Easy Roasted Zucchini Recipe with Parmesan and Fresh Herbs
Cooking time will vary depending on how thick you cut your zucchini. So keep checking the texture of your zucchini to see how quickly it cooks. Also, choose any cheese you want. A harder, drier cheese, like parmesean, will brown quickly and can burn, so consider slicing your zucchini thinner for quicker cooking if you choose parmesan.
Ingredients
- 2 medium summer squash or zucchini
- 1/2 cup (75 g) parmesan cheese or any shredded cheese, or to taste
- 2 Tablespoons (30 ml) fresh herbs , minced (or 1 Tablespoon dried herbs)
- olive oil to lightly coat the squash slices
- kosher salt or other flakey salt , to taste
- fresh cracked black pepper , to taste
Instructions
- Pre-heat oven to 375°F (190°C). Line a baking sheet pan with parchment paper.
- Trim ends of zucchini squash and slice lengthwise about 1/4" thick. Lightly brush or spray both sides of each slice with olive oil. For the herbs, lightly spray the leaves with oil so that they don't burn.
- On prepared baking sheet pan, lay the slices in one layer. Sprinkle salt and pepper on top of each slice, to taste.
- Add cheese and herbs on top of each slice.
- Bake zucchini squash about 20 minutes in the oven, or until cooked and the cheese is melted. Serve warm or at room temperature.
If your air fryer is preheated or if you are cooking multiple batches, you may need to reduce timing by a few minutes (unless preheating is called for in the recipe).
Nutrition
Calories: 111kcal, Carbohydrates: 5g, Protein: 7g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 203mg, Potassium: 322mg, Fiber: 1g, Sugar: 2g, Vitamin A: 295IU, Vitamin C: 17.2mg, Calcium: 182mg, Iron: 1.1mg