Smoky Roasted Zucchini Coins (Printable Version)
Golden, smoky zucchini coins seasoned with smoked paprika and garlic, roasted until tender and slightly crisp.
# Ingredient List:
→ Vegetables
01 - 3 medium zucchini, sliced into 1/2-inch-thick coins
→ Seasonings & Oils
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon black pepper
→ Optional Garnishes
08 - 1 tablespoon chopped fresh parsley
09 - 2 tablespoons grated Parmesan cheese (omit for vegan or dairy-free preparation)
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place zucchini coins in a large mixing bowl. Drizzle with olive oil and toss until evenly coated.
03 - In a small bowl, combine smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Sprinkle seasoning blend over zucchini and toss to coat thoroughly.
04 - Spread seasoned zucchini in a single, even layer on the prepared baking sheet, ensuring coins do not overlap.
05 - Roast in the preheated oven for 18 to 22 minutes, flipping once halfway through, until tender and edges are golden brown.
06 - If desired, sprinkle with chopped fresh parsley and grated Parmesan cheese before serving. Serve warm.
# Expert Advice:
01 -
- The sneaky smoked paprika gives a BBQ vibe without stepping outside&
- You can prep and roast these coins in the same time it takes everyone to set the table&
02 -
- If you cram the coins too close together they’ll steam and go limp – roomy spacing is everything&
- Broiling for a couple minutes at the end creates magical crispy bits – just don’t walk away&
03 -
- Use the convection setting on your oven for even crispier results – fans make a real difference here&
- A quick final hit of fresh pepper right out of the oven is a chef’s trick for sparkle&