Herb Roasted Zucchini with Parmesan
Yield: 4 servings
Calories: 83kcal
The perfect healthy side dish. Easy oven-roasted zucchini recipe with a mix of Italian herbs and Parmesan cheese for flavor.
Ingredients
- 2 pounds (908 g) zucchini, about 3 to 4
- 1 tablespoon (15 ml) olive oil, plus more for drizzling
- 1 teaspoon (4 g) kosher salt
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon red chili flakes, optional
- 2 tablespoons (16 g) grated parmesan cheese, plus more for garnish
- 1 tablespoon (3 g) chopped parsley
Instructions
- Heat the Oven – Adjust the oven rack to the center position and preheat the oven to 400ºF (204ºC).
- Prepare the Zucchini – Rinse and dry the zucchini. Cut it on a bias into ½ inch thick slices, about 2 to 3 inches long.
- Season the Zucchini - In a large bowl, toss together the sliced zucchini, olive oil, salt, Italian seasoning, garlic powder, black pepper, and chili flakes (if using).
- Preheat the Sheet Pan – Lightly drizzle a large sheet pan with olive oil. For easier cleanup, line the pan with aluminum foil first. Place the pan in the oven for 2 to 3 minutes to preheat the cooking surface. Carefully remove the hot pan and place it on a wire cooling rack.
- Roast the Zucchini - Arrange the zucchini slices in a single layer on the pan. Roast the zucchini about 5 to 7 minutes, until just fork-tender.
- Broil the Cheese - Heat the oven to broil. Sprinkle the parmesan cheese on top of the zucchini. Broil in the center of the oven for about 2 to 4 minutes, until lightly browned.
- To Serve – Garnish the zucchini with fresh parsley and extra Parmesan cheese. Serve warm.
Notes
- Serving Size: About 1 cup
- Storing: Let the roasted zucchini cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.
Nutrition
Calories: 83kcal | Carbohydrates: 8g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 641mg | Potassium: 592mg | Fiber: 2g | Sugar: 6g | Vitamin A: 597IU | Vitamin C: 42mg | Calcium: 68mg | Iron: 1mg
Recipe Link