Crispy Parmesan Zucchini

Updated: Jul 31

Zucchini slices coated in Parmesan and breadcrumbs crisp up in the oven, a lighter alternative to fried zucchini that still delivers on crunch.

No seed oils, no preservatives, that's always the goal in our house, even with something as simple as a snack like this.

Servings: 4

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Total Time: 25-30 minutes

Instructions:

Preheat Oven: Preheat your oven to 450°F (230°C).
Prepare Zucchini: Slice the zucchini into 1/4-inch thick rounds. Place the slices in a mixing bowl.
Season and Coat: Add salt, black pepper, garlic powder, and half of the grated Parmesan cheese to the bowl. Drizzle with avocado oil and toss until all zucchini pieces are evenly coated.
Arrange on Baking Sheet: Spread the zucchini slices in a single layer on a parchment-lined baking sheet. Ensure they are spaced apart and not touching to promote even crisping. Sprinkle the remaining Parmesan cheese over the top.
Bake: Bake in the preheated oven for 15-20 minutes, or until the zucchini is golden brown and crispy.
Serve: Enjoy immediately as a delicious, crunchy snack or a flavorful side dish.

Additional Tips:

For Extra Crispiness: If you prefer extra crunch, you can add a light coating of breadcrumbs before baking.
Substitutions: Substitute avocado oil with olive oil if preferred. You can also experiment with different cheeses like pecorino or Asiago for a different flavor.
Common Mistakes: Ensure the zucchini slices are not overcrowded on the baking sheet to avoid steaming and to achieve a crispy texture.

Storing Instructions:

How to Store Leftovers: Store any leftover zucchini in an airtight container.
Shelf Life: The crispy zucchini will keep in the refrigerator for up to 2 days.
Reheating Tips: Reheat in the oven at 375°F (190°C) for about 5-7 minutes to restore some of the crispiness. Avoid microwaving as it may make the zucchini soggy.

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