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Roasted Lemon pepper Zucchini

Slices of zucchini seasoned with lemon pepper seasoning and parmesan cheese, then roasted in the oven. These are slightly crispy on the outside and not soggy at all.
Course Side Dish
Cuisine American
Keyword Oven roasted recipe, Parmesan coated, Roasted Zucchini, Summer vegetables recipe
Prep Time 10 minutes
Cook Time 8 minutes
Servings 4 servings
Author Subhasmita


  • Oven


  • 2 medium Zucchini about 1.5 - 2 pounds
  • 2 tablespoon Olive Oil
  • 2 teaspoon Lemon pepper seasoning
  • ¾ cup Grated Parmesan Cheese


  • Pre-heat the oven to 450 degrees F (Fan forced oven) . Keep the tray at upper one third of the oven.
  • Clean and pat dry Zucchini. Cut 1/2 inch round slices. If the rounds are too big, cut each slice into half.
  • In a bowl toss Zucchini slices with olive oil.
  • Add lemon pepper seasoning and 1/2 cup finely grated Parmesan cheese(reserve remaining cheese to use later). Toss everything well.
  • In a large baking sheet arrange the zucchini slices spaced little apart. Don't over crowd the pan. Divide into 2 sheets if required.
  • Sprinkle rest of the grated parmesan on top.
  • Bake for 5 minutes. Then broil for 2-3 minutes more or until you see small brown spots on the zucchini slices.
  • Zucchini slices would be just cooked through yet will have a bite to it.


  1. Keeping the skin on adds texture, so keep them on. 
  2. Instead of baking, we are roasting the zucchini. Baking at high-temperature zucchini will get roasted on the outside yet doesn't get fully cooked through. You would also prevent it from becoming soggy. 
  3. Pre-grated bottled parmesan will also work in this recipe. But freshly grated parmesan has a better flavor on any day.