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Garlic Parmesan Roasted Zucchini

Garlic Parmesan Roasted Zucchini That's Crunchy and Irresistible

Garlic Parmesan Roasted Zucchini is a vibrant side dish that combines crunchy zucchini with cheesy goodness, perfect for any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: Mediterranean
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini
  • 2 large Zucchini Fresh zucchini provides a mild sweetness.
  • 2 tablespoons Olive Oil Ensures even cooking.
For the Flavoring
  • 3 cloves Garlic Minced garlic infuses a rich depth.
  • 1/2 cup Parmesan Cheese Creates a crunchy crust.
  • 1 teaspoon Italian Seasoning Enhances Mediterranean flavors.
  • 1/2 teaspoon Salt Elevates overall flavors.
  • 1/4 teaspoon Black Pepper Adds subtle warmth.
For the Garnish
  • 2 tablespoons Parsley Optional garnish for flavor.

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, take the sliced zucchini and drizzle with olive oil. Add minced garlic and toss until evenly coated.
  3. Sprinkle in Parmesan cheese, Italian seasoning, salt, and black pepper. Mix until all zucchini slices are coated.
  4. Spread the seasoned zucchini in a single layer on the baking sheet, ensuring no overlap.
  5. Roast the zucchini in the preheated oven for 15-20 minutes until golden brown and tender.
  6. Let the dish cool for a couple of minutes. Garnish with chopped parsley before serving warm.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 5gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 250mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 350IUVitamin C: 30mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3-4 days. For longer storage, freeze on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.

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