Baked Parmesan Zucchini Rounds
30 min
|
easy
|
clean eating,
gluten-free,
keto-friendly,
Mediterranean diet
Recipe by Eunice
Introduction
Baked until golden with crispy edges and a cheesy bite, these zucchini rounds actually taste like something thanks to garlic, Italian seasoning, and a generous shower of Parmesan.
This fast, budget-friendly side dish crushes on Game Day and fits right in at Thanksgiving and Christmas, parked next to roast turkey, ham, or a pile of wings.
Ingredients (4 servings)
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Ingredients
- 2 medium zucchini, sliced into rounds zucchini 2 ct medium
- 2 Tbsp olive oil olive oil
- ½ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp Italian seasoning Italian seasoning 0.02 oz
- ½ cup grated Parmesan cheese grated Parmesan cheese 1.43 oz
How to Make Baked Parmesan Zucchini Rounds
-
Preheat and set the rack
Heat the oven to 425 F and place a rack in the upper third for better browning control.
Line a sheet pan with parchment or set a wire rack over the pan for maximum airflow.
-
Slice and sweat the zucchini
Slice zucchinis into 1/4 inch rounds for a tender middle and crisp edges.
Toss rounds with the salt and let sit 10 minutes to draw out excess water.
Blot both sides very well with paper towels so the cheese actually sticks.
-
Season with purpose
In a bowl, toss zucchini with olive oil, black pepper, garlic powder, and Italian seasoning until every round glistens.
Mix in half of the Parmesan so some cheese adheres under the top layer for extra grip.
-
Arrange and top
Spread rounds in a single layer with a little breathing room so they roast instead of steam.
Sprinkle the remaining Parmesan evenly over the tops, aiming for light coverage on each piece.
-
Bake hot, then finish strong
Bake 12 to 14 minutes until the zucchini is tender and the cheese is melted with golden spots.
Flip the oven to broil for 1 to 2 minutes to get deep color, watching like a hawk.
-
Rest and serve
Let rounds stand 2 minutes so the cheese sets and crisps.
Hit with a tiny pinch of pepper to finish, then serve immediately while the edges are snappy.
Substitutions
- Parmesan cheese to Pecorino Romano
- Pecorino brings a sharper, saltier bite and crisps beautifully, giving you an even punchier, lacy edge.
- Parmesan cheese to nutritional yeast plus fine almond flour
- Blend 3 tablespoons nutritional yeast with 2 tablespoons very fine almond flour and a tiny pinch of salt for a dairy free, nutty, cheesy vibe that toasts into a savory crust.
- Italian seasoning to your own mix
- Use equal parts dried oregano, basil, and thyme with a pinch of smoked paprika for warmth that plays nicely with the garlic and Parmesan.
Tips
- Salt to win the moisture battle
- Sweating the zucchini for 10 minutes is the difference between crispy edges and limp coins, so do not skip the blotting.
- Use a microplane for the cheese
- Finely grated Parmesan melts faster, adheres better, and creates those delicate frico-like edges.
- Airflow is crispness
- A wire rack over the sheet pan or simply leaving space between rounds prevents steaming and guarantees color.
- Preheat the pan
- Slide the empty pan into the oven during preheat, then arrange rounds on the hot surface for a head start on browning.
- Convection advantage
- If you have convection, use it at 400 F and start checking at 10 minutes because the fan speeds up browning.
- Smart reheat
- Re-crisp leftovers in a hot skillet or air fryer for 2 to 3 minutes rather than the microwave to bring back the snap.
Nutrition Facts *
| Energy | 122 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 10 | g |
| Carbohydrates | 4 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my zucchini rounds turn out soggy?
- They likely steamed from excess moisture or crowding, so salt and blot the slices, give them space on the pan, and keep the oven hot at 425 F.
- The cheese did not brown well, what happened?
- Your oven was either not hot enough or the cheese was grated too coarsely, so use a fine grate and finish under the broiler for 1 to 2 minutes on the upper rack.
- Can I make these in an air fryer?
- Yes, cook at 400 F in a single layer for 8 to 10 minutes, then add 1 minute more if you want deeper color.
- Can I prep these ahead of time?
- Slice, salt, and blot the zucchini up to 6 hours ahead, then store on layered paper towels in a glass container and bake just before serving.
- How thick should the slices be?
- Aim for 1/4 inch because thinner slices can scorch before softening and thicker slices can stay watery in the center.
- How do I prevent sticking without over-oiling?
- Use parchment or a lightly greased wire rack and avoid moving the rounds until the cheese has melted and set.
Serving Suggestions
Hot tip from my New York kitchen: add a pinch of crushed red pepper and a whisper of lemon zest at the end for a bright, spicy snap against the salty cheese.
Serve with warm marinara or a garlicky yogurt dip, and if you are feeling bold, plate them next to grilled steak or salmon so that crispy, cheesy zucchini does more than play sidekick.
More pairings:
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