Simple Baked Zucchini Parmesan (Ready in 20 Minutes)

These crispy parmesan baked zucchini slices transform the humble squash into a delicious side dish or appetizer. With a golden, cheesy crust and tender interior, this easy recipe delivers maximum flavor with minimal effort in just 20 minutes!

Baked Zucchini Parmesan Ingredients

For this simple yet flavorful dish, you’ll need:

• 2 medium zucchini (about 1 pound total)
• 2 tablespoons olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried Italian herbs (or 1/4 teaspoon each dried basil and oregano)
• 1/4 teaspoon paprika (regular or smoked)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)
• Optional: red pepper flakes for a touch of heat

Tools Used to Make Baked Zucchini Parmesan

This recipe requires minimal equipment:

• Sharp knife
• Cutting board
• Baking sheet
• Parchment paper or silicone baking mat
• Mixing bowl
• Measuring spoons
• Cheese grater (if using block Parmesan)
• Pastry brush or spoon for oil

How to Make Baked Zucchini Parmesan

Follow these simple steps for perfectly crispy baked zucchini:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Prepare the zucchini by washing, drying, and slicing into 1/4-inch thick rounds. For diagonal cuts, aim for the same thickness to ensure even cooking.
3. Mix the seasonings in a small bowl by combining Parmesan cheese, garlic powder, Italian herbs, paprika, salt, and pepper.
4. Arrange zucchini slices in a single layer on the prepared baking sheet. Make sure they don’t overlap.
5. Brush with olive oil on both sides. A pastry brush works best, but you can also drizzle and spread with the back of a spoon.
6. Sprinkle with seasoning mixture, dividing it evenly among all the slices. Press gently to help the cheese adhere.
7. Bake for 15-20 minutes until the zucchini is tender and the cheese topping is golden brown and crispy. For extra crispness, broil for the final 1-2 minutes (watch carefully to prevent burning).
8. Garnish with fresh parsley and serve immediately while hot and crispy.

Variations of Baked Zucchini Parmesan

This versatile recipe can be customized in many delicious ways:

Mediterranean Version: Add crumbled feta cheese and a sprinkle of dried oregano. Serve with easy homemade vegan cream cheese as a dip.

Italian Style: Top with a small spoonful of homemade garlic bread with sliced bread crumbs mixed with herbs before baking.

Mexican Twist: Swap the Italian seasonings for taco seasoning and top with pepper jack cheese. Serve with a side of authentic esquites Mexican street corn salad.

Keto-Friendly Option: Double the Parmesan and add a sprinkle of almond flour for extra crunch, similar to our keto BLT chicken salad.

Breaded Version: Dip zucchini in beaten egg, then in a mixture of breadcrumbs and Parmesan before baking. For extra crispiness, spray with olive oil before baking, like our crispy hot honey feta chicken.

Serving Baked Zucchini Parmesan

These crispy zucchini rounds make a versatile addition to many meals:

• Serve as a side dish alongside garlic parmesan chicken meatloaf or grilled steak
• Offer as an appetizer with marinara sauce for dipping
• Add to a grain bowl with quinoa, roasted chickpeas, and a drizzle of tahini
• Include in an antipasto platter with watermelon cucumber bites, olives, and cured meats
• Toss with hot pasta, cherry tomatoes, and additional Parmesan for a light summer meal

For best results, serve immediately after baking while the zucchini is still hot and the cheese topping is crispy. If you need to make them ahead, reheat in a 350°F oven for 5 minutes to restore the crispness.

Frequently Asked Questions

How do I prevent my baked zucchini from becoming soggy? The key is high heat (425°F) and not overcrowding the pan. Make sure to arrange zucchini slices in a single layer with space between them to allow moisture to evaporate.

Can I make this recipe ahead of time? While best served fresh, you can prep the zucchini and seasoning mixture up to a day ahead. Store separately in the refrigerator, then assemble and bake just before serving.

How do I store leftover baked zucchini? Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore some crispness.

Can I use yellow squash instead of zucchini? Absolutely! Yellow summer squash works perfectly in this recipe, following the same cooking instructions.

Is this recipe keto-friendly? Yes! Zucchini is naturally low in carbs, and with the Parmesan cheese providing fat and protein, this makes an excellent keto side dish with approximately 5g of carbs per serving.

Final Thoughts

These baked zucchini parmesan rounds transform an everyday vegetable into a crave-worthy dish that everyone will love. Try this simple recipe tonight and tag us in your kitchen creations!

More Recipes to Try!

• Easy Frito Corn Salad Recipe
• Perfect Grilled Focaccia Bread Recipe
• Chicken Rice Casserole
• Low-Carb Cauliflower Potato Salad Recipe
• Homemade Cheese Bread Recipe