Make this delicious snack/appetizer when you are craving something savory and low carb. This vegetarian and gluten-free baked parmesan zucchini recipe is super easy to make and very satisfying. Check out our easy step-by-step photos.
If you don't care for Parmesan cheese, you can use your favorite grated cheese
How To Make Baked Parmesan Zucchini
Make this recipe in 4 easy steps and let the oven do the rest of the work.
- Step 1: Spread grated parmesan cheese on a baking sheet.
- Step 2: Top parmesan cheese with overlapping slices or very thinly sliced zucchini
- Step 3: Season with pepper, Italian seasoning, and olive oil
Tips and Tricks
- Use a good quality Parmesan cheese and preferably grate it yourself
- If you don't like Parmesan cheese, use your favorite cheese. You may use a softer cheese such as cheddar or mozzarella, but it will need to be seasoned before topping it with the zucchini.
- Other cheese options are pecorino romano, manchego cheese, and asiago cheese. Use your favorite.
- Cream cheese, goat cheese, or Feta cheese are not good cheeses for this recipe
- Make sure you slice the zucchini very thinly
- Place the zucchini in a single layer, but slightly overlap them for a beautiful presentation and to get to eat more veggies.
- Serve them as part of your cheese board or as an appetizer or side dish.
- Check out our Crunchy Parmesan Crisp Recipe
Storage and Reheating
- Cut these baked parmesan zucchini into single portions.
- Store them in the fridge in an air-tight container.
- Eat them at room temperature, straight out of the fridge, or slightly reheated in a toaster oven.
Serving Suggestions
Serve them with other appetizers such as:
- Stuffed Mushrooms
- Stuffed Dates with Goat Cheese
- Labneh Balls
- Marinated Feta Cheese
- Mac and Cheese Bites
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Baked Parmesan Zucchini
- Total Time: 30 minutes
- Yield: 20 pieces
- Diet: Vegetarian
Description
Make this delicious snack/appetizer when you are craving something savory and low carb. This baked parmesan zucchini recipe is super easy to make and very satisfying.
Ingredients
- 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 40oºF
- Spread parmesan cheese to cover a 9x13 baking sheet. If you are using a disposable aluminum pan, line it with parchment paper. See Note 1
- Using a mandoline, thinly slice the zucchini. If you do not have a mandolin, thinly slice the zucchini with a sharp knife.
- Place the zucchini slices on top of the grated parmesan cheese, overlapping them until you cover it entirely.
- Season with black pepper, Italian seasoning, and olive oil.
- Bake for 20 minutes, let it cool, and carefully lift the parmesan zucchini from the baking sheet. Cut it into squares or rectangles and enjoy it warm or at room temperature.
Notes
- You may use shredded cheddar cheese or mozzarella cheese instead of parmesan. You will need to season it with salt and pepper before placing the zucchini on top.
- If you are using parmesan cheese, there's no need to salt the zucchini since the parmesan is salty enough.
- Prep Time: 10
- Cook Time: 20
- Category: snack
- Method: baked
- Cuisine: International
Nutrition
- Serving Size:
- Calories: 49
- Sugar: 0 g
- Sodium: 180.5 mg
- Fat: 3.5 g
- Saturated Fat: 1.6 g
- Trans Fat: 0.1 g
- Carbohydrates: 1.6 g
- Fiber: 0.1 g
- Protein: 2.9 g
- Cholesterol: 8.6 mg
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