If you’re looking for a quick, healthy, and flavorful snack or side dish, Baked Parmesan Zucchini checks all the boxes. With a crispy Parmesan coating, tender zucchini slices, and just the right seasoning, this dish turns simple vegetables into something addictive. It’s perfect for summer BBQs, weeknight dinners, or as a guilt-free movie snack.
Best of all, it’s incredibly easy to make just slice, season, bake, and enjoy!
Recipe Card
Recipe Name: Baked Parmesan Zucchini
Description: Tender zucchini slices coated in Parmesan and herbs, baked until crispy and golden.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: ~120 per serving
Ingredients
- 2 medium zucchini, sliced into ¼-inch rounds
- 2 tbsp olive oil
- ½ cup grated Parmesan cheese
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- Optional garnish: fresh parsley or basil
Instructions
- Preheat Oven – Set oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare Zucchini – Slice zucchini into even rounds. Pat dry with a paper towel to remove excess moisture.
- Season – In a large bowl, toss zucchini slices with olive oil, garlic powder, Italian seasoning, salt, and pepper until well coated.
- Add Parmesan – Sprinkle Parmesan cheese over the zucchini and toss gently to coat.
- Arrange & Bake – Lay zucchini slices in a single layer on the prepared baking sheet. Bake for 12–15 minutes, flipping halfway, until golden and crispy.
- Serve – Garnish with fresh parsley or basil. Serve warm with marinara sauce or ranch dressing for dipping.
Notes
- For extra crispiness, broil the zucchini for 1–2 minutes at the end of baking.
- Avoid overcrowding the baking sheet to help them crisp up evenly.
- Works great in an air fryer at 400°F for about 8–10 minutes.
Why You’ll Love This Recipe
- Healthy & Low-Calorie: Great for keto, low-carb, and gluten-free diets.
- Quick & Easy: Only 25 minutes from start to finish.
- Crowd-Pleaser: Even picky eaters love it.
Key Ingredients & Substitutions
- Zucchini: Can substitute with yellow squash for variety.
- Parmesan: Use freshly grated for the best flavor. For dairy-free, swap with nutritional yeast.
- Seasoning: Try Cajun spice or smoked paprika for a twist.
Expert Tips
- Use a sharp knife or mandoline for even slices.
- Dry zucchini thoroughly to prevent sogginess.
- Freshly grate Parmesan for better melting and crisping.
Variations
- Spicy: Add a pinch of red pepper flakes.
- Herby: Sprinkle with fresh thyme or rosemary before baking.
- Cheesy Upgrade: Mix Parmesan with shredded mozzarella.
Serving Suggestions
Pair with grilled chicken, pasta dishes, or enjoy as a healthy appetizer with a dipping sauce.
FAQs
Can I make this ahead of time?
Yes, slice and season the zucchini ahead, but bake just before serving for the best texture.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to re-crisp.
Conclusion
This Baked Parmesan Zucchini is crispy, cheesy, and bursting with flavor the perfect way to elevate fresh zucchini. Whether you’re making it as a quick snack or a side dish, it’s a recipe you’ll come back to again and again.
