Garlic Parmesan Roasted Zucchini (Print)
Crispy zucchini slices roasted with garlic, Parmesan, and herbs deliver bold flavor in every bite.
# Ingredients:
→ Main
01 -
3–4 medium zucchini, thoroughly washed
02 -
4 tablespoons unsalted butter, melted
→ Seasoning Blend
03 -
1 cup grated Parmesan cheese
04 -
1 tablespoon minced garlic or 1 tablespoon garlic powder
05 -
1/2 teaspoon freshly cracked black pepper
06 -
1 tablespoon paprika
07 -
1 teaspoon fine salt
08 -
1 teaspoon Italian seasoning
→ Finishing Touch
09 -
Fresh parsley, finely chopped, for garnish
# Steps:
01 -
Preheat the oven to 200°C.
02 -
Trim a thin slice from the base of each zucchini for stability. Position each zucchini between two chopsticks and slice crosswise into thin rounds, halting at the chopsticks to avoid cutting through.
03 -
Place the sliced zucchini in a baking dish. Pour the melted butter over each zucchini, brushing it between the slices for even coverage.
04 -
In a mixing bowl, combine grated Parmesan, minced garlic, black pepper, paprika, salt, and Italian seasoning until well blended.
05 -
Sprinkle and gently rub the Parmesan mixture over the tops and between the crevices of the zucchini slices.
06 -
Transfer the dish to the oven and bake for 25–30 minutes, until the zucchini is crisp-tender and the topping is golden and aromatic.
07 -
Scatter chopped fresh parsley over the roasted zucchini and serve immediately while hot.
# Notes:
01 -
Pecorino Romano or Asiago can be substituted for Parmesan for a different flavor profile.
02 -
Red chili flakes introduce a subtle heat if desired.
03 -
For optimal texture, reheat leftovers in an air fryer; avoid microwaving to maintain crispness.
04 -
The dish is not freezer-friendly but keeps refrigerated for up to 3 days.