Garlic Lemon and Parmesan Oven Roasted Zucchini

I was looking for a side dish to serve with a roast chicken when I happened on this recipe. I love zucchini (really, any type of squash), so it got my attention. Adding garlic, lemon, and parmesan cheese to most anything has always worked out for me. This particular recipe sounded like it would have plenty of flavors to go with chicken. Plus I could have it ready by the time I let the roasted chicken stand before carving it. And bonus points for already having the oven preheated. Roasted zucchini, here I come!

This post was originally published on October 11, 2017. The text and photos were updated on July 14, 2021. The review and rating have not been changed.

Yes, zucchini can be kind of bland and boring but when you brush it with a garlic lemon oil and top it with plenty of parmesan cheese it goes from drab to fab. I just couldn’t stop eating them. These are a summer side that you must try. You might even like them so much you’ll forget about the main dish.

Recipe Author: Jaclyn at Cooking Classy
Get the recipe

The Ingredients

There’s not a lot that goes into this roasted zucchini recipe, and I have no problem with that. In fact, I had everything except the zucchini on hand (and I was finally able to finish off the block of parmesan I’ve had forever!). You know I love those short grocery lists!

Garlic Lemon and Parmesan Oven Roasted Zucchini Ingredients
Zucchini, garlic, lemon zest, salt, parmesan cheese, olive oil, and black pepper

The Process

I have to say this recipe was pretty easy to make. The first time I made it, I decided to halve the zucchini instead of quartering it after I read the author’s post. She mentioned she had trouble getting the cheese to stay on when she quartered them. I had no trouble getting the olive oil mixture and the parmesan to stay put.

The second time I made it, I decided to try quartering the zucchini. I was expecting to have trouble getting them to stay upright, but I didn’t at all. Probably because they took up the entire width of the baking sheet, and there was no room for them to tip over.

I was a little worried halving the zucchini would mean I would need to cook it longer, but it turns out the zucchini was perfectly done per the times listed. This dish was ready in 33 minutes, and that includes:

  • Prep: 12 minutes
  • Baking: 13 minutes
  • Broiling: 8 minutes (including time to preheat)

I’d say I had the zucchini broiling for 4-5 minutes—the parmesan cheese browned pretty quickly.

Zucchini wedges coated in parmesan cheese mixture
Zucchini wedges coated in parmesan cheese mixture

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Appearance
Taste
Who says vegetables are boring? Not me after trying this roasted zucchini. The garlic and parmesan flavors really came through. However, I could still taste the zucchini, lemon and olive oil. The directions were a little hard to follow since they were in a paragraph rather than numbered steps, but I don't consider that a big deal. Overall, everything really went well together, and I will be making this flavorful side again.
- Advertisement -

LEAVE A REPLY

Comments are welcome! Please be aware that all comments are reviewed before they are posted and will not appear immediately. Spam goes straight to the Trash folder.

Please enter your comment!
Please enter your name here

- Advertisement -
Candice
Candicehttps://www.hungrypinner.com
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.

Popular

This post may contain affiliate links to products available to purchase through Amazon. These purchases earn a small commission that funds The Hungry Pinner. There is never any additional cost to you.

More recipes like this

Garlic Lemon and Parmesan Oven Roasted ZucchiniWho says vegetables are boring? Not me after trying this roasted zucchini. The garlic and parmesan flavors really came through. However, I could still taste the zucchini, lemon and olive oil. The directions were a little hard to follow since they were in a paragraph rather than numbered steps, but I don't consider that a big deal. Overall, everything really went well together, and I will be making this flavorful side again.