Favorite Zucchini Recipes: Roasted Lemon Garlic Zucchini
Combine fresh lemon and garlic, dried oregano, and parmesan cheese to make ultra-flavorful roasted zucchini. It's deliciously tender without tasting mushy, and pairs with a variety of main dishes like creamy lemon thyme chicken, crab cakes, and slow cooker turkey meatballs.
Foto: Sally's Baking Addiction — SallyIngredients
- 1.5 pounds (about 680g) zucchini (about 3–4 medium)
- 1 Tablespoon (15ml) olive oil
- 1 Tablespoon (15ml) lemon juice
- 2 g arlic cloves, minced
- 1 teaspoon dried oregano (or Italian seasoning blend)
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (30g) freshly grated or shredded parmesan cheese
- optional for garnish: sprinkle of lemon zest, red pepper flakes, and/or fresh parsley
Steps
Preheat oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Slice zucchini into 1/2-inch-thick slices and then halve each slice.
In a large bowl, combine zucchini, olive oil, lemon juice, garlic, oregano, salt, and pepper. Spread evenly on prepared baking sheet.
Bake for 15 minutes. Remove from the oven and sprinkle half of the parmesan evenly on top. Return pan to the oven for 3–5 more minutes, until the zucchini is fork-tender without being too soft and mushy.
Remove from the oven and sprinkle with remaining cheese. Feel free to serve with optional lemon zest, red pepper flakes, and/or fresh parsley garnishes on top.
Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat as desired.
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