If your garden is overflowing with zucchini, or you keep finding extra squash sitting on your front porch from well-meaning neighbors 😄, this recipe is for you.
These roasted lemon-parmesan zucchini wedges are light, fresh, and full of flavor, with golden, crispy edges. Bright lemon zest, savory Parmesan cheese, and a touch of garlic powder transform simple zucchini into a side dish that even self-proclaimed zucchini skeptics will enjoy.
If you’ve struggled with soggy zucchini in the past, don’t give up just yet. The secret is roasting it in a hot oven to caramelize the outside quickly. For even crispier edges, Bon Appétit recommends finishing the zucchini under the broiler for a minute or two. I also roast mine on a wire rack set over a sheet pan, which lets hot air circulate underneath for beautifully browned, crispy zucchini every time.
It’s an easy summer side dish that pairs perfectly with grilled chicken, fish, burgers, or just about anything coming off the grill.
What You Need to Make It
Zucchini
Depending on their size, 1 to 2 zucchini will be enough for 4 servings. Tip: Smaller zucchini are more flavorful!
Olive Oil
Brushing olive oil on top helps the cheese adhere and prevents the zucchini from sticking to the rack.
Lemon Zest
Use a microplane to zest your lemon so that you get the flavorful oils and none of the bitterness below.
Garlic Powder
Mix the garlic powder with the cheese and lemon zest for a really crispy and flavorful topping.
Parmesan Cheese
Grated Parmesan crisps up nicely. No need for breadcrumbs with this recipe.
Lemon Juice
You can serve these with a slice of lemon to squeeze juice over right before serving.
How to Make Roasted Lemon Zucchini
Step 1: Prep
Preheat the oven and slice the zucchini lengthwise into ~1/4-inch-thick strips. Line a sheet pan with aluminum foil and place a rack over top.
Place the zucchini on the rack.
Step 2: Prepare the Zucchini
Mix the Parmesan cheese, lemon zest and garlic powder until the mixture is crumbly.
Brush both sides of the zucchini with oil.
Sprinkle the cheese mixture over each zucchini strip. Sprinkle with salt and pepper to taste if desired.
Step 3 Roast
You can roast these in a hot oven – 450°F, or an air fryer or convection oven set at 425°F. The key is to have them on a rack so the hot air gets on both sides and keeps the zucchini crispy. These took about 15 minutes to crisp up. If you have thicker zucchini slices you may need to let them cook for an additional 5- 10 minutes. You want them to be crisp on the outside but don’t let the topping burn.
Smaller zucchini tend to be more flavorful and tender. Large zucchini are a bit more bitter and tough. Whenever possible, choose small to medium zucchini and pick zucchini from your garden as soon as they are ready.
Roasted Lemon Zucchini with Parmesan Cheese
Ingredients
- 1 zucchini medium
- 2 tbsp fresh lemon zest
- 2 tsp garlic powder
- ¼ cup grated Parmesan cheese
- 1 tbsp Extra Virgin Olive Oil
- ¼ tsp kosher salt
- ½ tsp black pepper
- 2 tsp fresh lemon juice
Instructions
- Preheat the oven to 450℉. (425℉ if using a convection oven or air fryer). Line a sheet pan with aluminum foil and place a cooking rack on top.
- Slice the zucchini lengthwise into 8 strips (about ¼-inch thick). Place them on the rack and brush each side with olive oil.
- Mix the cheese, lemon zest, and garlic powder in a small bowl. Sprinkle each zucchini slice with the mixture. Sprinkle with salt and pepper.
- Place the sheet pan in the middle of the preheated oven and roast for 15 minutes. (20 minutes if your zucchini is sliced thicker.)
- Remove from the oven and cut into smaller pieces for serving if desired. Squeeze fresh lemon juice over top just before serving.
