These tender parmesan zucchini slices are tossed in seasoned olive oil and coated in a savory, golden blend of Parmesan, Romano, and smoky Italian spices. Baked to perfection in just 30 minutes, this effortless low-carb, low calorie side dish delivers maximum flavor with minimal cleanup—no scrubbing sheets required!
Easy Baked Parmesan Zucchini Recipe
This recipe is super delish, totally customizable and it’s something you can enjoy on your diet. It’s both low calorie and low carb, it’s a serious winner for the whole family.
Ingredients you’ll need:
Smoked Paprika
Italian Seasoning
Onion Powder
Parmesan & Romano Cheese
Black Pepper
Garlic Salt
Olive Oil
Directions:
Preheat your oven to 400°F and prepare a baking sheet with cooking spray. (Tip: I cover mine in aluminum foil because I’m lazy and don’t like scrubbing cookie sheets, lol!)
Slice the zucchini to your desired thickness.
In a medium-sized bowl, combine 2 tablespoons of olive oil, 1/8 teaspoon of garlic salt, and a dash of pepper.
Add the zucchini slices to the olive oil mixture and toss to coat evenly.
In a large baggie, combine the rest of the seasonings and the cheese. (Note: If you don’t have Parmesan & Romano cheese, regular parmesan works just fine!)
Transfer the zucchini into the baggie and shake to coat evenly with the cheese mixture.
Remove from the baggie and arrange in a single layer on your prepared baking sheet.
Bake for about 20 minutes, or until slightly golden brown on top.
That’s it, you are done! Allow to cool and serve with ranch if that is what your taste buds enjoy or switch things up. That’s the great thing about recipes, is you can always customize them to fit you and your families taste buds. Regardless, this is a great low-carb, low calorie, healthy side dish or snack that you can bake up in about 30 minutes!
Baked Parmesan Zucchini
Ingredients
- 3 small zucchini
- 1/4 teaspoon smoked paprika
- 1 1/2 teaspoon Italian seasoning
- 1/4 teaspoon onion powder
- 1/2 cup Parmesan & Romano Cheese
- 1 dash black pepper
- 1/8 teaspoon garlic Salt
- 1/4 teaspoon garlic salt
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F and prepare a baking sheet with cooking spray. (Tip: I cover mine in aluminum foil because I'm lazy and don't like scrubbing cookie sheets, lol!)
- Slice the zucchini to your desired thickness.
- In a medium-sized bowl, combine 2 tablespoons of olive oil, 1/8 teaspoon of garlic salt, and a dash of pepper.
- Add the zucchini slices to the olive oil mixture and toss to coat evenly.
- In a large baggie, combine the rest of the seasonings and the cheese. (Note: If you don’t have Parmesan & Romano cheese, regular parmesan works just fine!)
- Transfer the zucchini into the baggie and shake to coat evenly with the cheese mixture.
- Remove from the baggie and arrange in a single layer on your prepared baking sheet.
- Bake for about 20 minutes, or until slightly golden brown on top.
Notes
What if I don’t have Parmesan & Romano cheese?
No worries, you can substitute parmesan cheese. It will taste great, and simply use a 1:1 ratio substitute.
Regular grated Parmesan cheese works completely fine as a 1:1 substitute.
How do I prep the baking sheet for minimal cleanup?
I am the queen of avoiding washing pans, lol. To avoid crazy scrubbing cleanup simply line your baking sheet with aluminum foil and spray with cooking spray so nothing sticks to the foil. When it is time for cleanup, just remove the foil and clean your pan. Nothing sticks and cleanup takes zero effort.
Can I customize the seasonings in this parmesan zucchini recipe?
Yes! Do whatever sends your taste buds dancing. I used garlic salt, onion powder, smoked paprika, pepper, and Italian seasoning for my parmesan zucchini but you can swap in your favorite spice blends or add a little heat with red pepper flakes.
What dipping sauce pairs well with the parmesan zucchini?
Ranch dressing is a classic choice, but marinara or a lemon-garlic aioli also complement the savory parmesan crust nicely.
Do you have other great low calorie recipes?
Of course we do, check out a few of our favorite below.
Loaded Southwest Baked Avocado Egg Boats: Take your morning routine up a notch with these easy, low-carb low calorie baked avocado egg boats! Lined with crispy bacon, seasoned to perfection, and loaded with fresh toppings like jalapeño and sour cream, they make a delicious protein-packed start to your day.
Holy Guacamole Deviled Eggs: The Holy Guacamole Deviled Eggs are a deliciously fun and creamy twist on a much-loved classic. Made with hard-boiled eggs, fresh avocados, sour cream and an awesome blend of spices piped into the eggs halves to perfect. It is sure to send your taste buds dancing.
Parmesan Squash: Looking for a delicious way to step things up with simple summer squash? This 2-ingredient Parmesan Squash recipe bakes up soft and savory with a perfect golden cheese topping. It takes just 5 minutes of prep for a healthy, crowd-pleasing side dish!
Dill Tuna Lettuce Wrap: This Dill Tuna Lettuce Wrap was the meal I ate on repeat to drop 70 pounds. It’s delicious, high-protein, and such a quick and easy lunch that you really can’t go wrong.
Salsa Verde: Looking for an easy sautéed salsa verde recipe? This daughter-created tomatillo recipe is tangy, vibrant, and spicy—the perfect homemade salsa for tacos or chips. It’s a simple, fresh twist on a classic that you can make in less than 30 minutes!
