Baked Parmesan Zucchini Rounds (Print Version)
Crispy baked zucchini rounds topped with Parmesan cheese and Italian herbs for a savory snack.
# What You'll Need:
→ Vegetables
01 -
2 medium zucchini, sliced into 1/4 inch rounds
→ Oils & Fats
02 -
2 tablespoons olive oil
→ Spices & Seasonings
03 -
1/2 teaspoon salt
04 -
1/4 teaspoon black pepper
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon Italian seasoning
→ Cheese
07 -
1/2 cup grated Parmesan cheese
# Steps to Follow:
01 -
Wash zucchinis thoroughly and dry with paper towels. Slice into uniform 1/4 inch thick rounds using a mandoline for consistent thickness.
02 -
In a large bowl, toss zucchini slices with olive oil, salt, black pepper, garlic powder, and Italian seasoning until each piece is evenly coated.
03 -
Line a baking tray with parchment paper or a silicone mat. Lay zucchini rounds in a single, non-overlapping layer for even crisping.
04 -
Generously sprinkle grated Parmesan cheese over each zucchini round ensuring full coverage.
05 -
Bake in a preheated oven at 425°F for 15 to 18 minutes or until cheese is golden and edges of zucchini are crispy. Optionally broil for 1 to 2 minutes for extra browning, monitoring closely to prevent burning.
06 -
Remove from oven and allow to cool 2 to 3 minutes before serving to preserve texture and flavor. Serve immediately.
# Additional Notes:
01 -
Pat zucchini dry before seasoning to enhance crispness by reducing moisture release during baking.
02 -
Use freshly grated Parmesan from a block for better melting and browning compared to pre-grated cheese.
03 -
Monitor closely during broiling phase to avoid burning the cheese.
04 -
Serve with marinara sauce or garlic aioli for a restaurant-quality appetizer.