Irresistibly Crunchy Garlic Parmesan Roasted Zucchini
A delightful side dish featuring tender zucchini rounds roasted to perfection with garlic and Parmesan for a satisfying crunch.
Ingredients
For the Base
- 4 medium medium zucchinis (sliced into 1/4-inch thick rounds) Can substitute with yellow squash or eggplant.
- 2 tablespoons olive oil (for crispiness) Avocado oil is a great alternative.
For the Seasoning
- 3 cloves garlic (minced) Use a microplane for finer distribution.
- 1/2 cup Parmesan cheese (grated) Nutritional yeast can be used for a dairy-free option.
- 1 teaspoon Italian seasoning Can substitute with dried basil, oregano, and thyme.
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper
To Serve
- 1 tablespoon fresh parsley (chopped for garnish)
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Wash and slice the zucchinis into 1/4-inch thick rounds.
- In a large bowl, combine the sliced zucchini with olive oil, minced garlic, Italian seasoning, salt, and black pepper. Toss until the zucchini is evenly coated.
- Sprinkle grated Parmesan over the zucchini mixture and toss again to evenly distribute the cheese.
- Spread the zucchini rounds in a single layer on a baking sheet. Make sure not to overcrowd them to allow for proper roasting.
Cooking
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the zucchini is golden and crispy around the edges. Flip halfway through for even browning.
Notes
Keep an eye on the Parmesan to prevent it from burning. This dish is best served fresh but can be prepped a few hours ahead by slicing the zucchini and mixing with seasonings.