Crispy Baked Parmesan Zucchini - The Ultimate Guilt-Free Snack

Discover the crispy perfection of Baked Parmesan Zucchini, a low-calorie snack that satisfies both kids and adults alike.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Snacks

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Zucchini

2 medium Zucchini Substitute with yellow squash for a twist

For the Coating

2 tablespoons Olive Oil Avocado oil can be used
1/2 cup Parmesan Cheese Nutritional yeast for vegan option
1 teaspoon Garlic Powder Use fresh minced garlic for a kick
1 teaspoon Italian Seasoning Mix your own with basil, oregano, and thyme
1/2 teaspoon Sea Salt Kosher salt works well too
1/4 teaspoon Black Pepper Optional for milder flavor

For Garnish

2 tablespoons Chopped parsley Or lemon zest for brightness

Equipment

Oven
baking sheet
Parchment paper
Mixing bowl
sharp knife

Method

Preparation Steps

Preheat your oven to 425°F (220°C).
Wash the zucchinis thoroughly and slice them into uniform 1/4-inch rounds.
In a mixing bowl, combine grated Parmesan cheese, garlic powder, Italian seasoning, sea salt, and black pepper.
Brush one side of each zucchini slice with olive oil, then dip the oiled side into the Parmesan mixture.
Line a baking sheet with parchment paper and arrange the coated zucchini slices in a single layer.
Bake for about 15-20 minutes, until tops are golden brown.
Garnish with chopped parsley or lemon zest before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 8gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 250mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 25mgCalcium: 150mgIron: 1mg

Notes

For extra crispiness, broil the zucchini for the last 1-2 minutes of baking. Store any leftovers in an airtight container after cooling completely.

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