Baked parmesan zucchini is as easy to make as it is delicious.
Parmesan zucchini is made with seasoned zucchini slices baked under loads of parmesan cheese to tender-crisp perfection.
Zesty Parmesan Zucchini
- Zucchini parmesan bites are a wholesome snack or side that even the kids will love.
- Quick and crispy parmesan zucchini comes together fast with just 3 steps and can be prepped ahead and baked when ready.
- Simple ingredients for flavorful results, with lots of room for customizing.
- The combination of tender zucchini and crispy cheese provides a delicious mix of textures and flavors in every mouthful.
Must-Have Ingredients
Zucchini: The zucchini turns tender with a slight bite, creating a delicious, melt-in-your-mouth texture. Choose small to medium-sized yellow or green zucchini that are heavy and free from tears or soft spots.
Seasonings: Olive oil and seasonings like garlic powder, salt, and pepper enhance the natural taste of the zucchini, giving it a mild, savory profile.
Cheese: The parmesan cheese crisps up beautifully under the broiler, adding a rich, salty crunch to each bite.
Recipe Twists
- Top zucchini slices with bacon bits, chopped spinach, mushroom slices, or pesto.
- If using a larger garden zucchini, peel and cut it about ½” to 1” thick and use it as a base for pizza toppings!
- Experiment with seasoning blends like taco seasoning or a kid-friendly everything bagel blend.
- In addition to parmesan, try shredded mozzarella, a Mexican cheese blend, or go for blue cheese crumbles.
How to Make Parmesan Zucchini
- Toss sliced zucchini in oil and seasonings.
- Place zucchini on a baking sheet and top with parmesan cheese.
- Bake and then broil (full recipe below).
Parmesan Zucchini Pointers
- For best results, slice zucchini evenly so they bake at the same rate. Avoid overcooking to keep the pieces nice and crisp.
- Cut zucchini into other shapes like sticks or zucchini fries.
- Try this recipe on the grill and top with cheese after the slices are cooked. Cover with foil so the cheese melts faster.
Savvy Storage Solutions
Store leftover baked parmesan zucchini in a covered container for up to 4 days in the fridge. Reheat under the broiler with a little fresh cheese on top. Leftovers can be added to a soup or casserole.
More Zucchini Recipes
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Baked Parmesan Zucchini
Equipment
Ingredients
- 1 pound zucchini ¼ inch slices
- 2 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ½ cup parmesan shredded
Instructions
- Preheat the oven to 450°F.
- Combine sliced zucchini in a medium bowl with oil, garlic powder, pepper, and salt. Toss until fully coated.
- Place on an unlined baking sheet in a single layer. Sprinkle the parmesan cheese on top of the zucchini.
- Bake for 8 minutes, then broil for 2 minutes until the cheese is golden brown and the zucchini is softened.
Notes
- To make ahead, slice zucchini, toss with oil and seasonings, then refrigerate until ready to bake.
- Oven full? This recipe can be pan-fried on the stove, cooked on the grill or even baked in an air fryer.
- Refrigerate leftovers in a covered container for 2-3 days. Reheat under the broiler to crisp again.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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