Crispy Baked Parmesan Zucchini
This Crispy Baked Parmesan Zucchini is an easy, oven-baked side that delivers golden edges and a toasty Parmesan crust, perfect for a quick weeknight dish or as a crowd-pleasing appetizer.
Ingredients
Main Ingredients
- 2 medium zucchinis, sliced into 1/4-inch rounds Uniform thickness helps them cook evenly.
- 2 tbsp olive oil Use extra-virgin for flavor or a neutral oil if preferred.
- 1/2 cup freshly grated Parmesan cheese Not pre-shredded for the best crisp.
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning Or a pinch each of dried basil, oregano, and thyme.
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- Chopped parsley or lemon zest for garnish Optional, brightens the dish.
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Slice the zucchinis into even 1/4-inch rounds.
- In a large bowl, toss the zucchini with olive oil until evenly coated.
- Add grated Parmesan, garlic powder, Italian seasoning, salt, and black pepper. Toss gently so each round gets a light coating.
- Arrange zucchini in a single layer on the baking sheet. Avoid overlapping.
Cooking
- Bake for 18–20 minutes, until edges are golden-brown and cheese is crisp.
- Remove from the oven and let cool a minute. Garnish with chopped parsley or lemon zest. Serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. To re-crisp, bake at 375°F (190°C) for 6–8 minutes.