Zucchini is a great, versatile vegetable that can be used in so many different ways. We eat a lot of zucchini – usually as a noodle replacement in spaghetti – but, we also love it fried and baked too (especially when you cover it in cheese)! This recipe of Baked Parmesan Zucchini has mostly replaced the breaded, fried version we used to eat.
Low carb doesn’t mean you have to avoid fried foods – and I’ll probably show off my fried version some day; but I feel like the baked version is so much easier that it’s usually my go-to when we want parmesan zucchini. When it comes to cooking, I like things I can start and walk away from.
And I know I say this a lot, but this recipe is really easy to make. Easy is very important to me!
Typically in a recipe like this you have to bread the zucchini, or egg wash and then bread the zucchini. I thought about it and then thought… Nah! This is fine. And it actually is! Just a spray of olive oil and a shake of some seasonings!
If you handled my Bacon Wrapped Jalapeno Popper Chicken recipe, then this one will seem like a breeze.
If you want to skip the video and instructions with the pictures, and just want the written recipe, click here.
Baked Parmesan Zucchini
– 2 – 3 large zucchini
– spray olive oil
– Italian seasoning (2 – 3 tbsp, or to taste)
– Lite salt (2 tsp, or to taste)
– ground, black pepper (2 tsp, or to taste)
– garlic powder (2 – 3 tsp, or to taste)
– parmesan cheese, grated (1/4 – 1/2 cup, or to taste)
– parmesan cheese, shredded (1/4 cup)
As you can see, just about everything is up to you and your taste buds.
Video Demonstration (written recipe with pictures below):
If you want to skip the video and jump straight to the written recipe without pictures, click here.
There is music in the video, so mute your volume (or turn it down) if you don’t want to hear it or would get in trouble for watching a video at work.
1. Preheat oven to 350°.
2. Slice zucchini into eighths, lengthwise.
3. Line baking sheet with tinfoil and an oven-safe cooling rack. Spray rack with olive oil.
4. Place zucchini on cooling rack. Sprinkle/shake on desired amounts of Italian seasoning, salt, pepper, and garlic powder. Top with desired amount of grated parmesan cheese.
5. Bake for 20 – 30 minutes until desired doneness. I baked mine for 30 minutes. Add additional grated parmesan cheese and put under broiler for 3 – 5 minutes.
6. Sprinkle with shredded parmesan cheese.
7. Great as is!
8. Or enjoy as a side with your favorite entree!
When calculating this recipe, I figured a serving size would be one whole zucchini (so eight sections), but in reality we got 5 servings out of this as we couldn’t finish a whole zucchini and so saved some for lunch the next day. Using a calculation of 3 servings, this came to about 140 calories, 2 grams net carbs, 11 grams of protein, and 7 grams of fat per serving.
I used the MyFitnessPal recipe creator to calculate nutritional information. Nutritional values may change based off the ingredient brands you use, and of course, the size/number of servings you make.
I hope everyone enjoys! Let me know what you think in the comments!
Please don’t mind the mess.
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Baked Parmesan Zucchini recipe minus the story:
Music – Enthusiast by Tours is licensed under a Creative Commons Attribution License.