Lemon Pepper Parmesan Zucchini (Printable version)
Baked zucchini with lemon, cracked pepper, and Parmesan. A vibrant vegetarian side ready in 30 minutes.
# Ingredient list:
→ Vegetables
01 - 4 medium zucchini, cut into ½-inch thick rounds
→ Cheese & Dairy
02 - ½ cup freshly grated Parmesan cheese
→ Spices & Seasonings
03 - 1 teaspoon freshly cracked black pepper
04 - ½ 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 oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss zucchini slices with olive oil, lemon juice, lemon zest, sea salt, and cracked black pepper until evenly coated.
03 - Place the seasoned zucchini in a single layer on the prepared baking sheet, making sure slices do not overlap.
04 - Sprinkle freshly grated Parmesan cheese evenly over each zucchini round.
05 - Bake for 15 to 18 minutes until the zucchini is fork-tender and the Parmesan is golden and bubbly.
06 - Transfer to a serving platter, garnish with chopped fresh parsley if desired, and serve immediately.
# Expert Tips:
01 -
- The Parmesan forms a golden crust on each zucchini round that makes them genuinely addictive.
- Ten minutes of prep means you can pull this together while the grill heats up or the main dish simmers.
02 -
- Wet zucchini is the enemy so pat the slices dry with a clean towel before tossing them with oil.
- A one to two minute broil at the end transforms good zucchini into something people will actually fight over.
03 -
- Use the largest holes on your grater for the Parmesan so it melts into a lacy shell rather than a dense blanket.
- Taste a raw zucchini round before seasoning because some are sweeter and need less salt than you expect.