This Baked Zucchini with Parmesan Cheese recipe combines the delicate flavor of baked zucchini with a crunchy Parmesan and herb crust. It's the perfect side dish for any gathering or family mealtime. Even picky eaters in the family will finish it in no time! Let's dive into the recipe!
This recipe is:
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- Low Carb
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- Keto
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- Gluten Free
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- Vegetarian
Table of Contents
6 Reasons to love this recipe
Still thinking if you should make this roasted zucchini or not? Let me give you 6 reasons to love this recipe!
This recipe is:
- Low carb, keto-friendly, gluten-free and vegetarian!
- Uses minimal ingredients and easy preparation!
- Versatile side dish with a satisfying crunch!
- Great for meal prep and quick servings!
- A creative way to enjoy zucchini!
- A delightful blend of herbs and Parmesan!
Is this Baked Zucchini low carb?
Ingredients List For Baked Zucchini with Parmesan Cheese:
The ingredients for this baked parmesan zucchini recipe are straightforward, offering a blend of freshness and flavor that's hard to beat. You will also find some ingredient alternatives if you want to swap something.
- 2 medium zucchinis, sliced into ¼ inch rounds
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon garlic powder
- ½ cup freshly grated Parmesan cheese
Ingredient Substitutions:
- Olive oil: Use avocado oil or MCT oil if you don't have olive oil.
- Dried oregano: Dried thyme offers a different but delicious flavor.
- Dried basil: Try dried marjoram for a sweet and citrusy flavor.
- Garlic powder: Onion powder is a great option if you don't have garlic powder.
- Freshly grated parmesan cheese: Canned parmesan cheese will work, but it has anti-caking agents that might affect the carb count slightly.
Additional Ingredients
Looking for something a little different than what is suggested in the recipe card? I've got you covered with some delicious optional ingredients.
- Smoked Paprika: Add ¼ teaspoon of smoked paprika for a subtle smokiness and vibrant color.
- Lemon Zest: Brings a bright, citrus note that pairs beautifully with the Parmesan. Zest approximately ½ of a lemon.
- Chili Flakes: Offers a hint of heat. Or try Cayenne, Chipotle, or, for less heat, adobo chili. ¼ teaspoon of any of these suggestions is enough.
- Cumin: Provides a warm, earthy flavor. I lightly sprinkle on top of the zucchini rather than adding to the spice mix.
- Aleppo Pepper: A mild, fruity pepper that introduces a unique, slightly tangy heat. This is one of my favorite peppers to use! Just sprinkle lightly on top.
- Italian Seasoning: Use your favorite ready-made seasoning for this. Add up to ½ teaspoon to the seasoning mix, but omit the oregano and basil in the standard recipe.
Cooking Tools
To make this roasted zucchini recipe, you will need the following cooking tools:
- Rimmed baking sheet
- Parchment Paper
- Measuring cups and spoons
How to make Baked Zucchini with Parmesan Cheese: Complete Cooking Guide
Cooking method
- Baking
Preparation Steps
- Measure all the ingredients in precise quantities.
- Line a baking sheet with parchment paper or lightly spray it with cooking oil to prevent sticking.
Cooking Instructions
- Preheat your oven to 425F.
- Line a baking sheet with parchment for easy cleanup, or give it a light spray with cooking oil to prevent sticking.
- Slice your zucchinis into uniform ¼-inch rounds to ensure they cook evenly.
- In a large mixing bowl, gently toss these slices with olive oil to coat them lightly. Place them in a single layer on the baking sheet.
- Mix the cheese and herbs together in a small bowl, then sprinkle over your zucchini slices. Place the baking sheet on a rack near the top of the oven.
- Bake for 5 minutes. Turn on the broiler and bake for another 5-6 minutes or until the cheese has turned golden. Keep an eye out to prevent burning!
- Delicious zucchini parmesan is ready to make your day good!
Cooking Steps
Step 1: place the zucchini rounds in a bowl and coat well with the oil.
Step 2: combine all the herbs along with the Parmesan cheese in a bowl. Mix well.
Step 3: lay the zucchini in a single layer on a lightly oiled, rimmed baking sheet.
Step 4: sprinkle the herbed cheese mixture evenly over all of the zucchini rounds.
Step 5: bake and rotate the pan half-way through the cook time to ensure even cooking.
Step 6: when golden brown and bubbling, they are done. Remove from the oven and serve hot.
💡 My Pro Tips
Tired of getting soggy zucchini in zucchini recipes? Follow my tip to avoid that! The bigger the zucchini, the more water it contains. If you use a huge zucchini, your rounds will likely turn mushy rather than slightly firm. Opt for a medium to small zucchini for this recipe to get the best results.
Another flavor boost tip is to "reawaken" the herbs by giving them a quick crush between the fingertips or a gentle grind with a mortar and pestle (if you have one). This technique releases the essential oils trapped inside the dried herbs, subtly intensifying their flavor.
⏲️ Time-Saving Tips
- Prep in Advance: Slice your zucchinis and store them in an airtight container in the fridge a night ahead to reduce prep time.
- Even Slicing: Use a mandoline to slice the zucchini rounds evenly. This is a fast way to process a lot of zucchini in very little time.
- Mix Seasonings Early: Combine your Parmesan and seasonings in a sealed container so they're ready to sprinkle when you start cooking.
- Line Your Baking Sheet: Use parchment paper for easy cleanup. This lets you move on to your next task without scrubbing the pan.
Storage and Reheating
Let's keep your baked zucchini with Parmesan cheese leftovers delicious.
Storage Tips
- Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days. Be sure the zucchini is cool before packing to prevent condensation, which can make them soggy.
Reheating Tips
- To maintain the crispiness, reheat the zucchini rounds in the oven at 400°F for about 5-10 minutes or until they're heated through and the cheese is bubbly. A toaster oven works well for smaller batches. Avoid the microwave as it will make everything mushy.
Freezing Tips
- Freezing is not recommended for this dish. The texture of zucchini changes significantly when frozen and reheated, becoming mushy and losing the delightful crispness that makes this dish special.
What to serve with Baked Zucchini:
Wondering what to enjoy with this delicious veggie side dish? I have some delicious main course recipes you will love!
- Leg of Lamb: Discover the succulence of the slow-roasted leg of lamb, which pairs perfectly with the zucchini Parmesan recipe.
- Grilled Lamb Chops: Grilled lamb chops offer a quick and delicious way to enjoy lamb's deep, distinctive taste, and baked zucchini enhances the taste!
- Grilled Thick Cut Pork Chops: This recipe is perfect for roasted vegetables, and you can enjoy a complete meal high in protein!
- Lamb Loin Chops: Enjoy this delicious dish, pan-seared to a tantalizing crisp! You will love pairing it with roasted zucchini.
- Rotisserie Chicken: Embrace the convenience and universal appeal of rotisserie chicken, a versatile dish that promises tender, flavorful meat that pairs well with virtually any side.
Conclusion: Baked Zucchini is a must-try
With its simple preparation, versatility, and delightful flavors, Baked Zucchini With Parmesan Cheese is a side dish that promises satisfaction in every bite. Pair it with any of our suggested main dishes for a complete meal, or enjoy it as a snack; it will not disappoint... and only you will know just how simple this recipe is!
Try this low-carb comfort food, leave your feedback in the comments below, or ask any questions you have regarding this recipe. You can also share a picture of your creation with me on my Instagram and Facebook page!
Love this side dish? I have delicious zucchini recipes you can enjoy as easy side dish recipes:
FAQ's
To prevent soggy zucchini, ensure you slice it evenly and not too thinly, as thicker slices retain their texture better.
There's no need to peel zucchini before roasting. The skin of zucchini is thin, tender, and full of nutrients. Plus, it adds a nice color and texture to your dish, contributing to the overall flavor.
For a crispier Parmesan topping, evenly distribute a thin layer of the cheese over the zucchini slices. Broil the zucchini for the last 4-5 minutes of cooking, and watch closely to prevent burning. This method helps achieve a golden brown and crispy layer of Parmesan.
Baked Zucchini with Parmesan Cheese
Ingredients
- 2 medium Zucchini sliced into ¼ inch rounds
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon garlic powder
- ⅔ cup Parmesan cheese freshly grated
Instructions
- Step 1: Preheat your oven to 425°F. While it is warming, prepare a baking sheet by lining it with parchment paper or lightly greasing it with cooking spray.
- Step 2: In a large bowl, drizzle olive oil over the zucchini rounds, just enough to lightly coat them. Add the zucchini in a single layer to the baking sheet.
- Step 3: Mix the Parmesan cheese, oregano, basil, garlic powder, salt, and pepper in a small bowl. Sprinkle this seasoning mix over the zucchini evenly.
- Step 4: Place the baking sheet in the preheated oven. Bake for about 4-5 minutes, or until the zucchini is tender.
- Step 5: For the golden finish, switch the oven to broil for 4-5 minutes of baking (or a shorter amount of time depending on your oven!). Keep a close watch to prevent any burning.
- Step 6: Remove the baking sheet from the oven and let the zucchini rounds cool for a few minutes. Serve them warm as a delightful side dish or a healthy snack.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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Is it low carb? Learn more about it:
Dylan says
Zucchini Parm without the good stuff. "Zucchini" I "they",not "it".
Scott Groth says
Hi Dylan:
Thanks for writing. You could say that's exactly what it is... but it's also a really nice side dish. Unsure about the second part of your comment- let me know if there is something I need to update etc. Thanks! Scott
Mary McSorley says
Made this tonight and will definitely keep in my rotation . Might add just a bit of Panko to the mix for texture next time. Really like the cooking method. Thanks for sharing.
Scott Groth says
Hi Mary: this is fantastic news- and it is in my summer rotation too! The addition of panko is a great idea… and for any low carb peeps reading this out there, I am going to try crushing up some pork rinds and adding them in for texture too! Great idea- thank you so much for taking the time to share!
Have a wonderful day!
Scott
Amy says
Could I do this with yellow squash and Zuchinni? I'm really excited to try this!!!
Scott Groth says
Hi Amy:
Absolutely you can use yellow squash… just make sure that the ones you choose are medium to small squash to keep that moisture content lower!
Any questions, I’m here to help-
Thanks,
Scott