Parmesan Roasted Zucchini
This easy roasted zucchini is sprinkled with Parmesan cheese before it goes into the oven and bakes to a golden brown.
Servings: 4
Ingredients
- 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
- 2 tablespoons olive oil
- 2 pounds zucchini, trimmed and sliced into 1/2-inch-thick rounds
- 1/3 cup grated Parmesan
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 425 degrees F with a sheet pan inside.
- In a small bowl, combine the onion powder, garlic powder, red pepper flakes, salt and pepper. Stir in the olive oil.
- Place the zucchini in a large bowl. Pour in the oil mixture tossing to coat the slices.
- Carefully remove the sheet pan from the oven. Place the zucchini in a single layer making sure that none of the slices are overlapping. Sprinkle the zucchini with the Parmesan.
- Roast for 30-35 minutes until the zucchini is golden brown.
- Top with chopped parsley before serving.
Video
Notes
For the zucchini, you can substitute with yellow squash or use a combination of both.
Roasted zucchini is best when you eat it warm.
Store leftovers in an airtight container in the refrigerator up to 3 to 4 days. Reheat them in a 350-degree F oven. Or you can eat leftovers cold in a salad.
Nutrition
Calories: 138kcal | Carbohydrates: 9g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 747mg | Potassium: 621mg | Fiber: 2g | Sugar: 6g | Vitamin A: 630IU | Vitamin C: 42mg | Calcium: 114mg | Iron: 1mg