Looking for a simple and delicious way to eat more vegetables? Baked Parmesan Zucchini is the answer. These tender zucchini rounds are baked with a crispy, cheesy topping that’s full of savory flavor. With just a few pantry staples and 25 minutes, you’ll have a side dish or healthy snack that the whole family will love.
Whether you’re serving it with grilled meat, adding it to a veggie platter, or enjoying it as a guilt-free snack, this recipe is a perfect go-to when you need something fast, easy, and satisfying.
Ingredients:
- 2–3 medium zucchini
- 1 tablespoon olive oil
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Salt and pepper, to taste
- Cooking spray (optional)
Preparation:
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly spray with nonstick spray.
Step 2: Slice the Zucchini
- Wash and dry zucchini. Slice into ¼-inch thick rounds or lengthwise strips if preferred.
Step 3: Season the Zucchini
- In a large bowl, toss the zucchini slices with olive oil, garlic powder, Italian seasoning, salt, and pepper until evenly coated.
Step 4: Arrange on Baking Sheet
- Lay the zucchini slices in a single layer on the prepared baking sheet. Avoid overlapping. Sprinkle a generous layer of grated Parmesan on top of each piece.
Step 5: Bake
- Bake for 18–22 minutes, or until the zucchini is tender and the Parmesan is melted and lightly golden.
Step 6: Optional Broil
- For extra crispiness, broil the zucchini for the last 1–2 minutes. Watch carefully to prevent burning.
Step 7: Serve
- Remove from the oven and let cool slightly. Serve warm with optional dips like marinara, ranch, or garlic aioli.
Variation:
- Make it spicy: Add a pinch of cayenne or red pepper flakes.
- Low-fat version: Use a light sprinkle of Parmesan and skip the oil—spray with olive oil mist instead.
- Add breadcrumbs: Mix panko with Parmesan for an extra crunchy topping.
- Fresh herbs: Finish with chopped parsley, basil, or chives for a fresh burst.
COOKING Note:
Don’t skip parchment paper—it helps achieve a crisp bottom without sticking. Also, thinner slices cook faster and get crispier, while thicker slices stay more tender.
Serving Suggestions:
- As a side dish: Perfect with grilled chicken, fish, or steak.
- Party snack: Serve as a finger food with dipping sauce.
- In a bowl: Add to grain bowls, salads, or wraps.
- Kid-friendly bites: A great way to get kids to eat more veggies.
Tips:
- For even cooking, use a mandoline slicer.
- Use freshly grated Parmesan (not pre-shredded) for better melt and flavor.
- Avoid overcrowding the pan to keep slices crisp.
- Store leftovers in the fridge, and reheat in the oven or air fryer for best texture.
⏱️ Time Overview:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: ~30 minutes
🍽️ Nutritional Information (per serving, approx. 4 servings):
- Calories: ~110
- Protein: ~6g
- Carbohydrates: ~4g
- Fat: ~8g
- Sodium: ~220mg
- Fiber: ~1g
- Sugar: ~2g
Estimates vary based on oil and cheese used.
❓FAQs
Can I make this in an air fryer?
- Yes! Air fry at 400°F for 8–10 minutes, flipping halfway for even crispiness.
Can I use yellow squash instead of zucchini?
- Absolutely—they have a similar texture and mild flavor.
How do I store and reheat leftovers?
- Store in an airtight container for up to 3 days. Reheat in a toaster oven or air fryer to regain crispness.
Can I make these dairy-free?
- Yes, use nutritional yeast instead of Parmesan or a vegan cheese alternative.
Can I freeze baked zucchini?
- It’s best fresh, as zucchini tends to release water after freezing. Reheat in a very hot oven to crisp slightly.
Conclusion:
Baked Parmesan Zucchini is everything you want in a veggie side: simple, fast, cheesy, and irresistibly crispy. It’s a recipe you’ll keep in your back pocket for busy nights, summer produce overload, or anytime you need a light, flavorful snack.
Serve it up fresh from the oven and watch it disappear—whether you’re feeding kids, guests, or just yourself.