Roasted Zucchini with Parmesan Recipe
This Roasted Zucchini Recipe is so delicious and so easy to make. Ready in about 20 minutes, fresh zucchini squash is tossed with olive oil, simple seasonings, and grated parmesan cheese then roasted in the oven until tender.
Servings: 6 as a side
Ingredients
- 2 pounds zucchini cut into ½-inch thick rounds
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¾ cup grated parmesan cheese
- fresh minced parsley
Instructions
- Preheat the oven to 450°F and line 2 large baking sheets with aluminum foil. Set aside.
- Transfer the zucchini to a large bowl. Drizzle the zucchini with olive oil and season with salt, black pepper, garlic powder, smoked paprika, and 1/4 cup of grated parmesan cheese. Gently toss zucchini to coat.
- Arrange the zucchini on the baking sheet in a single layer. Top with the remaining grated parmesan cheese.
- Cook zucchini on the center rack for 6-8 minutes, then broil for an additional 2 minutes or until the cheese is golden brown (this happens quickly, so don't walk away).
- Garnish with minced parsley, if desired. Best served immediately.
Notes
- This recipe is best enjoyed immediately.
- Storage: Keep leftovers stored in an airtight container and in the refrigerator for up to 3-4 days.
- Reheating: You may reheat roasted zucchini in the microwave until heated through or on a baking sheet in a preheated 400 degrees f oven.
- Freezing: This recipe does not freeze well.
- This recipe is low-carb and gluten-free.
Nutrition
Calories: 102kcal | Carbohydrates: 6g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 591mg | Potassium: 417mg | Fiber: 2g | Sugar: 4g | Vitamin A: 452IU | Vitamin C: 27mg | Calcium: 164mg | Iron: 1mg
