Ingredients
Seasoning Mix
- 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
Main Ingredients
- 2 tablespoons olive oil
- 2 pounds zucchini, trimmed and sliced into 1/2-inch-thick rounds
- 1/3 cup grated Parmesan cheese
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven: Preheat your oven to 425 degrees F (220 degrees C) and place a sheet pan inside to heat up. This helps achieve a nicely roasted texture on the zucchini.
- Prepare seasoning mixture: In a small bowl, mix together the onion powder, garlic powder, red pepper flakes, kosher salt, and black pepper. Stir in the olive oil to create a flavorful oil-based mixture.
- Coat zucchini: Place the sliced zucchini in a large bowl and pour the seasoned olive oil over it. Toss well to coat each slice evenly with the mixture.
- Arrange on hot sheet pan: Carefully remove the preheated sheet pan from the oven. Spread the zucchini slices out in a single layer ensuring no slices overlap for even roasting. Sprinkle the grated Parmesan cheese evenly over the top of the zucchini.
- Roast zucchini: Roast in the oven for 30 to 35 minutes, or until the zucchini is tender and golden brown. This slow high-heat roasting brings out sweetness and a crispy edge.
- Garnish and serve: Remove the roasted zucchini from the oven and sprinkle chopped fresh parsley on top for brightness and color before serving.
Notes
- Cut zucchini into uniform 1/2-inch rounds for even cooking.
- Use a preheated sheet pan to help zucchini slices get crispy instead of soggy.
- Adjust red pepper flakes quantity to control the spiciness.
- For a gluten-free dish, confirm Parmesan cheese is labeled gluten-free.
- Leftover roasted zucchini can be refrigerated for up to 3 days and warmed before serving.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
