Crispy Baked Parmesan Zucchini: The Quick, Cheesy Side Dish
Make this simple baked parmesan zucchini for a healthy, low-carb side dish that comes out crispy every time. It is fast enough for weeknight dinners and flavorful enough for any gathering.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 medium zucchini
- 1 tablespoon olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs (for extra crispiness)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash the zucchini and slice them into rounds about 1/4 inch thick, or cut them into sticks.
- Place the zucchini pieces on paper towels and pat them very dry. This step is key for crispiness.
- In a small bowl, mix the Parmesan cheese, panko breadcrumbs, garlic powder, salt, and pepper.
- Lightly brush or toss the zucchini pieces with olive oil.
- Dredge each piece of zucchini in the Parmesan mixture, pressing lightly so the coating adheres.
- Arrange the coated zucchini in a single layer on the prepared baking sheet. Do not let pieces touch.
- Bake for 12 to 15 minutes, flipping halfway through, until the coating is golden brown and the zucchini is tender-crisp.
- Serve immediately as a healthy baked veggie side or quick zucchini appetizer.
Notes
- To get maximum crunch, avoid overcrowding the baking sheet. Use two sheets if necessary.
- If you skip the panko, the zucchini will still be good, but less crispy.
- This recipe works well as a low carb zucchini snack when you need something fast.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 110
- Sugar: 3
- Sodium: 280
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 6
- Cholesterol: 10