Lemon Pepper Parmesan Zucchini (Printable)

Baked zucchini with lemon, pepper, and Parmesan — a vibrant vegetarian side ready in 30 minutes.

# What You'll Need:

01 - 4 medium zucchini, cut into 1/2-inch thick rounds

02 - 1/2 cup freshly grated Parmesan cheese

03 - 1 teaspoon freshly cracked black pepper

04 - 1/2 teaspoon sea salt

05 - 1 teaspoon lemon zest (from 1 lemon)

06 - 2 tablespoons olive oil

07 - 1 tablespoon fresh lemon juice

08 - 2 tablespoons chopped fresh parsley (optional)

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.

02 - In a large bowl, toss zucchini slices with olive oil, lemon juice, lemon zest, sea salt, and cracked black pepper until evenly coated.

03 - Place the seasoned zucchini rounds in a single layer on the prepared baking sheet, leaving space between each slice for even roasting.

04 - Sprinkle freshly grated Parmesan cheese evenly over each zucchini round.

05 - Bake for 15 to 18 minutes, or until the zucchini is fork-tender and the Parmesan is golden and bubbly.

06 - Transfer to a serving platter, garnish with chopped fresh parsley if desired, and serve immediately.

01 -

The lemon pepper combination wakes up every single bite without needing heavy sauces or complicated techniques.
It transforms basic zucchini into a dish that disappears from the table faster than anything else you serve.

02 -

Slice the zucchini a consistent half inch thick or some pieces will burn while others stay crunchy and raw in the center.
If you want real crispiness, flip on the broiler for the final two minutes but watch it like a hawk because the line between beautifully blistered and tragically black is about thirty seconds.

03 -

Salt the raw slices and let them sit five minutes on paper towels before tossing with oil, drawing out excess moisture so they roast rather than steam.
Use a microplane for the lemon zest and the Parmesan because the finer texture melts faster and coats more evenly across each round.