Name: Crispy Baked Parmesan Zucchini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 medium zucchinis, sliced into 1/4-inch rounds; 2 tablespoons olive oil; 1/2 cup freshly grated parmesan cheese; 1/2 teaspoon garlic powder; 1/2 teaspoon Italian seasoning; 1/4 teaspoon sea salt; 1/4 teaspoon black pepper; Optional: chopped parsley or lemon zest for garnish

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These crispy baked parmesan zucchini rounds are a healthy, flavorful side dish that I keep coming back to. They’re light, cheesy, and crisp on the outside—perfect for when I want something satisfying without compromising my clean eating goals. Whether I’m meal prepping or just need a quick snack, they come together in under 30 minutes using simple ingredients.

This oven-baked version skips the deep fryer and delivers a golden, crunchy texture with far less oil. They’re naturally gluten-free, easy to customize, and always a crowd-pleaser—especially when I’m serving a light, nutritious spread.

Crispy Baked Parmesan Zucchini

Why You’ll Love This Recipe

I love this recipe because it balances simplicity with flavor. Zucchini slices turn into crispy little flavor bombs thanks to freshly grated parmesan and a touch of seasoning. Here’s why I keep making them:

Quick and easy to prepare—done in under 30 minutes
Crispy without frying
Naturally gluten-free
A great way to sneak in more vegetables
Pairs perfectly with any protein or grain

Ingredients

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

2 medium zucchinis, sliced into 1/4-inch rounds
2 tablespoons olive oil
1/2 cup freshly grated parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Optional: chopped parsley or lemon zest for garnish

Directions

Preheat and prep
I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper. While that’s heating up, I slice the zucchini into 1/4-inch rounds and pat them dry with a paper towel to remove extra moisture.
Season and toss
I toss the zucchini slices in a large bowl with olive oil, garlic powder, Italian seasoning, salt, and pepper. Then I add most of the parmesan—saving a few tablespoons for the top—and toss again so every slice is nicely coated.
Arrange on baking sheet
I lay the slices out in a single layer on the baking sheet, making sure there’s space between them so they roast and don’t steam. Then I sprinkle the reserved parmesan on top of each slice.
Bake
I bake them for 18–22 minutes, flipping once halfway through. They’re ready when the edges curl and the cheese is golden brown.
Garnish and serve
Once out of the oven, I like to garnish with fresh parsley or a little lemon zest before serving them hot and crispy.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 18–22 minutes
Total time: approximately 30 minutes

Variations

I love how flexible this recipe is. Here are a few ways I switch it up:

Add breadcrumbs: For even more crunch, I mix in 1 tablespoon of panko or gluten-free breadcrumbs with the cheese.
Make it spicy: A sprinkle of red pepper flakes or a dash of cayenne adds heat.
Change the cheese: While parmesan is my go-to, I sometimes swap in pecorino or a dairy-free alternative.
Herb twist: I’ll change the flavor profile with herbs like rosemary, thyme, or smoked paprika.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer at 375°F for about 5 minutes. I skip the microwave since it softens the crisp edges I worked so hard to create.

FAQs

How do I keep the zucchini from getting soggy?

I always make sure to pat the slices dry before baking and avoid overcrowding the pan. That way, they roast instead of steam.

Can I make these in the air fryer?

Yes, I often make them in the air fryer at 400°F for about 10 minutes, flipping halfway through. It gets them extra crispy.

Do I have to use fresh parmesan?

Freshly grated parmesan gives the best flavor and crispiness. Pre-shredded versions often contain anti-caking agents that affect the texture.

Can I prepare these ahead of time?

I usually prepare the zucchini slices and seasoning mix ahead, but I don’t bake them until I’m ready to serve. That keeps them from turning soggy.

What dips go well with these?

I love dipping them in marinara sauce, Greek yogurt dip, or even a spicy aioli if I’m feeling indulgent.

Conclusion

This crispy baked parmesan zucchini is one of those recipes that’s simple yet delivers every time. I love that it fits into my healthy eating routine while still satisfying those savory cravings. Whether I serve it with dinner, bring it to a party, or snack on it straight from the tray, it always hits the spot.