Baked Zucchini with Parmesan Cheese: Crispy, Low-Carb Delight
Indulge in the crispy, golden delight of baked zucchini rounds dusted with a blend of Parmesan and herbs. This simple yet sophisticated side dish promises to bring a touch of elegance to your table from an incredibly easy-to-make recipe. Perfect for low-carb, keto, gluten-free, and vegetarian diets!
Ingredients
- 2 medium zucchinis sliced into ¼-inch rounds
- 2 tablespoons olive oil or swap for avocado oil if you prefer
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon garlic powder
- ½ cup freshly grated Parmesan cheese
Instructions
- Step 1: Prep Your Zucchini
- Slice your zucchini into even rounds—about ¼ inch thick. Toss them gently in olive oil until they’re lightly coated. Arrange them in a single layer on your prepared baking sheet.
- Step 2: Mix the Magic Topping
- In a small bowl, combine the Parmesan cheese, dried herbs, garlic powder, salt, and pepper. Sprinkle this mixture generously over the zucchini slices.
- Step 3: Bake to Perfection
- Preheat your oven to 425°F. Pop the baking sheet in and bake for 5 minutes. Then, switch to broil for another 5–6 minutes, keeping an eye out for that gorgeous golden-brown finish. Once done, let them cool slightly before serving.
Notes
- From the two medium zucchinis used in this recipe, you’ll get approximately 35 rounds. For four people, that’s about 9 rounds per person (approximately ½ of a zucchini).
- To prevent soggy zucchini, opt for medium to small zucchinis, as larger ones contain more water and can turn mushy.
- Freezing is not recommended, as zucchini loses its texture when frozen and reheated.