Lemon Pepper Parmesan Zucchini (Printable)
Baked zucchini with lemon, black pepper, and Parmesan. A quick vegetarian side ready in 30 minutes.
# What You’ll Need:
→ Vegetables
01 - 4 medium zucchini, sliced 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 lemon zest (from 1 lemon)
→ Other
06 - 2 tablespoons olive oil
07 - 1 tablespoon fresh lemon juice
08 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - In a large bowl, toss the zucchini slices with olive oil, lemon juice, lemon zest, salt, and black pepper until well coated.
03 - Arrange the zucchini in a single layer on the prepared baking sheet.
04 - Sprinkle the Parmesan cheese evenly over each slice.
05 - Bake in the preheated oven for 15-18 minutes, or until the zucchini is tender and the cheese is golden and bubbly.
06 - Transfer to a serving plate and garnish with fresh parsley if desired. Serve immediately.
# Expert Suggestions:
01 -
- The lemon and pepper combination hits like a flavor bomb that makes you forget you are eating vegetables.
- It converts even the most stubborn zucchini skeptics at your table.
02 -
- Do not slice the zucchini thinner than half an inch or they will collapse into mush before the cheese has time to crisp.
- A one minute broil at the end changes everything and gives you a crackly cheese crust worth the extra attention.
03 -
- Pat the zucchini slices dry with a clean towel before tossing so excess moisture does not sabotage the roast.
- Let the baking sheet preheat in the oven for a few minutes so the zucchini hits a hot surface the moment it goes in.