Oven Roasted Parmesan Zucchini Recipe kicks off with a simple promise: tasty, crispy, and cheesy zucchini that you can whip up without breaking a sweat. If you’ve ever wondered how to make zucchini exciting (because let’s be honest, sometimes it’s just meh), this recipe might just be your new best friend.
Why You Should Try Oven Roasted Parmesan Zucchini
Zucchini often gets a bad rap as the boring veggie on the plate, but roasting it with Parmesan changes the game completely. The oven brings out a lovely caramelized flavor, and the Parmesan adds that irresistible salty crunch. Plus, it’s super quick to make and pairs well with almost anything meat, pasta, or even as a snack.
Ever noticed how roasting veggies makes them taste way better? That’s because the heat brings out their natural sweetness and texture. This zucchini recipe nails that perfectly.
Variations I’ve Tried And Loved
I’m all about switching things up, so here are some tweaks I’ve played around with:
- Add garlic powder or fresh minced garlic for a punch of flavor.
- Sprinkle some chili flakes if you like a bit of heat.
- Swap Parmesan for Pecorino Romano for a sharper, tangier taste.
- Toss in some fresh herbs like thyme or rosemary before roasting.
- Use panko breadcrumbs mixed with Parmesan for an extra crispy crust.
Oven Roasted Parmesan Zucchini
Ingredients
Instructions
- Preheat oven to 425°F (220°C).
- Place zucchini slices on a baking sheet lined with parchment paper.
- Drizzle olive oil over the zucchini and sprinkle garlic powder, salt, and pepper evenly.
- Top each slice with grated Parmesan cheese.
- Bake in the oven for 15-20 minutes until zucchini is tender and cheese is golden brown.
- Serve warm as a healthy and tasty side dish.
Notes
Serving Ideas for Oven Roasted Parmesan Zucchini
Wondering what to eat with these crispy zucchini sticks? Here are some ideas:
- Serve alongside grilled chicken or steak for a light, flavorful side.
- Toss with pasta and a squeeze of lemon for a quick veggie pasta upgrade.
- Use as a snack with marinara or ranch dip.
- Add on top of a salad for some crunchy texture.
- Pair with your favorite sandwich or burger to sneak in some greens.
It’s a versatile dish that fits just about any meal plan.
Tips for Oven Roasted Parmesan Zucchini
- Don’t slice the zucchini too thick or it won’t crisp up well.
- Make sure to space out the zucchini on the baking sheet for even roasting.
- If you want extra crunch, broil for the last 2 minutes but watch closely so it doesn’t burn.
- Use fresh Parmesan if possible it melts better and has a richer flavor.
- If you’re prepping ahead, toss the zucchini in oil and seasoning but add the Parmesan just before roasting.
These little tricks make a big difference in the final taste and texture.
Leftovers and Storage
If you’ve got leftovers (or if you’re like me and try to save some but end up eating it all), here’s the scoop:
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or toaster oven to keep the crispiness. Microwaving makes it soggy.
- You can also toss cold zucchini into a salad for a quick lunch.
Zucchini doesn’t hold up well frozen after roasting, so I wouldn’t recommend freezing this one.
Common Mistakes to Avoid
- Overcrowding the pan. It’s tempting to pile them up, but that leads to soggy zucchini.
- Using too much oil. A light coating works best; too much makes them greasy.
- Skipping the flip halfway through roasting. Turning them ensures even browning.
- Cutting uneven slices. Uniform pieces cook more evenly.
- Forgetting to preheat the oven. A hot oven is key for that crispy finish.
Avoid these, and you’ll be golden.
Nutrition Facts (per serving)
- Calories: 140 kcal
- Carbohydrates: 8 g
- Protein: 7 g
- Fat: 10 g
- Fiber: 2 g
- Sugar: 4 g
This recipe hits the spot with a good balance of protein and fat, thanks to the Parmesan and olive oil, while keeping carbs low. Perfect for a healthy side that doesn’t skimp on flavor.