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Zucchini may not be the first thing you go for at a dinner party, but this parmesan zucchini with lemon may change your mind! Most things, once topped with lemon and parmesan cheese are hard to stop eating. We love a simple, few ingredient recipe that showcases veggies in a delicious way.
This dish is wonderful for someone trying to get more vegetables into their diet and an excellent way to get kids to eat their veggies!
This recipe calls for 3 zucchinis which technically is a serving of 3 but be warned, it is possible to eat this by yourself in one sitting, it’s that good!
Start with chopping the tops and bottoms off of the zucchini. Slice in half down the middle and then slice each half down the middle, lengthwise. Chop each half into threes so you have the shape of “fries.” Pictures can be seen below for a better understanding.
Typically, zucchini is chopped into rounds or coins which totally works but because zucchini has a high water content, they tend to be more soggy when cut this way. A tip for enjoying your vegetables more is often as simple as slicing them differently.
For example, the way you chop an onion can alter the strength of flavor depending on if you cut with or against the grain! If you cut with the grain, it will always be milder than against.
Once the zucchini is chopped, coat with avocado oil (as these are going in at a high heat) and some salt and toss. We are also going to add a halved lemon into the pan to roast alongside our zucchini friends!
These cook for about 20-25 minutes (and can be broiled on low until brown if desired) and are then topped with the roasted lemon and freshly grated parmesan.
Make more than you think you’ll eat. These will be gone quickly!
Lemon Parmesan Zucchini
- 3 zucchinis
- 1.5 tbsp avocado oil
- salt to taste
- 1 lemon, halved
- ¼ cup shredded or grated parmesan
Preheat oven to 400 degrees fahrenheit
Chop off zucchini tops and bottoms
Chop zucchinis in half, width wise and then each half in half lengthwise
You should have 4 pieces, each with a flat side. Place flat side down and chop into 3 strips, lengthwise
Cut lemon in half
Place zucchini and lemon in an oven-safe pan of cookie sheet and coat with avocado oil and toss. Add salt and toss.
Cook in preheated oven for 25 minutes.
Optional: place on broil for 5 minutes or until browned
With tongs, squeeze cooked lemon over the top of the zucchini as the lemon will be hot!
Grate parmesan on top of zucchini