Baked Parmesan Zucchini
Tender zucchini slices 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!
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
Feel free to experiment with different seasonings that make your taste buds happy.