Even though zucchini season is over for us, I have to share this recipe.
Plus, you might live in an area where you’re still able to get zucchini – and this is one sure fire way to have all your zucchini gobbled up at dinner time.
When tomatoes and zucchini are really coming in from the garden each year, we’re usually so overwhelmed with trying to can and freeze extras that we make the same recipes all the time. Mostly because they’re easy…and it’s easy to be lazy about meals when you’re trying to can tomato sauce and cook dinner at the same time.
But I’ve been trying to make some different dishes with our zucchini, spaghetti squash, and tomatoes, and this one definitely paid off.
I’ve roasted zucchini before, but I don’t think I ever really got it right. They always seemed a little too well done. After trying a few different mixes of toppings + cooking temperatures, I think I’ve finally found the perfect combination!
For one thing, I think I was adding WAY too much oil every time I had tried roasting them before. Zucchini has a pretty high water content, so you really don’t need much in terms of extra liquid. Especially if you don’t want them to be soggy. Just a little drizzle of oil is plenty! I know it might not seem like enough, but it will be. Better to have a little less than too much.
I also added a layer of salt, pepper, parmesan cheese, and fresh lemon zest to the top before putting them in to cook. The lemon gives a bright punch to the zucchini, and the parmesan adds a great little layer of cheese on top.
Seriously – this may be my favorite way that I’ve ever had zucchini. And it’s one way that Nick really likes it, too! This is definitely going in our normal rotation.
Lemon Parmesan Roasted Zucchini
Zucchini doesn't have to be reserved for pasta dishes or zucchini bread. I love using it in cookies, stuffing it for summer dinners, and roasting chunks in the oven for an easy side dish. The mix of lemon zest and parmesan cheese adds the perfect amount of flavor to the zucchini, and it's an easy flavor combo that can go on the side of just about anything. Feel free to add your favorite herbs and spices, too! We loved it with basil and oregano and a little crushed red pepper.
- 4 zucchini, halved and sliced into 1-2 inch pieces
- 1/3 cup freshly grated parmesan cheese
- zest of 1 small lemon
- 1 tsp salt
- 1/2 tsp pepper
- 2 Tbsp olive oil
- Preheat oven to 375 degrees.
- Place the zucchini pieces cut side up on a parchment-lined baking sheet.
- In a small bowl, mix the parmesan cheese with the lemon zest, salt, and pepper.
- Sprinkle the parmesan mixture over the zucchini, making sure to get some of the topping mixture on each piece.
- Drizzle the olive oil over the zucchini.
- Bake at 375 for 20-25 minutes, until the zucchini is cooked through.