Ingredients
Method
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the sliced zucchini with olive oil and minced garlic until evenly coated.
- Add the Parmesan cheese, Italian seasoning, salt, and black pepper, and stir gently to combine thoroughly.
- Arrange the zucchini slices in a single layer on the prepared baking sheet, making sure they do not overlap.
- Roast for 15 to 20 minutes, until the zucchini is tender and the edges are golden brown and crispy.
- Remove from the oven and let cool on the pan for about 5 minutes before serving.
- If desired, sprinkle with fresh parsley and serve warm.
Nutrition
Notes
For even cooking, slice the zucchini into uniform 1/4-inch rounds. Avoid overcrowding the baking sheet to ensure crispiness. If using pre-shredded Parmesan, note it may not melt as smoothly as freshly grated. Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven for 5 minutes to restore crispness. This recipe can be doubled easily for a crowd. For a dairy-free version, substitute the Parmesan with nutritional yeast or a plant-based alternative.