Lemon Pepper Parmesan Zucchini (Printable)

Baked zucchini coated in lemon zest, black pepper, and melted Parmesan. A crispy, zesty vegetarian side ready in 30 minutes.

# What's Needed:

→ 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 garnish)

# 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, combine zucchini slices with olive oil, lemon juice, lemon zest, sea salt, and cracked black pepper. Toss thoroughly until every slice is evenly coated.
03 - Lay the seasoned zucchini rounds in a single layer on the prepared baking sheet, making sure not to overlap pieces for even roasting.
04 - Sprinkle freshly grated Parmesan cheese evenly over each zucchini round, pressing gently so the cheese adheres.
05 - Bake on the center rack for 15 to 18 minutes, or until the zucchini is fork-tender and the Parmesan is golden and bubbly.
06 - Transfer the zucchini to a serving platter, garnish with chopped fresh parsley if desired, and serve immediately while hot.

# Tips for Success:

01 -
  • The contrast between the bright citrus tang and nutty Parmesan will make you reconsider everything you thought about simple vegetable sides.
  • Ten minutes of prep and a hot oven do almost all the work, which means more time outside and less time hovering over a cutting board.
02 -
  • If you slice the zucchini too thin it will release water and turn mushy instead of roasting properly, so stick to a sturdy half inch thickness.
  • A one to two minute broil at the end changes everything by creating a crackly, browned top that makes people think you spent far more effort than you did.
03 -
  • Dry the zucchini slices with a clean towel after cutting them because excess moisture is the enemy of caramelization and that golden crust you are after.
  • Let the baking sheet preheat in the oven for a few minutes before adding the zucchini so the bottoms start sizzling the moment they make contact.

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