If you are on the lookout for a side dish that is bursting with flavor yet incredibly simple to prepare, this Garlic Lemon Parmesan Oven Roasted Zucchini Recipe is an absolute winner. The tender zucchini wedges are infused with bright lemon zest and garlicky goodness, all wrapped up in a tantalizingly crispy Parmesan crust. It’s a perfect harmony of creamy, savory, and fresh notes that will make you fall in love with zucchini all over again. Whether you’re cooking for a weeknight dinner or entertaining guests, this recipe brings a little gourmet touch to your table without any fuss.

Garlic Lemon Parmesan Oven Roasted Zucchini Recipe - Recipe Image

Ingredients You’ll Need

This Garlic Lemon Parmesan Oven Roasted Zucchini Recipe calls for straightforward ingredients, each playing a crucial part in building layers of vibrant taste and satisfying texture. These pantry staples come together quickly and effortlessly, showcasing how a handful of simple elements can transform zucchini into an irresistible dish.

1 1/2 lbs zucchini: Choosing small to medium-sized zucchini ensures tender, evenly cooked wedges with the perfect bite.
2 Tbsp olive oil: This adds richness and helps carry the flavors of lemon and garlic throughout the zucchini.
Zest of 1 small lemon (about 1 tsp): The zest imparts a bright, citrusy aroma that lifts the entire dish.
2 cloves garlic: Freshly crushed garlic delivers a punch of savory, aromatic depth that pairs wonderfully with lemon.
Salt and freshly ground black pepper: Essential seasonings that enhance the natural flavors perfectly.
3/4 cup finely shredded Parmesan cheese: This forms the golden, cheesy crust that adds indulgent texture and umami.

How to Make Garlic Lemon Parmesan Oven Roasted Zucchini Recipe

Step 1: Preheat Your Oven and Prepare the Baking Sheet

Start by preheating your oven to 350°F (177°C). Lining a rimmed baking sheet with aluminum foil is a smart move for easy cleanup and to prevent the zucchini from sticking. This small step saves time and stress after cooking.

Step 2: Slice the Zucchini

Slice each zucchini into four long, even wedges lengthwise. Uniform pieces are key to ensuring everything roasts evenly, so nobody ends up with mushy or undercooked bites.

Step 3: Mix the Olive Oil, Lemon Zest, and Garlic

In a small bowl, gently combine the olive oil with the freshly grated lemon zest and finely minced or crushed garlic. This fragrant mixture will be the flavor base that coats each zucchini wedge beautifully.

Step 4: Arrange Zucchini on the Baking Sheet

Lay out the zucchini wedges evenly spaced on your prepared baking sheet. Giving them room allows heat to circulate properly, encouraging that perfect roasted texture.

Step 5: Coat the Zucchini with the Olive Oil Mixture

Use a brush or spoon to generously spread the olive oil, lemon, and garlic mixture over the zucchini, ensuring every wedge gets a nice coating full of flavor.

Step 6: Add Parmesan and Season

Sprinkle the shredded Parmesan evenly on top of the zucchini and gently press down so it sticks. Don’t forget a pinch of salt and freshly cracked black pepper to season and balance the dish.

Step 7: Bake and Then Broil to Perfection

Bake for about 11 to 13 minutes until the zucchini is tender. Then move the oven rack to the top position and broil the zucchini for 2 to 3 minutes. Keep a close eye as the Parmesan turns to a beautiful, crisp golden crust—this final step adds irresistible texture and flavor.

Step 8: Serve Warm

Once out of the oven, serve your Garlic Lemon Parmesan Oven Roasted Zucchini Recipe right away to enjoy the full effect of the melted, crispy cheese and bright, garlicky zucchini.

How to Serve Garlic Lemon Parmesan Oven Roasted Zucchini Recipe

Garnishes

A sprinkle of extra lemon zest or a handful of freshly chopped herbs like parsley, basil, or thyme can elevate the dish with a pop of color and fresh aroma. These garnishes make your presentation pop and add that little extra something.

Side Dishes

This roasted zucchini pairs beautifully with grilled chicken, steak, or fish for a balanced, healthy meal. It also complements pasta dishes or can be added to grain bowls for a flavorful veggie boost.

Creative Ways to Present

Try serving the zucchini wedges atop creamy polenta or alongside a bright quinoa salad. You might also chop the roasted zucchini and toss it with cooked pasta and a drizzle of extra virgin olive oil for a quick, flavorful side.

Make Ahead and Storage

Storing Leftovers

Leftover Garlic Lemon Parmesan Oven Roasted Zucchini Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors meld nicely, making it an easy grab-and-go side.

Freezing

While freezing roasted zucchini is possible, it’s best to freeze it without the Parmesan topping to avoid getting soggy. Store zucchini wedges in a freezer-safe bag or container, then add fresh cheese when reheating.

Reheating

Reheat leftovers in a preheated oven at 350°F (177°C) for about 10 minutes. This helps retain the crispness of the Parmesan crust better than microwaving, which can make it soggy.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash works beautifully in this Garlic Lemon Parmesan Oven Roasted Zucchini Recipe and will lend a slightly sweeter flavor while maintaining the same great texture.

Is it necessary to broil at the end?

The broil step is what gives the Parmesan that perfect golden, crispy topping. While you can skip it, you’ll miss out on a wonderful texture contrast that makes this dish special.

How do I avoid soggy zucchini?

Cutting uniform wedges and spacing them well on the baking sheet helps avoid sogginess by encouraging proper roasting. Also, roasting at 350°F instead of steaming or boiling preserves texture.

Can I make this recipe vegan?

You can swap Parmesan for a vegan cheese or nutritional yeast to keep that cheesy flavor while making this dish plant-based and just as delicious.

What’s the best way to crush garlic?

Using a garlic crusher or finely mincing the cloves both work well in this recipe. Crushing helps release more garlic oils, enhancing the robust garlicky flavor that pairs perfectly with lemon and Parmesan.

Final Thoughts

I truly hope you give this Garlic Lemon Parmesan Oven Roasted Zucchini Recipe a try because it’s one of those simple dishes that feels so rewarding with every bite. Whether you’re a zucchini lover or looking for a new way to enjoy your veggies, this recipe brings zest, warmth, and crunch to the table with very little effort. Once you make it, it might just become your new go-to side dish that everyone asks for again and again.

Garlic Lemon Parmesan Oven Roasted Zucchini Recipe

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4.4 from 40 reviews

Author: admin
Total Time: 17 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Garlic Lemon and Parmesan Oven Roasted Zucchini recipe is a simple and flavorful side dish featuring tender zucchini wedges roasted to perfection with a zesty lemon, aromatic garlic, and a savory Parmesan cheese topping. It’s easy to prepare, making it an ideal accompaniment for weeknight dinners or special occasions.

Ingredients

Scale

Vegetables

1 1/2 lbs zucchini (about 4 – 5 small/medium zucchini)

Seasonings and Oils

2 Tbsp olive oil
Zest of 1 small lemon (1 tsp)
2 cloves garlic, crushed or finely minced
Salt and freshly ground black pepper, to taste

Cheese

3/4 cup finely shredded Parmesan cheese

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Instructions

Preheat oven and prepare baking sheet: Preheat your oven to 350°F (177°C). Line a rimmed cookie sheet with aluminum foil to prevent sticking and make cleanup easier.
Cut zucchini: Slice each zucchini lengthwise into four even wedges. This ensures they will roast uniformly.
Prepare olive oil mixture: In a small bowl, combine 2 tablespoons of olive oil, lemon zest, and minced garlic. Stir well to blend all the flavors.
Arrange zucchini: Place the zucchini wedges evenly spaced on the lined baking sheet to allow proper heat circulation during roasting.
Brush with olive oil mixture: Generously coat the tops of the zucchini wedges with the olive oil mixture, making sure the garlic and lemon zest are evenly distributed.
Add Parmesan cheese: Sprinkle the shredded Parmesan cheese over the coated zucchini wedges, pressing slightly so the cheese sticks. Season with salt and freshly ground black pepper to taste.
Bake then broil: Bake the zucchini in the preheated oven for 11-13 minutes until tender. Then move the oven rack to the top position and broil for 2-3 minutes until the Parmesan topping turns golden brown. Watch closely to avoid burning.
Serve: Remove from the oven and serve warm. Optionally garnish with additional lemon zest or fresh herbs for extra flavor and presentation.

Notes

Use fresh Parmesan cheese for the best flavor and melting results.
Adjust the broiling time depending on your oven to prevent burning the cheese.
Try garnishing with chopped fresh parsley or basil for added color and taste.
For a spicier kick, sprinkle a pinch of red pepper flakes before baking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.

Prep Time: 5 minutes
Cook Time: 12 minutes
Category: Side Dish
Method: Baking
Cuisine: American