When summer zucchini is everywhere (or you just need a quick veggie side), this Sheet-Pan Garlic Parmesan Zucchini is the answer.

It’s roasted until golden and tender, coated in garlic and olive oil, and finished with a crispy sprinkle of Parmesan. So simple, so flavorful, and so easy to throw together in under 20 minutes. It pairs perfectly with just about everything — grilled chicken, pasta, burgers, or as a stand-alone snack.

This is that Healthy Fast Food at Home magic: real ingredients, big flavor, minimal cleanup.

Ingredients:

• 3 medium zucchini, sliced into rounds or half-moons

• 1 tbsp olive oil

• 2 cloves garlic, minced

• ¼ tsp sea salt

• ¼ tsp black pepper

• ⅓ cup grated Parmesan or dairy-free alternative

• Optional: chopped parsley or basil for garnish

Instructions:

1. Preheat oven
   Preheat to 425°F. Line a sheet pan with parchment paper.

2. Toss the zucchini
   In a large bowl, toss zucchini with olive oil, garlic, salt, and pepper. Spread out on the prepared sheet pan in a single layer.

3. Roast
   Roast for 12–15 minutes, until zucchini starts to soften and edges turn golden.

4. Add the cheese
   Sprinkle Parmesan evenly over the zucchini. Return to the oven for 3–5 minutes, until the cheese melts and turns lightly crispy.

5. Serve hot
   Garnish with fresh herbs if desired. Serve warm and enjoy!

Sarah’s Tips:

• Make it crispier: Broil for the last 1–2 minutes, but keep an eye on it!

• Add spice: A pinch of red pepper flakes gives it a nice kick.

• No Parmesan? Use nutritional yeast or dairy-free Parmesan for a vegan twist.

• Great for meal prep: Store leftovers and reheat in the air fryer for a crisp refresh.

Flavorful Conclusion:

This Sheet-Pan Garlic Parmesan Zucchini is one of those side dishes that’s so good, it might just steal the show. It’s quick, clean, and packed with savory, cheesy flavor — a veggie everyone will actually want seconds of.

Nutrition (per serving, serves 4):

• Calories: 130

• Protein: 6g

• Carbs: 6g

• Fat: 9g

• Fiber: 2g

• Sugar: 3g