• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Salt & Lavender logo
  • Recipes
  • 30 Minute Meals
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • 30 Minute Meals
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Appetizers & Sides

    Baked Balsamic Parmesan Zucchini

    Published: Aug 29, 2018 / Updated: Jul 8, 2021 / 19 Comments

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

    Jump to Recipe

    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:

    • Easy Zucchini Soup
    • Simple Fresh Zucchini Pasta Sauce
    • Taco Zucchini Boats

    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 Save Saved!
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Side Dish
    Cuisine American
    Servings 4
    Calories 119 kcal
    Prevent your screen from going dark

    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
    « 10 Easy Leftover Chicken Recipes (Chicken Comfort Food Recipes)
    Honey Garlic Salmon Recipe »

    Loved this recipe? Share it:

    • Facebook
    • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel 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

      September 7, 2018 at 9:25 AM

      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
      • Natasha says

        September 7, 2018 at 9:27 AM

        Thanks, Erica!! Hope everyone loves them! 🙂

        Reply
    2. Clare says

      September 3, 2018 at 2:45 PM

      These look so good it makes me want to make them and then take them to your sister's neighbor's house.

      Reply
      • Natasha says

        September 3, 2018 at 2:49 PM

        Haha thanks, Clare!

        Reply
    3. Jennifer @ Show Me the Yummy says

      August 31, 2018 at 7:22 AM

      These look so addicting!

      Reply
    4. Matt Robinson says

      August 30, 2018 at 4:06 PM

      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
      • Natasha says

        August 30, 2018 at 7:36 PM

        Haha same!!

        Reply
    5. Karen @ The Food Charlatan says

      August 30, 2018 at 7:25 AM

      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
      • Natasha says

        August 30, 2018 at 8:45 AM

        Hahaha you crack me up.

        Reply
    6. Leigh Ann says

      August 29, 2018 at 10:00 PM

      Love the idea of these! I am always looking for new ways to cook zucchini! They Sound delicious!

      Reply
      • Natasha says

        August 30, 2018 at 8:46 AM

        Thanks so much!!

        Reply
    7. Jennifer Farley says

      August 29, 2018 at 2:09 PM

      5 stars
      Love that bubbly cheese on top!

      Reply
      • Natasha says

        August 30, 2018 at 8:46 AM

        Thank you!! 🙂

        Reply
    8. Sarah Fennel says

      August 29, 2018 at 12:45 PM

      YUM! I would definitely eat all of these!

      Reply
      • Natasha says

        August 30, 2018 at 8:46 AM

        Yes!!

        Reply
    9. Mary Ann | The Beach House Kitchen says

      August 29, 2018 at 11:59 AM

      5 stars
      I'd LOVE these Natasha! Sometimes the easiest recipes are the best!

      Reply
      • Natasha says

        August 30, 2018 at 8:46 AM

        Agreed!

        Reply
    10. Natasha's Sister says

      August 29, 2018 at 9:40 AM

      5 stars
      Bring this to me as a housewarming present.

      Reply
      • Natasha says

        August 29, 2018 at 9:47 AM

        No.

        Reply

    Primary Sidebar

    Natasha Bull, founder and author of Salt & Lavender, in the kitchen

    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

    FREE 10 Easy Chicken Recipes E-book

    ​

      ​

      BROWSE RECIPES:

      Footer

      • Contact
      • FAQ
      • Site Policies
      • For Bloggers
      • Facebook
      • Instagram
      • Pinterest
      • Twitter

      · Copyright © 2023 Salt & Lavender Inc ·