Parmesan zucchini is quick, crispy on the outside, and packed with flavor—perfect as a side or even a light snack.
Garlic Parmesan Zucchini (Oven-Roasted)
Ingredients
- 2–3 zucchini (sliced into rounds or sticks)
- 2–3 tbsp olive oil
- 1/3 cup grated parmesan
- 2 cloves garlic (minced)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika or chili flakes (optional)
- 1 tsp oregano or Italian seasoning
Instructions
- Prep zucchini
Wash and slice. If very watery, pat dry with a towel. - Season
Toss with olive oil, garlic, salt, pepper, and spices. - Add parmesan
Mix in or sprinkle on top. - Bake
Spread on a tray (don’t overcrowd).
Bake at 200°C (400°F) for 20–25 minutes until golden. - Optional crisp finish
Broil for 2–3 minutes at the end for extra crispiness.
Tips for best texture
- Don’t overcrowd the tray—zucchini releases water
- Bake on high heat for better browning
- Cut evenly so everything cooks at the same time
Variations
- Crispy fries: Cut into sticks, coat with parmesan + breadcrumbs
- Air fryer: 180°C for 10–15 minutes
- Cheesy bake: Add mozzarella on top in the last 5 minutes
- Desi twist: Add a pinch of cumin, chaat masala, and chili powder
Serving ideas
- As a side with grilled chicken or fish
- With yogurt or garlic dip
- Alongside pasta or rice dishes
If you want, I can give you a low-calorie version, a no-cheese version, or a crispy fried restaurant-style recipe.
