Crispy Baked Parmesan Zucchini
A simple and irresistible way to turn medium zucchinis into a crunchy, cheesy snack, baked to perfection without frying.
Ingredients
Main ingredients
- 2 medium medium zucchinis, sliced into 1/4-inch rounds
- 2 tbsp olive oil extra-virgin is fine for flavor
- 1/2 cup freshly grated Parmesan cheese freshly grated melts and crisps better than pre-grated
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning or a pinch of dried oregano + basil
- 1/4 tsp sea salt adjust to taste; Parmesan is salty
- 1/4 tsp black pepper
- Chopped parsley or lemon zest for garnish (optional)
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Trim the zucchini ends and slice into 1/4-inch rounds.
- In a large bowl, toss the zucchini with olive oil until each round is lightly coated.
- Add the Parmesan, garlic powder, Italian seasoning, salt, and pepper. Toss gently.
- Arrange the slices in a single layer on the prepared sheet.
Cooking
- Bake for 18–20 minutes until edges are golden and crisp.
- Remove from the oven and garnish with chopped parsley or lemon zest before serving.
Notes
For a dairy-free option, swap the Parmesan for a vegan cheese or a mix of nutritional yeast and crushed almonds. Use a mandoline for even slicing and avoid overcrowding on the baking sheet for best results.