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Garlic Oven Roasted Zucchini With Parmesan

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Zucchini sometimes gets a bad rap for being boring and flavorless, but this garlic oven-roasted zucchini with parmesan will have you rushing off to the grocery store to get some!

This roasted zucchini recipe is super easy to prepare. It can be on the table in under 10 minutes and will be your go-to recipe for appetizers and side dishes.

If you’re looking for an appetizer to serve your guests or family, these roasted zucchini slices will be a hit!

What I Love About This Oven-Roasted Zucchini Recipe

Besides the fact that it’s super easy to prepare and ready to eat quickly, it’s full of flavor and can be dressed up any way you want. The baked-on-top parmesan cheese adds a nice, light, crispy texture.

And let’s not forget about all the health benefits of zucchini!

These include:

  • high in antioxidants
  • excellent for eye health
  • good source of carotenoids and other vitamins
  • improved digestion
  • lowers the risk of heart disease

Just to name a few! You might want to add this superfood veggie to your grocery list more often.

What You Need to Make This Oven-Roasted Zucchini Recipe

The only equipment required to make this oven-roasted zucchini recipe is a baking sheet, a pastry brush, and, of course, your oven.

Ingredients Required

  • 3 medium zucchinis
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/4 cup parmesan cheese, divided
  • 1 tbsp fresh parsley, chopped
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How to Make Garlic Parmesan Oven-Roasted Zucchini

The instructions are easy and practically effortless. The only thing that will take time is slicing up the zucchini.

  1. Preheat the oven to 400 degrees, and coat a baking sheet with ½ tbsp of olive oil.
  2. Slice the zucchini into ½ inch slices, and arrange on the baking sheet.
  3. Chop the parsley and set aside.
  4. Brush the remaining ½ tbsp of olive oil over the top of the zucchini slices.
  5. Sprinkle with garlic and parmesan, reserving 1 tbsp to sprinkle later.
  6. Bake for 9 minutes, turn broiler to high, and broil for 1 minute.
  7. Remove from the oven and sprinkle with the remaining parmesan and chopped parsley.

Variations to Try

If you’re not a huge parmesan cheese fan, like me, you can grate and add your favorite cheese to the oven-roasted zucchini. The crisp texture may be slightly different, but these will be delicious, no matter what.

You can sprinkle whatever seasoning you prefer on these roasted zucchini slices to make them your own. Squeezing some fresh lemon on them just before serving will add a tangy zest.

The possibilities are endless!

Also, I should mention that while this oven-roasted zucchini recipe calls for slicing the zucchini, you can also cut it up into cubes if you want.

What to Serve With Garlic Roasted Zucchini

These will make a great side dish to a few of the main meal ideas below:

How to Store Roasted Zucchini

While I wouldn’t recommend storing these in the fridge, you can reheat them, but in my opinion, they will not turn out well. It’s best just to eat them all once they come out of the oven.

More Zucchini Recipes

Frequently Asked Questions

How Do You Keep Zucchini From Getting Soggy When Roasting?

The best way to prevent your zucchini from getting soggy is to slice them a little thicker. Try slicing them in 1/2″ slices or cut them in cubes.

How Do You Keep Zucchini Crisp When Cooking?

Roasting is the best way to keep zucchini crisp when cooking. Set the oven to 450° for the last minute or so.

Why is My Zucchini Soggy After Cooking?

This can be a result of overcooking or slicing the zucchini too thin.

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Garlic Oven-Roasted Zucchini With Parmesan

This easy and delicious low-carb recipe is perfect for a side dish, or a keto snack.
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Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 9 minutes
Servings: 4 people
Calories: 83kcal
Author: Iva Ursano

Ingredients

  • 3 medium zucchini
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/4 cup parmesan cheese divided
  • 1 tbsp fresh parsley chopped

Instructions

  • Preheat the oven to 400 degrees, and coat a baking sheet with ½ tbsp of olive oil.
  • Slice the zucchini into ½ inch slices, and arrange on the baking sheet.
    3 medium zucchini
  • Chop the parsley, set aside.
    1 tbsp fresh parsley
  • Brush the remaining ½ tbsp of olive oil over the top of the zucchini slices.
    1 tbsp olive oil
  • Sprinkle with garlic and parmesan, reserving 1 tbsp to sprinkle later.
    1 tsp garlic powder, 1/4 cup parmesan cheese
  • Bake for 9 minutes, turn broiler to high, and broil for 1 minute.
  • Remove from the oven and sprinkle with the remaining parmesan and chopped parsley.

Nutrition

Calories: 83kcal | Carbohydrates: 5g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 113mg | Potassium: 404mg | Fiber: 2g | Sugar: 4g | Vitamin A: 427IU | Vitamin C: 28mg | Calcium: 100mg | Iron: 1mg
On and Off Keto | + posts

Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.

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