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.
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.