Description
Roasted Parmesan Garlic Zucchini Spears are a quick, healthy, and flavorful side dish made with fresh zucchini tossed in olive oil, lemon, garlic, and herbs, then roasted until tender and lightly crisp. The combination of parmesan cheese and roasted garlic creates a savory, slightly tangy flavor that pairs perfectly with almost any main dish. This recipe is ideal for busy weeknights, summer garden harvests, or when you need a simple vegetable side that still feels special.
Ingredients
- 3 medium zucchini (about 1 1/2 pounds)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon zest
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- 2 tablespoons grated parmesan cheese
- 1 tablespoon shredded parmesan cheese
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven to 350°F (175°C)
- Line a baking sheet with foil and lightly coat with cooking spray
- Cut zucchini lengthwise into quarters, then cut each spear in half crosswise
- Arrange zucchini spears evenly on the baking sheet
- Sprinkle zucchini with salt and black pepper
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, and oregano
- Drizzle the mixture evenly over the zucchini spears
- Sprinkle grated and shredded parmesan cheese over the top
- Bake for 15 minutes or until zucchini is tender and lightly golden
- Optional: Broil for 2–3 minutes for extra crisp edges
Notes
- Serve immediately for the best texture and flavor
- Pairs well with grilled chicken, fish, pasta, or steak
- Add a dipping sauce like garlic aioli or ranch for extra flavor
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat in the oven or air fryer to restore crispiness (avoid microwaving if possible)
- Not ideal for freezing due to high water content in zucchini