Go Back
–+ servings

California-Style Garlic Parmesan Roasted Zucchini

Crispy, cheesy roasted zucchini with garlic and Parmesan, a quick and healthy side dish perfect for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 1
Course: Quick Meals, Side Dishes, Vegetables
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

For the Zucchini
  • 4 medium zucchinis sliced into 1/4-inch rounds
  • 2 tablespoons California extra-virgin olive oil such as from Napa Valley
For the Flavoring
  • 3 cloves garlic minced
  • 1/2 cup grated Parmesan cheese freshly grated preferred
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
Optional Garnish
  • 2 tablespoons fresh parsley chopped

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the sliced zucchini with olive oil and minced garlic until well coated.
  3. Add the Parmesan cheese, Italian seasoning, salt, and black pepper to the bowl. Stir gently to evenly distribute the seasonings.
  4. Arrange the zucchini slices in a single layer on the prepared baking sheet, making sure they don't overlap.
  5. Roast for 15 to 20 minutes, until the zucchini is tender and the edges are golden and crispy.
  6. Remove from the oven and let cool on the baking sheet for about 5 minutes.
  7. If desired, garnish with fresh parsley and serve warm.

Nutrition

Calories: 120kcalCarbohydrates: 6gProtein: 7gFat: 8gSaturated Fat: 2.5gCholesterol: 10mgSodium: 420mgFiber: 2gSugar: 3g

Notes

For even cooking, slice zucchini into uniform rounds about 1/4-inch thick. Avoid overcrowding the baking sheet; use two sheets if needed for proper browning. For extra crispiness, pat zucchini slices dry with paper towels before tossing with oil. Leftovers can be stored in an airtight container in the fridge for up to 3 days, but are best enjoyed fresh. To reheat, place in a 350°F oven for 5-7 minutes. This recipe is naturally low-carb and gluten-free. For a dairy-free version, substitute the Parmesan with nutritional yeast or a plant-based Parmesan alternative.

Tried this recipe?

Let us know how it was!