Description

This Roasted Zucchini features tender slices coated in olive oil, balsamic vinegar, and topped with parmesan cheese. It’s an easy side dish that’s bursting with flavor, perfect for quick dinners or healthy meals.

Ingredients

Scale

1 lb zucchini
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp garlic powder
1/2 tsp dried thyme
1 tsp dried basil
1/2 tsp crushed red pepper flakes
1/2–1 tsp salt
1/4 tsp black pepper
1/2 cup grated parmesan cheese

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Instructions

Preheat the oven to 475℉. Use a large rimmed baking sheet for roasting the zucchini; grease it with oil for best results.
Wash and dry the zucchini. Trim the ends and slice them into 1/4-1/2 inch thick slices, adjusting thickness based on your preference for crispiness.
In a mixing bowl, combine the zucchini slices, olive oil, balsamic vinegar, and all seasonings, mixing until well coated.
Spread the seasoned zucchini evenly on the prepared baking sheet, leaving space between slices.
Sprinkle grated parmesan cheese over each slice of zucchini.
Roast in the oven for 20-24 minutes or until the desired doneness is reached.

Notes

For a crunchier texture, slice the zucchini thicker.
If using a parchment-lined baking sheet, note that it may hold moisture and affect the roasting.
Adjust salt based on preference.

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 4g
Sodium: 300mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 6g
Cholesterol: 8mg