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When I want something cozy but easy on the side nothing beats these cheesy garlicky zucchini rounds The edges get caramelized perfectly you catch whiffs of that savory garlic and Parm and all you need is just a few minutes to throw it together
We’re always making extra because these never last Long workday nights with grilled chicken they save dinner And now it’s one of our go tos everyone expects it
Irresistible Ingredients
- Fresh parsley: totally up to you but a sprinkle on top looks pretty and tastes fresh Flat parsley works best as a last touch
- Black pepper: gives a tiny kick Crack it right before using for best flavor
- Salt: brings all the flavors forward Go with sea salt so you get even taste throughout
- Italian seasoning: adds a herby punch A quick jar mix of oregano thyme basil does the trick
- Grated Parmesan cheese: gives you that nutty crunch on top Use fresh Parm for the most flavor skip anything powdered
- Garlic: packs a punch Fresh chopped garlic is best for that big aroma
- Olive oil: helps everything caramelize and taste fuller Go for extra virgin if you can
- Medium zucchinis: slice them thick so they stay tender Firm and bright green ones are best
Simple Cooking Steps
- Sprinkle and Enjoy:
- Top that hot zucchini with chopped parsley if you’re feeling it Eat right away while the cheese is snappy
- Let Them Cool:
- Give your sheet five minutes to rest outside the oven so cheese firms up before you serve Safety first and less mess
- Time for the Oven:
- Bake for fifteen or twenty minutes until zucchini is just fork-soft and cheese is bubbly and golden Check it early so it doesn’t go too far
- Spread Them Out:
- Lay out zucchini on the tray so slices don’t touch Too close and they’ll get soft instead of toasty
- Mix the Cheese and Seasonings:
- Throw in Parmesan Italian herbs salt and pepper Give a gentle toss so every round gets coated with cheesy bits for those little crispy edges
- Toss in Garlic Oil:
- Add olive oil and minced garlic with zucchini into a bowl Give everything a mix by hand or spoon until all the pieces shine and you see bits of garlic everywhere
- Preheat and Prep:
- Set your oven to four hundred Fahrenheit or two hundred Celsius Line up your baking tray with parchment that helps with cleanup no sticking to worry about
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I always go overboard with the Parmesan Just before roasting dump a little extra on and watch it bubble and brown My mom did this with all her roasted veggies as a kid and the smell would have us running into the kitchen every time
Leftover Storage
Let everything cool to room temp then get it in a sealed container and stash in the fridge for up to three days To reheat line slices on a tray and slide them under a hot broiler or in the oven a few minutes so they crisp up again Skip the microwave or you’ll get soggy zucchini
Swaps to Try
No Parmesan on hand? Aged cheddar or a little crumbly feta will work for a new twist Need it non-dairy? Try nutritional yeast with olive oil plus extra dried herbs For the seasoning just use plain basil or oregano if that’s all you’ve got
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How to Serve
These go awesome next to roast chicken or a quick grilled salmon You can dunk them in marinara or lay them on some toasted sourdough for a snack For fancy nights sprinkle over toasted pine nuts and call it a day
The Backstory
Zucchini is a favorite in Italian and Mediterranean food because roasting makes it so sweet Italians often team up cheese and garlic in their veggie dishes just like this one Baking in the oven is a tradition that bumps up both flavor and goodness and at my house this version is a staple
Recipe FAQs
- → What stops roasted zucchini from turning mushy?
Keep the zucchini in one layer so they aren’t piled up. They crisp better when spaced out and roasted nice and hot.
- → Is another cheese OK besides Parmesan?
Absolutely. Try Asiago or Pecorino Romano—they’re sharp too, and melt up great here.
- → What extra herbs are tasty in this dish?
Basil, rosemary, or thyme bring a fresh touch. Fresh chopped ones turn up the aroma, but a sprinkle of dried Italian mix works in a pinch.
- → Should I bother peeling the zucchini?
Don’t worry about peeling! The skin’s soft, helps hold their shape, and gives nice color.
- → Can I prep this ahead?
Sure, slice up and season the zucchini ahead if you want, then wait to roast them till you’re ready to eat so they’ll stay crispy.
- → What if I want it spicy?
Just toss in a little cayenne or a pinch of crushed chili flakes with the seasonings for some heat.