Lemon Pepper Parmesan Zucchini (Printable)
Baked zucchini coated in lemon, black pepper, and Parmesan — a crispy vegetarian side 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 lemon zest (from 1 lemon)
→ Pantry Staples
06 - 2 tablespoons olive oil
07 - 1 tablespoon fresh lemon juice
08 - 2 tablespoons chopped fresh parsley (optional)
# How To Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, toss zucchini rounds with olive oil, fresh lemon juice, lemon zest, sea salt, and cracked black pepper until evenly coated.
03 - Lay the seasoned zucchini slices in a single layer on the prepared baking sheet, ensuring none overlap for even roasting.
04 - Sprinkle freshly grated Parmesan cheese evenly over each zucchini round, pressing gently to help it adhere.
05 - Bake for 15 to 18 minutes, or until the zucchini is fork-tender and the Parmesan has turned golden and bubbly.
06 - Transfer to a serving platter, garnish with chopped fresh parsley if desired, and serve immediately while warm.
# Expert Tips:
01 -
- It turns the most humble vegetable into something you will actually crave, with almost no effort and zero technique required.
- The lemon and Parmesan combination makes each bite bright and savory, and the whole thing is ready before your oven even finishes preheating for anything else.
02 -
- If you slice the zucchini thinner than half an inch, they will collapse into mush before the cheese has time to brown properly.
- Broiling for one to two minutes at the end is the difference between good and unforgettable, so do not skip it.
03 -
- Salt the zucchini slices and let them sit for five minutes on a towel before seasoning, because drawing out excess moisture is the simplest way to guarantee a better roast.
- Use a microplane for the lemon zest and a box grater for the cheese, and the layering of textures will be far more interesting than if everything is the same fineness.