Quick and Easy Baked Parmesan Zucchini Rounds
These quick and easy baked Parmesan zucchini rounds make the best summer side dish. That crispy Parmesan topping is crazy good with the tender zucchini!
You won’t believe how a dish this simple can be this bonkers good. This is definitely one of the best recipes I’ve ever made with zucchini!
How to Cut and Bake Zucchini Rounds
For this recipe, we’re taking our humble zucchini and cutting it into thin rounds. You can use a mandoline…or just freshen up your knife skills. The rounds don’t have to be exactly uniform.
- Trim off the ends of the zucchini and cut it into thin rounds, between 1/8- and 1/4-inch thick.
- Place the zucchini rounds on a half sheet pan in a mostly even layer. It’s ok if some are overlapped but try not to double up the layers.
- Drizzle with olive oil and sprinkle with salt.
- Sprinkle with panko bread crumbs and Parmesan cheese.
- Bake until golden.
I mean, that’s it. It’s kind of a don’t-blink-or-you’ll-miss-it recipe. And I’m not sorry about that! For as quick and easy as this recipe is, these Parmesan zucchini rounds are will blow you away with how delicious they are!
Notes on the Crunchy Golden Topping
The baked zucchini rounds are tender and the Panko-Parmesan crust on top is golden, crunchy and super yummy.
- Panko bread crumbs: the spiky texture of Panko bread crumbs is ideal in this recipe for that crunchy texture. Using regular bread crumbs won’t lend the same crispiness, but you can use them in a pinch.
- Parmesan cheese: I prefer using freshly shredded Parmesan cheese (I use the small holes on a box grater). However, I’m guessing this recipe is pretty adaptable to whatever kind of Parmesan cheese you have on hand.
I can’t get over how good this simple zucchini dish is! I’ve been making it for lunch and dinner. It’s perfect served straight from the sheet pan (yes, it is that good), or as a side dish for just about any meal.
We will definitely be making it all summer long. I can’t wait for you to try it!
Quick and Easy Parmesan Zucchini Rounds
Ingredients
- 2 medium zucchini (about 18 to 20 ounces)
- 1 tablespoon olive oil
- ½ teaspoon coarse kosher salt
- ¼ cup Panko bread crumbs
- ¼ cup finely shredded Parmesan cheese (see note)
Instructions
- Preheat oven to 425 degrees F (see note). Line a half sheet pan with parchment paper.
- Trim the ends off the zucchini. Thinly slice each zucchini into 1/8 to 1/4-inch rounds.
- Scatter zucchini rounds evenly over half sheet pan. It's ok if they overlap slightly, but try to make sure they aren't doubling up completely. Try to keep the surface area of all the rounds as exposed as possible.
- Drizzle the zucchini with the olive oil and sprinkle with salt.
- Sprinkle the panko bread crumbs and Parmesan cheese evenly over the zucchini.
- Bake for 15 minutes until the zucchini rounds are tender and the topping is golden. If you want the topping more golden, set the oven to broil, and broil the zucchini for the last minute or so of cooking (watch closely). Serve immediately.
