Salt & Lavender logo
menu icon
search icon
×

Baked Balsamic Parmesan Zucchini

Published: / Updated: / 19 Comments

This post may contain affiliate links. Please see my affiliate disclosure for more details.

This baked parmesan zucchini recipe is a delicious side dish or snack! Melty cheese, garlic, and a touch of balsamic vinegar make these zucchini rounds irresistible.

several baked parmesan zucchini rounds on parchment paper

Have plenty of summer zucchini to use up still? You're in luck. This recipe couldn't be much simpler.

The balsamic vinegar sweetens up as you bake these garlic parmesan zucchini chips, so they're not sour. A little tangy, but the flavors go so well together. It's just a quick coating of vinegar anyway, just enough to give these delicious morsels an extra little pop of flavor.

I kept sneaking these and nearly ruined my steak dinner that night. Such is the life of a food blogger.

You may also like my Creamy Balsamic Dressing.

keto balsamic parmesan roasted zucchini bites lined up on a baking sheet

If you were wondering, these baked parmesan zucchini chips aren't crispy. At 1/4" thick and with only about 15 minutes baking time, they don't have a chance to crisp up. I was considering using a mandoline to slice them even thinner and experimenting with making them more literally into chips or crisps, but I really liked the way they turned out.

I snacked on them, but they would definitely work well as a side dish to any kind of meat or fish.

raw sliced zucchini rounds in a metal prep bowl

Tips on how to make baked parmesan zucchini rounds:

  • Use freshly grated parmesan cheese.
  • The cheese won't stick very well to the zucchini, so don't bother trying to coat both sides. I simply coated the top of each piece one by one (you can use your hands or a small spoon), and it didn't take long at all.
  • Watch the oven closely as the cooking time increases. Burning the cheese would be a shame!
  • Slice the zucchini as evenly as possible so the slices cook at the same rate.

parmesan zucchini rounds on a baking tray ready for the oven

More delicious zucchini recipes to try:

close-up of low carb zucchini rounds with parmesan on a baking sheet

I hope you'll give this baked zucchini recipe a try! Questions? Talk to me in the comments below.

Easy baked parmesan zucchini chips with garlic and balsamic vinegar. A delicious roasted zucchini side dish. These little bites are a delicious low-carb keto snack!

Baked Balsamic Parmesan Zucchini

This baked parmesan zucchini recipe is a delicious side dish or snack! Melty cheese, garlic, and a touch of balsamic vinegar make these zucchini rounds irresistible.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Servings 4
Calories 119 kcal

Ingredients
 

  • 2 medium zucchini sliced into 1/4" rounds
  • 1 tablespoon balsamic vinegar
  • 1 cup parmesan cheese freshly grated
  • 1/4 teaspoon garlic powder
  • Salt & pepper to taste

Instructions
 

  • Preheat oven to 400F. Move the rack to the middle position. Line a baking sheet with parchment paper or a Silpat non-stick mat.
  • Cut your zucchini into rounds. Toss them with the balsamic vinegar in a medium bowl.
  • Let the zucchini sit in the vinegar bowl while you grate the cheese into another bowl. Add the garlic powder and salt & pepper to the cheese bowl and toss. 
  • The parmesan won't stick to the zucchini very well, so I simply took each piece of zucchini one by one and basically scooped it in the cheese then carefully arranged it on the baking sheet. You could also use a small spoon to do this step.
  • Bake for 15-20 minutes or until the cheese is golden and bubbly. Watch carefully so they don't burn, especially towards the end. Cook time will vary depending on how thick the zucchini pieces are and how hot your oven is. 

Notes

  • These zucchini rounds aren't supposed to be crispy. They have a nice, firm (but soft when you bite into them) texture; perfect for a vegetable side dish.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
     

Nutrition

Calories: 119kcalCarbohydrates: 5gProtein: 10gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 17mgSodium: 409mgPotassium: 285mgFiber: 1gSugar: 3gVitamin A: 391IUVitamin C: 18mgCalcium: 313mgIron: 1mg
Keyword baked parmesan zucchini, parmesan zucchini chips, zucchini rounds
Author Natasha Bull
«
»

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Erica @ Whimsical September says

    Oh my gosh! I LOVE finding recipes where I already have all of the ingredients at home! I have to make these this weekend! Yum yum yum. I think even my kids would love these!

    Reply

  4. Matt Robinson says

    I’m so happy I don’t have these next to me right now, ‘cause I wouldn’t be able to stop eating them!!!

    Reply

  5. Karen @ The Food Charlatan says

    Bahaha!!! I'm laughing so hard at your sister's comment and your response. Nice of her to identify herself. Sometimes I respond similarly to my sibling's comments on the blog and feel like I have to throw out a disclaimer to other people reading, like hey, this is my brother, we're allowed to jab at each other. haha!! Also, Natasha, will you bring me these balsamic zucchini rounds as a housewarming gift? They look amazing. Thanks. 😉

    Reply