Garlic Parmesan Roasted Zucchini
A delicious and simple side dish of zucchini roasted with garlic and Parmesan cheese.
Ingredients
Main Ingredients
- 4 medium zucchini, sliced into half-moons Cut into ½-inch thick pieces for even roasting.
- 4 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil
- to taste Salt
- to taste Pepper
- 1 teaspoon dried Italian herbs Optional, for added flavor.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Rinse the zucchini under cold water and slice it into half-moons, about ½-inch thick.
- In a large mixing bowl, combine the sliced zucchini, minced garlic, olive oil, salt, pepper, and Italian herbs (if using). Toss until the zucchini is evenly coated.
- Sprinkle the grated Parmesan cheese over the zucchini mixture, tossing gently to ensure an even coating.
- Arrange the zucchini in a single layer on a parchment-lined baking sheet, spacing them out to promote even roasting.
Cooking
- Roast in the preheated oven for about 20-25 minutes, or until the zucchini is tender, golden brown, and slightly crisped around the edges.
- Give it a taste, adding a pinch more salt or pepper if needed, and serve hot.
Notes
If leftovers exist, allow them to cool and store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes.