Crispy baked zucchini rounds coated in golden Parmesan cheese make for a quick, healthy, and utterly addictive side dish. With just a handful of ingredients and minimal prep, I can whip up this snack or side in no time. These rounds are flavorful, light, and perfect for enjoying the bounty of summer zucchini.
Why You’ll Love This Recipe
I love how simple and versatile these zucchini rounds are. They’re baked instead of fried, which keeps things lighter without sacrificing that satisfying crunch. The Parmesan gives each slice a rich, salty finish that’s hard to resist. Whether I serve them as a quick side dish, appetizer, or healthy snack, they disappear fast every time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 medium zucchini, sliced into ¼‑inch rounds
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½ cup freshly grated Parmesan cheese
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Optional: garlic salt & freshly ground black pepper
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Olive oil or cooking spray (if desired for greasing)
Directions
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I preheat the oven to 425 °F (218 °C) and line a baking sheet with foil or parchment paper. A light mist of cooking spray or olive oil helps prevent sticking.
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I wash and dry the zucchini, then slice them into ¼‑inch thick rounds.
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I arrange the slices on the prepared sheet, either slightly spaced out or even crowded—it works either way.
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I sprinkle a little garlic salt and black pepper if I want to add more flavor.
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Each round gets topped with a thin spoonful of freshly grated Parmesan.
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I bake them for 15–20 minutes, keeping a close eye toward the end until the cheese turns golden and crisp.
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I serve them right away while they’re warm and crispy.
Servings and timing
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Yield: 2 to 4 servings
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Prep time: 5 minutes
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Cook time: 15–20 minutes
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Total time: 20–25 minutes
Variations
I like to play around with different seasonings depending on my mood. Sometimes I add a sprinkle of Italian herbs or smoked paprika for extra depth. For a spicy twist, I’ve even tried red pepper flakes. And if I want more richness, I occasionally mix a little shredded mozzarella with the Parmesan.
Storage/Reheating
These zucchini rounds are best eaten fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to a day. They do lose their crispiness, but I reheat them in a toaster oven or air fryer to bring back a little crunch. Microwaving works too, though it makes them softer.
FAQs
How do I make the zucchini rounds crispier?
I slice them evenly at about ¼ inch and make sure not to overload the baking sheet. Using a hot oven and real, finely grated Parmesan also helps get that golden crisp.
Can I make these in an air fryer?
Yes, I sometimes make them in the air fryer at 400°F for about 10–12 minutes. It gives an even crispier finish without heating up the whole kitchen.
Can I use pre-grated Parmesan?
While convenient, pre-grated Parmesan often has additives that prevent melting properly. I always go for freshly grated—it gives better flavor and texture.
What dips go well with these?
I like serving them with marinara, ranch dressing, or even a garlicky Greek yogurt dip. They also taste great on their own.
Are these keto-friendly?
Yes, they’re low in carbs and high in protein, especially if I skip the optional garlic salt or use a low-sodium version.
Conclusion
These crispy baked zucchini rounds are one of my go-to recipes when I want something quick, healthy, and seriously satisfying. With minimal effort and just a few ingredients, I can turn fresh zucchini into a crunchy, cheesy treat that works any time of day.
Print
Crispy Baked Zucchini Rounds with Parmesan
- Prep Time: 5 minutes
- Cook Time: 15–20 minutes
- Total Time: 20–25 minutes
- Yield: 2 to 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Crispy baked zucchini rounds coated with Parmesan cheese, offering a quick, healthy, and irresistible side dish.
Ingredients
- 2 medium zucchini, sliced into ¼‑inch rounds
- ½ cup freshly grated Parmesan cheese
- Optional: garlic salt & freshly ground black pepper
- Olive oil or cooking spray (if desired for greasing)
Instructions
- Preheat oven to 425 °F (218 °C). Line a baking sheet with foil or parchment paper and lightly mist with cooking spray or olive oil.
- Wash and dry zucchini; slice into ¼‑inch thick rounds.
- Arrange zucchini slices on the prepared sheet, spacing them slightly (or crowd them—both approaches work).
- Optionally sprinkle garlic salt and black pepper over slices.
- Top each round with a thin spoonful of freshly grated Parmesan cheese.
- Bake for 15–20 minutes, until the Parmesan is light golden brown; watch closely to avoid burning.
- Serve immediately for best texture.
Notes
- These are best enjoyed warm—leftovers may become soggy within about 30 minutes at room temperature. :contentReference[oaicite:1]{index=1}
- Slice thickness matters: around ¼‑inch works well, but thinner gives softer rounds and thicker yields more tender texture. :contentReference[oaicite:2]{index=2}
- You can experiment with adding garlic salt, black pepper, or even other seasonings to taste. :contentReference[oaicite:3]{index=3}
