Crispy Baked Parmesan Zucchini Recipe

Name: Baked Parmesan Zucchini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 medium zucchinis (sliced into 1/4-inch rounds); 2 tablespoons olive oil; 0.5 cup parmesan cheese (freshly grated); 0.5 teaspoon garlic powder; 0.5 teaspoon Italian seasoning; 0.25 teaspoon sea salt; 0.25 teaspoon black pepper; chopped parsley or lemon zest (optional garnish)

Baked Parmesan Zucchini: A Crispy, Low Carb Favorite

Baked parmesan zucchini is what happens when clean eating meets serious flavor. It’s light, cheesy, and crisp around the edges, everything you’d want from a snack or side without the guilt.

If you’re after healthy low carb sides for dinner that don’t feel like a compromise, this one delivers. These zucchini rounds roast quickly, need only a handful of ingredients, and work as well next to chicken or fish as they do on their own.

Golden baked parmesan zucchini slices served on a plate with dipping sauces — Crispy baked parmesan zucchini rounds with fresh herbs and dipping sauces

Jump to Recipe

What makes baked parmesan zucchini a go-to? Freshly grated cheese forms a golden crust while olive oil keeps things tender. No breadcrumbs needed. No deep frying. Just real ingredients and high-heat magic.

Ready for something crunchy that also checks the healthy box? Let’s get into the details.

Ingredients for Baked Parmesan Zucchini

To make this baked parmesan zucchini recipe simple and flavorful, stick with fresh ingredients and basic pantry spices. This keeps the texture crisp and the flavor clean without needing processed coatings or extra carbs.

Here’s what 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

Choosing freshly grated parmesan over pre-shredded makes a real difference. It melts better, crisps up more evenly, and gives these zucchini rounds that signature savory edge.

Want to make it spicy? Add a pinch of red pepper flakes. Craving a little crunch boost? Mix in a spoonful of gluten-free breadcrumbs with the cheese.

How to Make Easy Baked Parmesan Zucchini

Making baked parmesan zucchini is quick and simple, even on a busy night. Follow these steps for crispy, golden rounds every time.

Step 1: Prep the Oven and Zucchini

Preheat your oven to 425°F and line a baking sheet with parchment paper or spray it lightly with olive oil.
Wash and dry the zucchinis, then slice them into even 1/4-inch rounds. Pat the slices dry with a paper towel to remove moisture. This helps the cheese stick and prevents soggy results.

Step 2: Season the Zucchini

Place the slices in a large bowl. Drizzle with olive oil and sprinkle with garlic powder, Italian seasoning, salt, and black pepper. Toss to coat evenly.
Add most of the parmesan, saving a few tablespoons for later. Toss again so the cheese clings to the oiled slices.

Bowl of seasoned baked parmesan zucchini slices with a fork lifting one piece — Lightly baked parmesan zucchini slices tossed with herbs and ready to serve

Step 3: Arrange and Top

Lay the slices flat on your baking sheet without overlapping. Sprinkle the remaining parmesan on top of each slice for extra crisp and flavor.

Seasoned baked parmesan zucchini rounds on parchment paper before crisping — Freshly seasoned zucchini slices ready to bake into crispy baked parmesan zucchini

Step 4: Bake Until Golden

Bake for 18 to 22 minutes, flipping halfway through. They’re done when the edges curl slightly and the cheese turns golden brown.

Close-up of baked parmesan zucchini slices topped with thyme and golden melted cheese — Baked parmesan zucchini slices with crisp edges and melted cheese, fresh from the oven

What if my zucchini doesn’t crisp up?

If your baked parmesan zucchini turns out soft, it’s likely from excess moisture or overcrowding. Always pat slices dry and give them space on the tray. Crispiness needs heat and air, not steam.

Tips for Crispy and Cheesy Baked Parmesan Zucchini

Getting baked parmesan zucchini to come out perfectly crisp takes a few small tweaks that make a big difference. These tips help you avoid sogginess and boost flavor without extra steps or ingredients.

Use Freshly Grated Parmesan

Pre-shredded cheese often contains anti-caking agents that stop it from melting well. Freshly grated parmesan melts smoothly and browns evenly, which gives each zucchini slice a better crust and more flavor.

Don’t Skip the Pat-Dry Step

Zucchini has high water content. Skipping the pat-dry step leads to soft slices instead of crisp ones. Take an extra minute to blot the rounds with paper towels before seasoning.

Spread Out the Slices

Overlapping slices will steam instead of roast. Give each round its own space on the tray so the heat can reach all sides and form that golden, slightly crunchy edge.

Turn Up the Heat

A hot oven is essential for crisping. Stick with 425°F and avoid opening the oven too often. If your slices are still pale after the suggested time, leave them in for a few more minutes.

Can I make baked parmesan zucchini in an air fryer?

Yes, you can. Preheat your air fryer to 400°F and cook the slices in a single layer for 8 to 10 minutes. Flip halfway through and watch closely so they don’t burn. The result is just as crispy and even faster.

Why Baked Parmesan Zucchini Is a Top Pick for Healthy Low Carb Sides for Dinner

When it comes to healthy low carb sides for dinner, baked parmesan zucchini checks every box. It’s low in calories, high in flavor, and satisfying enough to replace heavier starches like fries or bread.

This side dish pairs easily with grilled meats, roasted chicken, baked fish, or even a veggie-packed salad. Its cheesy crunch and herb seasoning make it feel indulgent without throwing off your nutrition goals.

Whether you are planning a weeknight dinner or prepping meals ahead, baked parmesan zucchini holds its texture well and reheats better than most veggie sides. It also works great for entertaining when you want something light on the table that guests will still go back for.

Here are a few easy serving ideas:

Add to quinoa bowls for extra crunch
Serve with marinara or Greek yogurt dip
Pair with baked salmon or lemon chicken
Use as a low-carb chip alternative for snacking

Is baked parmesan zucchini filling enough as a side?

Yes, thanks to the protein in parmesan and the fiber in zucchini, it is surprisingly satisfying. Pair it with lean protein for a well-rounded low carb dinner.

Variations and Things to Cook With Zucchini

Baked parmesan zucchini is just the start. Zucchini is one of the most flexible vegetables to cook with, and this recipe can be adapted in plenty of simple ways to match different diets or flavor cravings.

Try These Easy Variations

Spicy Option: Add a pinch of cayenne or red pepper flakes to the seasoning mix
Crunch Boost: Mix in a spoonful of gluten-free breadcrumbs with the cheese
Vegan Swap: Use nutritional yeast and a dairy-free parmesan substitute
Herb Twist: Swap Italian seasoning for smoked paprika or dried rosemary

These changes let you turn baked parmesan zucchini into something new each time. You can also use the same base technique on other veggies like eggplant slices or yellow squash.

If you’re looking for more things to cook with zucchini, try turning leftovers into toppings for grain bowls or folding them into a veggie omelet. They even work cold in salads the next day if you’re short on time.

Can I prep baked parmesan zucchini ahead?

Yes, you can slice and season the zucchini a few hours in advance. Store it covered in the fridge, then bake just before serving for the best texture.

FAQs About Baked Parmesan Zucchini Recipes

Even with a simple recipe, small details can make a big difference. Here are answers to some common questions about baked parmesan zucchini to help you get it just right.

How do I keep zucchini from getting soggy in the oven?

Pat the slices dry before seasoning and spread them out on the baking sheet. Moisture is the main reason zucchini turns mushy instead of crisp. Avoid stacking or crowding the tray.

Can I store and reheat leftovers?

Yes. Store baked parmesan zucchini in an airtight container in the fridge for up to three days. To keep the crispiness, reheat in the oven or air fryer instead of using the microwave.

Is this recipe gluten-free?

Yes, naturally. As long as you use real parmesan and avoid any added breadcrumbs with gluten, it is completely gluten-free. For a crunchier variation, choose certified gluten-free breadcrumbs.

What dips go well with baked parmesan zucchini?

Try marinara, garlic aioli, or plain Greek yogurt with herbs. These balance the richness of the cheese and bring out the flavor without overpowering the zucchini.

Nutrition Facts for Baked Parmesan Zucchini and Other Cooked Veggie Sides

Baked parmesan zucchini stands out among cooked veggie sides because it brings flavor and texture without loading up on carbs or calories. It works well for anyone following a low carb plan, gluten-free diet, or just trying to add more vegetables to their meals.

Here is the estimated nutrition per serving:

Calories: 115
Protein: 6 grams
Carbohydrates: 5 grams
Fiber: 1.5 grams
Total Fat: 8 grams
Saturated Fat: 2.5 grams
Sugar: 2 grams
Sodium: 270 milligrams
Calcium: 125 milligrams

These values are based on using fresh parmesan and olive oil without extra toppings or dips.

Compared to other cooked veggie sides like mashed cauliflower or sautéed spinach, baked parmesan zucchini provides more texture and feels more filling thanks to the cheese and fiber combination.

Is baked parmesan zucchini good for weight loss?

Yes, it can be. It is low in calories and high in fiber and protein, which helps with satiety. When paired with lean protein, it makes a balanced and satisfying meal.

Stack of baked parmesan zucchini rounds served with marinara and garlic dip — Golden baked parmesan zucchini rounds paired with marinara and creamy garlic dip

Final Thoughts on Recipes Made With Zucchini

If you are looking for recipes made with zucchini that feel both healthy and indulgent, baked parmesan zucchini is a solid go-to. It turns simple ingredients into something genuinely craveable without needing deep frying, flour, or complicated prep.

This dish fits into nearly any eating plan, from low carb to gluten-free to just trying to get more vegetables onto your plate. It is easy to make, satisfying to eat, and flexible enough to serve as a side or a snack.

Whether you are cooking for family, prepping for the week, or just trying to clean up your dinner habits, this recipe offers a smart way to make zucchini more exciting. Give it a try, and chances are it will end up in your regular rotation.

Want more ways to turn zucchini into crispy, low carb sides? Try our Air Fryer Zucchini Fries for a faster, crunchier alternative.

Baked Parmesan Zucchini

Emily Wilson

These crispy Baked Parmesan Zucchini rounds are a low carb, cheesy side that’s easy to prepare and perfect for clean eating dinners. With just a few ingredients and under 30 minutes, they deliver a golden crunch without frying.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine American

Servings 4 servings

Calories 115 kcal

Equipment

Baking Sheet
Mixing bowl
Parchment paper
Oven

Ingredients

Zucchini Rounds

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

Instructions

Preheat oven to 425°F and line a baking sheet with parchment paper or lightly spray with oil.
Pat zucchini slices dry with paper towels to remove excess moisture.
Toss zucchini in a bowl with olive oil, garlic powder, Italian seasoning, salt, and pepper.
Add most of the parmesan cheese, reserving a few tablespoons for topping. Toss again to coat.
Arrange zucchini slices in a single layer on the prepared baking sheet without overlapping.
Sprinkle the reserved parmesan over the tops of the slices.
Bake for 18 to 22 minutes, flipping halfway through, until edges are crisp and cheese is golden.
Remove from oven and garnish with parsley or lemon zest before serving.