If you're a fan of roasted vegetables, you must give these Baked Parmesan Zucchini slices a try. They're simple, healthy, and crispy without any breading!
Fresh zucchini spears are coated in grated parmesan cheese and baked to perfection.
With minimal effort, a few ingredients, and 30 minutes, you have a satisfying snack or appetizer ready.
We enjoy zucchini made every way: fried, baked, stuffed, in a casserole, or as bread, we just love the versatility and flavor!
Serve these vegetable chips for a tasty appetizer with dips or as a healthy side dish, with simple main courses such as chicken alfredo bake, spaghetti with meat sauce, or vegetarian chickpea burgers.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
Is Zucchini a Vegetable?
If you've been enjoying zucchini all your life and thought it was a vegetable then here's a mind-blowing fact: they're technically fruits!
Not only that, they're actually considered berries. Crazy, right? So, next time you bite into that healthy zucchini, remember, you're enjoying a fleshy, many-seeded berry with a tough rind.
It's like a little fruit revelation right in your veggie patch.
Why It's Yummy
- Irresistible crunch - Zucchini chips with parmesan offer a delightful crunch that is hard to resist. The absence of breading allows the zucchini's natural texture to shine through, resulting in a satisfying and crispy bite.
- Healthy and nutritious - You choose a healthier snack option by opting for zucchini chips without bread crumbs. Zucchini is low in calories and packed with essential nutrients such as vitamins A and C, potassium, and fiber. Adding a sprinkle of parmesan cheese provides a savory flavor boost without excessive calories or unhealthy additives.
- Versatile recipe with minimal fuss - You can customize the seasonings to your preference, adding a touch of garlic powder, dried herbs, or even a hint of chili flakes for some heat. Baking the chips in the oven is fuss-free, requiring minimal preparation and clean-up.
- If you're looking for a breaded version, try our air fryer zucchini chips instead!
Ingredients
- Zucchini - you'll need 2 medium zucchini (any green type of zucchini will work), weighing approximately 1-1 ½ pounds. You can cut them into rounds, wedges, or fries. But I find that rounds/coins are the best when you don't have a lot of breading and use only parmesan as it will stick better to the slices. If you can't find zucchini, you can substitute it with other types of summer squash such as yellow squash. If you have leftover zucchini, take care to store it properly in the fridge so it lasts longer.
- Olive oil - use 2 tablespoons of olive oil to coat the zucchini slices and add a touch of richness. If you prefer a different oil, you can substitute it with vegetable oil, canola oil, or avocado oil.
- Grated Parmesan cheese - parmesan adds a savory and nutty flavor to the zucchini slices. If you don't have parmesan cheese, you can substitute it with other hard, aged cheeses like pecorino romano or grana padano. Grate it from a block for better melting.
- Paprika - for some subtle smoky flavor and a touch of color. If you prefer a milder spice, you can use sweet paprika. For a spicier kick, try hot paprika or cayenne pepper.
- Salt and black pepper - you can adjust the amounts according to your preference. You can also experiment with different types of salt, such as pink Himalayan salt, truffle salt, and celery salt. For regular salt, I always prefer sea salt or kosher salt as it has the most natural flavor.
- Dried herbs - dried thyme and basil contribute to the overall flavor profile of the dish. Or you can use a mix of Italian herbs (Herbs de Provence) similar to my air fryer zucchini chips recipe. Oregano and rosemary are also great options that complement the zucchini flavor. For garnish, I like to use fresh herbs.
- Garlic powder or fresh garlic - you can use what you have but my personal preference is to use garlic powder here as fresh will have too pungent kick for these light vegetable chips.
📋 JULIA'S TIP: For uniform vegetable chips, use a mandoline slicer for zucchini.
Seasonings and Spices For Zucchini
You can use your favorite spices here, or simply use salt + black pepper. Or try one of these:
- Red pepper flakes - for a touch of heat.
- Chili powder and lime - for a different flavor twist, substitute Italian herbs with chili powder and add lemon or lime juice.
- Crumbled feta - instead of Parmesan, use crumbled feta cheese to create a tangy and salty flavor contrast. Sprinkle the feta on the zucchini after it has baked to maintain its texture.
- Italian seasoning, Parmesan, and lemon - this classic combination is a sure crowd-pleaser and pairs well with a variety of dishes.
- Lemon zest - enhance the citrusy notes by adding lemon zest to the seasoning mix.
- Cumin and coriander - combine ground cumin and coriander in the seasoning mixture. This spice blend adds complexity to the roasted zucchini.
- Related: How To Store Zucchini.
How To Make Baked Zucchini Slices
Prepare and salt the zucchini: Take the zucchini and give it a good wash.
Cut off the top and the end, and then slice the zucchini into thin slices, about ¼ inch thick.
Place all the slices on a baking sheet lined with a paper towel.
Sprinkle a bit of salt on top and let it sit for about 10 minutes. Don't go overboard with the salt, just a light sprinkling is enough. We'll remove it in the next step.
Meanwhile, preheat your oven to 425 degrees Fahrenheit (218 degrees Celcius).
After 10 minutes, you'll notice some droplets of liquid on the zucchini. Pat it dry with a paper towel, and then transfer all the slices to a large bowl.
Remove the paper towels and line same baking sheet with parchment paper (you can use aluminum foil as well but the slices may stick to it). Set aside.
Seasoning the zucchini: Now, it's time to season the zucchini. In a separate small bowl, mix together garlic powder, thyme, basil, paprika, salt, pepper, oil, and 3 tablespoons of parmesan cheese.
Coat the zucchini slices with this seasoning until they are fully coated.
Next, arrange the zucchini slices on a baking sheet, making sure to leave some space between them for proper air circulation.
If you like a crispy exterior, you can sprinkle more parmesan cheese on top.
However, this step is optional, and you can leave the zucchini as they are.
Place the baking sheet with the zucchini slices on the middle rack of your preheated oven.
Baking time: Bake them for about 10 to 11 minutes.
This should be enough time to roast the zucchini slices. If you prefer them even crispier, you can switch on the broiler setting for the last 3 minutes of baking. Keep a close eye on them, as they can burn quickly.
Once roasted, remove the baking sheet from oven. Allow the zucchini slices to cool for a few minutes, and then serve and enjoy!
I like to garnish the chips with fresh basil or parsley leaves and serve with simple meal of garlic bread and a side salad. But feel free to serve them as a side to your main course for dinner.
🥒 Read also: 18 Types of Zucchini You Didn't Know About
Dietary Substitutions
- Gluten-Free - this recipe is naturally gluten-free as it does not contain any gluten-containing ingredients. However, I always recommend double-checking labels when purchasing pre-packaged ingredients like seasonings and grated parmesan cheese (although I always try to grate it from a block), as some brands may include additives or fillers that could potentially contain gluten. Ensure that all the ingredients you use are certified gluten-free.
- Dairy-Free/Vegan - substitute several dairy-free parmesan cheese alternatives available in stores, or you can make your own by combining ingredients like nutritional yeast, nuts, and seasonings. I prefer adding vegan parmesan on top after baking. Also, check seasonings that you use are free from animal products.
Love Easy Appetizer Recipes? Try These Next!
Whether you're hosting a dinner party or simply want to enjoy some delicious appetizers, these quick bites will impress your guests and satisfy your cravings.
Recommended Equipment
- Mandoline
- Measuring cups and spoons
- Airtight food containers
- Mixing bowls
- Large baking sheet
Tips
When it comes to cooking zucchini, simplicity is key. Here are my best tips:
- Ensure that the zucchini slices are placed in a single layer on the baking sheet for even cooking.
- Not cutting the chips too thin is important as zucchini will significantly shrink during baking.
- Avoid overbaking. To prevent soggy and overly soft zucchini, avoid overbaking. Every oven is different, so keep an eye on the zucchini and adjust the baking time accordingly.
- Make baked zucchini fries. Instead of cutting the zucchini into coins, slice them into about ½-inch x 3 ½-inch "sticks."
- Serve immediately. To get the best results, it is ideal to prepare and serve this dish on the same day. If the zucchini slices sit for too long, they will become softer.
- I wouldn't recommend freezing the leftovers or even fresh zucchini. Zucchini contains a lot of water, so after thawing, the slices will become quite watery. It's best to enjoy them fresh.
- Remember that the nutritional value may vary depending on the specific products you use. The information provided below in the recipe card is just an estimate. Using a calorie counter you're familiar with is always a good idea.
- No need to peel. Don't bother peeling zucchini! The skin is where the nutritional goodness lies, with its vibrant green color indicating its nutrient density. Some older zucchini may have indeed bitter skin. Choose good-looking super fresh zucchinis in season, without too many cuts and bruises.
- Don't skip the broiler. Within last minutes, switch on the broiler for a couple of minutes to achieve extra toasty and delicious cheese. Keep a close eye on the zucchini to prevent burning.
- Allow Cooling Time. After baking, let the zucchini slices cool for a few minutes before serving. This allows them to firm up slightly and makes them easier to handle.
- Try dipping sauces. Enhance the flavor of baked zucchini slices with marinara sauce, cold spinach dip, or green goddess dip for a healthier alternative to fries.
Tips to Avoid Soggy Baked Zucchini
- Don't overcrowd the pan. Ensure sufficient space between zucchini slices on the baking sheet for proper air circulation. If necessary, divide the slices between two pans, switching their positions halfway through baking.
- Avoid overbaking. Zucchini's high water content can lead to sogginess if overcooked. Opt for small-medium zucchini, as they have less water content, are less prone to overcooking and retain a desirable texture.
Serving Suggestions
Roasted zucchini's mild flavor makes it a versatile side dish that pairs perfectly with various main dishes.
You can enjoy it as is with dipping sauces or a part of dinner as a side dish. Here is what we like to pair zucchini chips with:
- Burgers & Sandwiches - Whether it's a crispy chicken sandwiches, our popular chicken wraps, fresh salmon burgers, veggie chickpea burgers or shrimp wraps, roasted zucchini makes an excellent companion to any sandwich creation.
- Garlicky, buttery shrimp dishes - try this shrimp scampi or spicy chili shrimp or shrimp fajitas. Grilled shrimp is excellent too!
- Soups - especially creamy puree soups such as healing carrot turmeric soup, creamy pumpkin soup or classic chicken noodle soup as well as anything Italian-inspired will taste great too like Zuppa Toscana soup.
- Dipping sauces - marinara sauce or leftover pizza sauce is delicious and always my son's favorite way to eat zucchini. Or try creamy spinach dip, low carb yogurt dip, homemade pesto to drizzle to top zucchini slices, or ranch dressing. For healthier choice, whatever dip you use, make it homemade!
Freezing And Storing Instructions
- To Store. Zucchini chips are at their best once fresh from the oven. You can store the leftovers in the refrigerator, but the texture will become soggy later but still edible. Once the chips have cooled completely, transfer them to an airtight container. Refrigerate for up to 2-3 days.
- To Freeze. In general, freezing zucchini is not recommended due to its high water content, which can result in a mushy texture when thawed.
- To Reheat. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celcius). Lightly spray the baking sheet with oil to prevent sticking. Arrange the slices in a single layer and reheat until hot (about 5-10 minutes). Watch the slices carefully so they don't overbake.
🥒 If you have leftover zucchini, read more tips on how to store this vegetable.
How To Store Leftover Whole Zucchini?
- For longevity of zucchini avoid washing it before storing. Place the whole zucchini in a storage bag or wrap it loosely in a damp paper towel.
- Store the zucchini in the refrigerator's vegetable drawer or in a cool, dry place.
- Use the whole zucchini within 5-7 days for the best quality and flavor.
Zucchini Slices: FAQs
Depending on the thickness of the slices, roasting zucchini typically takes 20-30 minutes (at 400 F).
Thinner slices will cook more quickly, while thicker slices will require a bit more time in the oven.
Yes, perfectly crispy zucchini slices with very little oil take only 10-15 minutes! Try my breaded air fryer zucchini recipe.
No need to peel unless you are using old zucchini with lots of bruises. Zucchini skin adds extra nutrition to the dish.
Depending on what seasoning and/if using breading, you can choose to cut zucchini between thicker round slices, fries, or wedges and cubes.
For sweet baking recipes, instead of slicing, grate it!
Did You Like This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Recipe Card
Baked Parmesan Zucchini Slices With Seasoning (No Breading)
Ingredients
Method
- Prepare and salt the zucchini: Take the zucchini and give it a good wash.
- Cut off the top and the end, and then slice the zucchini into thin slices, about ¼ inch thick.
- Place all the slices on a baking sheet lined with a paper towel.
- Sprinkle a bit of salt on top and let it sit for about 10 minutes. Don't go overboard with the salt, just a light sprinkling is enough. We'll remove it in the next step.
- Meanwhile, preheat your oven to 425 degrees Fahrenheit (218 degrees Celcius).
- After 10 minutes, you'll notice some droplets of liquid on the zucchini. Pat it dry with a paper towel, and then transfer all the slices to a large bowl.
- Remove the paper towels and line same baking sheet with parchment paper (you can use aluminum foil as well but the slices may stick to it). Set aside.
- Seasoning the zucchini: Now, it's time to season the zucchini. In a separate small bowl, mix together garlic powder, thyme, basil, paprika, salt, pepper, oil, and 3 tablespoons of parmesan cheese.
- Coat the zucchini slices with this seasoning until they are fully coated.
- Next, arrange the zucchini slices on a baking sheet, making sure to leave some space between them for proper air circulation.
- If you like a crispy exterior, you can sprinkle more parmesan cheese on top.
- However, this step is optional, and you can leave the zucchini as they are.
- Place the baking sheet with the zucchini slices on the middle rack of your preheated oven.
- Baking time: Bake them for about 10 to 11 minutes.
- This should be enough time to roast the zucchini slices. If you prefer them even crispier, you can switch on the broiler setting for the last 3 minutes of baking. Keep a close eye on them, as they can burn quickly.
- Once roasted, remove the baking sheet from oven. Allow the zucchini slices to cool for a few minutes, and then serve and enjoy!
- I like to garnish the chips with fresh basil or parsley leaves and serve with simple meal of garlic bread and a side salad. But feel free to serve them as a side to your main course for dinner.
Nutrition
Notes
- Zucchini - you'll need 2 medium zucchini, weighing approximately 1-1 ½ pounds. You can cut them into rounds, wedges, or fries. But I find that rounds/coins are the best when you don't have a lot of breading and use only parmesan as it will stick better to the slices. If you can't find zucchini, you can substitute it with other types of summer squash such as yellow squash.
- Garlic powder or fresh garlic - you can use what you have but my personal preference is to use garlic powder here as fresh will have too pungent kick for these light vegetable chips. For more seasoning ideas, check the blog post. Avoid overbaking.
- To prevent soggy and overly soft zucchini, avoid overbaking - every oven is different, so keep an eye on the zucchini and adjust the baking time accordingly.
- Serve immediately - to get the best results, it's ideal to prepare and serve this dish on the same day. If the zucchini slices sit for too long, they'll become softer.
- No need to peel - don't bother peeling zucchini! The skin is where the nutritional goodness lies, with its vibrant green color indicating its nutrient density. Some older zucchini may have indeed bitter skin. Choose good-looking super fresh zucchinis in season, without too many cuts and bruises.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
More Yummy Zucchini Recipes
- Zucchini Casserole
- Oatmeal Zucchini Chocolate Chip Muffins
- Chicken Fritters With Zucchini
- Air Fryer Zucchini Fries
- Air Fryer Zucchini Skins
- Spicy Japanese Zucchini
kin
Goat Milk
Glazed Donut Yumz
Yellow Zkittles
ELITES SWITCH - 1G DISTILLATE DUAL CHAMBER DISPOSABLE VAPES
DOPE 1g VAPES
EXPENSIVE SHIT 1g VAPES
CALI COMPANY 1g VAPES
GASSED UP 2g VAPES
1000MG puff bars
GELATO VOl.11 WHOLE MELT EXTRACTS
KAWS MOON ROCKS EXOTIC-EDITION
Zkittlez Moon Rocks
Spring Rolls
Jealousy Strain
Gelato 41
DOJA EXCLUSIVE ZOAPSCOTTI
Biscotti Strain
MAINE LOBSTER
Tokyo Gumdrop Strain
Bubblegum Popperz
Plum Popperz
Tropical Cherriez
Candy Lemonz Strain
Bali Gumdrop Strain
Permanent Marker Strain
Lemon Cherry Guava Strain
Candy Popz Strain
Lemon Dropz Strain
Fruit Ztripes
Frosty Pina Colada
Magic Shotz Strain
Popping Candy
WHOLE MELTS EXTRACTS
41 Unicornz strain
ROYAL MAIL OG
Jungle boys
Sugar Extracts
Frozen Berries HASH ROSIN
Loose Badder Extract
Whole Melt 1ML Vape
Flower Dept 2.5G Liquid Diamond-Vapes
10/10 BOYS THC DISPOSABLE VAPE-PENS
Weed stop 1g vapes
Suzi
I used all seasoning and fresh garlic and this zucchini tasted amazing!
Julia | The Yummy Bowl
thank you Suzi!
Chloe
Was delicious!
Julia | The Yummy Bowl
thank you Chloe!