Roasted Zucchini With Lemon Herb Crumble (Printable Version)

Golden roasted zucchini topped with crispy lemon-herb breadcrumbs and Parmesan for a bright, elegant side dish.

# Ingredient List:

→ Vegetables

01 - 4 medium zucchini, sliced into 1/2-inch rounds

→ Olive Oil & Seasonings

02 - 3 tbsp olive oil, divided
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper

→ Lemon Herb Crumble

05 - 3/4 cup fresh breadcrumbs from day-old bread
06 - 1 tsp finely grated lemon zest
07 - 1 tbsp fresh parsley, finely chopped
08 - 1 tbsp fresh basil, finely chopped
09 - 1 tsp fresh thyme leaves, chopped
10 - 1 clove garlic, finely minced
11 - 1/4 cup grated Parmesan cheese

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss zucchini rounds with 2 tbsp olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
03 - Roast zucchini for 18-20 minutes, flipping halfway, until golden and just tender.
04 - Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add breadcrumbs and toast for 2-3 minutes, stirring, until golden.
05 - Remove skillet from heat. Stir in lemon zest, parsley, basil, thyme, garlic, and Parmesan. Mix well.
06 - Transfer roasted zucchini to a serving platter. Sprinkle generously with the lemon herb crumble. Serve immediately, garnished with extra herbs or lemon zest if desired.

# Expert Advice:

01 -
  • The contrast between silky roasted zucchini and crispy, zesty topping is absolutely addictive
  • It transforms ordinary summer squash into something that feels elegant enough for dinner guests
  • The whole house smells like Mediterranean sunshine while it cooks
02 -
  • Zucchini releases water as it roasts, so do not crowd the baking sheet or they will steam instead of roast
  • The crumble can be made a day ahead and stored in an airtight container, then refreshed in a warm pan for 2 minutes before serving
03 -
  • Grate your lemon zest before juicing the lemon so the oils are fresh and aromatic
  • Let the roasted zucchini rest for 2 minutes before topping so the crumble stays crisp longer

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