Crispy Baked Parmesan Zucchini
A quick and easy recipe for crunchy baked zucchini rounds coated with Parmesan cheese, perfect as a side dish or snack.
Ingredients
Main Ingredients
- 2 medium zucchinis, sliced into 1/4-inch rounds (about 12–16 slices each depending on size)
- 2 tbsp olive oil (extra-virgin for flavor)
- 1/2 cup freshly grated Parmesan cheese (not pre-shredded)
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1/4 tsp sea salt (adjust to taste — Parmesan is salty)
- 1/4 tsp black pepper
- optional chopped parsley or lemon zest for garnish
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.
- Slice zucchinis into 1/4-inch rounds for even cooking.
- In a large bowl, drizzle olive oil over zucchini slices and add Parmesan, garlic powder, Italian seasoning, salt, and pepper. Toss gently to coat each slice.
- Arrange zucchini rounds in a single layer on the baking sheet, leaving a little space between them.
Baking
- Bake the zucchini in the preheated oven for 18–20 minutes, until cheese is golden and edges are crispy.
- Remove from oven and sprinkle with chopped parsley or lemon zest before serving warm.
Serving Suggestions
- For extra color, broil for 30–60 seconds at the end, watching closely to avoid burning.
Notes
Store leftovers in an airtight container for up to 3–4 days. For best texture, reheat on a baking sheet. You can flash freeze raw rounds but baked ones don't freeze well.