Best Oven Roasted Parmesan Zucchini Recipes

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OVEN-ROASTED PARMESAN ZUCCHINI



Oven-Roasted Parmesan Zucchini image

I came up with this roasted zucchini recipe looking for a way to cook squash where my kids would eat it. They love this one.

Provided by Jwt Jr.

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 25m

Yield 4

Number Of Ingredients 7

vegetable cooking spray
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 teaspoon salt
½ teaspoon garlic powder
⅛ teaspoon ground black pepper
3 medium zucchini, cubed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 15 1/2x10 1/2-inch rimmed baking pan with vegetable cooking spray.
  • Mix olive oil, Parmesan cheese, salt, garlic powder, and pepper together in a large bowl. Add zucchini and toss to coat. Spread zucchini in a single layer on the prepared pan.
  • Bake, uncovered, in the preheated oven until zucchini is tender but not too soft, 15 to 18 minutes.

Nutrition Facts : Calories 95.9 calories, Carbohydrate 5.3 g, Cholesterol 2.2 mg, Fat 7.8 g, Fiber 1.7 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 634.5 mg, Sugar 2.7 g

OVEN ROASTED GARLIC PARMESAN ZUCCHINI



Oven Roasted Garlic Parmesan Zucchini image

I love zucchini! !! What a wonderful combination to add garlic and parmesan. .. give this a try and enjoy :)

Provided by Christina Haley

Categories     Vegetable Appetizers

Time 35m

Number Of Ingredients 6

2 medium zucchini
1/4 c olive oil
2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1/3 c grated or dry parmesan cheese

Steps:

  • 1. Wash and slice zucchini. (I use a wavy slicer so the cheese sticks into the waves) about 1/4 inch slices
  • 2. Toss zucchini in olive oil, salt, pepper and garlic
  • 3. Add parmesan to zucchini and toss.
  • 4. Place zucchini on nonstick baking sheet in a single layer
  • 5. Bake in 375 degree oven for 15-20 mins or until zucchini is tender and cheese browns

GARLIC, LEMON AND PARMESAN OVEN ROASTED ZUCCHINI



GARLIC, LEMON AND PARMESAN OVEN ROASTED ZUCCHINI image

Categories     Vegetable     Side     Summer

Number Of Ingredients 6

1 1/2 lbs zucchini (about 4 - 5 small/medium zucchini)
2 Tbsp olive oil
Zest of 1 small lemon (1 tsp)
2 cloves garlic, crushed through a garlic crusher or finely minced
3/4 cup finely shredded parmesan cheese
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees. Line a rimmed cookie sheet with aluminum foil. Cut zucchini into thick wedges or halves (cut each zucchini in half then that half in half, so you have 4 wedges from each zucchini. Next time I might try to do just halves so the parmesan bakes more evenly, plus it would be easier to add the parmesan). In a small bowl, stir together olive oil, lemon zest and garlic. Align zucchini on prepared baking sheet spacing them evenly apart. Brush olive oil mixture over tops of zucchini (working to get some of the garlic/lemon zest on each piece and not just in one spot. It clumps together a little so just spread it out). Sprinkle tops with parmesan cheese (try to get as much of it on the tops as possible, you can pick up what was sprinkled off to the sides of the zucchini and add it to the tops) and season lightly with salt and pepper. Bake in preheated oven 11 - 13 minutes then, adjust oven rack near top of oven and broil for several minutes until parmesan is golden brown. Serve warm. Recipe Source: adapted slightly from Liluna

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