I came up with this side dish because I didn't want the same old grilled zucchini we normally have. I shouldn't even say "same old", because we LOVE the grilled flavor on sweet zucchini. A little salt and pepper and it's ready to go. But I wanted to change up the zucchini game - without a lot of extra work. Turns out, this was an EASIER dish because the oven did all the work (no need to stand over the grill flipping zucchini rounds to prevent them from burning). The best part was, this entire sheet pan of zucchini was demolished before the main dish. That's always a tell-tale sign that things went well!
The lemon is the PERFECT partner for the sweetness of the zucchini and the nuttiness of the parmesan. And you need just a handful of ingredients. I promise you will be making this over and over again, just as I plan to do.
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon granulated garlic or garlic powder
2-3 (2 large or 3 medium) zucchini, cut crosswise into 1/2-inch thick rounds
Salt and ground black pepper
1/4 cup grated parmesan cheese
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, whisk together the olive oil, lemon juice and garlic. Add the zucchini slices and turn to coat. Transfer the slices to the prepared pan and spread out in a single layer. Season with salt and pepper.
Sprinkle the parmesan cheese over top. Bake for 10 to 12 minutes, until the zucchini rounds are crisp-tender and the cheese is golden brown.
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