Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, combine zucchini rounds with olive oil, fresh lemon juice, lemon zest, sea salt, and cracked black pepper. Toss until every slice is evenly coated.
03 - Lay the seasoned zucchini in a single, even layer on the prepared baking sheet, making sure slices do not overlap.
04 - Sprinkle freshly grated Parmesan cheese evenly over each zucchini round, ensuring full coverage for a golden finish.
05 - Bake on the center rack for 15 to 18 minutes, until the zucchini is fork-tender and the Parmesan is golden and bubbly.
06 - Transfer zucchini to a serving platter, garnish with chopped fresh parsley if desired, and serve immediately while warm.
# Expert Advice:
01 -
- The lemon pepper combo makes zucchini taste like something you actually crave, not just tolerate because its healthy.
- It takes almost no effort and looks impressive enough that people assume you worked harder than you did.
02 -
- Under no circumstances should you skip the parchment paper since baked Parmesan becomes cement on a bare pan.
- If you want truly crispy edges, flip the broiler on for the last 90 seconds and watch them like a hawk.
03 -
- Slice all the zucchini to the same thickness so every piece finishes cooking at the same time.
- Let the baking sheet preheat in the oven for two minutes before adding the zucchini for an instant sear on the bottom.