Baked Parmesan Zucchini
Golden, tender zucchini rounds topped with melted parmesan cheese make this a quick, healthy, and delicious side dish. Low-carb, fiber-rich, and full of flavor, it’s perfect for weeknight dinners, meal prep, or a wholesome snack.
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.
