Lemon Pepper Parmesan Zucchini (Printable Version)
Baked zucchini with lemon, pepper, and Parmesan. A crispy, zesty side dish ready in 30 minutes.
# Ingredient List:
→ Vegetables
01 - 4 medium zucchini, sliced 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)
# How to Make:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, toss zucchini rounds with olive oil, fresh lemon juice, lemon zest, sea salt, and cracked black pepper until evenly coated.
03 - Place the seasoned zucchini slices in a single layer on the prepared baking sheet, ensuring none overlap for even roasting.
04 - Sprinkle freshly grated Parmesan cheese evenly over each zucchini round.
05 - Bake for 15–18 minutes, or until the zucchini is fork-tender and the Parmesan is golden and bubbly. For extra crispiness, broil for an additional 1–2 minutes.
06 - Transfer to a serving platter, garnish with chopped fresh parsley if desired, and serve immediately.
# Expert Tips:
01 -
- The Parmesan forms a crust that snaps slightly when you bite into it, which is honestly the whole point.
- It goes from cutting board to oven in under ten minutes, making it a lifesaver on chaotic weeknights.
- Lemon zest brightens everything without overpowering, so even picky eaters come back for seconds.
02 -
- Crowding the pan is the number one mistake, because overlapping slices trap steam and you end up with soggy disks instead of roasted ones.
- Broiling for the final two minutes transforms good zucchini into something addictive, but watch it like a hawk since cheese goes from golden to burnt in seconds.
03 -
- Salt the rounds and let them sit for five minutes on paper towels before tossing with oil, which draws out excess water and leads to a dramatically better texture.
- Rotate the baking sheet halfway through cooking so both the front and back rows brown evenly.