Lemon Pepper Parmesan Zucchini (Printable Version)

Tender baked zucchini with lemon zest, cracked pepper, and golden Parmesan in just 30 minutes.

# What You'll Need:

01 - 4 medium zucchini, cut into 1/2-inch thick rounds

02 - 1/2 cup freshly grated Parmesan cheese

03 - 1 teaspoon freshly cracked black pepper

04 - 1/2 teaspoon sea salt

05 - 1 teaspoon lemon zest (from 1 lemon)

06 - 2 tablespoons olive oil

07 - 1 tablespoon fresh lemon juice

08 - 2 tablespoons chopped fresh parsley (optional)

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.

02 - In a large bowl, toss zucchini slices with olive oil, lemon juice, lemon zest, sea salt, and cracked black pepper until evenly coated.

03 - Lay the seasoned zucchini rounds in a single layer on the prepared baking sheet, ensuring none overlap.

04 - Sprinkle freshly grated Parmesan cheese evenly over each zucchini round.

05 - Bake for 15 to 18 minutes, until the zucchini is fork-tender and the Parmesan is golden and bubbly.

06 - Transfer to a serving platter, garnish with chopped fresh parsley if desired, and serve immediately.

01 -

The lemon and Parmesan combination makes you forget you are eating vegetables, which is a handy trick for picky eaters.
Everything cooks on one sheet pan, so cleanup is almost nonexistent.

02 -

If you crowd the pan the zucchini will steam into sadness and the cheese will never crisp, so use two sheets if needed.
A quick one minute broil at the end changes everything, transforming good zucchini into the kind of thing people fight over.

03 -

Pat the zucchini slices dry with a clean towel before tossing them with oil and you will be amazed how much crisper they get.
The lemon zest matters more than the juice, so do not skip it even if you are tempted.