Roasted Zucchini Recipe
Easy Roasted Zucchini is made with sliced zucchini, olive oil, and simple seasonings. Arrange on a sheet pan and bake for 20 minutes.
Servings: 2
Equipment
Ingredients
- 2 medium zucchinis sliced into ¼-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon chopped parsley
- ¼ teaspoon crushed red pepper
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- On the baking sheet, toss zucchini rounds with olive oil, garlic powder, Italian seasoning, salt, and black pepper. Arrange in a single layer, making sure they aren’t overlapping.
- Roast the zucchini in the oven for 10 minutes.
- Remove from the oven and sprinkle Parmesan evenly over the zucchini rounds then continue roasting for 10 more minutes, or until the cheese is golden and bubbly.
- Broil for 1-2 minutes at the end if you want them extra crispy.
- Transfer to a serving platter, then garnish with fresh parsley and crushed red pepper flakes. Serve warm.
Notes
Storage: Kept in an airtight container in the fridge, the zucchini will keep for up to 3 days! You can reheat it in the microwave, in the oven, or in an air fryer.
Nutrition
Serving: 0.5zucchini | Calories: 271kcal | Carbohydrates: 11g | Protein: 10g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 22mg | Sodium: 750mg | Potassium: 601mg | Fiber: 3g | Sugar: 5g | Vitamin A: 861IU | Vitamin C: 38mg | Calcium: 267mg | Iron: 1mg
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