Lemon Pepper Parmesan Zucchini (Print)
Tender baked zucchini coated in lemon, black pepper, and Parmesan — a quick vegetarian side.
# Ingredient list:
→ Vegetables
01 - 4 medium zucchini, sliced 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)
→ Other
06 - 2 tablespoons olive oil
07 - 1 tablespoon fresh lemon juice
08 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Preheat your oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the zucchini slices with olive oil, lemon juice, lemon zest, sea salt, and freshly cracked black pepper until evenly coated.
03 - Arrange the seasoned zucchini slices in a single layer on the prepared baking sheet, ensuring none overlap.
04 - Sprinkle the freshly grated Parmesan cheese evenly over each zucchini round.
05 - Bake in the preheated oven 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 plate and garnish with chopped fresh parsley if desired. Serve immediately while warm.
# Expert Tips:
01 -
- The combination of bright lemon and sharp Parmesan makes zucchini taste like something you actually crave rather than something you tolerate.
- It goes from cutting board to table in thirty minutes with almost zero cleanup.
02 -
- If your zucchini slices are too thin they will release water and the cheese will slide right off instead of forming a crust.
- A one minute broil at the end changes everything and gives you that irresistible crunch on top.
03 -
- Slice all your zucchini the same thickness so every piece finishes at the same moment and nothing burns while you wait for the thick ones.
- Let the baking sheet preheat in the oven for two minutes before laying down the zucchini for an instant sear on the bottom.