If you’re looking for a snack or side dish that’s big on flavor, texture, and ease, you simply have to try Baked Parmesan Zucchini Rounds. These golden, savory bites are everything you crave in a healthy treat: crispy edges, tender zucchini, and a cheesy, nutty top that’s impossible to resist. Whether you’re feeding a crowd, sneaking more veggies onto the table, or just want a quick, satisfying snack, this recipe delivers every time. With minimal prep and a short ingredient list, these Baked Parmesan Zucchini Rounds are about to become your new go-to for any occasion.
Ingredients You’ll Need
The joy of this recipe is in its simplicity—each ingredient is chosen for a reason, bringing out the best in every bite. From the fresh green zucchini to that irresistible Parmesan crust, every component plays a key role in taste, texture, or color.
- Zucchinis: Choose medium-sized zucchinis for uniform, bite-sized rounds that bake up perfectly tender every time.
- Olive oil: Just a touch helps the seasonings stick and encourages that beautiful golden color as the rounds bake.
- Garlic powder: Adds a subtle garlicky depth that pairs so well with the Parmesan and herbs.
- Italian seasoning: This blend brings a medley of herby flavors that brighten up the zucchini.
- Salt and black pepper: Essential for drawing out the zucchini’s natural sweetness and balancing the savory notes.
- Grated Parmesan cheese: The star of the show—sprinkled on top to create a crisp, cheesy crust that’s utterly crave-worthy.
How to Make Baked Parmesan Zucchini Rounds
Step 1: Prep Your Ingredients
Start by washing and drying your zucchinis, then slice them into even ¼-inch rounds for consistent texture and cooking. Preheating your oven to 425°F (220°C) ensures you get that perfect crispiness. Lining your baking sheet with parchment paper is a slick trick to keep things nonstick and cleanup-friendly.
Step 2: Season the Zucchini
In a large bowl, toss the zucchini rounds with olive oil, garlic powder, Italian seasoning, salt, and black pepper. Make sure every slice is coated—this ensures each bite is flavorful and the edges crisp up just right. The oil helps the seasonings cling, while the herbs and spices infuse every round with deliciousness.
Step 3: Arrange and Cheese It Up
Lay out the seasoned zucchini rounds in a single layer on your prepared baking sheet. Don’t crowd them—giving each slice a little space helps them roast, not steam. Sprinkle the tops generously and evenly with grated Parmesan cheese, ensuring that every round gets its share of cheesy goodness.
Step 4: Bake to Golden Perfection
Pop the tray in the oven and bake for 15 to 18 minutes, or until the zucchini is tender and the Parmesan is bubbling and golden. If you love extra crunch, switch the oven to broil for the last minute or two—just keep an eye out so nothing burns!
Step 5: Serve and Savor
Let the Baked Parmesan Zucchini Rounds cool for a minute so they set up with that irresistible crispy edge. Serve them warm as a healthy snack, a vibrant side, or even as an appetizer at your next gathering. They’re best enjoyed fresh, so dig in!
How to Serve Baked Parmesan Zucchini Rounds
Garnishes
A sprinkle of fresh chopped parsley or basil right before serving adds a pop of color and a burst of freshness that complements the savory, cheesy rounds beautifully. If you love a bit of heat, a pinch of red pepper flakes brings a gentle kick that takes these Baked Parmesan Zucchini Rounds to the next level.
Side Dishes
Pair these rounds with anything from grilled chicken to a hearty pasta for a well-balanced meal. They’re also fantastic alongside a simple salad or as part of a veggie platter for game day. Their versatility makes them the ultimate side dish for almost any main course.
Creative Ways to Present
Stack the rounds on a platter with dipping sauces like marinara or ranch for a crowd-pleasing appetizer. For a more elegant touch, serve them in a spiral or layered pattern on a slate board. You can even tuck them into sandwiches or wraps for a crunchy, cheesy boost.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Baked Parmesan Zucchini Rounds (which is rare!), store them in an airtight container in the fridge for up to 3 days. They’ll lose some of their crispiness but will still be delicious as a quick snack or side.
Freezing
While freezing is possible, it’s not always ideal—the zucchini can become a bit watery when thawed. If you do freeze them, lay the rounds in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag. Reheat directly from frozen for best results.
Reheating
To bring back some of that coveted crunch, reheat Baked Parmesan Zucchini Rounds in a hot oven or toaster oven at 400°F for 5 to 7 minutes. Avoid the microwave, as it tends to make them soggy.
FAQs
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash works beautifully in this recipe and can even add a touch of extra sweetness. Just slice it the same way and follow the rest of the instructions as written.
How do I make these rounds extra crispy?
For extra crispiness, broil the rounds for the last 1 to 2 minutes of baking, watching carefully. You can also try slicing the zucchini a little thinner or patting the rounds dry before seasoning.
Is it necessary to peel the zucchini?
Nope, there’s no need to peel the zucchini! The skin is tender, adds color, and holds the rounds together while baking. Just give them a good wash before slicing.
Can I make Baked Parmesan Zucchini Rounds ahead of time?
While they’re best fresh, you can prep the zucchini and seasonings ahead, then bake right before serving. If you do bake them in advance, reheat in the oven to crisp them up again.
What can I do with leftover Baked Parmesan Zucchini Rounds?
Leftovers are fantastic chopped into salads, tucked into wraps, or even layered into a veggie sandwich. They also make a great topping for grain bowls or pasta.
Final Thoughts
These Baked Parmesan Zucchini Rounds are proof that simple ingredients can create something truly unforgettable. If you’re ready to wow your taste buds and add a new favorite to your recipe rotation, give them a try—you won’t regret it!
Print
Baked Parmesan Zucchini Rounds Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and crispy Baked Parmesan Zucchini Rounds are a perfect healthy side dish or snack. These zucchini slices are seasoned with garlic and Italian herbs, coated in olive oil, and topped with golden, melted Parmesan cheese for a flavorful low-carb and gluten-free treat.
Ingredients
Vegetables
- 2 medium zucchinis, sliced into ¼-inch rounds
Seasonings
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Salt and black pepper to taste
Cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Toss Zucchini: In a large bowl, combine the zucchini slices with olive oil, garlic powder, Italian seasoning, salt, and black pepper. Toss well to coat each slice evenly in the seasoning mixture.
- Arrange on Baking Sheet: Lay the zucchini rounds out in a single layer on the parchment-lined baking sheet, ensuring they are not overlapping for proper crisping.
- Add Parmesan Cheese: Sprinkle the grated Parmesan cheese evenly over the top of each zucchini slice, which will melt and create a flavorful crispy topping.
- Bake: Place the baking sheet in the oven and bake for 15 to 18 minutes, or until the zucchini is tender and the Parmesan has turned golden and crisp.
- Optional Broil: For extra crispiness, switch the oven to broil and cook for an additional 1 to 2 minutes, watching carefully to prevent burning.
- Serve: Remove the zucchini rounds from the oven and serve them warm as a tasty side dish or a healthy low-carb snack.
Notes
- For extra crispiness, broil for the last 1–2 minutes of baking, watching closely to avoid burning.
- You can substitute zucchini with yellow squash for a similar texture and flavor.
- Add a pinch of red pepper flakes for a spicy kick if desired.
Nutrition
- Serving Size: ½ cup
- Calories: 100
- Sugar: 2g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 10mg
