These roasted zucchini slices are juicy and crispy from the parmesan cheese layer! They’re the best side dish I can imagine, work with so many main dishes and are utterly delicious!
When I first ate something similar, it was an experiment from our oldest one. Every two weeks, my husband and him make dinner on a Sunday night and they always cook something really good. And one time when I asked for some vegetables as a side, he brought out roasted zucchini with cheese on top. I thought that was such a fun idea and they tasted really good!
So since then I’ve made my version of his dish quite often while experimenting with the thickness of the slices and the amount and kind of cheese. If you cut the slices too thin, they will partly burn. Or if you slice it irregularly, some will be perfect and others will be under- or overcooked. It took a bit of experimenting (the results of which I gladly ate) but now I’ve nailed it.
The key to uniform slices is to use a mandolin slicer. That way your slices will all have the same thickness. But obviously, you have to be careful not to cut your hand! I like wearing a metal mesh glove when using a mandolin slicer. Trust me, I have cut my hands several times over the years and those slicers are super sharp. I gotta thank my thoughtful husband for gifting me that mesh glove!
So, these zucchini slices are – as a lot of my recipes – super easy to make but taste so amazing that I never want to share them. I highly recommend to make double the amount. Or triple. Somehow, no matter how many I make, there are never any leftovers. They are so deliciously juicy and crispy and salty and I just love them!!
They work wonderfully (as pictured here) as a side dish with chicken and roasted potatoes! I can imagine them with so many dishes though… they would also be stunning on the side of a pasta dish! Or with a Barbeque! Just thinking about them makes my mouth water. I really have to make a batch of these again soon! By the way, those chicken tenders are going to feature on my blog soon too – they are divine!
Will you make these as a side dish soon? Or how about The Best Herb Butter Ciabatta?
Parmesan Roasted Zucchini Slices
These roasted zucchini slices are juicy and crispy from the parmesan cheese layer! They're the best side dish I can imagine, work with so many main dishes and are utterly delicious!
Pre-heat oven to 180°C. Cover a baking tray with parchment paper.
Cut off the ends of the zucchini. Slice lengthwise with a mandolin slicer to get uniform slices.Be careful not to cut your hand! I like wearing a metal mesh glove when using a mandolin slicer.
Brush the top and the bottom of the zucchini slices with olive oil. Sprinkle with salt.
Roast at 180°C (356°F) for 25 minutes. Top with freshly grated parmesan. Roast for another 5 minutes until the cheese is melted and browned. Enjoy!