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Crispy Baked Parmesan Zucchini Rounds for Easy Dinners

A stack of crispy, golden brown baked parmesan zucchini slices piled high on a white plate.
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Make tender zucchini slices with a crispy, golden cheese topping. This quick and simple side dish uses few ingredients and is ready fast, perfect for weeknight meals or as a healthy appetizer.

Ingredients

Scale
  • 2 medium zucchini
  • 1 tablespoon olive oil
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup panko breadcrumbs (optional, for extra crisp)
  • 1/4 teaspoon garlic powder
  • Pinch of salt
  • Pinch of black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wash the zucchini and slice them into rounds about 1/4 inch thick. For best results, place the slices on paper towels and gently pat them dry to remove excess moisture. This step helps achieve crispiness.
  3. In a small bowl, combine the grated Parmesan cheese, panko breadcrumbs (if using), garlic powder, salt, and pepper. Mix well.
  4. Lightly brush both sides of the zucchini rounds with olive oil.
  5. Dredge each zucchini round into the Parmesan mixture, pressing gently so the coating adheres to both sides.
  6. Arrange the coated zucchini rounds in a single layer on the prepared baking sheet. Do not let them overlap.
  7. Bake for 12 to 15 minutes, flipping halfway through, until the zucchini is tender and the Parmesan topping is golden brown and crispy.
  8. Serve immediately as a healthy vegetable bake or low carb zucchini side.

Notes

  • To ensure maximum crispiness, avoid overcrowding the baking sheet; use two sheets if necessary.
  • For a keto friendly vegetable snack, omit the panko breadcrumbs entirely.
  • These zucchini rounds pair well with roasted chicken or fish for a complete dinner.

Nutrition

Find it online: https://juliameal.com/baked-parmesan-zucchini-recipe/