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These baked Parmesan zucchini rounds deliver a crispy and flavorful side that is perfect for holiday dinners, casual get togethers, or whenever you want a simple but delicious vegetable snack. The combination of tender zucchini with a golden Parmesan crust creates a dish that feels both indulgent and light. They come together quickly with minimal prep, making them a hit year round.
I first brought this recipe to a holiday potluck and was surprised by how many people asked for the recipe afterward. Now they often reappear on my table for game days or family dinners.
Ingredients
- Zucchinis: Two medium zucchinis sliced into rounds—choose firm zucchinis with a vibrant green color for the best texture
- Olive oil: Two tablespoons of olive oil—extra virgin adds fruity notes and helps seasoning stick
- Salt: Half a teaspoon of salt—balances flavors and helps draw out moisture
- Black pepper: Quarter teaspoon black pepper—adds mild heat, freshly ground is best
- Garlic powder: Half a teaspoon garlic powder—infuses a savory note that complements the cheese
- Italian seasoning: Half a teaspoon Italian seasoning—blend of herbs like oregano and basil brings classic Mediterranean flair
- Parmesan cheese: Half a cup grated Parmesan cheese—freshly grated from a block melts beautifully and crisps up nicely
Instructions
- Prepare the zucchini:
- Wash the zucchinis thoroughly and pat them dry using paper towels. Uniformly cut the zucchinis into approximately ¼inch thick rounds. This thickness ensures they cook evenly and crisp properly without becoming mushy.
- Season the rounds:
- Place the zucchini slices into a large bowl. Add olive oil, salt, black pepper, garlic powder, and Italian seasoning. Toss the slices gently but thoroughly to coat each one evenly with the oil and spices. This step locks flavor into every bite.
- Arrange on baking sheet:
- Line a baking tray with parchment paper or a silicone baking mat to prevent sticking. Arrange the zucchini slices in a single layer without any overlap. This spacing is essential to allow air to circulate and promote maximum crisping.
- Top with Parmesan:
- Generously sprinkle the grated Parmesan over the zucchini rounds. Make sure each piece receives enough cheese to form a golden crust as it bakes. The cheese is the magic that turns simple zucchini into an irresistible appetizer or side.
- Bake to golden perfection:
- Place the baking tray in a preheated oven at 425 degrees Fahrenheit (220 degrees Celsius). Bake for 15 to 18 minutes. Look for the cheese to melt, bubble, and develop a golden brown color while the zucchini edges become slightly crisp. If you want even deeper color and crunch, broil the rounds for an additional one to two minutes, watching carefully to avoid burning.
- Serve immediately:
- Remove the tray from the oven and let the rounds cool for two to three minutes. Serve them warm for the best contrast between the crisp edges and the tender interior.
Parmesan cheese is my favorite ingredient here because it transforms mild vegetables into something with a nutty, salty richness. One year during Christmas dinner, everyone was so busy reaching for these rounds that I almost had to hide the last few for myself. It’s funny how something so simple can become the star of the table.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat in a hot oven or air fryer for a few minutes to regain crispness, but avoid microwaving as this will make them soggy. Best enjoyed fresh.
Ingredient Substitutions
You can swap Parmesan with Asiago cheese for a bolder, nuttier flavor. Avocado oil is an excellent alternative to olive oil due to its high smoke point and neutral taste. For more crunch, sprinkle a bit of panko breadcrumbs on top before baking, though this will add gluten.
Serving Suggestions
Serve these rounds with a side of marinara sauce or garlic aioli for dipping to elevate the appetizer experience. They also pair well with grilled meats or seafood alongside a crisp white wine like Sauvignon Blanc.
These baked Parmesan zucchini rounds are an easy, crowd pleasing side that crisps up beautifully. Enjoy them warm for the best texture.
Common Questions About the Recipe
- → Why did my zucchini rounds turn out soggy?
Excess moisture causes sogginess. Pat the zucchini rounds dry thoroughly before seasoning and arrange them in a single layer on the baking tray.
- → How do I prevent the cheese from burning?
Monitor closely during the last baking minutes. Broil briefly for browning, but watch carefully to avoid burning the cheese.
- → Can I prepare these ahead of time?
They taste best fresh for crispiness. If prepping early, bake slightly less, then reheat briefly in a hot oven to restore crunch.
- → Is yellow squash a good substitute?
Yes, yellow squash can be used. It offers a sweeter flavor and adds color contrast while maintaining a similar texture.
- → How can I add extra crunch to the rounds?
Sprinkle panko breadcrumbs over the parmesan before baking for an added crunchy texture.