This Roasted Zucchini recipe makes a delicious Italian style side dish that I love to serve alongside grilled meat or fish. The secret to getting crispy, not soggy zucchini is to switch the oven to broil for the last few minutes of cooking. Just make sure you keep an eye on it as it broils – if you take your eyes off it, it could burn!
Start by making a dressing from Parmesan, Italian seasoning, salt, and pepper to coat the zucchini. Arrange the zucchini on a cooling rack on a baking sheet and bake until the zucchini is tender. Broil until the Parmesan is lightly crisp on top. Squeeze lemon juice over the top and sprinkle with herbs. I like to use a mix of parsley, basil and dill but you can use whatever you have on hand.
To make my Roasted Zucchini, you will need the following ingredients:
Preheat the oven to 400 °F and grease a wire rack with cooking spray. Place it on a rimmed baking sheet lined with parchment paper.
Mix ⅓ cup of grated Parmesan with 1 teaspoon of Italian seasoning, ½ a teaspoon of salt and ¼ teaspoon of pepper in a small bowl.
Place 4 quartered zucchini in a shallow dish. Drizzle with 1½ tablespoons of olive oil and coat evenly with the Parmesan mixture.
Arrange the zucchini spears on the wire rack. Do not overlap.
Place the baking sheet in the oven and roast for about 12 to 15 minutes until the zucchini is tender.
Turn the oven to broil and broil the zucchini for about 2 to 3 minutes until the Parmesan coating is lightly crisp on top.
Serve immediately with fresh lemon juice squeezed on top and sprinkled with freshly chopped herbs.
These Roasted Zucchini taste great served with grilled meat or fish. Come back and leave a review if you decide to try this recipe this summer!
