Parmesan Butter Roasted Zucchini
Tender oven roasted zucchini baked in melted butter, herbs, and parmesan cheese with lightly crisp edges.
Servings: 6 servings
Calories: 165kcal
Equipment
- nonstick cooking spray
Ingredients
- 1/2 cup butter
- 1/3 cup grated parmesan cheese
- 3 to 4 zucchini squash or as many as fit in a single layer in a 9x13 pan
- 3 tablespoons herb seasoning divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Melt butter in the pan: Add butter to a 9x13 baking dish and place it into a cold oven. Preheat oven to 400 degrees. Once the butter is fully melted, carefully remove the pan from the oven and set it on a heat-safe surface.
- Mix seasoning blend: In a small bowl, stir together parmesan cheese, 2 tablespoons herb seasoning, salt, and pepper until evenly combined.
- Season the butter: Sprinkle the parmesan seasoning mixture evenly over the melted butter in the baking dish.
- Cut zucchini: Trim and discard the ends of the zucchini. Slice each zucchini lengthwise into quarters to make spears.
- Coat and arrange: Place zucchini spears cut side down into the butter and seasoning. Flip each spear so both cut sides get coated. Then arrange them so skin side is up with one cut side down against the pan. Keep zucchini in a single layer.
- Season the skins: Lightly spritz the zucchini skins with nonstick cooking spray, then sprinkle the remaining 1 tablespoon herb seasoning over the top.
- Bake: Bake at 400 degrees for 15 minutes.
- Flip and broil: Flip zucchini so skin side is down and the cut side faces up. Broil for about 4 minutes, watching closely, until the tops are lightly browned and crisped. Some ovens may work faster than others.
- Rest and serve: Let stand 5 minutes before serving.
Notes
- This recipe is meant to be tender with lightly crisp edges, not crunchy like fries.
- Avoid overcrowding or the zucchini will steam instead of roast.
Nutrition
Serving: 2spears | Calories: 165kcal