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
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 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