Roasted Zucchini

Name: Roasted Zucchini
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 small zucchini (ends trimmed, quartered lengthwise); 1/3 cup freshly grated Parmesan; 1 teaspoon Italian seasoning; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 1/2 tablespoons extra-virgin olive oil; 1 tablespoon freshly squeezed lemon juice; 2 tablespoons chopped fresh herbs (such as parsley, basil, dill, or a mix (optional))

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 6

Author : Erin Clarke / Well Plated

baked easy healthy

Ingredients

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4 small zucchini (ends trimmed, quartered lengthwise)1/3 cup freshly grated Parmesan1 teaspoon Italian seasoning1/2 teaspoon kosher salt1/4 teaspoon black pepper1 1/2 tablespoons extra-virgin olive oil1 tablespoon freshly squeezed lemon juice2 tablespoons chopped fresh herbs (such as parsley, basil, dill, or a mix (optional))

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Instructions

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Step 1

Preheat the oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a rimmed baking sheet.

Step 2

In a small bowl, stir together the Parmesan, Italian seasoning, salt, and pepper.

Step 3

Place the zucchini in a large bowl. Drizzle with the oil and sprinkle with the Parmesan mixture. Toss to coat, then arrange the zucchini on top of the cooling rack on the prepared baking sheet, being careful not to overlap the spears.

Step 4

Place in the oven and bake until the zucchini is tender, about 12 to 15 minutes. Turn the oven to broil. Cook until the Parmesan is lightly crisp on top, about 2 to 3 minutes. Don’t walk away! The second you stop watching the cheese, it will decide to burn.

Step 5

Remove the zucchini from the oven and immediately squeeze the lemon juice over the top. Sprinkle with herbs. Enjoy warm or at room temperature.