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–+ servings
Garlic Parmesan Roasted Zucchini

Garlic Parmesan Roasted Zucchini That Will Wow Your Taste Buds

A healthy and gluten-free side dish highlighting the fresh essence of zucchini with garlic and Parmesan.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini
  • 4 medium Zucchini
  • 2 tablespoons Olive oil Can substitute with avocado or canola oil
For the Flavoring
  • 3 cloves Garlic Minced; use garlic powder if in a pinch
  • 1/2 cup Parmesan cheese Grated; alternatives like Asiago may alter texture
  • 1 teaspoon Italian seasoning Can substitute with equal parts dried basil, oregano, thyme, and rosemary
For Seasoning
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper Adjust to taste
For the Garnish
  • 2 tablespoons Fresh parsley Chopped; optional but recommended

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • Mixing bowl
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper.
  2. Cut zucchini into uniform rounds, about 1/4-inch thick, and toss with olive oil and minced garlic in a mixing bowl.
  3. Sprinkle Parmesan, Italian seasoning, salt, and black pepper over the zucchini and toss to coat evenly.
  4. Spread the seasoned zucchini slices in a single layer on the prepared baking sheet.
  5. Roast the zucchini for 15 to 20 minutes until tender and golden-brown.
  6. Remove from the oven and cool for about 5 minutes. Garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 7gProtein: 5gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 400mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 1mg

Notes

Ensure zucchini slices are about 1/4-inch thick for even cooking. Store leftovers in an airtight container for up to 3-4 days, and freeze for up to 2 months if needed.

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