Ingredients
Scale
- 2 medium zucchini, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon lemon juice (optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C).
- Step 2: In a large bowl, toss the zucchini slices with olive oil, garlic powder, oregano, salt, and pepper. Make sure the zucchini is evenly coated.
- Step 3: Spread the zucchini in a single layer on a baking sheet. Avoid overcrowding the pan.
- Step 4: Roast for 15-20 minutes, or until the zucchini is tender and lightly browned, flipping halfway through.
- Step 5: Remove from the oven. If desired, sprinkle with grated Parmesan cheese and drizzle with lemon juice before serving.
Notes
- Store leftover roasted zucchini in an airtight container in the refrigerator for up to 3 days.
- To reheat, spread the zucchini on a baking sheet and warm in a 350°F (175°C) oven for a few minutes, or until heated through, to maintain its texture.
- Roasted zucchini makes a delicious side dish to grilled chicken or fish, or adds a boost of flavor to a pasta salad.
- For extra flavor, try adding a pinch of red pepper flakes to the zucchini before roasting for a subtle kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American