Description
A quick, easy, and flavorful roasted zucchini dish with garlic and parmesan, perfect for meal prep and healthy lunches.
Ingredients
Scale
- 3 medium zucchini, washed and cut into 1/4 inch half-moon slices
- 4–5 cloves garlic, peeled and finely minced
- 3 tablespoons extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh basil, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Wash zucchini, trim ends, and cut into 1/4 inch half-moon slices. Place in a large mixing bowl.
- Mince garlic cloves finely.
- Add olive oil, minced garlic, dried oregano, red pepper flakes, salt, and black pepper to the zucchini. Toss until evenly coated.
- Spread zucchini in a single layer on two large rimmed baking sheets. Do not overlap pieces.
- Roast for 15 minutes, then remove and toss the zucchini. Return to oven and roast for another 5-10 minutes until edges are golden brown and tender.
- Remove from oven and sprinkle grated Parmesan cheese evenly over the hot zucchini. Let residual heat melt the cheese (or return to oven for 1-2 minutes if desired).
- Transfer to a serving bowl, garnish with fresh chopped basil, and serve immediately.
Notes
Do not overcrowd the baking sheet to ensure crispy edges rather than steaming. Tossing halfway through roasting ensures even cooking. If garlic browns too quickly, lower oven temperature by 25 degrees. This dish does not freeze well; store in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4
- Sodium: 250
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 8
- Fiber: 2
- Protein: 5
Keywords: roasted zucchini, garlic parmesan, meal prep, healthy lunch, vegetarian, gluten-free, keto-friendly, quick dinner