Baked Parmesan Zucchini: The Only Side You'll Ever Need?
Golden, tender-crisp zucchini rounds coated in savory parmesan and herbs – this side dish is easy, healthy, and utterly addictive.
Equipment
- Mixing Bowls For oil and cheese mixture
- Baking Sheet
- Parchment paper For easier cleanup
- Knife and cutting board
- Oven
Ingredients
- 2 medium zucchini, sliced into ½-inch rounds
- 2 tbsp olive oil
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
- Optional: Red pepper flakes, for heat
- Optional: Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and dry the zucchini. Slice into ½-inch thick rounds.
- In a large bowl, toss zucchini slices with olive oil to coat lightly.
- In a separate bowl, mix Parmesan, garlic powder, oregano, salt, pepper, and optional red pepper flakes.
- Sprinkle the Parmesan mixture over zucchini and toss gently to coat evenly. Press lightly if needed.
- Arrange slices on a parchment-lined baking sheet in a single layer.
- Bake for 15–20 minutes until zucchini is tender and cheese is golden. Broil briefly for extra crispness, if desired.
- Let cool slightly. Garnish with fresh parsley and serve immediately.
Notes
Don’t overcrowd the baking sheet – spacing is key to crispy results. Try a parmesan-pecorino blend for sharper flavor or add panko for crunch. Broil briefly for extra crispness!