Description
Tender zucchini halves roasted with garlic, mozzarella, Parmesan, herbs, and fresh basil for an easy low-carb dish.
Ingredients
Scale
- 2 large zucchini
- 1 teaspoon kosher salt
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 3/4 cup Parmesan cheese
- 1 cup mozzarella cheese
- 1/4 cup chopped fresh basil
Instructions
- Preheat oven to 425°F and line a baking sheet.
- Cut zucchini in half lengthwise and score the flesh.
- Sprinkle with salt and rest for 15 minutes.
- Pat dry with paper towels.
- Brown zucchini in 1 tablespoon olive oil in a skillet.
- Transfer zucchini to baking sheet cut side up.
- Cook garlic, oregano, and red pepper in remaining oil.
- Brush seasoned oil over zucchini.
- Bake for 5 minutes.
- Top with Parmesan and mozzarella.
- Bake 3 minutes more until cheese melts.
- Garnish with basil and serve.
Notes
- Use freshly grated cheese for best melting.
- Do not overbake the zucchini.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 zucchini half
- Calories: 255
- Sugar: 4
- Sodium: 640
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 12
- Cholesterol: 25