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Baked Parmesan Zucchini Rounds

baked parmesan zucchini rounds are thin zucchini rounds baked until the Parmesan cheese turns crisp and chewy on top while the centers stay tender. This easy oven method makes a golden, snackable side with minimal ingredients—perfect for quick after-school bites.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Zucchini rounds
  • 2 zucchini medium; sliced into 1/4-inch rounds
Cheese coating
  • 0.5 cup Parmesan cheese freshly grated
Seasoning
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 1 garlic salt optional

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 425°F and line a sheet pan with parchment paper.
Slice and arrange zucchini
  1. Wash and dry the zucchini, then slice into 1/4-inch thick rounds.
  2. Arrange the zucchini rounds on the prepared pan with little to no space between them.
Season and add Parmesan
  1. Lightly sprinkle with garlic salt and black pepper if desired.
  2. Spread a thin layer of grated Parmesan cheese on each slice using a small spoon.
Bake
  1. Bake for 15 to 20 minutes, until the Parmesan turns a light golden brown, and serve immediately.

Notes

For even crisping, keep the zucchini rounds roughly the same thickness and don’t leave big gaps on the pan. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan at 425°F until warmed through. Freezing isn’t recommended because the zucchini can soften after thawing. For a gluten-free option, these already are gluten-free; for dairy-free, substitute a dairy-free “Parmesan” style topping if desired.