Name: Baked Parmesan Zucchini for Low Carb Vegetarian Recipes You’ll Crave
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 medium zucchinis, sliced into 1/4 inch rounds; 1/2 cup grated Parmesan cheese; 1 tablespoon olive oil; 1/2 teaspoon garlic powder; Salt and pepper to taste; Fresh parsley, chopped (optional for garnish)

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Zucchini and I? We go way back. When you need something that feels like comfort food but won’t leave you napping on the couch by 3 p.m., this baked parmesan zucchini does the trick. It’s quick, it’s light, and it still manages to taste indulgent. The crispy cheese, the tender veggie… it’s kind of like a cheat day without the cheating. I started making this on busy weeknights, thinking it’d be a side dish. Joke’s on me—it became the main event. There’s something really satisfying about a low carb dish that doesn’t feel like it’s missing anything. You get the crispiness from the parmesan, a little garlic kick, and that zucchini softness that almost melts in your mouth. It also checks all the boxes: low carb zucchini recipes, Fitness Recipes, Low Carb Food, zucchini recipes baked, Low Carb Recipes, and recipes low carb. Whether you’re trying to impress someone with your healthy cooking skills or just want something snacky and satisfying, this recipe’s got you.

1) Key Takeaways
2) Easy Baked Parmesan Zucchini Recipe
3) Ingredients for Baked Parmesan Zucchini
4) How to Make Baked Parmesan Zucchini
5) Tips for Making Baked Parmesan Zucchini
6) Making Baked Parmesan Zucchini Ahead of Time
7) Storing Leftover Baked Parmesan Zucchini
8) Try these Side Dish recipes next!
9) Baked Parmesan Zucchini
10) Nutrition

1) Key Takeaways

A light yet satisfying recipe that brings out the best in zucchini
Ready in 30 minutes with just a handful of ingredients
Great for meal prep, snacking, or a quick side dish
Fits perfectly into low carb vegetarian recipes

2) Easy Baked Parmesan Zucchini Recipe

When I say baked parmesan zucchini might just save your weeknight dinner plans, I’m not exaggerating. You’re looking at something that walks the line between crispy and tender. It pulls off a satisfying crunch while keeping things light enough that you don’t regret seconds. Or thirds.

This recipe fits right into the world of low carb vegetarian recipes, and honestly, it doesn’t feel like you’re giving anything up. It feels like a reward. I make these when I want something salty and crisp that doesn’t come from a drive-thru. The parmesan bubbles and browns just right, hugging the zucchini in a cheesy, golden crust.

These zucchini slices are a quick fix that somehow feels fancy. The kind of thing you throw together, then watch disappear before it cools. And hey, you’ll use what’s probably already in your fridge. It’s low stress, high flavor, and fits into anyone’s idea of low carb food with ease.

3) Ingredients for Baked Parmesan Zucchini

Zucchinis: Pick two medium ones. Look for firm skin with no soft spots. You want slices that hold up in the oven without turning to mush. I slice them to about a quarter inch thick so they roast just right without drying out.

Grated Parmesan Cheese: I go for fresh parmesan, grated at home. You get better melt and flavor. Pre-grated can work too, just avoid the powdered kind. That stuff never melts quite right and tends to burn before the zucchini finishes cooking.

Olive Oil: A tablespoon is plenty to help everything crisp. It helps the parmesan stick and gives a bit of richness without making the slices soggy. A light toss goes a long way.

Garlic Powder: Just a pinch brings the flavor alive. You’re not going for garlic bread levels here. Think background flavor that plays well with the parmesan. It pulls the savory notes together perfectly.

Salt and Pepper: I add a little salt before baking and a quick crack of pepper right after they come out of the oven. It sharpens everything and makes each bite pop just a little more.

Fresh Parsley (Optional): Totally up to you. I like to chop up a bit and toss it on top for color and a fresh bite. It’s not necessary, but it’s a nice touch when you’re serving guests or trying to impress yourself.

4) How to Make Baked Parmesan Zucchini

Step 1. Preheat your oven to 425°F. You’ll want it hot so the zucchini browns nicely. Line a sheet pan with parchment so clean-up is easy.

Step 2. Slice your zucchini into rounds. Not too thick, not too thin. Just thick enough to stand up to heat without falling apart. Toss them in a bowl with olive oil, garlic powder, salt, and pepper.

Step 3. Lay them out on your baking sheet in a single layer. Don’t let them overlap or they’ll steam instead of roast. Crowding is the enemy of crispiness.

Step 4. Sprinkle a bit of parmesan onto each slice. Don’t just dump it. Place it like it matters. That way, you get an even crisp on every single piece. The cheese becomes the hero here.

Step 5. Pop them in the oven and roast for 18 to 20 minutes. You’re watching for golden cheese and tender zucchini. Trust your nose—it’ll smell ready before the timer goes off.

Step 6. Let them cool a minute or two before serving. If you want to go the extra step, sprinkle on a bit of parsley. Or don’t. Up to you.

5) Tips for Making Baked Parmesan Zucchini

Use parchment paper. This makes the cleanup so much easier and helps avoid the cheese sticking or burning. Trust me, I’ve learned this the hard way.

Watch the oven around the 18-minute mark. Parmesan can go from perfect to burnt real fast. Every oven’s a little different. Keep an eye on it near the end and use your instincts.

Try mixing in a little smoked paprika or crushed red pepper with the parmesan. It’s not part of the base recipe, but it gives a spicy or smoky kick that’s great when you want variety. I rotate this into my low carb zucchini recipes when I need something new.

6) Making Baked Parmesan Zucchini Ahead of Time

I’ve prepped these in advance before and they held up better than I expected. Slice your zucchini, toss them in olive oil and seasoning, then stop there. Don’t add the cheese until just before baking.

You can refrigerate the seasoned slices in an airtight container for a day. When you’re ready, just lay them on a baking sheet, add the cheese, and roast. Saves time without losing any crunch or flavor.

If you’re doing meal prep or planning snacks for later in the week, these fit right in. They’ve even made it into my usual rotation of recipes low carb folks can actually stick with.

7) Storing Leftover Baked Parmesan Zucchini

Once cooled, store any leftovers in a shallow container lined with paper towel. This helps soak up moisture and keeps things from getting soggy. I layer parchment between stacks if I’ve made a lot.

They’re best eaten fresh, but leftovers can be crisped back up under the broiler for a few minutes. Not exactly day-one texture, but still delicious.

They make a great quick snack or lunchbox side. And they’re definitely more fun than cold roasted veggies. This is the kind of low carb recipes option you won’t dread pulling from the fridge.

8) Try these Side Dish recipes next!

9) Baked Parmesan Zucchini