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Crispy Crunchy Garlic Parmesan Roasted Zucchini
Maya Bennett

Crispy Crunchy Garlic Parmesan Roasted Zucchini

A golden-baked zucchini dish with garlic, lemon, and parmesan. Crispy outside, tender inside. Quick, low-carb, customizable vegan option. Tangy citrus balances nutty cheese
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Widescreen Global
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 3 medium zucchini (1 1/2 lbs)
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tsp grated lemon peel
  • 1 clove minced garlic
  • 1/2 tsp oregano
  • 2 tbsp parmesan cheese (grated)
  • 1 tbsp parmesan cheese (额外)
  • Salt and pepper to taste

Method
 

  1. Line baking sheet with foil. Position racks for even heating in convection oven
  2. Cut zucchini lengthwise into quarters. Halve each quarter widthwise
  3. Whisk olive oil, lemon juice, lemon peel, garlic, and oregano in small bowl
  4. Place zucchini on prepared sheet. Drizzle seasoning over each piece. Sprinkle 2 tbsp grated parmesan overhead
  5. Roast at 350°F for 15 minutes. Watch for browning

Notes

Tested with Japanese zucchini for extra crunch
Add vegan cheese substitute if avoiding dairy
Broil final 2 minutes for extra crunch
Adjust garlic quantity to taste