Close
Photo:Photographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen
Photographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen
Active Time:10 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:10 minsTotal Time:25 minsServings:4
Active Time:10 mins
Active Time:
10 mins
Total Time:25 mins
Total Time:
25 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1tablespoonchopped fresh oregano1teaspoongranulated garlic1teaspoongrated lemon zest, plus wedges for serving½teaspooncrushed red pepper¼teaspoonsalt5tablespoonsgrated Parmesan cheese, divided4smallzucchini (about 1 1/2 pounds total), sliced into 1/2-inch-thick rounds1tablespoonchopped fresh flat-leaf parsley
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1tablespoonchopped fresh oregano
1teaspoongranulated garlic
1teaspoongrated lemon zest, plus wedges for serving
½teaspooncrushed red pepper
¼teaspoonsalt
5tablespoonsgrated Parmesan cheese, divided
4smallzucchini (about 1 1/2 pounds total), sliced into 1/2-inch-thick rounds
1tablespoonchopped fresh flat-leaf parsley
Directions
Position rack in upper third of oven; preheat to 425°F. Combine oil, oregano, garlic, lemon zest, crushed red pepper, salt and 2 tablespoons Parmesan in a large bowl; stir until a paste forms. Add zucchini; toss to coat. Arrange in a single layer on a large rimmed baking sheet. Top with the remaining 3 tablespoons Parmesan.
Bake until the cheese is browned on top and the zucchini is tender, 15 to 20 minutes. Sprinkle with parsley and serve with lemon wedges.
Frequently Asked Questions
This simple, unassuming squash isloaded with nutrients. You’ll get 26% Daily Value of vitamin C, 13% DV of folate, 10% DV of potassium and 2 grams of fiber in just 1 cup of zucchini. It’s also low in carbs, so if you’re watching your carb intake, zucchini is a great choice.
Because we use Parmesan cheese, as is, this recipe is not vegan—but it is vegetarian. Look for vegetarian Parmesan cheese, which is made without rennet. To make it vegan, feel free to substitute withvegan Parmesan cheeseornutritional yeast.
Absolutely! If you don’t have fresh oregano on hand, you can use 1 teaspoon of dried oregano instead.
Summer squash would work perfectly here! You can also try this recipe with carrots, Brussels sprouts, broccoli or cauliflower. Be sure to cut the vegetables into bite-size pieces so that they cook quickly and evenly.
The difference between grated and shredded Parmesan is the texture and consistency. Grated Parmesan has a fine, powdery texture, while shredded Parmesan consists of longer, thinner strips. You can use shredded Parmesan cheese if that’s what you have on hand, but the dish will have a thicker crust after baking.
No, there’s no need to peel the zucchini! When shopping for zucchini, look for those that are firm to the touch, with smooth and vibrant green skin. Avoid zucchini with dents or gashes. Before cooking, be sure to wash the zucchini well and scrub off any dirt.
Salting zucchini helps draw out excess moisture, preventing the zucchini from getting too watery during cooking. This is especially useful when makingzucchini noodlesorzucchini casseroles. It’s not necessary to salt the zucchini for this recipe, though. We use small zucchini, which have less water content than larger ones.
Make sure not to overcrowd the large rimmed baking sheet with zucchini. The zucchini slices should be arranged in a single layer to allow the air to circulate around them. This helps the zucchini brown and crisp evenly. Positioning the rack in the upper third of the oven also helps with browning and roasting quickly because heat rises from the bottom of the oven and collects at the top.
Originally appeared: EatingWell.com, July 2023
Rate ItPrint
Nutrition Facts(per serving)129Calories10gFat7gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
