Crispy Baked Parmesan Zucchini
This quick and easy recipe transforms humble zucchini into a crispy, cheesy snack or side, perfect for busy weeknights and potlucks.
Ingredients
Main Ingredients
- 2 medium medium zucchinis, sliced into 1/4-inch rounds (about 18–24 slices depending on size)
- 2 tbsp olive oil
- 1/2 cup freshly grated Parmesan cheese (use real Parmigiano-Reggiano if possible)
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- Chopped parsley or lemon zest for garnish (optional) Adds brightness
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Slice the zucchinis into even 1/4-inch rounds. Uniform thickness ensures even cooking.
- In a large bowl, combine the olive oil, grated Parmesan, garlic powder, Italian seasoning, salt, and black pepper. Stir into a paste-like mixture.
- Add the zucchini slices and toss gently until every round is lightly coated with the Parmesan-oil mixture.
- Arrange the slices in a single layer on the prepared baking sheet, avoiding overlapping so each edge can crisp.
Cooking
- Bake on the middle rack for 18–20 minutes, watching for golden edges and slightly crisp tops.
- If you want extra browning, broil for 1–2 minutes at the end — keep a close eye so they don’t burn.
- Remove from the oven and serve warm. Finish with chopped parsley or a squeeze of lemon zest and extra Parmesan if desired.
Notes
For vegan option, swap Parmesan for a vegan hard “Parmesan”-style shavings or nutritional yeast plus a tablespoon of ground nuts for texture. For a crisper exterior, add 2 tbsp fine panko. Use freshly grated Parmesan for the best browning.