Description
Parmesan Roasted Zucchini & Bell Peppers is a simple and flavorful side dish featuring tender zucchini and sweet bell peppers roasted with garlic, herbs, olive oil, and parmesan cheese until golden and delicious.
Ingredients
- 2 medium zucchini, sliced into half-moons
- 2 bell peppers (red, yellow, or orange), chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- In a large bowl, combine zucchini and bell peppers.
- Add olive oil, garlic, Italian seasoning, oregano, salt, and black pepper.
- Toss until vegetables are evenly coated.
- Spread vegetables in a single layer on the prepared baking sheet.
- Roast for 18-22 minutes, stirring once halfway through cooking.
- Remove from the oven and immediately sprinkle parmesan cheese over the vegetables.
- Return to the oven for 2-3 minutes until the cheese melts slightly.
- Garnish with parsley and lemon zest before serving.
Notes
- Do not overcrowd the baking sheet to ensure proper roasting.
- Freshly grated parmesan provides the best flavor and texture.
- Add mushrooms or onions for extra variety.
- Serve alongside grilled chicken, fish, or pasta.
- Store leftovers refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American