Ingredients
Scale
- 3 medium-sized zucchini (about 1½ pounds total)
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons grated lemon peel
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon shredded Parmesan cheese
- Salt and pepper to taste
Instructions
- I always start by preheating my oven to 350°F. This moderate temperature ensures the zucchini cooks through without burning the cheese.
- Next, I cut each zucchini lengthwise into quarters, then cut them in half widthwise. This creates perfect spear-sized pieces that cook evenly.
- I line a baking sheet with aluminum foil and give it a light spray with cooking spray. This prevents sticking and makes cleanup a breeze!
- After arranging the zucchini spears on the prepared baking sheet, I season them with a pinch of salt and pepper.
- In a small bowl, I whisk together the olive oil, fresh lemon juice, grated lemon peel, minced garlic, and oregano. This zesty mixture is what gives the Roasted Parmesan Garlic Zucchini Spears their amazing flavor!
- I then drizzle this flavorful mixture over the zucchini spears, making sure each piece gets some love.
- Finally, I sprinkle the Parmesan cheese evenly over the spears.
- Into the oven they go for about 15 minutes, or until they’re lightly golden brown. For that extra crispy edge that my family goes crazy for, I sometimes broil them for the last 3 minutes.
Notes
- The Roasted Parmesan Garlic Zucchini Spears are best enjoyed immediately after cooking while they’re still warm and crispy. If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in a 350°F oven for about 5 minutes until warmed through. Avoid the microwave, as it tends to make them soggy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 10 mg