Description
A quick and flavorful side dish featuring tender zucchini roasted with garlic, olive oil, and Parmesan cheese, perfect for any meal.
Ingredients
Main Ingredients
- 2 medium zucchini (about 1 to 1.5 pounds total)
- 2 tablespoons olive oil (Don’t use too much to avoid steaming.)
- 2 to 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (Adjust to taste.)
- 1/4 teaspoon black pepper
- 1/3 to 1/2 cup grated Parmesan cheese (Finer kind sticks best.)
- 1 pinch red pepper flakes (Optional for spice.)
- 1 squeeze lemon (Optional for freshness.)
Instructions
Preparation
- Heat the oven to 425°F (220°C).
- Line a baking sheet with parchment paper for easy cleanup or lightly oil the pan.
- Slice the zucchini into spears or thick half moons, keeping sizes uniform for even cooking.
- In a bowl, toss the zucchini with olive oil, garlic, Italian seasoning, salt, and pepper. Add most of the Parmesan and toss again.
Cooking
- Spread zucchini in a single layer on the baking sheet, ensuring they have space.
- Roast for 12 to 16 minutes, flipping once halfway through, until tender and browned.
- Sprinkle with extra Parmesan immediately after removing from the oven. Add lemon if desired.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer for best results. Avoid overcrowding for optimal roasting.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Vegetable
- Cuisine: American, Italian