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 sprinkling
- 1 tablespoon chopped parsley
Instructions
- Adjust the oven rack to the center position. Preheat to 400ºF (204ºC).
- Lightly drizzle a large sheet pan with olive oil. It can also be covered first with aluminum foil to reduce clean up.
- Cut zucchini on a bias (angled) to ½-inch thick slices, about 2 to 3 inches long pieces.
- In a large bowl, toss together the sliced zucchini, olive oil, salt, Italian seasoning, garlic powder, black pepper, and chili flakes if using.
- Place the sheet pan in the oven for 2 to 3 minutes, this will preheat the cooking surface,
- Remove the pan from the oven, then carefully spread the slices in a single layer on top.
- Roast the zucchini about 5 to 7 minutes, until just fork-tender.
- Sprinkle the cheese on top of the zucchini. Broil in the center of the oven for about 2 to 4 minutes, until lightly browned.
- Garnish with parsley and parmesan cheese, serve warm.
Notes
- Serving Size: About 1 cup
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