Description
Transform humble summer squash into a crispy, golden, garlic-kissed side dish with this easy Italian-inspired roasted zucchini recipe. Perfect for busy weeknights and summer dinners.
Ingredients
Scale
- 1 to 1.5 pounds fresh zucchini, sliced into ½-inch rounds or half-moons
- 2 to 3 tablespoons extra virgin olive oil
- 4 to 5 cloves fresh garlic, minced
- ½ cup Parmigiano-Reggiano cheese, finely grated
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Optional: Red pepper flakes, fresh basil leaves, lemon juice, or pine nuts
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- Wash zucchini thoroughly and pat completely dry with a paper towel to ensure crispiness.
- Trim ends and slice zucchini into uniform ½-inch thick rounds or half-moons.
- Place sliced zucchini in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Add minced garlic and toss gently until evenly coated.
- Spread zucchini in a single layer on the prepared baking sheet, ensuring pieces are not touching to prevent steaming.
- Roast for 15 to 20 minutes. Halfway through (around 10 minutes), remove pan and flip zucchini pieces to ensure even browning.
- After flipping, sprinkle grated Parmesan cheese evenly over the zucchini.
- Return to oven and roast for another 5 minutes, or until cheese is melted, bubbly, and lightly golden.
- Remove from oven and let cool for a minute before serving immediately.
Notes
Do not overcrowd the pan; use two sheets if necessary to ensure zucchini roasts rather than steams. Pat zucchini dry thoroughly before slicing. Use block Parmesan grated fresh for best browning, as pre-grated cheese contains anti-caking agents. If garlic browns too quickly, cover with foil for the last few minutes. For dairy-free, substitute Parmesan with nutritional yeast.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5
- Sodium: 250
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 10
- Fiber: 2
- Protein: 5
Keywords: roasted zucchini, garlic parmesan zucchini, crispy zucchini, Italian side dish, healthy vegetables, gluten-free side, keto friendly, summer recipes