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 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 😛
Absolutely Delicious!! Thank you
You're welcome, Katie! 🙂
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).
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
What is the nutrition facts on this?
Just tried this recipe tonight with zucchini picked from the garden today. Crazy good and ooohhhh so simple! Thank you for sharing this recipe.
You're very welcome, Jennifer! I'm glad you enjoyed it so much. Gotta love that garden-fresh zucchini! 🙂
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!
Ha ha...you had me worried for a second there, Pearl! Glad to hear this was such a hit. 🙂
I tried the "Baked Parmesan Zucchini Rounds" for the first time. They were a hit. Thank you for this delicious recipe
So happy to hear this was a hit, Valerie!
I will make this lovely recipe tonight! Just the thing to serve with veal parm. But, dang! You made that baby cry!!
I can't find the recipe for Baked Parmesan Zucchini I want to try it as I love Zucchini Squash.
Scroll up from the comment section, Rose, and you should see the recipe. 🙂
I can't wait to try your yummy looking recipes. So happy I found your site.
these are great if you want to kick them up a notch put a little dollop of spaghetti sauce on them then the cheese
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.
Can you do this with yellow squash?
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!
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...
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.
Can't wait to try this! But the best part was seeing that pretty little gal with her dimpled hands! ?
Have not made it but I will sounds great.