Lemon Zucchini with Gremolata
Fresh zucchini becomes something special with a quick roast and a bright finishing touch. Roasted Lemon Zucchini is topped with homemade gremolata, Parmesan, and pine nuts for an easy Italian side dish full of fresh flavor.
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Italian Translation: Zucchine al limone con gremolada
Region of Origin: Lombardy
Wine Pairing Suggestion: chilled Soave
Category: Side Dish [Contorno]
Michelle’s Cucina
A note from my kitchen to yours.
Gremolata is a classic Italian condiment traditionally made with parsley, garlic, and lemon zest, and it’s often served alongside dishes like Osso Buco to add brightness at the very end. Here it transforms roasted zucchini into a fresh, vibrant side dish that’s especially lovely during zucchini season. I also enjoy pairing it with baked fish, grilled chicken, or simple pasta dishes when I want to bring a little extra freshness to the table. This recipe uses my Lemon-Infused Extra Virgin Olive Oil, but regular extra-virgin olive oil works well also.
Why this recipe works: Roasting the zucchini develops light caramelization while the fresh gremolata adds brightness just before serving, creating a wonderful balance of savory, citrusy, and herbaceous flavors.
Ingredients for Lemon Zucchini with Gremolata:
Full measurements in the recipe card below.
- Zucchini
- Lemon Infused Extra-Virgin Olive Oil (or Regular EVOO works well also)
- Salt & Pepper
- Garlic Clove
- Lemon
- Finely Chopped Parsley
- Pine Nuts
- Parmesan Cheese
Recommended kitchen tools:
- Baking Sheet
- Medium Mixing Bowl
How to Make Lemon Zucchini with Gremolata:
STEP 1: Prepare.
Preheat the oven to 400°F and line a baking sheet with parchment paper.
STEP 2: Season the zucchini.
In a medium bowl, toss the zucchini with 1 tablespoon olive oil, salt, and pepper. Arrange in a single layer on the baking sheet.
STEP 3: Bake.
Bake for 25–27 minutes, flipping halfway through, until lightly caramelized.
STEP 4: Prepare the gremolata.
Meanwhile, combine the remaining olive oil, garlic, lemon zest, and parsley in the same medium bowl used to toss zucchini.
STEP 5: Finish.
Transfer the zucchini to a serving dish. Spoon the gremolata over the top, then sprinkle with pine nuts and Parmesan.
How to Serve Lemon Zucchini with Gremolata:
- Serve immediately with fresh cracked pepper and extra drizzle of olive oil and lemon wedge if desired.
- Enjoy with a lovely chilled glass of Soave or Pinot Grigio
La Vita, Simplified:
Pantry Favorite: Carapelli Extra Virgin Olive Oil has a smooth, delicate flavor that works beautifully when citrus and fresh herbs are the stars.
Prep Favorite: Parchment Pop-Ups are great for super easy cleanup and beautiful caramelization without sticking.
Make Ahead: Roast the zucchini and prepare the gremolata separately. Combine just before serving for the freshest flavor.
LEMON ZUCCHINI WITH GREMOLATA
Equipment
- Baking Sheet
- Medium Mixing Bowl
Ingredients
- 2 Zucchini - halved lengthwise, then sliced into ½-inch half-moons
- 2 Tablespoons Lemon Infused Extra-Virgin Olive Oil, separated - recipe below; or regular EVOO works well also
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- 1 Garlic Clove - minced
- 1 Lemon - zested
- 2 Tablespoons Finely Chopped Parsley
- 1 Tablespoon Pine Nuts
- 3 Tablespoons Parmesan Cheese
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Season the zucchini. In a medium bowl, toss the zucchini with 1 tablespoon olive oil, salt, and pepper. Arrange in a single layer on the baking sheet.
- Bake for 25–27 minutes, flipping halfway through, until lightly caramelized.
- Prepare the gremolata. Meanwhile, combine the remaining olive oil, garlic, lemon zest, and parsley in the same medium bowl used to toss zucchini.
- Finish. Transfer the zucchini to a serving dish. Spoon the gremolata over the top, then sprinkle with pine nuts and Parmesan.
- Serve immediately with fresh cracked pepper and extra drizzle of olive oil and lemon wedge if desired.
- Buon Appetito!
Notes
- Serving Tips & Special Instructions:
- Make Ahead: Roast the zucchini and prepare the gremolata separately. Combine just before serving for the freshest flavor.
- Pair with a chilled glass of Soave or Pinot Grigio
- Michelle's Kitchen Recommendations:
- More Italian Favorites:
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