Baked Parmesan Zucchini Rounds
These Baked Parmesan Zucchini Rounds are downright addicting! Make a batch to serve as an appetizer for your next get-together with friends and watch them disappear!
BAKED PARMESAN ZUCCHINI
Everyone will love these crispy low carb zucchini chips. This recipe is a lightened up version of the popular breadcrumb-coated deep-fried zucchini that many restaurants serve. These zucchini chips couldn’t be easier to make!
BAKED ZUCCHINI RECIPE (What you’ll need)
- Zucchini
- Parmesan cheese
- Fresh parsley or basil
HOW TO MAKE PARMESAN ZUCCHINI CHIPS
- Preheat and line baking sheet with parchment paper
- Cut zucchini into slices
- Arrange zucchini rounds on prepared baking sheet
- Sprinkle zucchini rounds with Parmesan cheese on both sides of the zucchini
- Bake until Parmesan turns a light golden brown
- Remove zucchini rounds from baking sheet
- Serve warm with marinara sauce
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These zucchini chips are delicious on their own, but I think they’re best when served with this Classic Marinara Sauce for dipping. They’re also pretty incredible dipped in this Skinny Greek Yogurt Ranch Dip.
Baked Parmesan Zucchini Rounds
These gluten-free Baked Parmesan Zucchini Rounds are downright addicting! Make a batch to serve as an appetizer for your next get-together with friends and watch them disappear!
Ingredients
- 2 medium-sized zucchini, sliced in 1/4 inch pieces
- 1/2 cup Parmesan cheese, finely grated
- 2 tablespoons parsley, finely chopped
- Extra Parmesan cheese for dusting
Instructions
- Place oven rack in center position of oven. Preheat to 425°F.
- Line a baking sheet with parchment paper (or you can use foil).
- Rinse and pat dry zucchini.
- Cut into slices not larger than 1/4 inch thick
- Arrange zucchini rounds on prepared baking sheet.
- Sprinkle Parmesan cheese on each piece of zucchini.,
- Bake for 15 to 20 minutes, or until Parmesan turns a light golden brown.
- Using a spatula, remove the zucchini rounds from the baking sheet and place on a cooling rack or plate to cool.
- Place the baked zucchini on a serving dish and lightly dust with Parmesan cheese and finely chopped parsley.
- Serve warm with Classic Marinara Sauce
I'm Deborah, the cook, photographer, writer and nutrition enthusiast behind The Harvest Kitchen. You'll find casual healthy recipes here for everyday life. I've been featured in Country Living, Prevention, Huffington Post, Women's Day, Four Seasons Hotel, Parade Magazine, Healthline and Purewow.
