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Crispy Crunchy Garlic Parmesan Roasted Zucchini
Youssef Hb

Crispy Crunchy Garlic Parmesan Roasted Zucchini

Transform zucchini into a gluten-free Italian-inspired snack with a golden parmesan crust and zesty lemon-garlic glaze. Perfect for summer harvests or side dishes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 3 medium zucchini (1.5 lbs), 1 tbsp olive oil, 1 tbsp lemon juice, 2 tsp grated lemon peel, 1 garlic clove (minced), ½ tsp oregano, 2 tbsp grated parmesan, 1 tbsp shredded parmesan, Salt and pepper

Method
 

  1. Preheat oven to 350°F. Line baking sheet with aluminum foil.
  2. Spray foil with nonstick cooking spray.
  3. Cut zucchini lengthwise into quarters; cut each quarter crosswise into halves.
  4. Arrange on prepared baking sheet.
  5. In a small bowl, whisk together olive oil, lemon juice, grated lemon peel, minced garlic, and oregano.
  6. Drizzle glaze evenly over zucchini; season with salt and pepper.
  7. Sprinkle with 2 tbsp grated parmesan.
  8. Bake 15 mins.
  9. Toss with shredded parmesan.
  10. Optional: Broil 3 mins (watch closely) for extra browning.

Notes

Use yellow or green zucchini varieties
Avocado oil is ideal for smoke point
Substitute ½ tsp garlic powder for fresh garlic
Works with pattypan squash too
Store in airtight container up to 3 days