Crispy Baked Parmesan Zucchini: Easy Low Carb Side Dish
Make tender zucchini with a golden, crispy Parmesan crust using this simple oven recipe. This healthy side dish is quick to prepare and perfect for weeknight dinners or appetizers.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 medium zucchini
- 1 tablespoon olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs (optional, for extra crunch)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper for easy cleanup.
- Wash the zucchini and pat them completely dry using paper towels. This step is key to achieving a crispy texture.
- Slice the zucchini into rounds or sticks about 1/4 inch thick.
- In a shallow bowl, combine the grated Parmesan cheese, panko breadcrumbs (if using), garlic powder, salt, and pepper. Mix well.
- Lightly brush both sides of each zucchini slice with olive oil.
- Dredge each oiled zucchini piece into the Parmesan mixture, pressing gently so the coating adheres firmly.
- Arrange the coated zucchini in a single layer on the prepared baking sheet. Do not let the pieces touch.
- Bake for 12 to 15 minutes, flipping halfway through, until the zucchini is tender inside and the coating is golden brown and crispy.
- Serve immediately as a healthy side dish or low carb snack.
Notes
- For the crispiest results, ensure your zucchini is very dry before coating.
- If you skip the panko breadcrumbs, the recipe remains gluten free and lower in carbs.
- If you prefer sticks, cut the zucchini lengthwise into spears instead of rounds.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 110
- Sugar: 2
- Sodium: 250
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 6
- Cholesterol: 10