Baked Parmesan Zucchini
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.
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.
Notes
To boost crispiness, avoid overcrowding the tray and always use freshly grated parmesan. Reheat leftovers in an air fryer or oven for best texture.
Nutrition Facts (Per Serving):
- Calories: 115 kcal
- Protein: 6 g
-
Total Fat: 8 g
- Saturated Fat: 2.5 g
- Cholesterol: 7 mg
-
Total Carbohydrates: 5 g
- Fiber: 1.5 g
- Sugar: 2 g
- Sodium: 270 mg
- Calcium: 125 mg
- Iron: Not specified
- Potassium: Not specified
- Vitamin A: Not specified
- Vitamin C: Not specified