Roasted Zucchini Slices
Quick easy and delicious, this oven roasted zucchini slices is the perfect summer vegetable side dish. Seasoned and roasted with parmesan, they are perfectly cheesy!
Servings: 4 servings
Ingredients
- 2 medium zucchini sliced in ½” thick slices
- 1 Tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- ½ cup grated parmesan
Instructions
- Preheat the oven to 425 F. Line a baking sheet with parchment paper and place a rack on top of it.
- In a large bowl mix oil, salt, pepper, and garlic powder. Add zucchini slices and toss to coat.
- Line zucchini slices in a single layer on the rack in the baking sheet and sprinkle each slice with finely grated parmesan cheese on top. Bake for 15 – 20 minutes, or until golden brown on top.
Notes
- Don't cut the zucchini too thinly or they will fall apart during cooking. They should be around 1/4" to 1/2" thick.
- Don't cook the zucchini rounds too long. This can make them become too soggy and limp.
- If you want to brown them at the end, you can broil them for 1 - 2 minutes. Watch them closely and be careful not to burn them.
- To make this recipe vegan, use rennet-free parmesan cheese.
- Try this recipe with other seasonings. Dried herbs, paprika, or chili flakes all work great.
- Make sure that the oven is fully pre-heated before roasting the zucchini slices.
- This is a great low-carb side dish and can be eaten if you are following a keto lifestyle.
Nutrition
Calories: 105kcal | Carbohydrates: 4g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 781mg | Potassium: 284mg | Fiber: 1g | Sugar: 3g | Vitamin A: 305IU | Vitamin C: 18mg | Calcium: 156mg | Iron: 1mg
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