Lemon Pepper Parmesan Zucchini (Printable version)
Baked zucchini with lemon zest, black pepper, and Parmesan — a vibrant summer side ready in 30 minutes.
# What You'll Need:
→ Vegetables
01 - 4 medium zucchini, cut into ½-inch thick rounds
→ Cheese & Dairy
02 - ½ cup freshly grated Parmesan cheese
→ Spices & Seasonings
03 - 1 teaspoon freshly cracked black pepper
04 - ½ teaspoon sea salt
05 - 1 teaspoon lemon zest (from 1 lemon)
→ Pantry & Fresh Herbs
06 - 2 tablespoons olive oil
07 - 1 tablespoon fresh lemon juice
08 - 2 tablespoons chopped fresh parsley (optional)
# How to Prepare:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - In a large bowl, toss the zucchini rounds with olive oil, lemon juice, lemon zest, sea salt, and cracked black pepper until every slice is evenly coated.
03 - Lay the seasoned zucchini slices in a single layer on the prepared baking sheet, ensuring they do not overlap for even roasting.
04 - Sprinkle the freshly grated Parmesan cheese evenly over each zucchini round.
05 - Bake for 15 to 18 minutes, or until the zucchini is fork-tender and the Parmesan is melted, golden, and bubbling.
06 - Transfer the zucchini to a serving platter and garnish with chopped fresh parsley if desired. Serve immediately while hot.
# Expert advice:
01 -
- The lemon pepper combination wakes up every single bite without needing heavy sauces or complicated techniques.
- Parmesan melts into little golden islands on top, making even picky eaters forget they are eating vegetables.
02 -
- Overcrowding the pan is the number one mistake because the moisture has nowhere to escape and you end up with soggy slices.
- Broiling for the final minute or two transforms good zucchini into something people actually fight over at the table.
03 -
- Let the baking sheet preheat in the oven for a few minutes before adding the zucchini so the bottoms sear on contact.
- A microplane makes the finest zest and the fluffiest Parmesan, which melts more evenly than thicker shreds.