Crispy, cheesy, and bursting with flavor, these Baked Parmesan Zucchini Rounds are the perfect quick side dish for any meal.
Packed with fiber and plant-based nutrients, they’re low in carbs and rich in healthy fats from olive oil.
Fast to prepare, satisfying to eat, and versatile for weeknight dinners or meal prep, they’re a healthy kitchen staple.
Baked Parmesan Zucchini
Equipment
- 1 Baking sheet
- 1 knife
- 1 sheet parchment paper
Ingredients
- 2 –3 medium zucchini about 2 cups, sliced into ¼-inch rounds
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded parmesan cheese
Instructions
- Preheat the Oven: Start by setting your oven to 450°F (232°C) and allow it to fully preheat. Preheating ensures the zucchini cooks evenly and the parmesan cheese forms a perfectly golden, slightly crispy topping. If your oven has hot spots, place the rack in the center to achieve consistent baking results.
- Prepare the Zucchini: Wash 2–3 medium zucchini thoroughly under running water to remove any dirt. Pat them dry with a clean kitchen towel or paper towel. Trim the ends, then slice the zucchini into rounds about ¼-inch thick. Try to keep the slices uniform in size, as this helps them cook evenly.
- Coat with Olive Oil: Place the zucchini slices in a large mixing bowl. Drizzle 1 tablespoon of olive oil over the zucchini. Using your hands or a spatula, gently toss the slices to ensure every piece is lightly coated. The oil not only helps the zucchini bake evenly but also promotes a golden finish and enhances the flavor.
- Season the Zucchini: Sprinkle ½ teaspoon of salt and ½ teaspoon of freshly ground black pepper over the oiled zucchini slices. Toss again lightly to distribute the seasoning evenly. You can adjust the seasoning slightly based on your taste preference. This step is crucial for bringing out the natural flavors of the zucchini.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easy. Lay the zucchini slices in a single layer on the sheet, making sure they aren’t overlapping. Overcrowding can cause uneven cooking and steaming instead of roasting.
- Add the Parmesan Cheese: Generously sprinkle 1 cup of shredded parmesan cheese over the zucchini slices. Make sure each slice gets a layer of cheese, as this will create a deliciously crisp and savory crust when baked. For a more intense flavor, you can mix the parmesan with a pinch of garlic powder or Italian seasoning before sprinkling.
- Bake Until Tender: Place the baking sheet in the center of the preheated oven. Bake for approximately 10 minutes, or until the zucchini rounds are tender but still hold their shape. Check by gently piercing one slice with a fork—it should go in easily but the zucchini shouldn’t be mushy.
- Broil for a Golden Finish: If you want extra crispy, golden-brown cheese, switch your oven to broil for the last 1–2 minutes of cooking. Keep a very close eye during broiling, as parmesan can burn quickly. Remove the zucchini as soon as the cheese develops a light golden crust.
- Remove and Serve: Carefully take the baking sheet out of the oven using oven mitts. Allow the zucchini to cool for a minute or two—it will firm up slightly as it cools. Transfer the slices to a serving plate, arranging them so the golden parmesan tops are showcased.
Notes
- Choose medium-sized zucchini for even cooking; overly large zucchini may become watery and soft.
- Slice zucchini evenly—about ¼ inch thick—for consistent texture and perfect cheese-to-vegetable ratio.
- Olive oil helps crisp the zucchini and enhances flavor; avocado or grapeseed oil can be substituted.
- Use freshly shredded parmesan for best flavor and optimal browning. Pre-grated pre-packaged cheese often contains anti-caking agents that affect melting.
- Broiling is optional but recommended for a golden, slightly crunchy top. Watch closely to prevent burning.
- This recipe is naturally gluten-free and low-carb, making it a versatile addition to most diets.
Chef’s Secrets For Perfect Zucchini
The key to perfect baked zucchini is balance between moisture and crispiness.
Selecting zucchini that is firm with minimal seeds ensures a tender but not soggy bite.
Tossing slices with oil and seasoning before baking helps achieve even browning.
For extra flavor, try adding a pinch of smoked paprika or garlic powder to the cheese.
Another tip letting the zucchini sit on a paper towel for a few minutes before baking can remove excess moisture, giving a firmer, crunchier result.
Always preheat the oven fully and place slices in a single layer to maximize caramelization.
Serving Suggestions And Flavor Pairings
These cheesy zucchini rounds pair beautifully with a variety of meals.
Serve alongside grilled chicken or fish for a light, low-carb dinner.
They can also complement pasta dishes, rice bowls, or a hearty grain salad.
For entertaining, arrange them on a platter with a sprinkle of fresh herbs like parsley or basil and a drizzle of balsamic glaze for added flair.
They’re also excellent as a snack or appetizer when served with a garlic yogurt dip, marinara, or creamy avocado spread.
The crispy cheese top makes them visually appealing, perfect for impressing guests.
Storage Tips And Reheating Advice
Baked zucchini rounds store well in an airtight container in the refrigerator for up to 3 days.
To maintain crispiness, reheat in a 350°F (175°C) oven for 5–7 minutes rather than using a microwave, which can make them soggy.
For meal prep, you can bake a larger batch and refrigerate, then broil for 1–2 minutes before serving to revive the golden, crispy top.
These zucchini rounds can also be frozen for up to 1 month; flash freeze on a baking sheet first, then transfer to a freezer-safe container.
Thaw in the fridge and re-crisp in the oven before serving.
Frequently Asked Questions
1. Can I use other vegetables instead of zucchini?
Yes! Thinly sliced summer squash, eggplant, or even bell peppers work well. Adjust baking time according to the vegetable’s moisture content.
2. How do I prevent zucchini from becoming soggy?
Use medium zucchini, slice evenly, and avoid overcrowding on the baking sheet. Pat slices dry and lightly coat with oil to ensure crispiness.
3. Can I make this recipe dairy-free?
Absolutely. Substitute parmesan with a plant-based vegan cheese or nutritional yeast for a cheesy flavor without dairy.
4. Is it possible to prepare this recipe ahead of time?
Yes. Slice, season, and sprinkle with cheese, then refrigerate for a few hours before baking. Bake just before serving for the best texture.
5. Can I add extra flavors or toppings?
Definitely! Garlic powder, smoked paprika, crushed red pepper, or fresh herbs like thyme or oregano complement zucchini beautifully. For added crunch, sprinkle panko crumbs with the cheese before baking.
