I made this Crispy Baked Parmesan Zucchini recipe on a sleepy Wednesday when all I wanted was something salty, crunchy, and not a lot of work. No grocery runs. No long prep. Just me, two zucchinis, and a craving for something golden, cheesy, and oven-crisp. It hit every note.
Table of Contents
Why You’ll Love This Recipe
This Crispy Baked Parmesan Zucchini recipe is a keeper. It comes together in under 30 minutes, uses pantry basics, and tastes like something you’d get from a favorite café. It’s crispy, cheesy, and garlicky, with edges that curl and crunch just right. Also, it’s healthy enough to snack on without guilt. Whether you’re feeding picky eaters or just yourself, it’s a flexible go-to that works as a side, appetizer, or light dinner.
Ingredients You’ll Need
- Zucchini: Go for 2 medium ones, sliced into thin, 1/4-inch rounds. Pat them dry for extra crisp.
- Olive oil: Helps everything brown beautifully.
- Parmesan cheese: Freshly grated is best. It melts and crisps much better than the pre-shredded kind.
- Garlic powder: Adds savory depth without chopping.
- Italian seasoning: A little herb mix goes a long way.
- Salt + black pepper: To balance and bring out all the flavors.
- Optional garnishes: Chopped parsley, lemon zest, or red pepper flakes for brightness or kick.
Step-by-Step Instructions
Prep the Zucchini
Start by preheating your oven to 425°F. Line a baking sheet with parchment or lightly spray it with olive oil. Then slice your zucchinis into even rounds, about 1/4 inch thick. Blot them dry with paper towels—this step makes a real difference in the final crunch.
Season and Coat with Parmesan
In a big mixing bowl, toss the zucchini rounds with olive oil, garlic powder, Italian seasoning, salt, and pepper. Add most of the grated parmesan, but hold back a few tablespoons for topping later. Toss everything again until each piece is nicely coated.
Bake Until Golden & Crispy
Lay the zucchini slices flat on your baking sheet. Keep them in a single layer so they roast, not steam.
Sprinkle the rest of the parmesan on top. Bake for 18 to 22 minutes, flipping halfway through, until the edges are curling and golden.
Garnish and Serve
Once they’re out of the oven, let them cool for just a minute or two. Then finish with parsley, lemon zest, or a sprinkle of chili flakes if you like a little heat. Serve while warm and crisp.
Serving Suggestions
These zucchini crisps are super versatile. You can:
- Munch them as a healthy snack straight from the tray.
- Serve alongside grilled chicken, salmon, or tofu.
- Add them to a rice bowl or a Mediterranean Chicken Zucchini Bake.
- Pair with a creamy Greek yogurt dip or warm marinara.
- Include on a party appetizer board with olives, hummus, and crackers.
Or turn it into a full meal by pairing with this Easy Baked Chicken and Zucchini or tossing over 5-Ingredient Spinach Parmesan Zucchini Noodles.
Storage & Reheating Tips
If you’ve got leftovers (which is rare), stash them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 375°F for about 5 minutes. This brings the crisp back to life. Avoid microwaving—they’ll go soggy.
Nutrition Information (Per Serving)
- Calories: 115 kcal
- Protein: 6 g
- Carbs: 5 g
- Fiber: 1.5 g
- Fat: 8 g
- Saturated Fat: 2.5 g
- Sugar: 2 g
- Sodium: 270 mg
- Calcium: 125 mg
Light but satisfying. Crunchy but clean. It’s one of those recipes that feels like comfort food without actually being heavy.
Tips for Perfect Crispiness
- Use freshly grated parmesan—it crisps better than pre-shredded.
- Pat the zucchini dry before seasoning. Moisture is the enemy of crisp.
- Keep oven hot—425°F is ideal for browning without drying.
- Space them out on the baking sheet. Crowding causes steaming.
- Optional: Mix in some gluten-free breadcrumbs for even more crunch.
Dietary Notes
- Naturally gluten-free
- Vegetarian-friendly
- Perfect for clean eating or low-carb goals
Crispy Baked Parmesan Zucchini Recipe Card
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Crispy Baked Parmesan Zucchini | Quick & Delicious
- Total Time: 28 minutes
- Yield: 4 servings 1x
Description
Crispy Baked Parmesan Zucchini is a quick, cheesy, and healthy snack or side dish, ready in under 30 minutes.
Ingredients
2 medium zucchinis, sliced into 1/4-inch rounds
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: chopped parsley or lemon zest for garnish
Instructions
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment or spray lightly with olive oil.
2. Slice zucchinis into 1/4-inch rounds and pat dry with paper towels.
3. In a bowl, toss zucchini with olive oil, garlic powder, Italian seasoning, salt, and pepper.
4. Add most of the parmesan, reserving 2–3 tablespoons, and toss again to coat evenly.
5. Place zucchini slices on the baking sheet in a single layer.
6. Sprinkle reserved parmesan over the top of each slice.
7. Bake for 18–22 minutes, flipping halfway, until golden and edges are crisp.
8. Cool slightly, garnish if desired, and serve warm.
Notes
Avoid crowding the baking sheet—space zucchini slices for best crispiness.
Use freshly grated parmesan for better texture and melt.
Reheat leftovers in the oven or air fryer, not the microwave.
Try adding red pepper flakes for a little kick, or lemon zest for brightness.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 115
- Sugar: 2
- Sodium: 270
- Fat: 8
- Saturated Fat: 2.5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1.5
- Protein: 6
- Cholesterol: 7
More Such Recipes
Looking for more easy, veggie-packed dinners or cheesy sides?
Try these:
- Air Fryer Parmesan Zucchini Chips
- Easy Baked Chicken and Zucchini
- Mediterranean Chicken Zucchini Bake
- 5-Ingredient Spinach Parmesan Zucchini Noodles
- Cheesy Ground Beef and Potato Casserole
- Skillet Chicken Thighs with Broccoli Cheddar Orzo
- Creamy Street Corn Pasta Salad
- Creamy Chicken Pesto Pasta
FAQ
Can I use yellow squash instead of zucchini?
Yes, absolutely. Yellow squash works the same way and tastes just as great. Just be sure to slice and dry it the same.
How do I make this in an air fryer?
You can follow the same steps, but air fry at 375°F for 8–10 minutes, flipping halfway. Or check out this recipe for Air Fryer Parmesan Zucchini Chips for a full guide.
What dipping sauces go best with parmesan zucchini?
We love it with warm marinara, herbed Greek yogurt dip, or even a light ranch. A little garlic aioli? Yes, please.
Final Thoughts
This Crispy Baked Parmesan Zucchini recipe is easy, fast, and wildly satisfying. It’s the kind of recipe that turns humble veggies into something craveable. I make it when I want something cozy but clean, quick but full of flavor. Give it a try and let me know your favorite way to serve it!
You can also follow along and share your photos on Pinterest or Facebook—I’d love to see what you make!