Roasted Zucchini Slices

Ingredients

• 2 mediumcourgettes, sliced into 1.3 cm (½ in) rounds
• 15 ml (1 tablespoon)olive oil
• 5 ml (1 teaspoon)salt
• 2.5 ml (½ teaspoon)pepper
• 5 ml (1 teaspoon)garlic powder
• 50 g (½ cup)finely grated Parmesan

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F). Cover a baking tray with baking parchment and set a rack on top.

2. 2

   Season courgettes

   In a large bowl, combine the olive oil, salt, pepper and garlic powder. Add the courgette slices and toss until coated.

3. 3

   Add Parmesan

   Arrange the slices in a single layer on the rack over the tray. Sprinkle finely grated Parmesan over each slice.

4. 4

   Roast until golden

   Bake for 15–20 minutes, until the tops are golden brown.

What are roasted courgette slices?

This is a simple American-style vegetable side: sliced courgettes are seasoned, topped with Parmesan and roasted until golden. The short cooking time keeps the preparation easy and suits a summer meal.

The method works because the slices sit on a rack rather than directly on the tray, while a single layer gives them room to roast. A savoury cheese topping adds richness to the mild courgette.

Nutrition and macros by portion

The nutrition label shows one serving as written: 105 calories, 6g protein, 4g carbs, 7g fat.

The courgettes provide most of the carbohydrates, while the olive oil and Parmesan contribute much of the fat. Parmesan also supplies most of the protein. To balance the plate, serve a portion alongside a protein-rich main and another vegetable or salad.

Choosing and slicing the courgettes

Courgettes: choose medium ones so the slices are easy to arrange and cook evenly. Cut them into rounds about 1.3 cm (½ in) thick, as specified.

Evenness: try to keep the rounds a similar thickness. Much thinner slices may soften quickly, while thicker ones may need longer in the oven.

Seasoning before roasting

Oil and spices: toss the slices with the oil, salt, pepper and garlic powder in a large bowl so the seasoning is distributed before they go on the rack.

Parmesan: add the finely grated cheese after arranging the courgettes. A fine grate makes it easy to sprinkle over each slice.

Why use a rack?

Airflow: the rack raises the courgettes above the lined tray, allowing heat to circulate around them as they roast. Keep the slices in one layer so they are not crowded.

Tray: the parchment beneath the rack catches any cheese or oil that falls during cooking and makes the tray easier to clean.

Checking for doneness

Colour: begin checking at 15 minutes and take the tray out when the Parmesan is golden brown on top. The recipe gives a 15–20 minute roasting window.

Texture: if you prefer a firmer bite, check towards the earlier end of the range; for softer slices, continue roasting while watching the cheese.

What to serve with them

These slices work alongside grilled chicken, fish or a main course of beans or lentils. Their garlicky Parmesan topping also makes them a natural fit with pasta.

Serve them hot from the oven while the cheese is freshly browned. Add a salad or another vegetable for a more varied plate.

Recipe notes & tips

• Cut the courgettes into evenly thick rounds so they cook at a similar pace.
• Toss the slices thoroughly before arranging them to spread the seasoning over their surfaces.
• Leave space between the rounds and avoid overlapping them.
• Grate the Parmesan finely so it can be sprinkled evenly over each slice.
• Check the tray at 15 minutes, as browning can vary between ovens.

Variations

• Add herbs: Sprinkle dried oregano over the courgettes with the other seasonings.
• Use another cheese: Replace some of the Parmesan with finely grated mature Cheddar.
• Bring the heat: Add a pinch of chilli flakes to the oil and seasoning mixture.
• Add lemon: Finish the roasted slices with a little lemon zest for a fresh note.
• Make it herbier: Scatter chopped fresh parsley over the slices just before serving.

Common mistakes to avoid

• Uneven slices: cut the rounds to a similar thickness so they finish roasting together.
• Crowded rack: arrange the slices in one layer with a little space so they roast rather than steam.
• Coarse cheese: finely grate the Parmesan so it can cover the slices more evenly.
• Skipping the rack: set a rack over the lined tray as directed to allow airflow around the courgettes.
• Over-roasting: start checking at 15 minutes and remove the tray once the tops are golden.

How to store

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on a tray in a hot oven until warmed through; the courgettes may be softer after storing.

Frequently asked questions