Lemon Pepper Parmesan Zucchini (Print View)
Baked zucchini with lemon zest, black pepper, and Parmesan — a crispy, cheesy vegetarian side ready in 30 minutes.
# What You Need:
→ Vegetables
01 - 4 medium zucchini, sliced into 1/2-inch thick rounds
→ Cheese & Dairy
02 - 1/2 cup freshly grated Parmesan cheese
→ Spices & Seasonings
03 - 1 teaspoon freshly cracked black pepper
04 - 1/2 teaspoon sea salt
05 - 1 teaspoon lemon zest (from 1 lemon)
→ Other
06 - 2 tablespoons olive oil
07 - 1 tablespoon fresh lemon juice
08 - 2 tablespoons chopped fresh parsley (optional)
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss zucchini slices with olive oil, lemon juice, lemon zest, sea salt, and freshly cracked black pepper until evenly coated.
03 - Arrange the seasoned zucchini in a single layer on the prepared baking sheet, ensuring none overlap.
04 - Sprinkle freshly grated Parmesan cheese evenly over each zucchini round.
05 - Bake for 15-18 minutes until zucchini is tender and Parmesan is golden and bubbly. For extra crispiness, broil for an additional 1-2 minutes.
06 - Transfer to a serving plate, garnish with fresh chopped parsley if desired, and serve immediately.
# Expert Hints:
01 -
- The lemon and pepper combination hits every part of your palate without overwhelming the natural sweetness of the zucchini.
- From cutting board to table in under thirty minutes, which makes it a realistic weeknight option even on chaotic days.
02 -
- If your zucchini releases a puddle of water on the pan, slice them thinner next time and salt them ten minutes before baking, then pat dry with a towel.
- A one minute broil at the end transforms good zucchini into unforgettable zucchini, but set a timer because the line between caramelized and charred is measured in seconds.
03 -
- Choose smaller zucchini, roughly six to seven inches long, because they have fewer seeds and a firmer texture that holds up better under high heat.
- Grate the Parmesan on the smallest holes of your box grater so it melts into a uniform golden shell rather than clumping.