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 Chips

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.

Zucchini Parmesan

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 Parmesan Zucchini

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. 😉

Zuchini

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.

Baked Zucchini

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.

Parmesan Zucchini

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.

golden cheese topping on baking sheet

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.

Zucchini

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.

Baby trying to steal off plate

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!

Zucchini Recipes

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 Zucchini Rounds ~ you're just 2 ingredients away from a quick and easy, delicious summer side dish! | FiveHeartHome.com

Baked Parmesan Zucchini Rounds

A simple summer side dish of Baked Parmesan Zucchini Rounds comes together quickly using only two ingredients...and will disappear from the table even faster!
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 to 4 servings
Calories: 141kcal
Print Pin Rate

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.

Video

Nutrition

Calories: 141kcal | Carbohydrates: 7g | Protein: 11g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 397mg | Potassium: 542mg | Fiber: 1g | Sugar: 5g | Vitamin A: 610IU | Vitamin C: 35.1mg | Calcium: 309mg | Iron: 1mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

 

Post originally published on June 21, 2014

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182 Comments

  1. These are SO addictive. These are officially my new favourite side dish, although I am very tempted right now to go make another match for a midnight snack, ha! I think the key is good quality parmesan. I buy ours from Costco. They have huge blocks (not the pre shredded stuff) that are incredible. No parmesan compares anymore 😛

  2. I'm making these tonight, along with your Mexican cornbread casserole 🙂 I've done a variety of zucchini baked in the oven, sticks with olive oil and dusted with panko, parmesan, and garlic salt/pepper and others but love the simplicity of this recipe. I just found your site and adore your little one, she's obviously "into" her mama's cooking and wants to participate!! Thanks for the great recipe ideas. (I'm in Texas too and don't have a problem with making Fall food in the dead of August lol).

  3. The first time I made these they were delicious. The second time, I added a pepperoni slice before the cheese. They were much better. The third time, I added some marinara sauce to the mix. They were dang near perfect. I am thinking about buffalo chicken next. Thanks for sharing.

    Mark N

  4. Just tried this recipe tonight with zucchini picked from the garden today. Crazy good and ooohhhh so simple! Thank you for sharing this recipe.

    1. You're very welcome, Jennifer! I'm glad you enjoyed it so much. Gotta love that garden-fresh zucchini! 🙂

  5. I had a big, big, big problem with this dish.
    I made not enough of Baked Parmesan Zucchini Rounds.
    Next time, I must bake not two medium-size zucchini, but at least four!
    Thank you for this recipe!

    1. Ha ha...you had me worried for a second there, Pearl! Glad to hear this was such a hit. 🙂

  6. I tried the "Baked Parmesan Zucchini Rounds" for the first time. They were a hit. Thank you for this delicious recipe

  7. I will make this lovely recipe tonight! Just the thing to serve with veal parm. But, dang! You made that baby cry!!

  8. these are great if you want to kick them up a notch put a little dollop of spaghetti sauce on them then the cheese

  9. Great recipe! I used yellow squash with mozzarella on some and canned parmesan. They came out great! I even overcooked them because my timer didn't go off like it should have. It was a great way to get through lots of squash. I used two pretty big ones for four of us and one of my kids doesn't like squash. Not a crumb leftover.

  10. I can't wait to make these! My hubby is a recently diagnosed diabetic who LOVES food. Constantly on the hunt for interesting low carb, low sugar sides- and these look amaze-balls. Thanks!

  11. While these were definitely tasty, my parmesan cheese didn't get all melty like yours in the picture. It browned alright but didn't melt. I had the oven at 425 as specified...

    1. Try buying a fresh block (triangle) of parmesan cheese and grating it yourself. It melts and taste better than anything that you can buy in a jar or bag.

  12. Can't wait to try this! But the best part was seeing that pretty little gal with her dimpled hands! ?