Name: Low Carb Vegetarian Recipes Parmesan Zucchini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 medium zucchinis, sliced into 1/4-inch rounds; 2 tbsp olive oil; 1/2 cup grated parmesan cheese; 1/2 tsp garlic powder; 1/2 tsp dried Italian herbs; Salt and pepper to taste

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When you need something quick, light, and actually tasty, this low carb vegetarian recipe hits the spot. I’ve always believed zucchini doesn’t get enough love, but once you bake it with parmesan, a drizzle of olive oil, and a few pantry staples, it transforms into something that feels cozy yet guilt-free. It’s one of those low carb zucchini recipes that doesn’t scream ‘diet food’—instead, it feels like comfort on a baking sheet. I first made this on a busy weeknight when I was craving something crispy but didn’t want to turn to a bag of chips. Within minutes, the smell of parmesan melting over tender zucchini slices filled the kitchen. If you’re like me and have nights where the idea of complicated steps feels exhausting, this is one of those recipes low carb enough to keep you happy but easy enough to make with one eye closed. You could call this a 5 minute recipe if you don’t count the oven doing all the hard work. It’s proof that low carb recipes don’t have to be bland or boring. A simple zucchini recipe low carb lovers keep on repeat—and yes, even kids end up eating it without fuss.

1) Key Takeaways
2) Easy Parmesan Zucchini Recipe
3) Ingredients for Parmesan Zucchini
4) How to Make Parmesan Zucchini
5) Tips for Making Parmesan Zucchini
6) Making Parmesan Zucchini Ahead of Time
7) Storing Leftover Parmesan Zucchini
8) Try these Side Dish recipes next!
9) Parmesan Zucchini Recipe
10) Nutrition

1) Key Takeaways

Parmesan zucchini is simple, flavorful, and ready in about 30 minutes.
You only need zucchini, parmesan, olive oil, and a few pantry spices.
This recipe fits right into low carb vegetarian recipes that taste indulgent.
Perfect for weeknight dinners, parties, or even picky eaters.

2) Easy Parmesan Zucchini Recipe

When you’re searching for a side dish that won’t make you feel like you’re cooking for hours, parmesan zucchini comes to the rescue. It falls into the family of low carb vegetarian recipes that actually bring joy to the table. You don’t need to be a chef or even have much energy to get it right. Slice, toss, bake, done.

What I love most is how flexible it is. Zucchini is mild, so it takes on whatever you pair with it. With parmesan it gets nutty, salty, and golden. It feels cozy, yet you know you’re making a healthy choice. For anyone following recipes low carb enough to fit into a weeknight meal plan, this one is a keeper.

It’s the kind of dish you make once and then find yourself making again two days later. Simple food just works like that. Trust me, I’ve gone through more zucchini than I’d like to admit, and this never gets old.

3) Ingredients for Parmesan Zucchini

Zucchini: Fresh zucchini works best here. Slice them into even rounds so they cook the same way. Smaller zucchinis usually taste sweeter and have fewer seeds, which makes the dish even better.

Olive Oil: A drizzle of olive oil helps the zucchini brown in the oven and keeps it from drying out. I use extra virgin olive oil for the flavor, but any cooking oil works in a pinch.

Parmesan Cheese: The star of the recipe. Freshly grated parmesan melts into a golden crust that makes each bite irresistible. Pre-grated parmesan can work, but the flavor is sharper when you grate it yourself.

Garlic Powder: A little garlic flavor goes a long way. It gives depth without overpowering the zucchini.

Italian Herbs: Dried oregano, basil, or mixed Italian seasoning add warmth and balance the richness of the parmesan.

Salt and Pepper: Keep the seasoning light at first. Parmesan brings its own saltiness, so a small sprinkle is enough.

4) How to Make Parmesan Zucchini

Step 1. Preheat the oven to 425°F and line a baking sheet with parchment paper. A hot oven makes sure the zucchini crisps up instead of steaming.

Step 2. Slice the zucchinis into rounds about a quarter inch thick. Place them in a large bowl and toss with olive oil until every piece is lightly coated.

Step 3. Add garlic powder, Italian herbs, salt, and pepper. Mix gently so the slices don’t break apart. This seasoning base is what makes the recipe low carb yet full of flavor.

Step 4. Spread the slices in a single layer on the baking sheet. Sprinkle parmesan generously over the top of each slice. Don’t skimp here—the cheese is what makes the crisp crust.

Step 5. Bake for about 18 to 20 minutes until the edges turn golden brown. If you like extra crunch, switch to broil for the last minute.

Step 6. Remove from the oven, let them cool for a few minutes, and serve hot. A squeeze of lemon on top brightens the dish if you want a fresh finish.

5) Tips for Making Parmesan Zucchini

Keep your zucchini slices even. Thick slices stay soft, while thin slices crisp up more. I usually aim for quarter-inch rounds. This makes cooking more consistent and the texture better overall.

Don’t overcrowd the baking sheet. If the zucchini overlaps too much, it will steam instead of roasting. Give them space so they can brown evenly.

If you want to switch things up, swap parmesan for pecorino. It’s sharper and saltier, which makes for a bolder bite. The recipe stays simple, but it feels like a new dish.

6) Making Parmesan Zucchini Ahead of Time

I like to prepare zucchini slices in the morning and keep them ready in the fridge. When it’s time to cook dinner, all I do is toss them with oil and seasoning, then bake. That cuts the evening cooking down to almost nothing.

You can also grate the parmesan ahead of time and store it in a container. It’s a small step, but it makes the process even smoother when you’re tired or in a rush.

While parmesan zucchini is best fresh out of the oven, prepping the ingredients ahead makes it one of those 5 minute recipes on busy nights. It’s a little planning that pays off with less stress later.

7) Storing Leftover Parmesan Zucchini

Leftovers can be stored in an airtight container in the fridge for up to three days. They lose a bit of crispness, but the flavor stays delicious.

To reheat, I recommend placing them back in the oven at 375°F for about 5 minutes. Microwaving works, but it softens them too much. The oven helps bring back a little of that original crunch.

If you want to use leftovers in a new way, chop them and toss into a salad or mix into scrambled eggs. It’s one of those recipe low carb ideas that sneaks extra veggies into your meals without much effort.

8) Try these Side Dish recipes next!

9) Parmesan Zucchini Recipe