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
This has become a staple every summer. I make this at least once a week during zucchini season. Thank you so much for such a simple delicious recipe!!
So good and SO easy!!!
I made this tonight with zucchini and summer squash. I ate almost all of it myself. I will make it again frequently
Can I use frozen zucchini? 😬 I have some sliced up that I need to use up. Thank you!
Hi Diana! Hmmm...I've never tried this recipe with frozen zucchini. I'm afraid it may get extra mushy or let off a lot of water when thawing/baking, but that's just a guess...I'm sorry I can't say for sure. Please come back and let us know how it turned out if you decide to give it a try!
Guilty. Ate the whole damn pan full. I have a few romanesco zucchini to deal with and it is a rainy morning. This is on my go to list of fast amazing food treats.
Ha ha, Abby...glad to know I'm in good company polishing off the whole pan myself! 😉
Baking temperature is ??????
Hi Darlene! It's in the recipe card where the directions are...425°F. 🙂
Easy and delicious. Yum!
These were a big hit with my family! Somehow I managed to not follow the recipe and they still tasted great! Not for sure if it is because I am always trying to do too many things at once or I am just getting old. I tend to skim through a recipe and then find out I should have read the recipe a little closer. Oh well, maybe this will help somebody else. I sliced these pretty thin and seasoned them with a little pepper and Ranch seasoning. I have just recently discovered Ranch goes really well on roasted or grilled vegetables. This is where I missed the fact that I was suppose to use Fresh Parmesan cheese. I did follow the instruction to put a nice pile (just coated it really well) of cheese. For those looking for a crispy top, the grated cheese in the green container works really well. Nice soft bottom and crispy top. Thank you very much for this recipe. It isn't easy to find recipes to feed a family that is not really into vegetables. This will definitely go into our rotation!
Just made these tonight-Seriously delish! I drizzled them with a little pesto and served with a Mediterranean tossed salad. Will be putting this one in my Summer cooking rotation. Thank you!
Made these for the first time, crazy part was we were out if parmesan so had to use parmegiano reggiano bit turned out great, thanks for the easy tasty recipe, I'm sure we'll have them again soon
Excellent, easy recipe. One medium summer squash filled my baking sheet. Used fresh shred parm rather than grated. Yum yum yum!
Can you freeze these after baking & cooling?
I'm afraid they'd get really mushy, Elizabeth...they're best enjoyed immediately after baking. 🙂
I snack on these like potato chips and I love that I don't have to feel guilty about it one bit!
Same! They're definitely as addictive as potato chips. 😉
Love this recipe for a snack! Perfect for our family because even the little ones like it and it was so easy to make 🙂
So happy to hear that your kids enjoyed these, Noelle! I know all too well that they can be the toughest food critics.
Mine won’t crisp up. Are yours crispy? The cheese melted and browned but the zucchini was still soft
No, these do not get crispy. The zucchini is soft and the melted cheese on top is slightly chewy. Hope that helps!
Parm cheese does not melt. Either the rounds in the photo are not made with Parmesan cheese or some oil or other fat was added to cause it to flow.
Freshly grated Parmesan cheese -- as called for in this recipe -- does melt. That's all that was put on the zucchini shown in the photos, aside from garlic salt and pepper. Pre-grated parmesan cheese, however, may have additives that will prevent it from melting smoothly.
This recipe is delicious EXCEPT I changed it somewhat. I didn't have grated cheese but I had sliced multi Italian cheeses. I grated this in the NutriBullet with fresh garlic, cayenne, sea salt and fresh pepper. Sticky substance, dropped spoons of it on top of zucchini, and baked per the instructions! BELLISIMO!
Thanks for sharing your adaptations, Kim...I'm glad these were a hit!
Just found this recipe today, Love at first bite! So easy and so delicious. I'm a big fan of zucchini in general, very happy to add this to my meal rotation! 🙂
Yay, Sarah...enjoy! 🙂