Lemon Pepper Parmesan Zucchini (Printable)

Baked zucchini slices coated in lemon, black pepper, and golden Parmesan for a zesty side dish.

# 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 - Spread the seasoned zucchini in a single layer on the prepared baking sheet, ensuring none overlap.

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

05 - Bake for 15-18 minutes 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 Parmesan forms a little golden cap on each slice that crunches in a way that makes people forget they are eating squash.
Everything hits the oven on one sheet pan, which means cleanup is almost nothing and you get twenty uninterrupted minutes to set the rest of dinner up.

02 -

If you crowd the pan the zucchini will weep and steam instead of roasting, so use two sheets if you are doubling the recipe.
A quick one minute broil at the end changes everything, giving you a crackling cheese top that will have people picking pieces off the pan before dinner is served.

03 -

Zest the lemon before you juice it because trying to zest a squeezed lemon half is a frustrating and unnecessary battle with a slippery piece of fruit.
Rotate the baking sheet halfway through cooking if your oven has hot spots, which most home ovens do, and you will get even browning across the whole tray.