5-Ingredient Baked Parmesan Zucchini – Irresistibly Crispy Delight

You know that moment when you take a bite of something crispy, cheesy, and just a little bit garlicky, and you wonder why you don’t make it every single night? That’s exactly what happens with my baked Parmesan zucchini! It’s one of those magical recipes that turns a simple vegetable into something you’ll crave – golden, crunchy on the outside, tender inside, with that perfect salty Parmesan bite. My kids go wild for these, and honestly, I’ve been known to eat half the tray straight off the baking sheet. The best part? Just 5 ingredients and 20 minutes in the oven for a side dish that makes you feel like a kitchen genius.

Ingredients for BAKED PARMESAN ZUCCHINI

Here’s all you’ll need to make this addictive side dish (measurements matter – trust me!):

• 2 medium zucchinis (about 7-8 inches long – you want them firm, not mushy)
• 1/4 cup freshly grated Parmesan cheese (none of that powdery stuff in a can – it won’t crisp up right)
• 1/2 teaspoon garlic powder (or more if you’re a garlic fiend like me)
• 1/2 teaspoon dried oregano (rub it between your fingers first to wake up the flavor)
• 1/4 teaspoon each of salt & black pepper
• 1 tablespoon good olive oil (the cheap stuff burns too fast in the hot oven)

That’s it! Simple pantry staples that create magic together.

How to Make BAKED PARMESAN ZUCCHINI

Okay, let’s turn these simple ingredients into golden, crispy perfection! Don’t worry – it’s foolproof if you follow these steps. I’ve burned enough zucchini in my day to know exactly what works (and what doesn’t).

Preparing the Zucchini

First, grab those zucchinis and slice them into 1/4-inch rounds – not too thick, not too thin. I use a sharp knife and aim for slices about the thickness of two quarters stacked together. Uniformity is key here! If some pieces are thicker, they’ll stay soggy while thinner ones burn. Pro tip: If your zucchini seems extra watery, pat the slices dry with a paper towel first.

Coating the Zucchini

Now for the fun part – the cheesy coating! In a small bowl, mix together the Parmesan, garlic powder, oregano, salt, and pepper. Take a whiff – smells amazing already, right? Toss your zucchini slices with the olive oil first (this helps the coating stick), then sprinkle the Parmesan mixture all over them. I use my hands to gently press the coating onto both sides – don’t be shy!

Baking the Zucchini

Preheat that oven to 425°F – no cheating on this step! Arrange your coated zucchini in a single layer on a baking sheet (crowding = soggy zucchini, and nobody wants that). Bake for 15-20 minutes until golden brown and crispy at the edges. For ultra-crispy results, place a wire rack on your baking sheet – it lets hot air circulate all around the slices. You’ll know they’re done when the cheese forms a beautiful golden crust!

Tips for Perfect BAKED PARMESAN ZUCCHINI

Here are my hard-earned secrets for zucchini that’ll make you swoon: Always use fresh-grated Parmesan – the pre-shredded kind won’t crisp up right. If your slices are thicker than 1/4-inch, add 2-3 extra minutes baking time. And whatever you do, don’t crowd the pan! Give those slices space to get properly golden and crispy.

Serving Suggestions for BAKED PARMESAN ZUCCHINI

These golden zucchini slices shine brightest served warm alongside grilled chicken, lemon garlic shrimp, or tossed into pasta. My family loves them with a dollop of marinara for dipping – the perfect crispy, cheesy bite!

Storing and Reheating BAKED PARMESAN ZUCCHINI

Leftovers? (Though I doubt you’ll have many!) Store cooled zucchini in an airtight container for up to 2 days. To reheat, spread slices on a baking sheet and pop in a 375°F oven for 5-7 minutes – it brings back that irresistible crunch perfectly.

Nutritional Information for BAKED PARMESAN ZUCCHINI

Each serving (about 1/4 of the recipe) packs roughly 80 calories, 5g fat, 4g protein, and 4g carbs. Of course, these numbers can vary slightly depending on your exact ingredients – especially the size of your zucchinis and how generously you coat them! But let’s be honest… you’re not eating this for the nutrition label – you’re eating it because it’s downright delicious.

FAQs About BAKED PARMESAN ZUCCHINI

Can I use other cheeses besides Parmesan?
While Parmesan gives the best crispiness, you can experiment with Pecorino Romano or Asiago. Avoid soft cheeses like mozzarella – they’ll melt into a gooey mess instead of getting golden and crispy.

How do I prevent sogginess?
Three secrets: 1) Don’t overcrowd the baking sheet 2) Use that wire rack trick I mentioned 3) Make sure your zucchini slices are completely dry before coating. Water is the enemy of crispiness! For more tips on achieving crispy textures, check out this guide on how to get food crispy.

Can I make this ahead of time?
You can prep the coated zucchini slices and refrigerate them for an hour before baking, but they’re best fresh from the oven. The Parmesan coating gets less crispy if it sits too long before baking.

Is there a gluten-free option?
Good news – the recipe’s already gluten-free as written! Just double-check your Parmesan cheese to ensure no anti-caking additives were used. For more naturally gluten-free recipes, explore our blog.

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