Baked Parmesan Zucchini Rounds
Baked Parmesan Zucchini Rounds are the BEST way to use up summer zucchini! This simple, addictive side dish is quick & easy using just TWO ingredients!
Zucchini is one of those summer vegetables that not only grows abundantly, but it tends to come in all at once. Thanks to my generous in-laws and their bountiful garden, we are the lucky recipients of boatloads of it each summer, and I try to use it up in a variety of ways, from breads and muffins to fritters to hiding it in as many dinner entrees as possible.
However, my old standby recipe for enjoying zucchini as a dinnertime side dish are these Baked Parmesan Zucchini Rounds. I hesitate to even call this a recipe because it requires only two ingredients and about five minutes to prepare.
Baked Zucchini
If you want to get all wild and crazy, you can sprinkle your zucchini slices with a bit of garlic salt and freshly ground black pepper before spooning on the Parmesan. It's a step I always include when I make this recipe. Of course, if you elect to do that, budget an additional 30 seconds of prep time into the long and arduous process of making this recipe. 😉
Even those who claim to dislike zucchini will be popping these little babies in their mouth as fast as humanly possible. By baking at a relatively high temperature, the slices get nice and soft. They develop an almost creamy texture, while the Parmesan turns crispy and golden brown.
You can experiment with the thickness of your zucchini slices and the ratio of Parmesan to zucchini to determine your sweet spot. I find that ¼-inch thick slices work pretty perfectly. And since I like to put a generous mound of grated Parm on each round, I end up using about ¼ cup of cheese per every medium-sized zucchini that I slice up.
Regardless of how you decide to customize these, I definitely recommend making more than you anticipate needing. For one thing, the zucchini rounds do shrink a bit during the baking process. But on top of that, they are just so dang tasty. Don't tell anyone, but I may have eaten an entire pan of these all by myself...a time or twelve.
Oh, and feel free to place your slices much closer together than depicted in the pics on this post. I evenly spaced them for more aesthetic photography. But typically, I cram them on the pan and don't pay any heed to neat, symmetrical rows. 😉
A certain someone at my house was very intrigued by my endeavors on this particular day.
As you will see below, towards the end of my photo shoot, she just couldn't resist touching, and then grabbing, and then face planting ("Mama, I smell!") into my carefully arranged plate. And after that, she didn't appreciate being informed that she needed to step away from the zucchini.
If you love zucchini as much as my little gal, you definitely need to give these Baked Parmesan Zucchini Rounds a try. If you hate zucchini, they just might change your mind. And if you have lots and lots of fresh garden zucchini to use up every summer? I think you'll find yourself falling back on this recipe quite often!
Finally, if you're overrun with yellow summer squash, this same concept will work for that! Be sure to check out the full post I did using yellow squash. I also shared Baked Parmesan Summer Veggies combining zucchini, yellow squash, and tomatoes -- yum!
More Summer Side Dish Recipes
- Baked Parmesan Summer Veggies
- Marinated Tomatoes
- Corn, Tomato, & Avocado Salad
- Creamy German Cucumber Salad ~ Gurkensalat
Baked Parmesan Zucchini Rounds
Ingredients
- 2 medium-sized zucchini
- ½ cup freshly grated Parmesan cheese
- Garlic salt & freshly ground black pepper, optional
Instructions
- Place oven rack in center position of oven. Preheat to 425°F. Line a baking sheet with foil (lightly misted with cooking spray) OR parchment paper.
- Wash and dry zucchini, and cut into ¼-inch thick slices. Arrange zucchini rounds on prepared pan, with little to no space between them. If desired, lightly sprinkle zucchini with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of zucchini. Bake for 15 to 20 minutes, or until Parmesan turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes!) Serve immediately.
Equipment Needed
Video
Nutrition
Post originally published on June 21, 2014
Yum - I need to try these soon. I usually pan saute my zucchini, but this looks cheesey wonderful!
Cheese makes everything better, doesn't it, Gina? 😉 I hope you enjoy these just as much (or perhaps more than?) your pan sauteed zucchini!
Love this! They look delicious, I bet my little guy would react the same way if I made him wait. So simple too..my favorite kind of dish!
I'm glad to be in good company, Sherri...it's just too tempting to put something yummy at eye level and expect them to be able to resist, right? 😉 These are definitely simple, so I hope you love them if you have a chance to try them. 🙂 Thanks for stopping by!
These look like a delicious way to enjoy zucchini! Pinning! (found this on The Weekend re-Treat--thanks for sharing!)
Thanks for stopping by, Kelly, and I really appreciate the pin! Hope you enjoy if you have a chance to try these! 🙂
Not to ask a stupid question, but do you serve these as a snack? or a side dish? They look delicious, I just can't think of when I would actually make this.
Not a stupid question at all! I've always made this zucchini recipe as a side dish. But I don't see why you couldn't serve it as an appetizer or enjoy these rounds as a snack! 🙂
Those look delicious!
Thank you, Anne! They sure are...and I'm only a little bit biased. 😉
Aww...love the recipe, but I love your dd's cute faces more...lol. Pinned.
Ha ha...thanks, Erlene! She's perfected that face. 😉 I appreciate your sweet comment and the pin!
I can't wait to try these. I love fried yellow squash, but this looks a lot healthier. Thanks for sharing.
Baking these with Parmesan gives them such flavor, Sara, that you won't even miss the frying. 🙂 Enjoy!
Oh my goodness, these were so yummy! And I don't like zucchini.:O
This recipe is a keeper.
I'm so glad you enjoyed these, Michelle! To be honest, I don't really care for zucchini prepared in certain ways either...but I inhale it when it's cooked like this! 😉
I'm a big zucchini fan and can't wait to try this one. Found your recipe at Pint Sized Baker’s Two-Cup Tuesday. I am one of the hostesses of Tickle My Tastebuds and would love you to stop by and link up this recipe if you have not yet already.
Thanks so much for the invite, Lori...hopping over now to check it out! 🙂
Now I know exactly how I'll be using up all that zucchini from my garden!
You and me both, Liz! We almost have more zucchini than we can eat...but we give it a valiant effort using this recipe. 😉
These look so delicious! I've been baking summer squash and zucchini with just pepper, salt and a sprinkling of olive oil. They are also good but dang the parmesan cheese makes them look so much tastier!
Thanks, Sara! Much like bacon, Parmesan makes everything better, doesn't it? 😉
These are amazing, Samantha. So perfect for a side dish at a summer BBQ!!
Thank you, Matt! We end up with so much zucchini all summer long that we eat these A LOT...but nobody is complaining. 😉
This recipe looks great! I love parmesan cheese!
Thanks
I hope you enjoy these, Sami! Thanks for stopping by. 🙂
I've made these but before I put the parmesan on I put a little lawrys seasoning salt and it's to die for!!!! My family devours them!
These are totally addictive, aren't they, Ashley? 😉 And I bet adding a little Lawry's makes them extra delicious. What a great idea...thanks for sharing! 🙂
I'm thinking some oil would be helpful. Mine completely burned up.
Hmmmm...I'm so sorry to hear that, Ashley! I've been making these for years and they've never required any oil. It's almost like making Parmesan crisps (where you just melt Parmesan into disks directly on a sheet pan) except that there's zucchini underneath. 🙂 Mine are typically done at 15 minutes, but if your oven runs hotter than mine and the cheese is melted and golden brown before that, definitely pull them out! They can go from done to burnt quickly. The only other thing I can think of that might affect them is the type of Parmesan you used? I use freshly grated, so I'm wondering if other varieties might brown faster? At any rate, I hate that these burned for you. 🙁 I hope they work out if you try them again!
Samantha --
Just as a note re: the crispy critter zucchini Ashley Johnson posted and encountered a problem -- perhaps a sheet of parchment paper would help on the cookie sheet, as I know from experience (one of my less expensive "no stick" cookie sheets is the culprit of burned/very browned choc. chip cookies, crostini breads, etc.) I have bought jelly roll pan/cookie sheets from Smart & Final and they are great for baking and no burning. Still think having parchment on hand is a great solution perhaps to the burned zucchini -- I am making some tomorrow and wish I had a little one like yours to share with -- wonderful that she likes vegetables!! You're blessed.
I appreciate you sharing that tip, Debbie! I love parchment paper and use it all the time in my baking. And thanks so much for your kind words about my little one...she's gotten a bit finicky about veggies since I first shared this recipe, but fingers crossed that she eventually comes back around. 😉 Hope you're having a great week!
Boy do those look yummy and your little girl is sooo flippin cute! Terrific post 🙂
Happy Blogging!
Happy Valley Chow
Thanks so much, Eric! Hope you had a great weekend!
Nice and easy. Thank you. Have a good week!
Thanks, Liz! I hope your week is wonderful as well! 🙂
Poor baby! I bet these smell wonderful - how could she resist? lol...Thanks for an easy, healthy and yummy recipe. Happy Sunday, and have a great week!
Ha, Deb...I've learned that something is within arm's reach, she pretty much can't resist! But she's cute, so she usually gets away with it... 😉 Enjoy the recipe, and I hope your week is off to a great start!