Crispy Parmesan Baked Zucchini Rounds
These crispy baked zucchini rounds coated in olive oil, garlic, and Parmesan cheese make a simple and addictive snack or side dish without the guilt of frying.
Ingredients
Main Ingredients
- 2 medium zucchinis, sliced into 1/4-inch rounds About 3–4 cups
- 2 tablespoons olive oil Can substitute with avocado oil for a higher smoke point.
- 1/2 cup freshly grated Parmesan cheese Not pre-shredded for better browning.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- to taste Chopped parsley or lemon zest for garnish Optional, brightens the dish.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Trim the ends of the zucchini and slice into even 1/4-inch rounds.
- In a large bowl, toss the zucchini with the olive oil until evenly coated.
- Add garlic powder, Italian seasoning, salt, and pepper; toss again.
- Add the grated Parmesan and gently toss to coat each round. Press the cheese onto each slice as you arrange them on the baking sheet.
- Arrange zucchini in a single layer on the baking sheet, ensuring they do not overlap.
Baking
- Bake for 18–20 minutes, watching for golden edges and browned Parmesan, rotating the pan halfway through.
- Remove from the oven and let cool for 1–2 minutes before serving warm.
Notes
For extra crispiness, dry the zucchini slices briefly before baking. They can be served as a side, appetizer, or between toasted bread. Store in an airtight container for up to 3–4 days; if reheating, do so on a baking sheet to regain crispiness.