Roasted Zucchini
Crisp on the outside, tender on the inside, this roasted zucchini is delicious and never soggy!
Ingredients
- 1 pound zucchini about 2 small/ small-medium or 1 large
- 2 teaspoons avocado or other cooking oil
- ⅓ cup finely grated parmesan cheese
- ¾ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ½ teaspoon salt up to ¾ teaspoon is still delicious for a saltier taste
- ¼ teaspoon pepper
Instructions
- Preheat oven to 425*F. Use cooking spray to grease a metal cooling rack and place on a baking sheet.
- Cut zucchini- for spears, slice in half lengthwise, then slice in half lengthwise again. For slices and rounds- slice into ⅜" rounds.
- Place zucchini in a bowl and drizzle the oil on top. Using a spatula, stir until the zucchini is well coated.
- Add spices and again stir until well coated.
- Add the parmesan cheese and again stir to combine. Any extra cheese that didn't stick to the zucchini can be sprinkled on after placing the zucchini on the cooling rack. See photos above for additional guidance.
- Place zucchini on the cooling rack, making sure they aren't touching each other.
- Bake at 425*F.
For Zucchini Spears:
- Bake for 12-14 minutes until they are just starting to become tender, then broil on high for about 2 minutes until the cheese starts to crisp. Watch the zucchini while it's broiling to make sure it doesn't burn!
For Zucchini rounds:
- Bake for 6-8 minutes until slightly tender. Then broil on high for 2-3 minutes until the cheese has crisped. Always watch while broiling so nothing burns!
Notes
- Use small or small/medium zucchini for the spears
- Roasted zucchini is best eaten fresh! Store leftovers in the refrigerator in an airtight container for up to 4 days. Reheat in the air fryer at 400* for 2 minutes or in the oven at 425* for 4-5 minutes.
- We do not recommend freezing this dish, as it will be soggy when thawed.
- Regular, shredded parmesan doesn't still to the zucchini. We recommend using finely grated or powdered parmesan for this recipe.
- If using shredded parmesan, place it on top of the zucchini after plaving zucchini on the cooling rack, otherwise it will just fall off.
- Using the cooling rack is essential for keeping the zucchini from becoming soggy.
Nutrition
Serving: 0.25poundsCalories: 76kcalCarbohydrates: 5gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 7mgSodium: 446mgPotassium: 320mgFiber: 1gSugar: 3gVitamin A: 306IUVitamin C: 20mgCalcium: 99mgIron: 1mg
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