Ingredients
- 1 Sunkist® lemon
- 4 small to medium zucchinis (about 2 pounds)
- 2 tablespoons olive oil
- 3/4 cup shredded parmesan cheese
- 2 teaspoons granulated garlic
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Sheet Pan Lemon-Garlic-Parmesan Zucchini
Prep: 5 mins
Cook: 8 mins
Total: 13 mins
Serves: 4
Directions
- Preheat oven to 425°F.
- Juice and zest the lemon, and set aside. Trim the ends of the zucchini, and then cut each in half lengthwise. Cut each half into 2-3 long pieces depending upon the size of the zucchini, (producing a total of 4-6 long sticks per zucchini).
- In a large bowl, combine the lemon juice and olive oil, add the cut zucchini and toss to coat.
- Mix together the parmesan cheese and lemon zest in a small bowl and set aside.
- On a non-stick sheet pan, place the zucchini about 1/2 inch apart.
- Mix granulated garlic, salt and pepper together in a small bowl and sprinkle over zucchini.
- Bake for 6 minutes, until zucchini is just tender, pull from the oven. Turn on the broiler.
- Carefully move the roasted zucchini towards the center of the sheet pan, sprinkle with the parmesan/lemon zest mixture.
- Broil the zucchini for about 3 -4 minutes, or until golden brown. <br /> <br /> Variations: <br /> • Use a non-stick sheet pan, or spray your pan with non-stick pan spray. <br /> • Reserve the left over lemon/olive oil mixture to drizzle over the zucchini after they come out of the broiler.<br /> • Serve with extra lemon wedges for squeezing.
