Description
Crispy and flavorful Baked Parmesan Zucchini Rounds make a perfect low-carb snack, appetizer, or side dish. Thinly sliced zucchini rounds are tossed with olive oil and seasonings, then topped with golden, melted Parmesan cheese after baking. This easy-to-make dish is healthy, vegetarian, and great for a quick bite or complementing any meal.
Ingredients
Scale
Vegetables
- 2 medium zucchinis, sliced into 1/4-inch rounds
Seasonings & Oils
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Cheese & Garnishes
- 1/3 cup grated Parmesan cheese
- Optional: chopped fresh parsley or red pepper flakes for garnish
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Prepare Zucchini: In a large bowl, toss the zucchini slices with olive oil, garlic powder, salt, and black pepper to coat them evenly with flavor.
- Arrange on Baking Sheet: Place the coated zucchini rounds in a single layer on the prepared baking sheet ensuring they do not overlap, allowing them to crisp up nicely.
- Add Parmesan Cheese: Sprinkle each zucchini round generously with grated Parmesan cheese for a crunchy, savory topping.
- Bake the Rounds: Bake in the preheated oven for 12 to 15 minutes, or until the cheese is golden brown and the zucchini is tender.
- Optional Broiling: For extra crispiness, switch the oven to broil and cook the zucchini for an additional 1 to 2 minutes. Watch carefully to avoid burning the cheese.
- Garnish and Serve: Remove from oven and garnish with fresh parsley or red pepper flakes if desired. Serve the zucchini rounds warm for the best taste and texture.
Notes
- These baked zucchini rounds are perfect as a low-carb snack, appetizer, or side dish.
- For an extra crunchy texture, use shredded Parmesan cheese instead of grated.
- Best enjoyed fresh out of the oven for maximum crispness.
