Name: Baked Parmesan Zucchini
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 medium zucchini, sliced into 1/4-inch rounds; 1/2 cup grated parmesan cheese; 2 tablespoons olive oil; 1/2 teaspoon garlic powder; 1/2 teaspoon Italian seasoning; Salt and black pepper to taste

Jump to Recipe·Leave a Review

Baked parmesan zucchini is a simple, savory side dish that’s crisp on the outside, tender on the inside, and packed with cheesy, garlicky flavor. It’s an easy way to enjoy zucchini and one of my favorite ways to use up a fresh summer harvest.

Why You’ll Love This Recipe

I love this dish because it’s quick to make, naturally low-carb, and tastes like a cheesy treat while still being wholesome. The zucchini rounds get golden and slightly crisp in the oven, and the parmesan adds that perfect salty, nutty bite. Whether I serve it as a snack, side, or part of a light lunch, it always hits the spot. Baked Parmesan Zucchini

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh zucchini, sliced into ¼-inch thick rounds
Grated parmesan cheese
Olive oil
Garlic powder
Italian seasoning
Salt and black pepper

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I slice the zucchini and lay the rounds in a single layer on the prepared baking sheet.
I brush or drizzle each slice lightly with olive oil.
I mix the parmesan, garlic powder, Italian seasoning, salt, and pepper in a small bowl.
I sprinkle the cheese mixture evenly over the zucchini slices.
I bake for 12–15 minutes, or until the zucchini is tender and the cheese is melted and golden.
I broil for 1–2 extra minutes if I want more browning on top, then serve warm.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep and 12–15 minutes to bake, so it’s ready in around 25 minutes.

Variations

I sometimes add a pinch of red pepper flakes for heat or top with fresh chopped parsley or basil for color. When I want more crunch, I mix panko breadcrumbs with the parmesan for a crispier topping. I’ve also used yellow squash or eggplant slices the same way for a little variety.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or toaster oven to crisp them back up—about 5–7 minutes at 375°F (190°C). I avoid microwaving, since it makes the zucchini soft and watery. Baked Parmesan Zucchini

FAQs

Can I use shredded parmesan instead of grated?

Yes, but I find that finely grated parmesan sticks better to the zucchini and crisps up more evenly.

Can I make this in an air fryer?

Absolutely. I air fry them at 400°F for about 8–10 minutes, checking for golden tops and tender centers.

What if my zucchini turns soggy?

I slice the zucchini evenly and avoid overcrowding the pan so they roast instead of steam. Thicker slices also help prevent sogginess.

Can I prepare this ahead of time?

I prep the zucchini and cheese topping ahead, but I bake them right before serving for the best texture.

Is this recipe keto-friendly?

Yes, it’s naturally low in carbs and fits perfectly into a keto or low-carb eating plan.

Conclusion

Baked parmesan zucchini is one of my favorite quick and tasty veggie sides. It’s cheesy, garlicky, and just the right mix of tender and crisp. Whether I’m making a healthy snack or rounding out dinner, this simple recipe always delivers on flavor and satisfaction.