Ingredients
Vegetables
- 2 medium zucchinis, sliced into ¼-inch rounds
Seasonings & Oils
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
Dairy
- ½ cup freshly grated Parmesan cheese
Herbs
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Toss the zucchini: Place the sliced zucchini rounds on the baking sheet. Drizzle with olive oil, then sprinkle garlic powder, Italian seasoning, salt, and black pepper over them. Toss gently to coat all the slices evenly and arrange them in a single layer without overlapping to ensure even roasting.
- Initial roasting: Roast the zucchini in the preheated oven for 10 minutes. This will soften the zucchini and start the browning process.
- Add Parmesan cheese: Remove the baking sheet from the oven and evenly sprinkle the freshly grated Parmesan cheese over the zucchini rounds. Return the sheet to the oven and roast for an additional 10 minutes, or until the cheese is melted, golden, and bubbly.
- Optional broil for crispiness: For extra crispy cheese topping, switch the oven to broil and broil the zucchini for 1 to 2 minutes, watching closely to avoid burning.
- Garnish and serve: Transfer the roasted zucchini to a serving platter. Garnish with chopped fresh parsley and sprinkle crushed red pepper flakes over the top for a little heat. Serve warm and enjoy!
Notes
- Make sure to slice zucchinis uniformly to ensure even cooking.
- Using fresh Parmesan cheese enhances flavor and melting quality.
- Carefully monitor the broiling step as cheese can burn quickly.
- This dish pairs well with grilled meats or as a light vegetarian side.
- For a milder version, omit the crushed red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
- Diet: Low Fat
