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
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Slice zucchini and pat dry with a paper towel to remove excess moisture.
- In a large bowl, toss zucchini with olive oil, garlic powder, Italian seasoning, salt, and pepper. Add most of the parmesan and toss to coat.
- Arrange slices in a single layer on the baking sheet. Sprinkle remaining parmesan on top.
- Bake for 18–22 minutes, flipping halfway, until golden and crisp around the edges.
- Garnish with parsley or lemon zest if desired and serve warm.
Notes
- Add 1 tablespoon panko for extra crunch.
- Use red pepper flakes or cayenne for heat.
- Try pecorino or a dairy-free cheese alternative.
- Experiment with herbs like rosemary or smoked paprika for variation.
- Reheat leftovers in oven or air fryer to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 140
- Sugar: 2g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 10mg
