Smoky Roasted Zucchini Coins (Printable Version)
Golden smoky zucchini coins seasoned with paprika and garlic, oven-crisped and finished with herbs and Parmesan.
# Ingredient List:
→ Vegetables
01 - 3 medium zucchini, sliced into 1/4-inch rounds
→ Seasonings
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/4 teaspoon ground black pepper
07 - 1/2 teaspoon kosher salt
→ Optional Garnishes
08 - 2 tablespoons freshly grated Parmesan cheese
09 - 1 tablespoon chopped fresh parsley or chives
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - In a large bowl, toss the zucchini rounds with olive oil, smoked paprika, garlic powder, onion powder, black pepper, and kosher salt until every slice is evenly coated.
03 - Arrange the seasoned zucchini in a single layer on the prepared baking sheet, making sure none of the slices overlap to ensure even roasting.
04 - Roast for 18 to 22 minutes, flipping the coins halfway through, until tender with golden-brown edges.
05 - Remove from the oven and immediately sprinkle with freshly grated Parmesan cheese and chopped herbs. Serve warm.
# Expert Advice:
01 -
- The smoky seasoning tricks your brain into thinking these are way more indulgent than they actually are.
- They cook on a single sheet pan which means cleanup is almost nothing.
02 -
- If you slice the zucchini thicker than a quarter inch the centers will be watery and the cooking time doubles, so measure the first few slices to train your eye.
- A one minute broil at the very end changes everything and creates a crackly, blistered surface you cannot get from roasting alone.
03 -
- Dry your sliced zucchini with a clean towel before tossing with oil because even a little extra surface moisture prevents that golden sear you are after.
- Chipotle powder can stand in for smoked paprika if you want a warmer, spicier kick that pairs especially well with the Parmesan.