Parmesan Roasted Zucchini Recipe
This roasted zucchini recipe is absolutely the best! It's an easy and healthy side dish made with sliced zucchini tossed in olive oil, balsamic vinegar, and some seasoning. For the final touch, each one is topped with grated parmesan cheese.
Servings: 4
Calories: 142kcal
Ingredients
- 1 lb zucchini
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes
- 1/2-1 tsp salt more or less to taste
- 1/4 tsp black pepper
- 1/2 cup grated parmesan cheese off the block
Instructions
- Preheat the oven to 475℉. Baking sheet: Use a large rimmed baking sheet to bake roast the zucchini. For a deeper golden color, to prevent soggy zucchini, and for better roast, don't line the baking sheet but grease it with some oil. (If you're worried about sticking or have an older baking sheet, you can like it with parchment paper but that will hold on to the moisture.)
- Wash the zucchini and pat it dry. Trim off the ends and slice the zucchini into about 1/4-1/2 inch thick slices. Pro Tip: Slice zucchini thicker if you plan to have crunchier zucchini or thinner if you like to make softer zucchini.
- Combine the zucchini, olive oil, balsamic vinegar, and seasoning in the mixing bowl and mix until all the slices are evenly coated.
- Spread seasoned zucchini on the prepared baking sheet in one even layer. Make sure to leave a little space between each slice for even roasting.
- Top off each slice of zucchini with some grated parmesan cheese.
- Place the baking sheet in the oven and roast zucchini for 20-24 minutes (couple of minutes less for crunchier texture), until reached your desired doneness.
Notes
Vegetable options: you can also use a mix of zucchini and yellow squash. Try adding some mushrooms, asparagus, or green beans. Remember, if you're increasing amount of veggies, you will need to increase the amount of seasoning, oil, vinegar, and cheese.
Storing - store leftovers in an air-tight food storage container, in the refrigerator. Cooked zucchini should be good for 3-4 days.
Reheating - you can easily reheat a portion in a microwave for a few seconds or in the pan over medium-low heat.
Eat it cold - this zucchini is also great cold when added to salads, wraps, or sandwiches!
Nutrition
Calories: 142kcal | Carbohydrates: 7g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 524mg | Potassium: 347mg | Fiber: 1g | Sugar: 3g | Vitamin A: 416IU | Vitamin C: 20mg | Calcium: 140mg | Iron: 1mg