Crispy Baked Parmesan Zucchini
A simple and addictive way to enjoy summer squash, these crispy baked zucchini rounds are coated with olive oil and Parmesan cheese, baked to perfection for a crunchy snack or side dish.
Ingredients
Zucchini Preparation
- 2 medium medium zucchinis, sliced into 1/4-inch rounds About 20–24 slices
Coating
- 2 tbsp olive oil
- 1/2 cup freshly grated Parmesan cheese Freshly grated melts and browns better than pre-grated
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Garnishing
- to taste Chopped parsley or lemon zest For garnish
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Trim the zucchini ends and slice into even 1/4-inch rounds.
Coating
- In a large bowl, combine olive oil, Parmesan, garlic powder, Italian seasoning, sea salt, and black pepper.
- Toss the zucchini rounds until lightly and evenly coated.
Baking
- Arrange the slices in a single layer on the prepared sheet, leaving a little space between each slice.
- Bake for 18–20 minutes, rotating the pan once halfway through.
- Remove from the oven and let cool for 1–2 minutes.
- Garnish with chopped parsley or a little lemon zest and serve warm.
Notes
For additional texture, you can add 1–2 tbsp of panko breadcrumbs. For a dairy-free option, substitute Parmesan with nutritional yeast.