You can make Parmesan Zucchini Rounds in less than 20 minutes! You'll love these low-carb, roasted zucchini chips accented with crispy, seasoned Parmesan and a squeeze of lemon juice! They're tender, firm and not soggy.
If you've ever roasted zucchini and were disappointed when it turned out soft and mushy, listen up! These easy, low-carb Parmesan Zucchini Rounds emerge from the oven tender with a little crunch.
And they taste fabulous! Roasting brings out a sweet, nutty flavor in the zucchini as well as the crispy, seasoned Parmesan cheese.
You're going to want to make these every week! And if you love the combination of cheese and zucchini, don't miss our wildly popular Zucchini Bake!
Recipe ingredients
Zucchini: You'll need two medium zucchini, which should fit in one sheet pan when sliced into rounds. Of course, I always make extra to enjoy for a few days!
Parmesan: I always use freshly grated Parmesan for the best flavor and texture, but you should be able to use any kind of grated Parmesan.
Seasonings: I'm using my go-to combination of paprika and garlic powder to mix with the Parmesan, plus a pinch of salt because the zucchini needs it.
I've used this flavor profile in these Baked Parmesan Crisps, Parmesan-Crusted Chicken Drumsticks, Gluten-Free Jalapeño Poppers and more.
Lemon: Squeezing fresh lemon juice on the roasted zucchini slices adds a great pop of flavor! If you don't have any lemon, you could skip it until next time.
How to make Parmesan zucchini rounds
See the card at the end of this post for the full recipe, but here's an overview.
- Cut the zucchini into round slices about ½-inch thick using a chef's knife (affiliate link).
- Combine Parmesan and seasonings.
- Use your hands to toss the zucchini with olive oil in a bowl. Add the Parmesan mixture and combine.
- Place the zucchini medallions on a rimmed sheet pan (affiliate link) and bake. Squeeze on lemon juice.
Recipe tips
- Making the zucchini slices ½-inch thick prevents them from becoming soggy. Thinner slices tend to become mushy.
- Tossing the cheese mixture into the zucchini instead of just placing it on top ensures you get some crispy cheese on the bottom too. After testing it both ways, we preferred the results with the cheese mixed throughout.
What to serve with it
Serve the Parmesan roasted zucchini as a side dish for Steak with Compound Butter, Baked Pesto Chicken or Oven-Baked Cod.
You also can stir it into rice cooked like pasta or cacio e pepe pasta.
Can you reheat leftovers?
Leftover Parmesan Zucchini Rounds will become a little soft warmed up in the microwave, but they'll still be delicious. You could try reheating them in the air fryer.
My favorite way to enjoy the leftovers is cold, right out of the fridge! The baked zucchini slices retain a little crunch and are delicious as a snack or added to salads.
Can you make these in the air fryer?
I haven't tried it, but you should be able to cook these Parmesan zucchini chips in the air fryer at 400 degrees F for 10 minutes. Make sure they're in a single layer and don't overcrowd the basket or pan.
Do you need to peel zucchini?
No, you don't need to peel zucchini. The skin is edible and brings nutrients and a bit of crunch.
More zucchini recipes
- Meatless Zucchini Lasagna
- Zucchini Pizza Casserole
- Zucchini with Mint
- Italian Fried Zucchini
- Italian Zucchini and Pasta
- Fried Zucchini Flowers
Enjoy!
If you try this low-carb Parmesan Zucchini Rounds recipe, please leave a comment and a rating!
Parmesan Zucchini Rounds
Ingredients
- 2 medium zucchini
- 2 Tablespoons olive oil
- ¼ cup grated Parmesan cheese
- ¼ teaspoon paprika
- â…› teaspoon garlic powder
- 1 pinch salt
- 1 lemon half
Instructions
- Preheat the oven to 450 degrees F. Rinse the zucchini and pat it dry with paper towels. Slice off and discard the ends. Use a chef's knife to cut the zucchini into rounds ½-inch thick.
- Place the zucchini rounds in a large mixing bowl.
- In a small bowl, add the Parmesan cheese, paprika, garlic powder and salt. Stir with a spoon or whisk to combine.
- Drizzle the olive oil onto the zucchini and gently mix it with your hands. Add the cheese mixture to the bowl of zucchini and mix with your hands to combine.
- Transfer the Parmesan zucchini slices to a half sheet pan in a single layer. Pick up any cheese that falls onto the pan and place it on top of the zucchini rounds.
- Bake at 450 degrees F for five minutes, then broil on high for two or three minutes, until the cheese is browned and the zucchini is tender. Squeeze some lemon juice on top and serve.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Notes
Nutrition
(Recipe Source: Cooking with Mamma C)
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