Baked Parmesan Zucchini Recipe | Healthy Low-Carb Snack Idea
"Baked parmesan zucchini is crispy, cheesy, and delicious. A healthy recipe that makes the perfect side dish, appetizer, or low-carb snack for family dinners or parties."
Equipment
- Sharp knife and cutting board
- Mixing bowls
- Pastry brush
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 3 medium zucchini, sliced into ¼-inch rounds or sticks
- ½ cup freshly grated parmesan cheese
- ¼ cup breadcrumbs (optional, for extra crunch)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp dried oregano or thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Prep Zucchini: Wash and slice zucchini evenly. Pat dry with paper towels to remove excess moisture.
- Make Coating: In a bowl, mix parmesan, breadcrumbs, garlic, oregano, salt, and pepper.
- Arrange Slices: Place zucchini on a parchment-lined baking sheet. Brush lightly with olive oil. Sprinkle parmesan mixture evenly over slices.
- Bake: Preheat oven to 400°F (200°C). Bake for 15–20 minutes until zucchini is tender and topping is golden brown. Broil for 1–2 minutes for extra crispness.
- Serve: Transfer to a cooling rack briefly to maintain crunch. Garnish with parsley and serve hot with dips like marinara or ranch.
Notes
- Variations: Add mozzarella for gooeyness, chili flakes for spice, or nutritional yeast for a vegan version.
- Storage: Refrigerate up to 3 days; freeze uncooked slices for 2 months.
- Reheating: Use oven or air fryer to restore crispness; avoid microwaving.
- Pairings: Perfect with chicken, fish, pasta, or dips like garlic aioli and tzatziki.
- Common Mistakes: Prevent sogginess by patting zucchini dry, bake at moderate heat to avoid burning parmesan, and slice uniformly for even crispness.