Description
Crispy, golden-brown zucchini rounds coated in Parmesan and Italian seasonings for a light yet indulgent baked snack or side dish.
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
Instructions
- Preheat oven to 425 °F (220 °C) and line a baking sheet with parchment paper or lightly grease it.
- Pat zucchini rounds dry, then in a bowl toss with olive oil, garlic powder, Italian seasoning, salt, and pepper.
- Add most of the Parmesan (reserve 2–3 Tbsp), toss to coat, and arrange in a single layer on the sheet pan.
- Sprinkle reserved Parmesan over the tops and bake 18–22 minutes, flipping once halfway, until edges are crisp and cheese is golden.
- 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