Baked Parmesan Zucchini Slices With Seasoning (No Breading)
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.
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INGREDIENTS
- 2 medium zucchini, about 1-1 ½ pounds
- 2 tablespoons olive oil
- ⅓ cup grated parmesan cheese
- ½ teaspoon paprika
- ¼ teaspoon salt or to taste, plus extra salt for zucchini
- ¼ teaspoon black pepper or to taste
- ½ teaspoon dried basil
- ¼ teaspoon dried thyme
- ½ teaspoon garlic powder or fresh
For Serving
- fresh basil leaves
INSTRUCTIONS
- 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.
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.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 113kcalCarbohydrates: 6gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 7mgSodium: 304mgPotassium: 287mgFiber: 1gSugar: 2gVitamin A: 395IUVitamin C: 18mgCalcium: 95mgIron: 1mg
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