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Crispy Baked Parmesan Zucchini Recipe

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4.8 from 88 reviews

This Crispy Baked Parmesan Zucchini recipe delivers a crunchy, flavorful side dish or snack that’s both healthy and easy to prepare. Thinly sliced zucchini rounds are coated with a savory blend of parmesan cheese, garlic powder, and Italian seasoning before being baked to golden perfection. The olive oil helps create a crispy texture without deep frying, making it a lighter alternative to traditional fried zucchini.

Ingredients

Scale

Vegetables

  • 2 medium zucchinis, sliced into 1/4-inch rounds

Seasonings & Coating

  • 2 tablespoons olive oil
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

Optional Garnish

  • Chopped parsley or lemon zest

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
  2. Prepare Zucchini Slices: Wash the zucchinis thoroughly and slice them into 1/4-inch rounds to ensure they cook evenly and become crispy.
  3. Mix Coating: In a shallow bowl, combine the grated parmesan cheese, garlic powder, Italian seasoning, sea salt, and black pepper to create the flavorful coating.
  4. Coat Zucchini: Lightly brush or toss the zucchini slices with olive oil, then press both sides of each slice into the parmesan mixture, ensuring an even and thorough coating that will crisp up nicely in the oven.
  5. Arrange on Baking Sheet: Place the coated zucchini slices in a single layer on the prepared baking sheet, making sure they don’t overlap to allow even baking.
  6. Bake Until Crispy: Bake in the preheated oven for 15-20 minutes, flipping the slices halfway through to brown both sides evenly. Bake until they are golden brown and crispy on the edges.
  7. Garnish and Serve: Remove from oven, optionally garnish with chopped parsley or lemon zest for a fresh finish, and serve warm as a delicious appetizer or side dish.

Notes

  • For extra crispiness, pat the zucchini slices dry with a paper towel before coating to remove excess moisture.
  • Use freshly grated parmesan cheese rather than pre-grated for better flavor and crunch.
  • If you prefer a lower sodium option, reduce or omit the sea salt.
  • Serve immediately for best texture; leftovers can be reheated in the oven to retain crispiness.

Find it online: https://amandafood.com/crispy-baked-parmesan-zucchini-recipe/