Crispy Garlic Parmesan Roasted Zucchini Rounds (The 15-Minute Side That Never Turns Soggy)

🛒 Ingredients

• 3 medium fresh zucchini (unpeeled, washed and patted completely dry)
• 2 tbsp extra-virgin olive oil
• 3 cloves fresh garlic, finely grated or minced
• 1/2 cup finely grated aged Parmigiano-Reggiano cheese
• 1/2 tsp Italian herb seasoning (or dried oregano)
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• Pinch of crushed red pepper flakes (optional)
• Fresh chopped parsley and lemon wedges for serving

👩‍🍳 Step-by-Step Instructions

1. 1
   Preheat your oven to 425°F (220°C). Position rack in the upper-middle position. Line a large heavy baking sheet with parchment paper.
2. 2
   Trim the stem ends of the zucchini. Slice horizontally into uniform 1/2-inch thick coins (avoid slicing too thin).
3. 3
   In a large bowl, toss the zucchini rounds with olive oil, minced garlic, Italian seasoning, kosher salt, and black pepper until evenly coated.
4. 4
   Arrange the zucchini coins in a single layer on the prepared baking sheet with space between each coin (do not let them touch or overlap!).
5. 5
   Spoon about 1 teaspoon of freshly grated Parmesan cheese directly onto the top of each zucchini round, pressing gently so it adheres.
6. 6
   Roast at 425°F for 10 to 12 minutes until zucchini is tender-crisp. Switch oven to high broil for the final 2 minutes until the Parmesan crust is deeply golden, bubbly, and crackling.
7. 7
   Remove from oven, let rest on the pan for 2 minutes to allow the cheese crust to firm up, garnish with chopped parsley and a squeeze of fresh lemon, and serve immediately!

🥗 Nutrition Facts (Per Serving)