Baked Parmesan Zucchini Rounds

Prep Time	Cook Time	Total Time
10 min	15 min	25 min

Introduction

These baked Parmesan zucchini rounds are crispy, cheesy, and so easy, they almost cook themselves.

They make a lighter side dish that still feels cozy and comforting, perfect alongside richer mains.

Serve them for Thanksgiving or Christmas when your oven is already going, or pile them up for a no-fuss Game Day snack.

Ingredients (4 servings)

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Ingredients

2 medium zucchini, sliced into rounds
2 Tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp Italian seasoning
½ cup grated Parmesan cheese

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How to Make Baked Parmesan Zucchini Rounds

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Preheat oven and prepare pan

Preheat your oven to 425°F and place a rack in the upper third of the oven.
Line a large rimmed baking sheet with parchment paper for easy cleanup and less sticking.
Slice and season the zucchini

Slice the zucchinis into ¼-inch thick rounds, trying to keep the slices as even as possible.
Pat the slices dry on both sides with a paper towel to remove excess moisture.
Place the zucchini rounds in a large bowl and drizzle with the olive oil.
Sprinkle in the salt, black pepper, garlic powder, and Italian seasoning.
Toss gently until every slice is lightly coated with the oil and seasonings.

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Add the Parmesan coating

Sprinkle the grated Parmesan cheese over the seasoned zucchini in the bowl.
Toss again so the cheese clings to the oiled surfaces of the rounds.
Arrange the zucchini on the prepared baking sheet in a single layer without overlapping.
Press any extra Parmesan from the bowl onto the tops of the rounds for more crisp edges.
Bake until golden and serve

Bake the zucchini rounds for 12 to 15 minutes, until the cheese is melted and starting to brown.
If you want extra color, broil for 1 to 2 minutes, watching closely to avoid burning.
Let the rounds cool on the pan for 3 minutes so they firm up slightly.
Transfer to a serving plate and enjoy hot or warm, on their own or with your favorite dipping sauce.

Substitutions

Parmesan cheese ➝ Pecorino Romano: Use the same amount of finely grated Pecorino Romano for a sharper, slightly saltier flavor and very similar crispy, lacy edges.
Olive oil ➝ Avocado oil: Swap olive oil for avocado oil to keep the recipe neutral in flavor and great for high-heat roasting with the same crisp texture.
Parmesan cheese ➝ Nutritional yeast (dairy-free twist): Replace Parmesan with nutritional yeast for a savory, cheesy vibe that stays dairy-free, and sprinkle extra on after baking for more punch.

Tips

Slice evenly for even browning: Aim for ¼-inch thick rounds and try to keep the thickness consistent, which helps every piece cook at the same rate and crisp evenly.
Do not crowd the pan: Give each zucchini round a little breathing room on the baking sheet, since crowding traps steam and leads to soft, soggy slices instead of crisp ones.
Use finely grated cheese: Finely grated or powdery Parmesan sticks better to the zucchini and melts into a golden crust, while thicker shreds slide off more easily.
Season lightly with salt: Remember that Parmesan is salty on its own, so keep the added salt modest to avoid an overly salty finished dish.

Energy	121	kcal
Protein	5	g
Total Fat	10	g
Carbohydrates	5	g
Dietary Fiber	2	g

FAQ

How do I keep the zucchini rounds from turning soggy?: Dry the slices well before seasoning, avoid crowding the pan, and bake on high heat. Patting with paper towels pulls off surface moisture, and space between slices lets steam escape so the cheese can crisp instead of steam.
Can I make these baked zucchini rounds ahead of time?: They taste best right from the oven, but you can bake them, cool completely, and store in the fridge for up to two days. Reheat on a parchment-lined baking sheet at 400°F for a few minutes to bring back some crispness.
Can I make this recipe in an air fryer instead of the oven?: Yes, arrange the coated zucchini rounds in a single layer in the air fryer basket and cook at 390°F for about 7 to 9 minutes. Check early and add a minute at a time until the cheese is browned and the edges look crisp.
How can I make this recipe fully dairy-free or vegan?: Skip the Parmesan and use nutritional yeast for cheesy flavor, then add extra Italian seasoning for more punch. You can also stir a little almond flour into the nutritional yeast for a slightly crunchier coating.