This dish doesn’t just highlight the humble zucchini; it elevates it to a star-worthy status. Roasting brings out the natural sweetness of the zucchini while creating a satisfyingly crunchy texture, perfectly contrasted by the savory notes of garlic and the nutty richness of Parmesan cheese.
Ingredients
Scale:
4 medium zucchinis, sliced into 1/4-inch rounds
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs (preferably panko)
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
Rinse and dry the zucchinis, then slice them into 1/4-inch rounds.
In a large bowl, combine the zucchini slices, olive oil, minced garlic, salt, and pepper. Toss well to coat each slice evenly.
In a separate bowl, combine the grated Parmesan cheese and breadcrumbs.
Lay the seasoned zucchini slices on a parchment-lined baking sheet and sprinkle the Parmesan-breadcrumb mixture generously over the top.
Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the zucchini is tender and the cheese is golden brown and crispy.
Once done, remove the zucchini from the oven and let it cool slightly. Sprinkle with fresh parsley for garnish.
