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I love making zucchini. This was a great dish to have my son work on his cutting skills and he loved layering on all the ingredients. Curious Chef makes a great line of products that are kid friendly. This recipe is simple and easy to make while you tend to the grill with those steaks!

Garlic Lemon and Parmesan Oven Roasted Zucchini

(Adapted from Cooking Classy)

 

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1 1/2 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

3/4 cup finely shredded parmesan cheese

Salt and freshly ground black pepper

 

Preheat oven to 350 degrees. 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. Align zucchini on prepared baking sheet spacing them evenly apart.

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In a small bowl, stir together olive oil, lemon zest and garlic.

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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).

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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.

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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.

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