Parmesan Zucchini Rounds
You'll love these low-carb, Parmesan-crusted zucchini rounds! They're tender, delicious and not soggy.
Servings: 4
Calories: 113kcal
Ingredients
- 2 medium zucchini
- 2 Tablespoons olive oil
- ¼ cup grated Parmesan cheese
- ¼ teaspoon paprika
- ⅛ 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
Two medium zucchini sliced into ½-inch thick rounds should fit in one sheet pan. If you make three zucchini, you'll need a second pan.
The leftovers are delicious eaten cold out of the refrigerator as a snack or added to salads. They will still have a slight crunch. If you warm them up, the zucchini will soften a bit.
If you want to make these in the air fryer, try cooking them in a single layer at 400 degrees F for 10 minutes.
Nutrition
Calories: 113kcal | Carbohydrates: 6g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 128mg | Potassium: 309mg | Fiber: 2g | Sugar: 3g | Vitamin A: 318IU | Vitamin C: 32mg | Calcium: 78mg | Iron: 1mg
