Ingredients
Spices and Seasoning
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8-1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Vegetables and Dairy
- 2 pounds zucchini, trimmed and sliced into 1/2-inch-thick rounds
- 1/3 cup grated Parmesan cheese
Oils and Herbs
- 2 tablespoons olive oil
- 1 tablespoon chopped parsley
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and place a sheet pan inside to heat while you prepare the zucchini. This helps the zucchini roast evenly and crisp up.
- Mix Seasoning: In a small bowl, combine the onion powder, garlic powder, red pepper flakes, kosher salt, and black pepper. Stir in the olive oil to create a seasoned oil mixture.
- Coat Zucchini: Place the zucchini slices in a large mixing bowl. Pour the seasoned olive oil over the zucchini and toss thoroughly to coat each slice evenly with the mixture.
- Prepare for Roasting: Carefully remove the hot sheet pan from the oven. Arrange the zucchini slices in a single layer on the pan, making sure none overlap to ensure even cooking. Sprinkle the grated Parmesan cheese evenly over the zucchini slices.
- Roast: Place the sheet pan back in the oven and roast the zucchini for 30 to 35 minutes, or until the zucchini is tender and the Parmesan is golden brown and crispy.
- Garnish and Serve: Remove the zucchini from the oven and sprinkle with chopped parsley for a fresh burst of flavor before serving.
Notes
- Ensure zucchini slices are evenly spaced on the pan to avoid steaming and promote crisp roasting.
- Adjust red pepper flakes according to your spice preference.
- You can use freshly grated Parmesan for best flavor and melting quality.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
