Description
Tender roasted zucchini rounds coated in olive oil, topped with golden parmesan, and finished with bright lemon zest and cracked black pepper. This simple yet flavorful side dish is fresh, savory, and perfectly balanced.
Ingredients
Units
Scale
- 4 medium zucchini, sliced into 1/4 inch rounds
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon freshly grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon salt
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss zucchini slices with olive oil, salt, and black pepper until evenly coated.
- Arrange zucchini in a single layer on the prepared baking sheet, leaving space between slices.
- Sprinkle grated parmesan evenly over the zucchini rounds.
- Roast for 18 to 22 minutes, until zucchini is tender and the cheese is golden and slightly crisp.
- Remove from oven and immediately sprinkle with lemon zest and drizzle with fresh lemon juice.
- Serve warm and enjoy.
Notes
- Do not overcrowd the pan to ensure proper roasting and caramelization.
- Use freshly grated parmesan for best melting and flavor.
- Add lemon zest after baking for the brightest citrus flavor.
- Reheat leftovers in the oven to maintain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg