Crispy Baked Parmesan Zucchini

I love how a simple vegetable can transform into a snack that feels indulgent yet stays light. These Crispy Baked Parmesan Zucchini rounds are my go-to when I want something golden-brown, cheesy, and guilt-free. With minimal oil and just a handful of pantry staples, I can have these on the table in under 30 minutes—perfect for a weekday side or an appetizer when friends drop by.

Why You’ll Love This Recipe

I’m always amazed by how zucchini rounds, coated in freshly grated Parmesan and baked at high heat, turn out crunchy on the edges and tender in the middle. The Parmesan bakes into a crispy crust that rivals any fried chip, while the zucchini stays juicy underneath. I appreciate that it’s naturally gluten-free, vegetarian, and only takes one baking sheet—no need for frying or extra cleanup. It’s the ideal recipe when I crave something savory, cheesy, and veggie-packed without any fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 medium zucchinis, sliced into ¼-inch rounds

• 2 tablespoons olive oil

• ½ cup freshly grated Parmesan cheese

• ½ teaspoon garlic powder

• ½ teaspoon Italian seasoning

• ¼ teaspoon sea salt

• ¼ teaspoon black pepper

• Optional garnish: chopped parsley or lemon zest

directions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

2. Rinse and dry the zucchinis, then slice them into even ¼-inch rounds. Pat the slices dry with a paper towel to help the cheese adhere.

3. In a large bowl, toss the zucchini rounds with olive oil, garlic powder, Italian seasoning, salt, and pepper.

4. Add most of the Parmesan—reserve 2–3 tablespoons—and toss again so each round is coated.

5. Arrange the zucchini in a single layer on the prepared sheet, making sure they don’t overlap. Sprinkle the reserved Parmesan over the tops.

6. Bake for 18–22 minutes, flipping once halfway, until the cheese is golden and the edges are crisp.

7. Let the zucchini cool for a minute, then garnish with parsley or lemon zest and serve immediately.

Servings and timing

• Yield: Serves 4

• Prep time: 5 minutes

• Bake time: 18–22 minutes

• Total time: 25–27 minutes

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them into a 375°F oven or air fryer for about 5 minutes—this brings back their crispiness perfectly. I avoid the microwave since it tends to make them soggy.

FAQs

Can I use pre-grated Parmesan?

I always reach for freshly grated Parmesan because it melts and browns better, but pre-grated will work in a pinch—just expect a slightly less crisp finish.

Is air frying an option?

Yes! I sometimes air-fry at 400°F for 10–12 minutes, shaking the basket halfway, for extra crunch with even less oil.

How do I prevent soggy zucchini?

Patting the rounds dry and spacing them out on the sheet are key. A hot oven also helps evaporate moisture quickly, so don’t lower the temperature.

Can I make these ahead of time?

I’ll prep and season the rounds a few hours ahead, then bake just before serving. You could also bake them, chill, and reheat in the oven for a quick snack later.

What other seasonings can I try?

I love adding a pinch of smoked paprika or a dusting of red pepper flakes for heat. Herbs like oregano, thyme, or rosemary also pair beautifully.

Conclusion

I’m always impressed when a recipe this simple delivers on texture and flavor—and these Crispy Baked Parmesan Zucchini rounds never disappoint. They’re my favorite way to elevate zucchini, whether I’m serving them as a side dish, party snack, or a healthy nibble. Give them a try, and I bet they’ll become a staple in your kitchen, too

Crispy Baked Parmesan Zucchini

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• Author: Evee
• Total Time: 25–27 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

Crispy, golden-brown zucchini rounds coated in Parmesan and Italian seasonings for a light yet indulgent baked snack or side dish.

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Ingredients

2 medium zucchinis, sliced into ¼-inch rounds

2 tablespoons olive oil

½ cup (50 g) freshly grated Parmesan cheese

½ teaspoon garlic powder

½ teaspoon Italian seasoning

¼ teaspoon sea salt

¼ teaspoon black pepper

Optional garnish: chopped parsley or lemon zest

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Instructions

1. Preheat oven to 425 °F (220 °C) and line a baking sheet with parchment paper or lightly grease it.
2. Pat zucchini rounds dry, then in a bowl toss with olive oil, garlic powder, Italian seasoning, salt, and pepper.
3. Add most of the Parmesan (reserve 2–3 Tbsp), toss to coat, and arrange in a single layer on the sheet pan.
4. Sprinkle reserved Parmesan over the tops and bake 18–22 minutes, flipping once halfway, until edges are crisp and cheese is golden.
5. Let cool 1–2 minutes, garnish with parsley or lemon zest, and serve immediately.

Notes

Use freshly grated Parmesan for best browning and crispness; pre-grated works but yields a softer crust.

Air-fry at 400 °F for 10–12 minutes, shaking halfway, for extra crunch with minimal oil.

Pat zucchini dry and space rounds evenly to prevent steaming and ensure crisp edges.

Prep rounds up to a few hours ahead; bake just before serving or reheat in a 375 °F oven for 5 minutes.

Seasoning variations: add smoked paprika, red pepper flakes, or fresh herbs like rosemary or thyme.

• Prep Time: 5 minutes
• Cook Time: undefined
• Category: Side Dish / Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: ½ of recipe (about 150 g)
• Calories: 125 kcal
• Sugar: 3 g
• Sodium: 300 mg
• Fat: 11 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 3 g
• Protein: 7 g
• Cholesterol: 10 mg