Garlic Parmesan Roasted Zucchini

A flavorful side dish of zucchini roasted to crisp perfection with garlic and Parmesan, appealing to both kids and adults.

Prep Time 15

Cook Time 25

Total Time 40

Course Side Dish, Vegetable Side

Cuisine American

Servings 4 servings

Calories 140 kcal

4 medium zucchini (sliced into 1/4-inch thick rounds) Choose fresh, firm zucchinis.
2 tablespoons olive oil Can substitute with avocado oil.
3 cloves garlic (minced) Fresh garlic preferred; can substitute with garlic powder.
1/2 cup Parmesan cheese (grated) Freshly grated cheese is best.
1 teaspoon Italian seasoning Adds flavor.
1/2 teaspoon salt Adjust to taste.
1/4 teaspoon black pepper Adjust to taste.
to taste fresh parsley (chopped for garnish) Garnish before serving.

Preheat your oven to 425°F (220°C). Wash the zucchinis thoroughly and slice them into rounds, approximately 1/4-inch thick.
In a bowl, mix the olive oil, minced garlic, Italian seasoning, salt, and black pepper. Toss the zucchini rounds into the bowl, coating each slice evenly.
Spread the coated zucchini in a single layer on a baking sheet lined with parchment paper.
Sprinkle the grated Parmesan generously over the zucchini rounds.

Place the baking sheet in the preheated oven and bake for about 20–25 minutes, or until the tops are golden brown and crisp.

Remove the zucchini from the oven, and garnish with freshly chopped parsley. Serve immediately while hot.

For optimal results, lay zucchini slices flat and don’t overcrowd on the baking sheet. Use a higher roasting temperature for maximum crispiness.

Keyword garlic, healthy recipes, parmesan, Roasted Vegetables, zucchini