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Baked Parmesan Zucchini Rounds

Baked Parmesan zucchini rounds feature thin zucchini slices topped with a light Parmesan layer, then baked until the cheese turns golden and chewy. This easy low-carb snack is ready with minimal prep and comes out tender underneath.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 2 zucchini Slice into 1/4-inch rounds.
Parmesan cheese
  • 0.5 cup freshly grated Parmesan cheese Use freshly grated for best melt and texture.
Seasonings
  • 1 Salt To taste.
  • 1 pepper To taste.
  • 1 Garlic salt Optional; use lightly.

Equipment

  • 1 sheet pan

Method
 

Prep the oven
  1. Preheat the oven to 425°F and line a sheet pan with parchment paper.
  2. Arrange the zucchini rounds on the prepared pan with little to no space between them.
Season and top
  1. Season lightly with garlic salt and black pepper, if using, and add a light pinch of salt if desired.
  2. Use a small spoon to spread a thin layer of Parmesan cheese over each zucchini round.
Bake
  1. Bake for 15 to 20 minutes, until the Parmesan turns light golden brown and the zucchini looks tender.
  2. Serve immediately while warm for the best chewy cheese texture.

Notes

For tender zucchini with chewy (not crispy) cheese, keep the Parmesan layer thin and bake until light golden brown. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a sheet pan in a 400°F oven for 5 to 8 minutes. Freezing is not recommended because zucchini can soften further. For a dairy-light swap, use a hard aged Parmesan-style alternative or nutritional yeast mixed with a little grated cheese substitute to mimic the topping.