• Prep Time: 5 min
  • Cook Time: 8 min
Sheet Pan Lemon Garlic Parmesan Zucchini
Sheet Pan Lemon Garlic Parmesan Zucchini

Number of servings


  • 1 Sunkist® lemon
  • 4 small to medium zucchinis (about 2 pounds)
  • 2 tablespoons olive oil
  • 0.75 cup shredded parmesan cheese
  • 2 teaspoons granulated garlic
  • 1 teaspoon salt
  • 0.25 teaspoon black pepper


Preparation: 5 minutes

Baking: 5 minutes

Broiling: 3 minutes


  1. Preheat oven to 425°F.
  2. Juice and zest the lemon, and set aside. Trim the ends of the zucchini, and then cut each in half lengthwise. Cut each half into 2-3 long pieces depending upon the size of the zucchini, (producing a total of 4-6 long sticks per zucchini).
  3. In a large bowl, combine the lemon juice and olive oil, add the cut zucchini and toss to coat.
  4. Mix together the parmesan cheese and lemon zest in a small bowl and set aside.
  5. On a non-stick sheet pan, place the zucchini about 1/2 inch apart.
  6. Mix granulated garlic, salt and pepper together in a small bowl and sprinkle over zucchini.
  7. Bake for 6 minutes, until zucchini is just tender, pull from the oven. Turn on the broiler.
  8. Carefully move the roasted zucchini towards the center of the sheet pan, sprinkle with the parmesan/lemon zest mixture.
  9. Broil the zucchini for about 3 -4 minutes, or until golden brown.

    • Use a non-stick sheet pan, or spray your pan with non-stick pan spray.
    • Reserve the left over lemon/olive oil mixture to drizzle over the zucchini after they come out of the broiler.
    • Serve with extra lemon wedges for squeezing.