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You will instantly fall in love with these salty cheesy zucchini bites. These super simple quick zucchini slices make the perfect healthy side or appetizer.
That season comes every year where all my neighbors and everyone I know has zucchini coming out of their eyeballs from their gardens. Along with loads of zucchini bread and grilled zucchini I love making these parmesan zucchini bites as a quick side. I love the simplicity of this recipe. Parmesan cheese is one of my favorites since it has a beautiful salty nutty flavor. Your family is sure to enjoy these soft and salty cheesy nibbles.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How To Make Parmesan Zucchini
To make this recipe, you’ll need:
Ingredients
- Zucchini – zucchini have a soft texture and a mild sweet flavor when baked. They release a lot of moisture when heated so make sure you pat your zucchini slices down well after cutting it and before seasoning and baking.
- Olive oil – olive oil has a slightly bitter flavor and is perfect for coating the zucchini so it doesn’t stick to the pan. Feel free to use your favorite oil.
- Garlic salt – garlic salt will add a strong garlic flavor without the liquid that would come from fresh garlic. You can sprinkle a little more on at the end if you want a stronger garlic taste.
- Salt and pepper – use fresh ground salt and pepper to draw the natural flavor and moisture out of the zucchini.
- Parmesan – you want to use fresh grated or pre-shredded parmesan for this recipe since it will melt well. Parmesan has a rich, nutty, salty taste and is the star of the show.
Once you’ve gathered your ingredients, we will use the following method:
Assemble Ingredients
Assemble all the ingredients, slice the zucchini into 1/4-inch-thick rounds.
Oil and Season
Toss the zucchini slices in oil and season with salt, pepper, and garlic salt on both sides. Arrange the zucchini slices on a baking sheet in a single layer.
Add Cheese
Top with mounds of parmesan cheese.
Bake and Enjoy
Bake at 450 degrees for 10 minutes or until the zucchini are fork tender then broil them on high for 2-3 minutes or until the cheese is bubbly and browned.
Tips and Tricks To Perfect Parmesan Zucchini
Check out these tips and tricks for perfect parmesan zucchini bites!
Use zucchini and yellow squash – You can use a mixture of sliced zucchini and yellow squash for this recipe if you want. You can bake the yellow squash the same way you bake the zucchini.
Add more spices – You can add additional spices to your spice mix. I like to add some red pepper flakes and some Italian seasonings if I am serving these alongside pasta. I use about ½ teaspoon sprinkled across the zucchini to get that extra flavor across.
Heat it Up – If you want to add some spice try sprinkling some red pepper flakes on the zucchini.
Dry before baking: Pat the zucchini slices with paper towels to remove moisture; this helps them crisp instead of steam.
Don’t overcrowd the pan: Space slices out on the baking sheet so air circulates and they crisp instead of steam.
Use parchment paper: It prevents sticking and makes cleanup easy.
Bake hot and fast: A higher oven temperature (around 425°F) ensures the Parmesan browns before the zucchini overcooks.
Try the air fryer: Air fry at 400°F for 8–10 minutes for quick, crispy results.
Serve immediately: Parmesan zucchini slices are best eaten hot and fresh, when the cheese is golden and the zucchini is tender but firm.
FAQs
Yes, just remember that different cheeses will melt at different rates. A medium soft cheese like cheddar will melt faster than parmesan. Feel free to use a mixture of cheeses too.
You can keep leftovers in an airtight container for 4-5 days in the refrigerator. Reheat them in the microwave
Medium zucchini are best—small ones can be too soft and large ones may be watery with lots of seeds.
No, the peel helps the slices hold their shape and adds texture. Just wash well before slicing.
Pat the slices dry with a paper towel before seasoning. You can also sprinkle them with a little salt, let sit for 10 minutes, then blot excess moisture.
Yes! Air fry at 400°F for 8–10 minutes for crispy Parmesan tops.
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for crispiness—microwaving will make them soft.
What to Serve with Parmesan Zucchini
I love to making these alongside, Creamy Lemon Garlic Pasta, a delicious and simple 20 Minute Garlic Butter Chicken and Mushroom Pasta, some Roasted Tomato and Goat Cheese Pasta, or our Lemon Garlic Butter Chicken Thighs Recipe! These zucchini slices are also a great easy appetizer for big holiday dinners for low-carb diners, making it perfect alongside Ribeye Roast!
For more of our main dishes, find our recent favorites here:
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Parmesan Zucchini
Equipment
Ingredients
- 2 medium zucchini, sliced into 1/4 to 1/2-inch rounds
- 1 tbsp olive oil
- ¼ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp garlic salt
- 1 cup freshly grated parmesan, pre-shredded or shaved is fine
Instructions
- Preheat oven to 450°F and line a baking sheet with parchment paper (optional for easy cleanup)
- Place zucchini slices on the baking sheet and drizzle with olive oil. Toss until well-coated. Spread slices out into a single layer.
- Sprinkle generously with garlic salt, salt, and pepper.
- Top each slice with parmesan.
- Bake on center rack for about 10 minutes, until zucchini is just fork tender. Set broiler on high and broil for 2 to 3 minutes, until cheese is bubbly and browned.
- Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was fabulous! I did skip the regular salt since I already used the garlic salt, but otherwise, I followed it to the letter. Delicious! Now I’m experimenting with Colby Jack and chili powder in place of the parmesan and the pepper, but I absolutely love the original version. 5 stars for me!
Thank you for the comment! Let me know how the other cheese compare!