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Roasted Zucchini

Roasted Zucchini is very easy to prepare and because of the Italian seasoning and grated cheese, it’s delicious. The texture is nice as well as it’s tender on the inside and crunchy on the outside. If you have any leftover, you can freeze them and reheat in a hot oven. I would think you could also serve this as an appetizer with your favorite dipping sauce like my Homemade Ranch Dip or Dressing.

 4 small or 2 medium Zucchini
 1 cup freshly grated Parmesan cheese (I used Manchego)
 2 teaspoons Italian seasoning
 Salt and pepper to taste
 2 tablespoons olive oil
 1 lemon, freshly squeezed
1

2

Preheat the oven to 400 degrees F. In a small bowl stir together the cheese, Italian seasoning, salt and pepper.

3

Lay parchment paper, foil or a silicone oven mat in a baking sheet. On a cutting board, cut the ends off the zucchini. Then cut them in half and then in quarters into little logs. Place them on the lined baking sheet.

4

Using your hands, coat the zucchini with olive oil and then the cheese mixture.

5

Bake for 12 to 15 minutes. Then broil for 2 to 3 minutes. Remove from the oven and pour lemon juice over the zucchini sticks. Serves 6 as a side dish.

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