Lemon Pepper Parmesan Zucchini (Printable)
Baked zucchini slices coated in lemon zest, cracked pepper, and melted Parmesan cheese for a vibrant side dish.
# What You Need:
→ Vegetables
01 - 4 medium zucchini, sliced into 1/2-inch thick rounds
→ Cheese & Dairy
02 - 1/2 cup freshly grated Parmesan cheese
→ Spices & Seasonings
03 - 1 teaspoon freshly cracked black pepper
04 - 1/2 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)
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss zucchini slices with olive oil, lemon juice, lemon zest, sea salt, and freshly cracked black pepper until evenly coated.
03 - Spread the seasoned zucchini in a single layer on the prepared baking sheet, ensuring slices do not overlap.
04 - Sprinkle freshly grated Parmesan cheese evenly over each zucchini round.
05 - Bake for 15-18 minutes until the zucchini is fork-tender and the Parmesan is golden and bubbly.
06 - Transfer to a serving platter, garnish with chopped fresh parsley if desired, and serve immediately.
# Expert Suggestions:
01 -
- The lemon and pepper combo wakes up the zucchini without hiding its natural sweetness.
- It comes together fast enough for a weeknight but looks impressive enough for guests.
02 -
- Crowding the pan is the fastest way to get soggy zucchini instead of crispy, use two sheets if needed.
- A quick minute under the broiler after baking transforms the cheese into a crackly golden crust.
03 -
- Slice the zucchini no thinner than half an inch or they will collapse into mush before the cheese has time to brown.
- Take the tray out a minute before you think it is done because carryover heat will finish the job perfectly.