Description
This baked Parmesan zucchini is a quick and healthy side dish that transforms fresh zucchini into crispy, cheesy perfection. Coated with savory Parmesan and herbs, then roasted until golden, it’s a low-carb, veggie-packed recipe that’s ready in under 30 minutes and perfect for weeknight dinners or snacking.
Ingredients
- 2 medium zucchini, sliced into ¼-inch thick rounds or sticks
- 1 tbsp olive oil
- ½ cup grated Parmesan cheese
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- Optional: pinch of crushed red pepper flakes or lemon zest
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Toss zucchini with olive oil in a large bowl until evenly coated.
- In a separate bowl, mix Parmesan, garlic powder, Italian seasoning, salt, and pepper.
- Press one side of each zucchini slice into the Parmesan mixture and place coated-side up on the baking sheet in a single layer.
- Bake for 15–20 minutes until tender and golden. For extra crispiness, broil for 1–2 minutes at the end, watching closely.
- Serve warm, with a squeeze of lemon juice if desired.
Notes
- For extra crunch, mix in breadcrumbs with the Parmesan.
- Substitute yellow squash or use a mix of both.
- Use an air fryer at 400°F for 8–10 minutes for even crispier results.
- Try nutritional yeast instead of Parmesan for a dairy-free option.
