Lemon Pepper Parmesan Zucchini (Printable version)

Oven roasted zucchini with lemon pepper seasoning and Parmesan cheese, ready in 30 minutes.

# What you'll need:

→ Vegetables

01 - 3 medium zucchinis, cut into 1/4-inch rounds

→ Dairy

02 - 1/2 cup freshly grated Parmesan cheese

→ Oils & Seasonings

03 - 2 tablespoons olive oil
04 - 1 lemon, zested and juiced
05 - 1 teaspoon cracked black pepper
06 - 1/2 teaspoon sea salt
07 - 1/2 teaspoon garlic powder

→ Garnish

08 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, toss the zucchini rounds with olive oil, lemon zest, lemon juice, cracked black pepper, sea salt, and garlic powder until every slice is evenly coated.
03 - Spread the seasoned zucchini slices in a single even layer on the prepared baking sheet, making sure not to overlap.
04 - Sprinkle the freshly grated Parmesan cheese evenly over each zucchini round.
05 - Roast in the oven for 18 to 20 minutes, or until the zucchini is tender and the Parmesan is melted with lightly crisp edges.
06 - Remove from the oven, transfer to a serving platter, and garnish with chopped fresh parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • The lemon pepper crust forms a savory shell that makes zucchini genuinely craveable even for skeptics.
  • It reheats beautifully the next day tucked into a sandwich or eaten cold straight from the fridge.
02 -
  • Do not skip patting the zucchini dry with a towel before tossing because excess moisture is the enemy of crispiness and will leave you with soggy rounds swimming in puddles.
  • One minute under the broiler at the end changes everything and creates a crackly cheese top that tastes like the best part of a grilled cheese sandwich.
03 -
  • Let the baking sheet preheat in the oven for two minutes before adding the zucchini so the bottom sears on contact and creates a satisfying crust.
  • Squeeze the lemon juice over the zucchini right before the cheese goes on so the acid has less time to break down the texture before roasting.

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