Roasted Lemon Pepper Parmesan Zucchini
While in Montauk this year with my daughters (two year old, Charlize, and eight week old daughter, Margaux), we ended up spending a lot of time in the kitchen for dinner, instead of out at restaurants. This dish was the magic of leftovers, simple ingredients, and having minimal spices to work with, but what it lacks in ingredient count it makes up for in exceptional flavor and ease. These zuchs are easy, delicious, and the perfect pair for chicken, fish, or steak! Enjoy!
What You’ll Need
3 medium zucchinis, sliced into ½-inch thick rounds or spears
2 tbsp olive oil
1 tsp lemon pepper seasoning (or more to taste)
½ tsp garlic powder
¼ tsp salt
½ cup freshly grated Parmesan cheese
Zest of 1 lemon
Optional: squeeze of fresh lemon juice before serving
Optional garnish: chopped parsley or basil
How to Make
Preheat oven to 425°F.
First, let’s get our zuchinni ready
Toss zucchini in olive oil, lemon pepper, garlic powder, and salt until evenly coated.
Now, let’s get it roasting
Line a baking sheet with parchment paper or foil. Spread zuchinni on baking sheet in a single layer (avoid overcrowding so they roast instead of steam), roast for ~15 mins, flipping halfway through, until tender and slightly golden.
Next, sprinkle with Parmesan and broil to crispen it up
Turn oven to broil. Generously sprinkle Parmesan over zucchini and return to the oven for another ~2 minutes until cheese is melted and crispy around the edges.
Finally, garnish with some bright lemon and serve alongside your favorite recipe!
Finish with lemon zest and an optional squeeze of lemon juice. IMO this is the perfect side dish for grilled chicken or fish.
