Baked Parmesan Zucchini Rounds 5 ★

25 min | easy | gluten-free, keto-friendly, Mediterranean diet

Black bowl filled with baked zucchini rounds coated in melted Parmesan, browned and crisp at the edges, sprinkled with chopped herbs; a beige napkin and a few herb sprigs sit on the white surface beside it.

Updated May 8, 2025

Prep Time	Cook Time	Total Time
10 min	15 min	25 min

Rate/Review

Introduction

These baked Parmesan zucchini rounds are crispy, cheesy, and so easy, they almost cook themselves.

They make a lighter side dish that still feels cozy and comforting, perfect alongside richer mains.

Serve them for Thanksgiving or Christmas when your oven is already going, or pile them up for a no-fuss Game Day snack.

Black bowl filled with baked zucchini rounds coated in melted, browned Parmesan and sprinkled with chopped herbs; crisp golden edges visible, with a blurred napkin and background dish behind.

How to Make Baked Parmesan Zucchini Rounds

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Preheat oven and prepare pan

Preheat your oven to 425°F and place a rack in the upper third of the oven.
Line a large rimmed baking sheet with parchment paper for easy cleanup and less sticking.
Slice and season the zucchini

Slice the zucchinis into ¼-inch thick rounds, trying to keep the slices as even as possible.
Pat the slices dry on both sides with a paper towel to remove excess moisture.
Place the zucchini rounds in a large bowl and drizzle with the olive oil.
Sprinkle in the salt, black pepper, garlic powder, and Italian seasoning.
Toss gently until every slice is lightly coated with the oil and seasonings.

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Add the Parmesan coating

Sprinkle the grated Parmesan cheese over the seasoned zucchini in the bowl.
Toss again so the cheese clings to the oiled surfaces of the rounds.
Arrange the zucchini on the prepared baking sheet in a single layer without overlapping.
Press any extra Parmesan from the bowl onto the tops of the rounds for more crisp edges.
Bake until golden and serve

Bake the zucchini rounds for 12 to 15 minutes, until the cheese is melted and starting to brown.
If you want extra color, broil for 1 to 2 minutes, watching closely to avoid burning.
Let the rounds cool on the pan for 3 minutes so they firm up slightly.
Transfer to a serving plate and enjoy hot or warm, on their own or with your favorite dipping sauce.

Close-up of baked zucchini rounds in a black baking dish, topped with melted, browned Parmesan and sprinkled with chopped herbs; the background is dark and softly blurred.

Substitutions

Parmesan cheese ➝ Pecorino Romano: Use the same amount of finely grated Pecorino Romano for a sharper, slightly saltier flavor and very similar crispy, lacy edges.
Olive oil ➝ Avocado oil: Swap olive oil for avocado oil to keep the recipe neutral in flavor and great for high-heat roasting with the same crisp texture.
Parmesan cheese ➝ Nutritional yeast (dairy-free twist): Replace Parmesan with nutritional yeast for a savory, cheesy vibe that stays dairy-free, and sprinkle extra on after baking for more punch.

Close-up of baked Parmesan zucchini rounds in a dark baking dish, the cheese melted and browned on top and sprinkled with herbs, with a striped kitchen towel in the background.

Tips

Slice evenly for even browning: Aim for ¼-inch thick rounds and try to keep the thickness consistent, which helps every piece cook at the same rate and crisp evenly.
Do not crowd the pan: Give each zucchini round a little breathing room on the baking sheet, since crowding traps steam and leads to soft, soggy slices instead of crisp ones.
Use finely grated cheese: Finely grated or powdery Parmesan sticks better to the zucchini and melts into a golden crust, while thicker shreds slide off more easily.
Season lightly with salt: Remember that Parmesan is salty on its own, so keep the added salt modest to avoid an overly salty finished dish.

Nutrition Facts ^*

Energy	121	kcal
Protein	5	g
Total Fat	10	g
Carbohydrates	5	g
Dietary Fiber	2	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

Black bowl filled with baked zucchini rounds topped with melted, lightly browned Parmesan and chopped parsley; crumbs of cheese are scattered over the slices on a white marble surface.

FAQ

How do I keep the zucchini rounds from turning soggy?: Dry the slices well before seasoning, avoid crowding the pan, and bake on high heat. Patting with paper towels pulls off surface moisture, and space between slices lets steam escape so the cheese can crisp instead of steam.
Can I make these baked zucchini rounds ahead of time?: They taste best right from the oven, but you can bake them, cool completely, and store in the fridge for up to two days. Reheat on a parchment-lined baking sheet at 400°F for a few minutes to bring back some crispness.
Can I make this recipe in an air fryer instead of the oven?: Yes, arrange the coated zucchini rounds in a single layer in the air fryer basket and cook at 390°F for about 7 to 9 minutes. Check early and add a minute at a time until the cheese is browned and the edges look crisp.
How can I make this recipe fully dairy-free or vegan?: Skip the Parmesan and use nutritional yeast for cheesy flavor, then add extra Italian seasoning for more punch. You can also stir a little almond flour into the nutritional yeast for a slightly crunchier coating.

Serving Suggestions

These baked Parmesan zucchini rounds bring a crunchy, salty bite that pairs beautifully with marinara, ranch, or a garlicky yogurt dip.

For a fun twist, sprinkle the hot rounds with red pepper flakes or lemon zest right out of the oven to add gentle heat or bright freshness.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

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Reviews

Rated 5 ★ (out of 5) based on 3 reviews.

Post your review and pictures below! ⬇︎

Susan, Dallas: Amazing! The parm topping got really crispy, I added the entire 1/2 C of Parmesan and I wish I would have used a little less salt. But these were fantastic! — 5 ★

Eunice: So glad you enjoyed them, Susan! Next time, try slightly less salt since Parmesan adds plenty.
Barbara, Salem, NH: Love, love, love the parmesan on these. I wouldn't necessarily call them super crunchy, more like a baked veggie bite; however, they are tasty. I like the garlic and italian seasoning on the slices. — 5 ★

Eunice: Glad these hit the spot, Barbara! If you want more crunch next time, try patting the zucchini very dry, using a preheated baking sheet or rack, and broiling for the last 1 to 2 minutes to really crisp the Parmesan.
David, Columbus: Awesome! 🤩 I loved the flavor and little crunchy edges on the zucchini. 😍 The parmesan was a bit salty, but still really good! 😅 I had a decent amount of cheese left in the bowl, so I would use a little less or press it on better next time. 👍 This is definitely a winner! — 5 ★

Eunice: Glad it hit the spot, David! If your Parmesan runs salty, try a lower-sodium brand or cut the added salt a pinch. For less cheese left behind, press each round firmly into the bowl (or use a shallow plate) and give the pan a quick oil spray so the coating sticks better.