Crispy Baked Parmesan Zucchini: Your New Favorite Snack

Discover the crispy delight of Baked Parmesan Zucchini, a guilt-free, low-carb snack that satisfies your cravings.

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Prep Time 10

Cook Time 20

Cooling Time 1

Total Time 31

Servings: 4 servings

Course: Snacks

Cuisine: American

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Zucchini

2 medium Zucchini Use smaller zucchinis for less water content.

For the Coating

1 cup Freshly Grated Parmesan Substitute with nutritional yeast for dairy-free.
2 tablespoons Olive Oil Can also use avocado oil.
1 cup Panko Breadcrumbs Omit for gluten-free option.
1 teaspoon Garlic Powder Adjust to taste; swap for onion powder if desired.
1 teaspoon Salt
1 teaspoon Pepper

Equipment

Oven
Baking Sheet
Parchment Paper
Mixing Bowl

Method

Step‑by‑Step Instructions

Preheat your oven to 400°F (200°C) to achieve a crispy exterior.
Wash and dry zucchinis; slice them into even rounds (1/4 inch thick).
In a bowl, mix oil, garlic powder, salt, and pepper. Coat zucchini rounds in this mixture.
Arrange zucchini slices on a baking sheet lined with parchment paper, avoiding overcrowding.
Sprinkle Parmesan cheese and panko breadcrumbs over the zucchini slices.
Bake in the oven for 15-20 minutes, flipping halfway for even browning.
For extra crispiness, broil for the last 1-2 minutes. Watch closely to prevent burning.
Remove from oven, cool slightly, and serve warm.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 5gProtein: 8gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Ensure zucchinis are patted dry to avoid sogginess. Customize with different seasonings for added flavor.

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