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Roasted Parmesan Zucchini — Golden-Crisp, Tender-Interior Side in 25 Minutes Pinterest recipe pin

Quick Roasted Parmesan Zucchini

Tender roasted zucchini half-moons finished with a golden Parmesan‑panko crust for a crisp, textured vegetable side.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pounds medium zucchini trimmed and sliced into 1/3-inch half-moons
  • 2 tablespoons neutral oil avocado or light olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup finely grated Parmesan cheese freshly grated
  • 1/3 cup panko breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon lemon zest optional
  • Pinch of cayenne pepper optional
  • 1 tablespoon chopped fresh parsley for garnish optional

Equipment

  • 1 Half-sheet rimmed baking sheet (13×18 inches)
  • 1 Parchment paper or silicone baking mat
  • 1 Fine grater or microplane
  • 1 Large mixing bowl

Method
 

Prepare and flash roast
  1. Preheat the oven to 450°F with the rack in the middle position and line a rimmed baking sheet with parchment.
  2. Toss the sliced zucchini with 2 tablespoons oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper until lightly coated, then spread in a single layer on the prepared sheet.
  3. Roast at 450°F for 8–10 minutes until edges show gentle browning and pieces start to tighten.
Top and finish
  1. While zucchini roasts, mix 3/4 cup freshly grated Parmesan, 1/3 cup panko, 1/2 teaspoon garlic powder, 1/2 teaspoon lemon zest, and a pinch of cayenne (if using).
  2. Remove the pan, gently flip zucchini pieces so moister sides face up, sprinkle the Parmesan mixture evenly (a light dusting), and return to 450°F for 4–6 minutes until the topping begins to color.
  3. Switch oven to broil on high, move the pan to the top rack, and broil 1–2 minutes until the topping crisps and turns golden—watch closely to avoid burning.
Rest and serve
  1. Remove from oven and rest 2–3 minutes to set the crust; finish with a squeeze of lemon and 1 tablespoon chopped parsley if desired and serve warm.

Notes

Use freshly grated Parmesan for better browning and flavor. Keep zucchini in a single layer to avoid steaming—use a second sheet pan if needed. To re-crisp leftovers, bake at 400°F for 6–8 minutes and broil 30–60 seconds.