Looking for ultimate healthy side dish that tastes good? We got you. These Baked Parmesan Zucchini rounds are crispy, cheesy, and full of flavor.  They are perfect for satisfying savory cravings or adding a veggie boost to your diet. They are quick to make with only few ingredients—ready in under 30 minutes.

Unlike classic heavy fried options, this recipe uses minimal oil and delivers golden-brown perfection straight from the oven. It’s high-flavor, guilt-free recipe that fits into any clean eating or fitness focused routine. You won’t regret If you add it to your weekly meal prep.

Little Things That Make a Big Difference

Zucchini is one of the most versatile vegetables in the kitchen which is why it’s always high on my list. It’s low in calories, watery and rich in antioxidants. It can easily rival any processed chip when paired with freshly grated parmesan and roasted in the oven. It transforms into a delicious snack or side.

This zucchini recipe makes a clean, satisfying choice no matter who’s at the table. Also, it’s naturally gluten-free and can be made vegetarian.

Ingredients (Serves 4)

To make this baked parmesan zucchini, you’ll need:

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 2 tablespoons olive oil
• 1/2 cup freshly grated parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• Optional: chopped parsley or lemon zest for garnish

Instructions

1. Preheat and Prep

Start by preheating your oven to 425°F (220°C). While the oven heats up, line a large baking sheet with parchment paper or spray it lightly with olive oil to prevent sticking.

Next, rinse the zucchinis and slice them into even 1/4-inch thick rounds. This ensures they cook evenly and crisp up uniformly. Then, place the slices on a paper towel and pat them dry. Removing excess moisture is key—this helps the parmesan adhere and encourages a crispy texture rather than steaming in the oven.

2. Season and Toss

Place the zucchini slices into a large mixing bowl. Drizzle them with olive oil, then sprinkle in the garlic powder, Italian seasoning, sea salt, and black pepper. Toss the slices well until evenly coated.

Next, add most of the grated parmesan cheese—but set aside about 2 to 3 tablespoons for later. Gently toss the zucchini again so the cheese sticks to the oiled surfaces. This step builds a flavorful coating while keeping some cheese in reserve for added crisp texture during baking.

3. Arrange on Baking Sheet

Lay the seasoned zucchini slices in a single layer on a parchment-lined baking sheet. Make sure they don’t overlap—this gives each slice enough space to roast evenly and get those delicious crispy edges.

Once arranged, sprinkle the reserved 2 to 3 tablespoons of parmesan cheese directly over the tops of the zucchini slices. This final cheesy layer melts and browns beautifully in the oven, creating a golden, crisp finish that adds even more flavor and texture.

4. Bake to Crispy Perfection

Put the tray into your preheated oven and bake for 18 to 22 minutes. Halfway through, flip the zucchini slices to ensure both sides become golden and slightly crisp.

You’ll know they’re done when the cheese turns golden brown and the edges of the zucchini start to curl up slightly.

5. Garnish and Serve

Once baked, remove the zucchini from the oven and let it cool for a minute or two. Then garnish with chopped parsley, lemon zest, or a sprinkle of red pepper flakes for a little heat.

Serve immediately while hot and crispy!

How to Serve

I mentioned earlier the versatility of zucchini. You can enjoy it on its own as a snack, or pair it with:

• Grilled chicken or fish for a balanced meal
• Quinoa or brown rice bowls
• A light soup or salad
• Marinara or Greek yogurt dip for extra flavor

It’s great for party platters or game-day appetizers when you need some light food on the table.

Storage & Reheating

Leftovers are no problem with baked parmesan zucchini. Just store any extras in an airtight container in the refrigerator for up to 3 days. I recommend reheating in the oven or air fryer at 375°F for about 5 minutes. Avoid the microwave because it softens the texture and eliminates the crispiness.

Nutrition Information (Per Serving)

Values are estimates based on the use of olive oil and freshly grated parmesan.

How to Nail the Crunch Every Time

After making these more times than I can count, I’ve picked up a few small tricks that make a big difference. First up—use freshly grated parmesan. It melts better, browns better, and gives you those crispy edges you’re really after.

Next, don’t crowd the pan. I know it’s tempting to fit them all on one tray, but if the slices are too close together, they’ll steam instead of roast. Spread them out and let that oven work its magic.

Crank the heat. High temp is key for golden, caramelized cheese and lightly crisp zucchini. And if you want even more crunch, mix in a spoonful of breadcrumbs (gluten-free if needed) with your cheese.

How to Stay Crispy After Baking

This is tough but here are couple of tips that could help:

• Pat them really dry before seasoning. Zucchini holds a ton of water, so removing as much moisture as possible (with paper towels or even lightly salting and draining for 10 minutes first) makes a huge difference.
• Use a wire rack on your baking sheet. Elevating the zucchini allows hot air to circulate underneath, which helps both sides stay crisp instead of getting soggy.
• Don’t cover them after baking. Covering traps steam, which softens the parmesan coating. Serve them uncovered for the best crunch.
• Reheat in the oven or air fryer. If you have leftovers, skip the microwave/, Just a few minutes at 375°F in the oven or air fryer will bring the crispiness back.

Clean, Simple, and Satisfying

This zucchini recipe proves that simple ingredients can produce incredible flavor. It’s made to support you goals and it’s tasty enough to keep you coming back for more. Whether you’re cutting carbs, or just looking for a guilt-free side dish—this recipe checks all the boxes.

Crispy Baked Parmesan Zucchini Recipe

This recipe for Baked Parmesan Zucchini delivers crisp-edged zucchini rounds coated in olive oil and rich Parmesan, baked until golden. It makes a flavorful, veggie-packed side dish or healthy snack that aligns with fitness-friendly clean-eating goals.

Print Recipe Pin Recipe

Cook Time 30 minutes mins

Course Side Dish, Snack

Cuisine American

Servings 2

Calories 115 kcal

Ingredients

  

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 2 tbsp olive oil
• 1/2 cup freshly grated parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• chopped parsley or lemon zest for garnish

Instructions

 

• Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
• Slice the zucchini into even rounds.
• Toss the slices with olive oil, Parmesan, salt, black pepper, and garlic powder.
• Arrange the zucchini in a single layer on the baking sheet.
• Bake for 18–20 minutes until golden and slightly crisp on the edges.
• Serve warm with extra Parmesan if you like.

Notes

• Slice the zucchini evenly so all pieces bake at the same speed.
• For crispier edges, broil the zucchini for 1–2 minutes at the end.
• Use freshly grated Parmesan — it melts and browns better than pre-shredded.
• Add lemon zest or fresh parsley on top for a brighter flavor.
• Serve immediately for the best texture.

Keyword baked zucchini, clean eating side dish, healthy zucchini recipe, oven baked zucchini, parmesan zucchini