- 4 Zucchinismall, ends trimmed, quartered lengthwise
- ⅓ cup Parmesan cheesefreshly grated
- 1 tsp Italian herb seasoning
- ½ tsp Kosher Salt
- ¼ tsp Black pepper
- 1½ tbsp Olive oilextra virgin
- 1 tbsp Lemon juicefreshly squeezed
- 2 tbsp Fresh herbschopped, optional
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:
Steps to make Roasted Zucchini
Heat the oven and prepare a baking sheet
Arrange on wire rack