Description
Deliciously crispy Baked Parmesan Zucchini Rounds that make a perfect low-carb, gluten-free side dish. These golden, tender zucchini slices are coated with a flavorful mix of Parmesan cheese, garlic powder, and Italian seasoning, then baked to perfection for a quick and easy snack or accompaniment.
Ingredients
Scale
Main Ingredients
- 2 medium zucchinis, sliced into 1/4-inch thick rounds
- 1 tablespoon olive oil
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried Italian seasoning (optional)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Prepare the zucchini: Place the zucchini rounds in a bowl and drizzle them with the olive oil. Toss gently to coat each slice evenly with the oil, ensuring better flavor and browning.
- Mix the seasoning: In a small bowl, combine grated Parmesan cheese, garlic powder, salt, black pepper, and dried Italian seasoning if you choose to use it. This will create a savory and aromatic topping for the zucchini.
- Arrange and coat: Lay the zucchini slices in a single layer on the prepared baking sheet, making sure they do not overlap. Evenly sprinkle the Parmesan mixture over each zucchini round to ensure each bite is flavorful.
- Bake the rounds: Place the baking sheet in the oven and bake for 15 to 18 minutes until the cheese turns golden and the zucchini becomes tender but not mushy.
- Optional broil for crispiness: For a crispier cheese topping, broil the zucchini rounds for an additional 1 to 2 minutes, keeping a close eye to avoid burning.
- Serve warm: Remove from oven and serve the zucchini rounds warm as a delicious appetizer or side dish.
Notes
- Best served fresh for optimal crispness and flavor.
- Leftovers can be reheated in the oven or air fryer to regain texture.
- Add a pinch of red pepper flakes in the Parmesan mixture for a subtle spicy kick.
