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
These look delicious! The only thing I'm wondering, with most veggies roasted in the oven, you use olive oil, but none in this recipe. Is there a reason for that?
I just made these and couldn't stop eating them. I had Tastefully Simple Rustic Herb seasoning on hand and the combination with the zucchini was super tasty. I also experimented with some with shredded parm and others with grated parm. Both were equally delicious but the ones with grated parm turned out a little crispier.
We've been making these from my dad's garden since I was a little girl. We spread just a dab of margarine (or butter) on each slice before topping with parmesan cheese and cook them about 3-4 inches under the broiler for 2-3 min. It takes more time to add the margarine, but the cheese sticks to the zucchini better, and it adds a little extra flavor. Doing them under the broiler, though, you have to keep a VERY close eye on them; they cook FAST. We always leave the oven door cracked to watch them closely until the cheese has browned. This has to be my kids' favorite vegetable side! We have to cook at least 2 pans to have enough to satisfy everyone. And the kids LOVE these as a mid-afternoon or after school snack as well!
These look positively amazing and I'm slapping my forehead with "Why didn't I think of that?" What a wonderful treat and way to use up zucchini fast. Thank you.
Made these this weekend and they were outstanding. This will be made again, in private so I can eat them all! I'm going to try this on cauliflower, don't see why it wouldn't work. Thanks for a great article and recipe.
So....my husband made this last night for dinner. And we're planning on making it again tonight. We've renamed it "Zucchini Crack". SO delicious!
Ha ha, Rosalie...I have to say I agree with you! Isn't this stuff addictive?! 😉
I've made these zucchini rounds several times now. Always great! Even the grand kids eat them like candy. Last night I placed a full "pinch" of chopped oregano on each round before I placed it in the oven...even better!
Why leave the skin on the zucchini rounds? I don't look forward to eating them. Can this recipe turnout well without the skins left on the rounds? Thanks!
Hi! Great idea--I'm wondering (since I'm not a big fan of zucchini, and we grow tons of squash in our homestead garden), can you do this with summer squash? Have you tried this? Thanks! 🙂
You have me looking forward to a summer garden over flowing with squash! It's only February. such a simole idea I'd never have thought of myself. Pinned for summer. Thanks!
I do however have an overflow of lemons and just blogged about making lemon extract to save all that crisp lemony flavor.
Keep moving mama!
Thanks, Wendy! Yes, the way garden zucchini seems to multiply exponentially, this recipe ends up getting a lot of action around our house every summer. 😉 Hope you enjoy it, too! And your homemade lemon extract sounds delicious!
Can you tell me what the serving size is? I'm counting carbs.
Hi Lisa! Using two medium zucchini, this recipe makes 2 to 4 servings...it just depends on how big of a serving you want to enjoy. The nutrition facts at the bottom of the recipe were calculated for 2 servings. Does that help give you the info you need?
Can I do this with frozen zucchini? What can i use as a substitute for palmisan - will cheddar or gauge do? Thanks can't wait to try this!
Hi Fatima! I've never tried this recipe with frozen zucchini, but my guess is that it would get really soggy and not work very well. I've not tried other cheeses either...Parmesan forms a nice crust and cheddar would probably get gooey. But good luck if you decide to experiment!
Love this! Will be making them for an event in hosting on Sunday! I know you state to serve immediately. How far in advance can I make them without taking away from the taste? So they get soggy after a while? THANKS IN ADVANCE!
Hi Cece! I apologize that I'm too late in replying to your comment. I do find that the undersides of these zucchini rounds become soggy once they cool, which is why I recommend serving them straight out of the oven. Hope that they were a hit at your event!
We didn't grow zucchini this year, but we do have a ton of yellow summer squash. I'm going to try this tonight. Thanks for sharing!
Would you believe I've never tried this with yellow squash, Aileen?! I hope it turned out great! 🙂
Just made these...LOVE EM!!!
So happy to hear it, Carol...enjoy! 🙂
Hey Samantha,
your post is wonderful! I love Zucchini and this looks amazing!!
Can't wait to try it out myself. 🙂
Thanks so much, Sam...I hope you enjoy! 🙂
Awesome recipe! I noticed that you used parchment paper in the pics. Did you bake on that as well? I'm trying to stay away from commercial cooking spray and decided brush a little olive oil on the pan then "move" the zucchini around on both side. I also added the seasoning along with a little paprika to the cheese and mixed it before I put it on the rounds, Yummy!
Hi there...I'm so glad you enjoyed these, and thanks for sharing your tips! 🙂 I've made this recipe different ways...either on a lightly oiled or "cooking sprayed" baking sheet (usually lined with foil first for easy cleanup) or on a parchment paper-lined baking sheet. I typically use parchment paper either way works...I think it's just a matter of personal preference. 🙂
Wonder recipes and even better pictures!
Thanks so much, Lynne...hope you enjoy them if you have a chance to try them! 🙂
Hi, would this work with freshly shredded Parmesan, instead of grated?
I'm guessing so, Sarah...as long as it's fresh Parmesan, I imagine it would still melt nicely. But as I haven't tried it myself, please let us know how it turns out if you go for it! 🙂
I love zucchini! These look like a tasty replacement for chips. I am gonna try dipping them in some hummus.
That sounds yummy, Christopher! I'm not sure if these are crispy enough to dip in hummus -- the underside does stay soft -- but maybe you could dollop some on top? 🙂
Just made these and they were awesome! My husband said this was his favorite thing I have made with zucchini!
Yay, Beth...I love that these are a new favorite! Thanks for letting me know that y'all enjoyed them. 🙂