Garlic-Parmesan Roasted Zucchini

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Zucchini roasted until golden with garlic and Parmesan, creating a savory, low-carb vegetable side. This Mediterranean-inspired keto recipe (low carb), ready in about 28 minutes, pairs Zucchini, Olive oil, Garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 8 min Cook: 20 min Serves 2 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Slice 2 medium zucchini lengthwise into 1/4-inch thick planks.
  2. Step 2: In a bowl, mix 1 tbsp olive oil, minced 2 garlic cloves, 1/4 tsp kosher salt, and 1/2 tsp dried oregano.
  3. Step 3: Toss zucchini planks in the oil mixture until evenly coated, then arrange in a single layer on a parchment-lined baking sheet.
  4. Step 4: Bake for 18-20 minutes, flipping halfway, until zucchini is tender and edges are lightly browned. Sprinkle with 1/4 cup grated Parmesan cheese and return to oven for 2 minutes until cheese melts.

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