Sheet Pan Roasted Zucchini
Golden caramelized zucchini with a crispy parmesan crust roasted on a sheet pan so fast you will run out of excuses not to eat your vegetables.
Roasted Zucchini Half-Moons
2 lb zucchini cut into 1/2-inch half-moons, tossed with olive oil and salt, in a single spaced-out layer on a half-sheet pan
sheet-pan Timer
Set for 18 mins @ 425°F (218°C) (Flip at 12m)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Cut 4 medium zucchini into 1/2-inch thick half-moons or coins.
Toss with olive oil, garlic powder, Italian seasoning, salt, and pepper.
Spread in a single layer on a sheet pan and roast at 425°F (218°C) for 15 to 18 minutes, flipping halfway.
Sprinkle with grated parmesan in the last 3 minutes and serve golden and crispy.
Step-by-Step Guided Instructions
Cut 4 medium zucchini into 1/2-inch thick half-moons or coins. Toss in a large bowl with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
Do not salt the zucchini ahead of time or it will release water and steam instead of roast.
Spread seasoned zucchini in a single layer on a rimmed sheet pan lined with parchment paper. Do not overlap. Roast at 425°F (218°C) for 12 minutes. Flip pieces and roast for 3 more minutes.
A single layer with space between pieces is the difference between roasted and steamed. Use two pans if needed.
Sprinkle 1/4 cup grated parmesan cheese evenly over the zucchini. Return to oven for 3 more minutes until the cheese is melted and lightly golden. Remove and serve immediately.
The parmesan crust is what converts veggie skeptics. It gets nutty and crispy in the high heat.
This is the vegetable side dish that finally gets eaten without complaints. The parmesan crust does all the heavy lifting. If your garden is exploding with zucchini in August this recipe will save your sanity.
Cut into fun shapes with small cookie cutters before roasting. Extra parmesan never hurts with kids.
- Grilled chicken breast
- Pasta with marinara
- Garlic bread
Reheat in a 400°F (204°C) oven for 5 minutes. Do not microwave or the texture goes mushy.