This dish is best made right before you plan to serve it, so you can eat it while it is still warm from the oven and the cheese is melted. Roasting brings out the sweetness of the zucchini, which would be affected if you made them ahead and either served them cold or tried to reheat them.

There’s an easier, less messy, way to get the zucchini spears oiled and the garlic, lemon and Parmesan evenly applied. Mix the lemon zest and garlic with the Parmesan and spread it out on a shallow plate. Put your oil in a shallow baking dish. Now roll the spears in the oil, making sure the cut sides are well-covered. Then pat the cut sides down into the Parmesan mix.

 

INGREDIENTS

1½ lbs. zucchini (about 4-5 small/medium zucchini)

2 Tbsp. olive oil

Zest of 1 small lemon (1 tsp)

2 cloves garlic, crushed through a garlic crusher or finely minced

¾ cup finely shredded Parmesan cheese

Salt and freshly ground black pepper

 

INSTRUCTIONS

Preheat oven to 350 degrees F. Line a rimmed cookie sheet with aluminum foil.

Cut zucchini into thick wedges or halves (cut each zucchini in half then that half in half, so you have 4 wedges from each zucchini. Next time I might try to do just halves so the parmesan bakes more evenly, plus it would be easier to add the parmesan).

In a small bowl, stir together olive oil, lemon zest and garlic. Align zucchini on prepared baking sheet spacing them evenly apart. Brush olive oil mixture over tops of zucchini (working to get some of the garlic/lemon zest on each piece and not just in one spot. It clumps together a little so just spread it out). Sprinkle tops with parmesan cheese (try to get as much of it on the tops as possible, you can pick up what was sprinkled off to the sides of the zucchini and add it to the tops) and season lightly with salt and pepper.

Bake in preheated oven 11-13 minutes, then adjust oven rack near top of oven and broil for several minutes until parmesan is golden brown. Serve warm.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip:  If you would like to add a little more zing to the flavor of these zucchini spears, add some Italian seasoning and crushed red pepper flakes.

Recipe and image courtesy of Jaclyn at Cooking Classy