Ingredients
Scale
- 1 lb zucchini
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes
- 1/2–1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup grated parmesan cheese
Instructions
- Preheat the oven to 475℉. Grease a large rimmed baking sheet with oil, or line it with parchment paper if preferred.
- Wash the zucchini, pat it dry, trim the ends, and slice it into 1/4-1/2 inch thick slices.
- In a mixing bowl, combine the zucchini, olive oil, balsamic vinegar, and seasonings. Mix until evenly coated.
- Spread the zucchini slices on the prepared baking sheet in a single layer, leaving space between each slice.
- Sprinkle grated parmesan cheese on top of each zucchini slice.
- Roast in the oven for 20-24 minutes, adjusting time for desired doneness.
Notes
For a crunchier zucchini, slice it thicker; for a softer texture, cut it thinner.
Make sure not to overcrowd the baking sheet for even roasting.
Feel free to adjust the seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 20-24 minutes
- Category: Sides
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg