Make this savory, low-carb snack or appetizer when you’re craving something simple and satisfying. These baked Parmesan zucchini slices are vegetarian and gluten-free, easy to prepare, and perfect served warm or at room temperature. Follow the step-by-step photos for guidance.
If you prefer a different flavor, substitute your favorite grated cheese for the Parmesan.
How To Make Baked Parmesan Zucchini
This recipe comes together in four easy steps—let the oven finish the work.
- Step 1: Spread grated Parmesan evenly across a baking sheet.
- Step 2: Arrange overlapping, very thin zucchini slices on top of the Parmesan.
- Step 3: Season with freshly ground black pepper, Italian seasoning, and a drizzle of olive oil.
Tips and Tricks
- Use good-quality Parmesan and grate it yourself for the best texture and flavor.
- If you don’t like Parmesan, try cheddar, mozzarella, pecorino romano, manchego, or asiago. If using a milder or softer cheese, season it lightly with salt and pepper before topping with zucchini.
- Avoid very soft cheeses like cream cheese, goat cheese, or feta for this preparation— they won’t crisp the same way.
- Slice the zucchini very thinly (a mandoline gives the most even results).
- Lay zucchini in a single layer with slight overlaps for an attractive presentation and to maximize vegetable coverage.
- Serve these as part of a cheese board, as an appetizer, or as a simple side dish.
Storage and Reheating
- Cut baked Parmesan zucchini into single portions before storing.
- Keep leftovers in an airtight container in the refrigerator.
- Enjoy them at room temperature, straight from the fridge, or gently reheat in a toaster oven for a few minutes to restore some crispness.
Serving Suggestions
These Parmesan zucchini slices pair well with other appetizers. Try them alongside stuffed mushrooms, labneh balls, marinated cheese, or bite-sized savory snacks for a varied platter.
If you enjoyed this recipe, please leave a star rating in the comments or on the recipe card. If you have questions or need ingredient swaps, ask in the comments and we’ll help.
Baked Parmesan Zucchini
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- Author: Vicky Cohen and Ruth Fox
Total Time: 30 minutes
Yield: 20 pieces 1x
Diet: Vegetarian
Description
These baked Parmesan zucchini slices are an easy, tasty snack or appetizer that’s low in carbs and full of flavor.
Ingredients
Units
Scale
- 1 large, medium zucchini, sliced very thinly with a mandoline.
- 2 cups grated parmesan cheese
- 2 tsp Italian seasoning
- Freshly ground black pepper, to taste
- 1 tbsp Extra virgin olive oil
Instructions
- Preheat oven to 400ºF.
- Spread the grated Parmesan to cover a 9×13-inch baking sheet. If using a disposable aluminum pan, line it with parchment paper.
- Using a mandoline, thinly slice the zucchini. If you don’t have a mandoline, use a sharp knife to slice as thinly as possible.
- Arrange the zucchini slices on top of the grated Parmesan, overlapping until the surface is covered.
- Season with black pepper, Italian seasoning, and a drizzle of olive oil.
- Bake for about 20 minutes, then let cool. Carefully lift the Parmesan zucchini from the sheet, cut into squares or rectangles, and serve warm or at room temperature.
Notes
- Shredded cheddar or mozzarella can be used instead of Parmesan; season with salt and pepper before topping with zucchini to compensate for milder cheeses.
- When using Parmesan, additional salt is usually unnecessary because the cheese provides enough seasoning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baked
- Cuisine: International
Nutrition
- Calories: 49
- Sugar: 0 g
- Sodium: 180.5 mg
- Fat: 3.5 g
- Saturated Fat: 1.6 g
- Carbohydrates: 1.6 g
- Protein: 2.9 g
- Cholesterol: 8.6 mg