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 the zucchini rounds with olive oil, garlic powder, Italian seasoning, salt, and pepper. Arrange them in a single layer, making sure they aren't overlapping.
- Roast the zucchini 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
My Top Tip: To drain excess moisture, I like to lightly salt the zucchini slices and let them sit on a paper towel for 10–15 minutes, then pat them dry with a paper towel before roasting.
Storage: Store the roasted zucchini in an airtight container in the fridge for up to 3 days. Reheat in the microwave, oven, or 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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