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}
