Garlic Parmesan Roasted Zucchini

Introduction

Zucchini is one of the most versatile and low-carb vegetables you can cook with. In this Garlic Parmesan Roasted Zucchini recipe, tender zucchini rounds are coated with garlic, herbs, and parmesan, then roasted until golden and crisp on the edges. It’s a quick, flavorful side dish that works with nearly any meal and is naturally gluten-free, keto-friendly, and kid-approved.

Ingredients

• 2–3 medium zucchinis, sliced into 1/4-inch thick rounds
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/3 cup grated Parmesan cheese
• 1/2 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)
• Salt and black pepper to taste
• Optional garnish: chopped parsley or red pepper flakes

Instructions

1. Preheat the Oven:
   Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Zucchini:
   Wash and slice the zucchini into rounds or half-moons. Pat dry with a paper towel to remove excess moisture.
3. Season the Zucchini:
   In a large bowl, toss the zucchini with olive oil, garlic, Italian seasoning, salt, and pepper until evenly coated.
4. Add the Cheese:
   Sprinkle the grated Parmesan into the bowl and toss again, ensuring each piece is coated.
5. Arrange and Roast:
   Spread the zucchini in a single layer on the baking sheet. Avoid overcrowding to ensure even roasting. Roast for 18–22 minutes, flipping halfway through, until golden and slightly crisp on the edges.
6. Garnish and Serve:
   Remove from oven, garnish with fresh parsley or red pepper flakes if desired, and serve hot.

Description

This garlic parmesan roasted zucchini is crispy on the outside, tender inside, and packed with savory flavor. The parmesan melts and browns into golden bites of cheesy goodness, while the garlic and herbs infuse every slice. It’s a great side for grilled meats, pasta, or as a low-carb snack or appetizer.

Tips

• Dry the zucchini: Helps reduce sogginess and boosts crispiness.
• Use a wire rack: Placing the zucchini on a rack over a baking tray allows air to circulate underneath, making it crispier.
• Freshly grated Parmesan gives better melt and flavor than pre-shredded.
• Watch closely in the last minutes: Parmesan can go from golden to burnt quickly.

Variations

• Zucchini Fries: Cut zucchini into sticks and follow the same coating and roasting method.
• Zucchini Chips: Slice extra thin and roast longer at a lower temp (375°F) for crispy chips.
• Cheesy Blend: Mix in mozzarella or sharp cheddar for different cheesy textures.
• Spicy Version: Add cayenne or hot paprika for a kick.

Corrections

• Don’t overcrowd the pan—crowding leads to steaming instead of roasting.
• Don’t use too much oil—it can make the zucchini soggy.
• Avoid overcooking—zucchini becomes mushy if roasted too long.

Enjoy

Serve Garlic Parmesan Roasted Zucchini as a flavorful side, a snack with dipping sauce (like ranch or marinara), or even a topping for grain bowls and salads. It’s easy, tasty, and sure to become a staple for weeknight meals and weekend snacks alike!