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Roasted Zucchini Recipe
Find more recipes at marcellinaincucina.com
This recipe for roasted zucchini doesn’t use a long list of ingredients. In fact, it’s just basically zucchini with Parmesan topping.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Servings:
4
people
Author:
Marcellina
Ingredients
4
(17 ½ oz/ 500 grams) medium zucchini
3
teaspoons
olive oil
(more if needed)
½
teaspoon
salt
⅓
cup
(¾ oz/20 grams) finely grated Parmesan cheese
Instructions
Preheat oven to 425ºF/220ºC and line a large shallow baking tray with non stick paper.
Carefully wash and dry zucchini.
Slice the zucchini in half and arrange cut side up on baking tray.
Brush or drizzle oil over zucchini halves then sprinkle with salt.
Scatter zucchini evenly with Parmesan cheese covering all the cut surface.
Roast for 15 minutes or until tender and the cheese is golden brown. Check tenderness by inserting a fork into the zucchini.
Serve immediately.
Notes
Tips for Success
Use a large, shallow baking tray so that zucchini aren't crowded and the moisture can evaporate easily.
Preheat the oven to the right temperature.
Use finely grated Parmesan Cheese for best results.
Don't forget the salt. If it's bland, it probably needs salt.
Arrange zucchini cut side up and don't be tempted to cut into smaller pieces.
Nutrition
Calories:
96
kcal
|
Carbohydrates:
6
g
|
Protein:
6
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
7
mg
|
Sodium:
434
mg
|
Potassium:
522
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
464
IU
|
Vitamin C:
35
mg
|
Calcium:
124
mg
|
Iron:
1
mg